Tag: #ComfortFood

Posted in Heat & Eat

BBQ Pulled Pork Sandwiches

Posted on by simplegoodfood

One of the best rewards for spending a few minutes preparing a slow cooker meal is how easy dinner becomes the next day. These BBQ Pulled Pork Sandwiches come together in just minutes using precooked Easy Slow Cooker Pulled Pork, making them perfect for busy weeknights, relaxed weekends, or campground meals.

With a toasted bun, warm pulled pork, your favorite barbecue sauce, and a scoop of creamy homemade coleslaw, you’ve got a hearty meal that’s satisfying without requiring hours in the kitchen. It’s proof that leftovers don’t have to feel like leftovers—they can become something everyone looks forward to eating.

❤️ Why You’ll Love This Recipe

  • Ready in about 15 minutes
  • Perfect use for planned leftovers
  • Budget-friendly and filling
  • Easy enough for beginning cooks
  • Great for lunch or dinner
  • Campground and RV friendly

simplegoodfood's avatarsimplegoodfood

BBQ Pulled Pork Sandwiches

One of the best rewards for spending a few minutes preparing a slow cooker meal ishow easy dinner becomes the next day.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: American
Calories: 425
Ingredients Method Notes

Ingredients
  

  • 3 to 4 cups Easy Slow Cooker Pulled Pork
  • ½ to ¾ cup your favorite barbecue sauce
  • 4 hamburger buns
  • 1 tablespoon butter optional, for toasting buns
Optional Toppings:
  • Homemade Creamy Coleslaw
  • Dill pickle slices
  • Sliced red onion
  • Jalapeño slices
  • Extra barbecue sauce

Method
 

  1. Place the pulled pork in a saucepan over medium-low heat.
  2. Stir in the barbecue sauce until the pork is evenly coated and heated through.
  3. If desired, butter the cut sides of the hamburger buns and toast them lightly in a skillet until golden.
  4. Spoon a generous amount of pulled pork onto each bun.
  5. Top with creamy coleslaw, pickles, onions, or your favorite toppings.
  6. Serve immediately with chips, baked beans, potato salad, or fresh fruit.

Notes

🧺 Kitchen Confidence
This Week’s Skill: Toasting Sandwich Buns
Toasting your buns is a simple step that makes a big difference. A lightly toasted bun stays firmer, adds extra flavor, and helps keep juicy barbecue sauce from soaking through too quickly.
Simply butter the cut sides lightly and toast them in a dry skillet for 2 to 3 minutes, watching carefully so they don’t burn.

💰 Stretch Every Grocery Dollar

Buying a larger pork shoulder may cost a few dollars more upfront, but it creates multiple meals throughout the week. Instead of buying deli sandwiches or takeout, one batch of pulled pork can provide several delicious lunches and dinners for less money.

♻️ Waste Not, Want Not

Only warm the amount of pulled pork you plan to eat today. Leaving the remaining pork refrigerated allows you to use it later this week for rice bowls, baked potatoes, or another easy meal.

🍽️ Cooking for One or Two

This recipe is easy to scale down. Warm only one or two servings of pulled pork and freeze the rest in individual portions. Keeping meal-sized containers in the freezer means you’ll always have the start of a homemade dinner ready to go.

🥣 Meal Prep Note

If you’re following this week’s menu, save some of your pulled pork for tomorrow’s BBQ Pulled Pork Rice Bowl. Cooking a batch of rice tonight will make tomorrow’s dinner even faster.

Storage & Freezing

Refrigerator: Store precooked pulled pork in an airtight container for up to 4 days.

Freezer: Freeze precooked pulled pork in meal-sized portions for up to 3 months.

Reheating: Warm gently with a splash of broth or barbecue sauce to keep the meat moist.

Posted in One-Pot Meals

Easy Slow Cooker Pulled Pork

Posted on by simplegoodfood

Some recipes feel almost magical, and this is one of them. With just a few minutes of preparation, an inexpensive pork shoulder transforms into tender, flavorful pulled pork that can become several different meals throughout the week.

Whether you’re feeding a family, cooking for one, or planning meals for two, this recipe proves that a little planning goes a long way. It’s nearly impossible to mess up, freezes beautifully, and is one of the best ways to stretch your grocery budget.

This recipe is also the perfect place to begin building kitchen confidence. You don’t need fancy equipment or years of cooking experience—just a slow cooker, a handful of simple ingredients, and a little patience.

❤️ Why You’ll Love This Recipe

  • Budget-friendly and economical
  • Beginner-friendly with minimal prep
  • Great for meal prep and freezer meals
  • Makes several different meals from one roast
  • Perfect for campers, busy families, retirees, and small households

simplegoodfood's avatarsimplegoodfood

Easy Slow Cooker Pulled Pork

Some recipes feel almost magical, and this is one of them.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 hours
Total Time 10 hours 10 minutes
Servings: 8
Course: Dinner, Main Course
Cuisine: American
Calories: 325
Ingredients Method Notes

Ingredients
  

  • 3 –4 pound boneless pork shoulder Boston Butt
  • 1 medium onion sliced
  • 3 cloves garlic minced
  • 1 cup low-sodium chicken broth
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon Worcestershire sauce
Optional for serving:
  • Your favorite BBQ sauce
  • Hamburger buns
  • Coleslaw
  • Pickles

Method
 

  1. Place the sliced onions in the bottom of the slow cooker.
  2. Set the pork shoulder on top of the onions.
  3. In a small bowl, combine the smoked paprika, garlic powder, onion powder, salt, pepper, and brown sugar. Rub the mixture over the pork.
  4. Pour the chicken broth, apple cider vinegar, Worcestershire sauce, and garlic around the roast.
  5. Cover and cook on Low for 8–10 hours or High for 5–6 hours, until the pork easily falls apart with a fork.
  6. Remove the pork to a large bowl or cutting board.
  7. Using two forks, shred the meat into bite-sized pieces.
  8. Return the shredded pork to the slow cooker and stir it into the cooking juices.
  9. Serve immediately or cool for meal prep.

Notes

🧺 Kitchen Confidence
This Week’s Skill: The Easiest Way to Shred Cooked Meat
Here’s a little kitchen shortcut that can save both time and effort.
After the pork has finished cooking, remove it from the slow cooker and cut it into a few large chunks while it’s still warm. Place the chunks in a large mixing bowl.
Using either a stand mixer fitted with the paddle attachment or a hand mixer, mix on low speed for 30–60 seconds. The meat will quickly shred into perfect, even pieces with very little work.
This trick works beautifully for pulled pork, shredded chicken, and even cooked beef roasts.
Tip: Don’t overmix. Stop as soon as the meat reaches the texture you like.
💰 Stretch Every Grocery Dollar
Pork shoulder is one of the best values in the meat department. Watch for sales and compare the price per pound, not just the package price. Buying a larger roast often costs less per pound and gives you several meals for only a little more money.
♻️ Waste Not, Want Not
Plan ahead by dividing the finished pulled pork into meal-sized containers.
This week’s menu turns one roast into:
  • BBQ Pulled Pork Sandwiches
  • BBQ Pulled Pork Rice Bowls
  • Sweet & Tangy Pork & Veggie Rice Bowls
  • Loaded BBQ Pork Baked Potatoes
You may even have enough left for the freezer.
🍽️ Cooking for One or Two
A large roast might seem like too much, but it’s actually one of the smartest purchases for a small household.
Enjoy pulled pork for dinner tonight, refrigerate a couple of portions for lunches, and freeze the remaining servings in individual containers. Future you will appreciate having a homemade meal ready to reheat on busy days.
🥣 Meal Prep Note
This recipe is the foundation for several meals throughout the week. Cook a batch of rice while the pork finishes, and you’ll already be halfway to tomorrow’s rice bowl. If you’re planning to make homemade coleslaw later in the week, pick up a fresh cabbage during this shopping trip.
Storage & Freezing
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in meal-sized portions for up to 3 months. For the best results, freeze with a little of the cooking juices to help keep the meat moist when reheated.
Reheating: Warm gently on the stovetop, in the microwave, or in a slow cooker with a splash of broth if needed.
Posted in Soups & Stews

Turkey Meatball Vegetable Soup

Posted on by simplegoodfood

Halfway through the week is the perfect time for a comforting bowl of homemade soup.

This Turkey Meatball Vegetable Soup turns a handful of Sunday’s meal-prepped turkey meatballs into a hearty dinner loaded with vegetables and tender pasta. It’s simple enough for a busy weeknight, budget-friendly, and a wonderful way to stretch one batch of meatballs into yet another completely different meal.

Serve it with whole-grain bread or crackers for an easy supper that’s sure to satisfy.

💡 Meal Prep Shortcut

This recipe uses the Simple Italian Turkey Meatballs you prepared earlier in the week as part of the Stretch Every Grocery Dollar series.Joining us midweek? Substitute 8 fully cooked frozen turkey meatballs, thawed and cut in half before adding them to the soup.

simplegoodfood's avatarsimplegoodfood

Turkey Meatball Vegetable Soup

Halfway through the week is the perfect time for a comforting bowl of homemade soup.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Lunch, Soup
Cuisine: American
Calories: 335
Ingredients Method Notes

Ingredients
  

  • 8 cooked Italian turkey meatballs halved
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 6 cups low-sodium chicken broth
  • 1 14.5-ounce can diced tomatoes, undrained
  • 1 cup frozen green beans
  • 1 cup frozen corn
  • 1 cup chopped zucchini
  • ½ cup small pasta ditalini, small shells, or elbow macaroni
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley optional
  • Grated Parmesan cheese for serving optional

Method
 

  1. Heat the olive oil in a Dutch oven or soup pot over medium heat.
  2. Add the onion, carrots, and celery. Cook for 5–6 minutes until they begin to soften.
  3. Stir in the garlic and Italian seasoning and cook for 30 seconds.
  4. Add the chicken broth and diced tomatoes. Bring to a gentle boil.
  5. Stir in the pasta and cook according to the package directions until almost tender.
  6. Add the green beans, corn, zucchini, and halved turkey meatballs.
  7. Simmer for another 5–8 minutes until the vegetables are tender and the meatballs are heated through.
  8. Taste and adjust the seasoning with salt and pepper if needed.
  9. Garnish with parsley and a sprinkle of Parmesan cheese, if desired.

Notes

Tips & Variations
  • Substitute barley or brown rice for the pasta if preferred.
  • Stir in a handful of fresh spinach during the last minute of cooking.
  • Add cannellini beans for extra fiber and protein.
  • Freeze leftovers without the pasta for the best texture. Cook fresh pasta when reheating.
  • This soup is a great way to use leftover vegetables from your refrigerator before grocery day.

🍽️ This Week’s Menu

  • Sunday – Simple Italian Turkey Meatballs
  • Monday – Italian Turkey Meatball Subs
  • Tuesday – Mediterranean Turkey Rice Bowl
  • ⭐ Wednesday – Turkey Meatball Vegetable Soup (Today’s Recipe)
  • Thursday – Taco Turkey Rice Bowl
  • Friday – Five Ways to Stretch Ground Turkey
  • Saturday – Six Budget-Friendly Turkey Meals

Bonus Recipes

  • Turkey Fried Rice
  • Refrigerator Clean-Out Quesadillas

Tomorrow we’ll give those turkey meatballs a Southwestern twist with our Taco Turkey Rice Bowl!

Posted in Soups & Stews

Saturday Soup

Posted on by simplegoodfood

By Saturday, the refrigerator often tells the story of the week. There’s a little cooked chicken left, a handful of vegetables, perhaps some rice or potatoes, and just enough odds and ends that aren’t quite enough for another full meal.

That’s where Saturday Soup comes in.

Rather than letting those ingredients go to waste, gather them into one comforting pot of soup. There’s no need to follow this recipe exactly—it’s meant to be flexible. Use what you have, adjust the seasonings to your taste, and enjoy one last hearty meal before restocking your kitchen. Whether you’re breaking camp, preparing for next week’s grocery trip, or simply trying to waste less food, Saturday Soup is a delicious reminder that some of the best meals come from making the most of what you already have.

simplegoodfood's avatarsimplegoodfood

Saturday Soup

Every pot of Saturday Soup will be a little different—that's part of its charm.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner, Lunch, Soup
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1½ cups cooked Simple Campground Herb Chicken diced
  • 5 cups low-sodium chicken broth
  • 1 cup diced potatoes or cooked rice
  • 1 cup mixed vegetables carrots, celery, peas, corn, green beans, broccoli, or whatever is left from the week
  • 1 teaspoon dried parsley
  • ½ teaspoon dried thyme
  • ½ teaspoon Italian seasoning
  • Salt and black pepper to taste
Optional additions:
  • A handful of spinach
  • Leftover mushrooms
  • Cooked pasta
  • Barley
  • Corn
  • A squeeze of fresh lemon juice before serving

Method
 

  1. Heat the olive oil in a soup pot over medium heat.
  2. Cook the onion until softened, about 4 minutes.
  3. Add the garlic and cook for another 30 seconds.
  4. Stir in the chicken broth.
  5. Add the chicken, potatoes (or rice), vegetables, parsley, thyme, and Italian seasoning.
  6. Bring the soup to a gentle boil.
  7. Reduce the heat and simmer for about 20 minutes.
  8. Taste and adjust the seasonings as needed.
  9. Stir in spinach or a squeeze of lemon juice just before serving, if desired.

Notes

I can tell you from personal experience, this soup makes a great lunch the next day!
Notes
  • Every pot of Saturday Soup will be a little different—that’s part of its charm.
  • This recipe is perfect for using small amounts of leftover vegetables that might otherwise be discarded.
  • If you have leftover gravy, add a spoonful for extra richness.
  • A little cooked barley or orzo also works beautifully.

Leftover & Meal Prep Tips

Saturday Soup isn’t just a recipe—it’s a habit.

Instead of asking, “What should I throw away?”

Ask yourself,

“What could go into today’s soup?”

Chicken, turkey, pork, beef, vegetables, rice, potatoes, barley, pasta, and beans can all find a home in the soup pot.

It’s one of the easiest ways to reduce food waste while stretching your grocery budget.

Food Storage & Preservation

Cool leftover soup promptly and refrigerate within two hours.

If you’re freezing soup or preserving ingredients by canning, freezing, or dehydrating, always check the latest USDA recommendations for safe food preservation methods.

Posted in Potato Meals

Campground Loaded Baked Potato Bowls

Posted on by simplegoodfood

Introduction

A baked potato may be one of the most budget-friendly ingredients you can keep on hand. It’s filling, inexpensive, and incredibly versatile. Today’s Campground Loaded Baked Potato Bowls show just how easy it is to transform a simple potato into a complete meal.

Using our Simple Campground Herb Chicken from earlier this week, plus a handful of vegetables and a light, creamy topping, these loaded potato bowls are comforting enough for cool evenings at the campground and quick enough for busy weeknights at home.

This recipe is another reminder that stretching your grocery budget doesn’t mean settling for boring meals. Sometimes the simplest ingredients make the most satisfying suppers.

simplegoodfood's avatarsimplegoodfood

Campground Loaded Baked Potato Bowls

Sometimes the simplest ingredients make the most satisfying suppers
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 465
Ingredients Method Notes

Ingredients
  

  • 4 medium baked potatoes
  • 2 cups cooked Simple Campground Herb Chicken diced
  • 1 tablespoon olive oil
  • 1 cup broccoli florets lightly steamed
  • ½ cup corn kernels
  • ½ cup diced bell pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon smoked paprika
  • Salt and black pepper to taste
  • ½ cup shredded reduced-fat cheddar cheese
  • ½ cup plain nonfat Greek yogurt
  • 2 green onions sliced

Method
 

  1. Warm the baked potatoes if needed.
  2. Heat the olive oil in a skillet over medium heat.
  3. Add the chicken, broccoli, corn, and bell pepper.
  4. Season with garlic powder, onion powder, smoked paprika, salt, and pepper.
  5. Cook for 5–6 minutes until everything is hot.
  6. Split each baked potato open and fluff the inside with a fork.
  7. Spoon the chicken and vegetable mixture over each potato.
  8. Sprinkle with shredded cheese.
  9. Top with a dollop of Greek yogurt and garnish with sliced green onions.
  10. Serve immediately.

Notes

Notes
  • Bake several potatoes at the beginning of the week to make quick meals even easier.
  • Sweet potatoes make an excellent variation.
  • Leftover roasted vegetables work beautifully in this recipe.
  • Add a sprinkle of bacon bits if you have them, but the recipe is plenty satisfying without them.
Leftover & Meal Prep Tips
If you have an extra baked potato or two, don’t let them go to waste!
Try them in:
  • Breakfast Home Fries
  • Campground Potato Hash
  • Potato & Vegetable Soup
  • Crispy Air Fryer Potato Cubes
  • Saturday Soup using this week’s leftover vegetables and chicken
Making a few extra baked potatoes while the grill or oven is already hot is an easy way to save time later in the week.
Food Storage & Preservation
Leftover baked potatoes should be refrigerated promptly after cooling. Reheat thoroughly before serving.
If you’re freezing cooked chicken or preserving vegetables through canning, freezing, or dehydrating, always check the latest USDA recommendations for safe food handling and preservation methods.

🏕️ This Week’s Camp Menu

✅ Sunday: Simple Campground Herb Chicken

✅ Monday: Garden Vegetable Rice Bowl

✅ Tuesday: Creamy Chicken & Vegetable Skillet

✅ Wednesday: Southwest Chicken Rice Bowl

🥔 Thursday: Campground Loaded Baked Potato Bowls

Coming Up Next:

  • Friday: 💵 Stretch This Week’s Groceries Even Further
  • Saturday: 🍗 Five Easy Ways to Stretch One Package of Chicken

⭐ Bonus Recipes

  • Campground Fried Rice
  • Saturday Soup

Looking Back at the Week

One batch of Simple Campground Herb Chicken has now become:

  • 🥗 Garden Vegetable Rice Bowl
  • 🍗 Creamy Chicken & Vegetable Skillet
  • 🌮 Southwest Chicken Rice Bowl
  • 🥔 Campground Loaded Baked Potato Bowls

Four distinct dinners from one simple meal starter—that’s the heart of this week’s “Stretching the Camping Dollar” theme. It shows readers that with a little planning, they can save time, reduce food waste, and still enjoy meals that feel fresh and different every night.

Tomorrow we’ll shift from recipes to strategy with “Stretch This Week’s Groceries Even Further,” sharing practical tips for making ingredients go farther and building confidence in the kitchen—whether you’re cooking at a campsite or around your own kitchen table. 🌿

Posted in One-Pot Meals

Dutch Oven Beef & Vegetable Stew

Posted on by simplegoodfood

Nothing says campground comfort quite like a hearty pot of Dutch Oven Beef & Vegetable Stew simmering over the fire. Tender chunks of beef, colorful vegetables, and a rich, savory broth come together in one pot for a meal that’s both satisfying and surprisingly simple.

Sized for four servings, it’s perfect for solo campers who enjoy leftovers or couples looking for an easy dinner with lunch ready for the next day.

simplegoodfood's avatarsimplegoodfood

Dutch Oven Beef & Vegetable Stew

Nothing beats a Dutch oven simmering over the campfire!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours 15 minutes
Total Time 1 hour 30 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 1 pound beef stew meat cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 2 medium Yukon Gold potatoes cut into 1-inch cubes
  • 1 cup green beans trimmed and cut into 2-inch pieces
  • 2 tablespoons tomato paste
  • 3 cups low-sodium beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • ½ teaspoon smoked paprika
  • 1 bay leaf
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • Salt and black pepper to taste

Method
 

  1. Heat the olive oil in a Dutch oven over medium-high heat.
  2. Brown the beef in batches for 4–5 minutes. Remove and set aside.
  3. Add the onion and celery and cook for about 4 minutes until softened.
  4. Stir in the garlic and tomato paste. Cook for 1 minute.
  5. Return the beef to the pot.
  6. Add the broth, Worcestershire sauce, thyme, parsley, smoked paprika, and bay leaf.
  7. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 40 minutes.
  8. Add the carrots and potatoes. Simmer for another 20 minutes.
  9. Stir in the green beans and cook for 10 more minutes.
  10. Mix the cornstarch and cold water until smooth. Stir into the stew and simmer for 2–3 minutes until slightly thickened.
  11. Remove the bay leaf, season to taste, and serve hot.

Notes

Easy Substitutions
  • Beef: Chuck roast cut into cubes works beautifully if stew meat isn’t available.
  • Potatoes: Red potatoes or baby potatoes hold their shape well.
  • Green Beans: Frozen green beans can be added during the last 10 minutes.
  • Vegetables: Add peas, mushrooms, corn, or parsnips depending on what you have on hand.
  • Broth: Beef stock creates a richer flavor than broth if available.
Camp Cook’s Tips
  • Browning the beef first adds tremendous flavor to the finished stew.
  • Keep the Dutch oven covered to retain moisture while simmering.
  • If cooking over a campfire, maintain a bed of hot coals instead of high flames for even cooking.
  • Taste before adding extra salt since the broth and Worcestershire already contribute seasoning.
Serving Suggestions
  • Crusty French bread
  • Buttermilk biscuits
  • Cornbread
  • Side salad
  • Fresh fruit for dessert
Storage
Cool leftovers before refrigerating in an airtight container for up to 3 days.
Reheat gently over medium-low heat, adding a splash of broth if needed.
🥪 Leftover Lunch Idea
Warm a bowl for lunch, or spoon the leftover stew over a baked potato or cooked egg noodles for a completely different meal.

#GoodFoodGoodMeat, #SimplePracticalMeals, #RealFoodRealLife,
#SummerCampgroundMeals, #CookingForOneOrTwo,

#DutchOvenCooking, #BeefStew, #CampgroundCooking, #CampfireMeals, #OnePotDinner, #RVRecipes, #OutdoorCooking, #ComfortFood, #EasyCampingMeals, #DutchOvenRecipes, #BeefRecipes, #CampingLife,