I don’t do many slow cooker meals for my family, and I’m not really sure why. After making this delicious Garlic and Rosemary Pork from The Scramble, I’m hoping to try some other slow-cooker recipes here on Refined + Rugged.

These meals are perfect for on-the-go parents. Really this was a plug and play. I added some apples in with the pork and a couple tablespoons of water to make sure that it didn’t become too dry.

The result was a DELICIOUSLY savory, tender roast. We gobbled this up one busy weeknight after homework, chores, errands, and gym time. Such a treat, and this is a dish I would definitely serve to guests. I’d love to hear some of your favorite slow-cooker meals or recipes!

I’ve made sure to include the slow-cooker directions, the oven roasting directions, and the directions for baked sweet potatoes below.

May your Wednesday be as easy as this dish!

XX, Megan

Ingredients

1 1/2 – 2 lbs. boneless pork loin roast or pork tenderloin, or use bone-in chicken pieces
2 Tbsp. extra virgin olive oil
2 1/2 tsp. minced garlic, (about 5 cloves)
1 Tbsp. fresh or dried rosemary
1/2 tsp. kosher salt
3/4 tsp. black pepper

Slow-Cooker Directions

Place the pork in the slow cooker. In a small bowl, combine the oil, garlic, rosemary, salt and pepper. Rub the mixture all over the top and sides of the meat. (If using pork tenderloin, fold the skinny piece under so you have a piece with somewhat uniform thickness.) Cook on low for 7 – 8 hours or on high for 3 – 4 hours.

Oven Directions

Preheat the oven to 400 degrees. Put the meat in a large roasting pan. In a small bowl, combine the oil, garlic, rosemary, salt and pepper. Rub the mixture all over the top and sides of the meat. (If using pork tenderloin, fold the skinny piece under so you have a piece with somewhat uniform thickness.) Roast the meat for 30 – 40 minutes (check it after 25 minutes for pork tenderloin) until just cooked through, or has an internal temperature of 160 degrees.

Baked Sweet Potato Directions

About an hour before your pork is done preheat the oven to 400 for your baked sweet potatoes. Clean the number sweet potatoes you’d like to serve, puncturing each a few times with a fork. Wrap each sweet potato in foil. Bake at 400 for 45 minutes to an hour. Potatoes are done when you can press a fork into them easily. Pull them out of the oven, slice down the center, and add your favorite toppings.

*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 8 weekly meals which means 8 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts.

PLUS tips as to how best to PREP your meal beforehand, add a punch of FLAVOR, and how to SLOW COOK almost every recipe if you’re especially slammed that night. This wonderful service really does live up to it’s name. You can come home at 6 p.m. and be sitting down to a DELICIOUS, HEALTHY, HOME COOKED meal by 6:30 p.m. most nights.

 

We’ve been hit by some pretty nasty colds here at our house, so I was excited to make this delicious Hot and Sour Soup from The Scramble as both a warm and soothing alternative to a classic chicken noodle.

Not only that, but the healing attributes of ginger are well known, and this soup was the perfect way to incorporate some of those clearing and healing tastes and smells into our home.

I also love the addition of the tofu, rather than a meat. Both of the boys gobbled it up, and I’ve been sipping on leftovers for lunch this week. YUM! Do you have any favorite soups or stews you love to make during colder months?

After making this meal I was remembering how much I love this Rainbow Soup I made last year with it’s bright colors and delicious flavors. I’d love to know some of your family soup favorites! Have a blessed Tuesday, and keep on trucking’!!!

XX, Megan

1 tsp. sesame oil
2 oz. shiitake or oyster mushrooms, stemmed if using shiitakes and thinly sliced (about 1/3 cup)
1 tsp. minced garlic, (about 2 cloves)
1 tsp. fresh ginger, peeled and finely chopped
* 1/8 tsp. crushed red pepper flakes (optional)
4 cups reduced-sodium chicken or vegetable broth
1 carrot, quartered and thinly sliced
4 tsp. cornstarch
2 Tbsp. reduced-sodium soy sauce (use wheat/gluten-free if needed)
1/4 cup rice vinegar (I used apple cider vinegar)
1 egg, beaten
8 oz. extra-firm tofu, cut into 1/2-inch cubes (about 1 1/2 cups), drained and wrapped in a clean towel for a few minutes
2 scallions, dark and light green parts, thinly sliced

 

Directions

In a large saucepan, heat the oil over medium-low heat. Add the mushrooms, garlic, ginger and pepper flakes (optional) and sauté for 2 minutes until the mushrooms start to get tender and the garlic is fragrant. Add the broth and carrots, bring it to a boil, reduce the heat and simmer until the carrots are tender, about 3 minutes.

Meanwhile, put the cornstarch in a small bowl and whisk in the soy sauce and vinegar. Slowly whisk the cornstarch mixture into the soup, and simmer for 2 more minutes until the soup has thickened slightly. Pour in the egg and stir the soup rapidly until the egg cooks and thickens the soup, about 2 minutes. Add the tofu and scallions, cover and let it stand for 1 minute. Serve it immediately or refrigerate it for up to 3 days.

*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 8 weekly meals which means 8 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts.

PLUS tips as to how best to PREP your meal beforehand, add a punch of FLAVOR, and how to SLOW COOK almost every recipe if you’re especially slammed that night. This wonderful service really does live up to it’s name. You can come home at 6 p.m. and be sitting down to a DELICIOUS, HEALTHY, HOME COOKED meal by 6:30 p.m. most nights.

This dish was a real hit with my family, and I hope it will be with yours! It’s another delectable recipe from The Scramble*.

I was able to make and BAKE the meatloaf during the day, and then reheated for dinner. I love the addition of the red peppers for extra vegetable goodness, and the option to use whole wheat bread crumbs gives you another opportunity to add whole grains.

It would be equally easy to sub almond flour or quick-cooking oats for the bread crumbs, as mentioned below, to make this meal gluten free.

I hope you have a fabulous Wednesday, and a delicious dinner whatever you’re serving!

XX,  Megan

Ingredients

1 tsp. extra virgin olive oil
1 red bell pepper, finely chopped
1 small yellow onion, finely chopped
2 lbs. ground turkey
1/2 cup whole wheat bread crumbs (use wheat/gluten-free bread crumbs if needed), or use quick-cooking oats or ¼ cup of each
1 cup grated Parmesan cheese
2 Tbsp. Dijon mustard (use wheat/gluten-free if needed)
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 tsp. dried Italian seasoning, or use 1/4 tsp. dried basil and 1/4 tsp. dried oregano

Directions

Preheat the oven to 400 degrees and spray a large baking dish with nonstick cooking spray. In a large skillet, heat the oil over medium to medium-high heat and sauté the bell peppers and onions until they are softened, 5 – 7 minutes. Remove them from the heat and let them cool for a minute or two.

In a large bowl, thoroughly combine the remaining ingredients and stir in the onions and peppers. Transfer the mixture to the center of the baking dish, and using clean hands, shape it into a rectangular loaf. Bake it for 45 minutes until it is firm and cooked through (internal temperature should be 165 degrees). (Meanwhile, prepare the Brussels sprouts and grits, if you are serving them.) Let it cool for 10 minutes or so before serving, or refrigerate it for up to 3 days, or freeze it for up to 3 months (slice it before you freeze it!).

*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 8 weekly meals which means 8 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts.

PLUS tips as to how best to PREP your meal beforehand, add a punch of FLAVOR, and how to SLOW COOK almost every recipe if you’re especially slammed that night. This wonderful service really does live up to it’s name. You can come home at 6 p.m. and be sitting down to a DELICIOUS, HEALTHY, HOME COOKED meal by 6:30 p.m. most nights.

Sometimes it is fun to make meals with some flourish– sauces, special spices, rare ingredients, or even special cooking instructions. Sometimes it’s nice to pull out a one dish wonder, throw a salad on the side, and call it a night. (Disclaimer, the roasted potatoes do add an extra step to this dish, but are totally worth it in my opinion.)

I give you The Scramble Roasted Chicken! Savory, wholesome, delicious, and you won’t believe how EASY it really is!!! You’ll see that I used chicken thighs instead of a whole chicken, I’ve made this dish both ways and both ways are great. I also added baby carrots on top of my onions for another dose of vegetables.

Do you have any favorite One Dish Wonder meals? I’d love to know! May your Wednesday be as scrumptious as roasted chicken! 😉

XX, Megan

Ingredients

1 large yellow onion, halved and sliced
1 whole chicken, about 4 lbs., or use 8 – 10 chicken pieces
1 Tbsp. extra virgin olive oil
1 tsp. dried rosemary, or use fresh
1 tsp. dried thyme, or use 2 tsp. fresh
1/2 tsp. dry mustard
1/2 tsp. garlic powder
3/4 tsp. salt

Directions

Preheat the oven to 450 degrees. Put the onions in a large roasting pan. Remove the giblets from inside the chicken, and put the chicken on top of the onions. Pour the oil on the chicken and using your hands, rub it evenly over the bird. Combine the remaining ingredients in a small bowl, and pour and rub them evenly over the chicken.

Bake the chicken for a total of 1 hour – 75 minutes (check after 30 – 40 minutes if using chicken pieces), until it is cooked through. (Meanwhile, prepare the potatoes, if you are serving them.) The chicken is done when the juices at the base of the thigh run clear or an instant read thermometer inserted into the thickest part of the thigh measures 165 degrees.

Baste the chicken with the pan juices. If time allows, let the chicken rest for 10-15 minutes after removing it from the oven before cutting it. Serve it immediately, topped with the onions and pan juices, or carve and refrigerate it for up to 3 days.

*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 8 weekly meals which means 8 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts.

PLUS tips as to how best to PREP your meal beforehand, add a punch of FLAVOR, and how to SLOW COOK almost every recipe if you’re especially slammed that night. This wonderful service really does live up to it’s name. You can come home at 6 p.m. and be sitting down to a DELICIOUS, HEALTHY, HOME COOKED meal by 6:30 p.m. most nights.

I had every intention of posting this beautiful meal before Valentine’s Day, but the Chocolate Lava Cakes came along and priorities changed! 🙂

This Halibut is such a delicious meal, with the gorgeous presentation it’s something served just as easily at a dinner party as on a Tuesday night. The Caramelized Red Pepper sauce tastes as delicious as it looks.

Adding to the goodness, the entire meal boasts less than 500 calories if you sub a green salad for rice or other grains and is packed with protein and vitamins. Perfect for keeping it light and healthy this winter. I can also see grilling the halibut during warmer months while you whip the Red Pepper Sauce together on the stove.

You won’t believe how easy it is to throw together. The recipe comes from The Scramble, and I still couldn’t be happier with this meal planning service every. single. day.

I started my broccoli first, then followed the instructions for the halibut below. I hope your Wednesday welcomes you with good vibes and tasty meals.

XX, Megan

Ingredients

3 Tbsp. extra virgin olive oil
1 large yellow onion (preferably a sweet onion such as Vidalia or Walla Walla), halved and sliced
1 large red bell pepper, sliced
1 1/4 – 1 1/2 lbs. halibut fillet, or use other thick fish fillets, such as flounder or salmon
1/2 lemon, juice only
1/4 tsp. salt, or to taste
1/8 tsp. black pepper, or to taste
1 – 2 tsp. honey, to taste

Directions

Preheat the oven to 400 degrees. In a heavy skillet, heat 1 Tbsp. of the oil over medium heat. Caramelize the onions and bell peppers by sautéing them. Stir onions and peppers occasionally, until they are well browned (but not blackened). About 15 – 20 minutes.

Meanwhile, put the fish in an oven-proof dish with sides. In a small bowl, combine 2 Tbsp. oil and 1 Tbsp. lemon juice and pour it over the fish. Flip the fish in the juice a couple of times to coat it, and season the fillets with salt and pepper. Bake the fish for about 20 minutes, until it is opaque and flakes easily.

Once the onions and peppers are nicely browned, remove them from the heat. Puree them in a blender or food processor, adding 2 tsp. lemon juice and 1-2 tsp. honey. Remove the sauce from the blender and put it in individual-sized serving bowls (for a more elegant touch) or one larger bowl. Serve the fish immediately, topped with the sauce.

*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 8 weekly meals which means 8 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts.

PLUS tips as to how best to PREP your meal beforehand, add a punch of FLAVOR, and how to SLOW COOK almost every recipe if you’re especially slammed that night. This wonderful service really does live up to it’s name. You can come home at 6 p.m. and be sitting down to a DELICIOUS, HEALTHY, HOME COOKED meal by 6:30 p.m. most nights.