Apple and salsa ham mini casseroles with red cabbage and baby Brussels sprouts

Apple and salsa pork and veggie mini casserole, with a side salad of romaine and balsamic/olive oil/tahini dressing.

Apple and salsa pork and veggie mini casserole, with a side salad of romaine and balsamic/olive oil/tahini dressing.

Week Three: January 20-24

Week one - Salad-in-a-Jar Week.

Week two - Hearty Soup Week.  

For week three, Caitlin and I alternated between two casserole recipes for a week of Mini Casserole make-ahead, packed lunches.  This second recipe is a great way to use up leftover roast pork from the weekend.

For a side to our lunches, I packed a huge ziploc bag with chopped romaine lettuce, and filled a mason jar with 1-2 T tahini (you can use any nut butter), 1/3 cup olive oil, and 2 T balsamic vinegar.  Add a fair bit of sea salt and black pepper and shake.  You can make side salads for about a week to eat alongside your casserole for extra veggies!

Apple and salsa pork and veggie casserole

For four servings you'll need:

  • 1/4 cup olive oil
  • 1/2 cup green tomatillo salsa
  • 2 cups of frozen or raw hearty vegetables (I used chopped red cabbage and whole frozen baby Brussels sprouts)
  • 4 T unsweetened apple butter, or 1/2 diced apple
  • 8 oz of cooked pork (I used leftovers from a slow roast pork leg, but you can also quickly broil pork chops)
  • 4 raw eggs
  • 1-2 t sea salt
  • 8x8 casserole dish (for dinner) or 4 x 2 cup pyrex containers (for packed lunches)

Directions:

  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a large mixing bowl, combine all ingredients.  Spoon into pyrex container(s).
  3. Bake until eggs are set, about 30 minutes. Serve and eat, or if packing lunches, allow to cool then store in fridge or freezer.