I saw this simple recipe in Family Circe last May and knew I wanted to try it. I finally got around to it now that my parent's apple tree is exploding with apples. We have apples coming out of our ears! I am saving so many different recipes to try I could spend the whole weekend baking.

Now back to my dinner. The next time you have a busy day and need a warm and comforting meal pop this in the oven. It is a perfect combination of salty and sweet.

Simple Pork and Apple Bake

4 Small Apples
1/2 Cup Sugar
1 Tablespoon Lemon Juice
1 Tablespoon Flour
1/4 Teaspoon Nutmeg
1 Teaspoon Cinnamon
1 6-Ounce Package Stuffing Mix
4 Boneless Pork Chops

Preheat oven to 350 degrees. Peel, core and slice 4 small apples. Place in bowl and sprinkle with 1 tablespoon lemon juice; toss with 1/2 cup sugar, 1 tablespoon flour, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg. Prepare 1 6-ounce package stuffing mix as directed and spread in bottom of 9x13 pan. Place 4 boneless pork chops on top of stuffing an cover each with apple mixture. Cover pan with aluminum foil and bake for 1 hour.

See more meals at Good Cheap Eats.

Tonight I made a meal from one of my favorite cookbooks. I have talked about it before but I love Robin Miller's Quick Fix Meals. My husband got this cookbook for me on our first anniversary since he said the gift was traditionally supposed to include something paper. I thought it was super cute that he knew what a traditional first year anniversary gift was.

Over the years this has become one of my absolute favorites because of how the book is laid out. My favorite section is the Morph Recipes. Morph recipes include a main recipe to start with and then several recipes to make from the leftovers of the first recipe. I love it!

Tonight was the Balsamic Roasted Pork Tenderloin. It was so tender and perfectly seasoned. The recipes to make with the leftovers include Wonton Soup (I have made this many many times and love it), Pork Fried Rice, and Pork Sloppy Joes. Look for one of these in my meal plan next week as I use up the leftovers.

If you have room to add another cookbook to your collection this is the one and no I am not being sponsored by Robin Miller although that would be cool. Only in my dreams!

Balsamic Roasted Pork Tenderloin

Two 2-Pound Pork Tenderloins
Salt and Pepper
1/4 Cup Balsamic Vinegar
2 Tablespoon Honey
2 Tablespoon Dijon Mustard

Preheat over to 400 degrees.

Coat a shallow roasting pan with cooking spray. Place the pork in the prepared pan and season the top and sides with salt and pepper.

In s small bowl, whisk together the vinegar, honey, and mustard. Spoon the mixture all over the pork, then roast until an instant-read thermometer inserted into the thickest part reads at least 160 degrees, about 45 minutes, basting every 15 minutes if possible.

Let the pork stand for 10 minutes before slicing one-third of it crosswise into 1-inch thick slices. Serve the sliced pork for this meal and refrigerate the leftovers up to 3 days or freeze up to 3 months.

If you have been reading my blog posts for long you can see a recurring theme-I am always looking for creative ways to use leftovers. I hate to see small bits of vegetables or meat thrown away after our dinners. I know I can always make soup but when the weather starts to get nice soup isn't on my mind. What I like to make then is stir-fry.

I usually pull a little of this and a little of that to make my stir-fry. I always include either noodles or rice, lots of veggies, and a meat. From there the possibilities are endless and there are no measurements needed. I just thrown stuff in until it looks right to me. I usually end up getting carried away with all the veggies and the dish just grows and grows.

Tonight I made stir-fry using the following list of ingredients but like I said above substitute anything you have on hand and take out anything you don't like.

Yakisoba Noodles
Frozen Green Beans (from our garden last summer..woo hoo! I was happy about that!)
Frozen Corn
Frozen Peas
Asparagus
Carrots
Fresh Pineapple-super good!
Shredded Pork (in the freezer from a previous meal)
Teriyaki Sauce

I usually cook the veggies first while the noodles are boiling (if I use rice then it is while the rice is cooking). To cook the veggies I cut them up into my desired size, usually small and bite size, and toss them in the frying pan. When they reach my desiered tenderness I add the drained noodles, meat, and teryaki sauce. Then I let the whole pan sizzle away until we are ready to eat but usually less than 10 minutes.

This meal come together so quickly and it makes you feel good knowing you are being so resourceful. The next time you have a little bit of this and a little bit of that try this and smile at your thriftiness.

This meal couldn't be any easier or more impressive. I used to make it almost every time we had company until my husband said I needed to switch it up a bit. It does take a little bit of advanced planning but not work.

I got this recipe from my Grandma several years ago after we had it at her house. She makes her own BBQ sauce which I have done but I rarely have time to do it now. I usually use a bottle from my stockpile in the garage.

It makes a perfect warm weather meal that is oh so good!

Pulled Pork Sandwiches
Pork Roast of any kind (I usually use whatever is the cheapest, sometimes even country style ribs)
Hamburger Buns
BBQ Sauce

Seriously those are the only ingredients!

1 Day Before Serving
Put pork in crock pot and set to low. Cook for 6-8 hours depending on how big your meat is. I put it in when I go to work and turn it off when I come home for the day.

Once meat it cooled shred and put in the refrigerator.

Serving Day
There is tons of flexibility here. If I am doing a huge amount to serve guests I will put the shredded pork back in the crock pot with BBQ sauce and turn to low for 4 hours.

If it is just my husband and I, usually I will put the pork and BBQ sauce in a saucepan on the stove top set on low just until it warms. This doesn't take much time at all.

I imagine you could even do it in the microwave but I have never tired it.

Once the pork is warm serve it on toasted hamburger buns. I always serve it with coleslaw because the creaminess of the coleslaw compliments the pork so well.

Now if you have a roast sitting in your freezer begging to be used take this idea and go!