Cook smarter not harder: Simple recipes that work overtime

Some weeks call for ambitious cooking projects, but most call for smart ones — the kind that save time, stretch your grocery budget, and make mealtime feel a little less chaotic.

This week’s trio of recipes is built around exactly that idea: simple, satisfying staples that work harder for you. Think of it as a “cook once, enjoy all week” approach, where a little effort up front pays off in multiple meals down the line.

The lazy pork wontons are a perfect example of working smarter, not harder. Instead of spending time carefully folding each one, this version skips the fussy wrapping altogether while still delivering all the flavor you would expect. It is a weeknight friendly shortcut that does not sacrifice comfort.

The Instant Pot refried beans follow the same philosophy. There is no standing over the stove and no constant stirring, just a big, flavorful batch that comes together with minimal hands-on time. These beans are ideal for scooping alongside meals, layering into bowls, or freezing for later when you need a quick win.

Then there is the oven-roasted pork shoulder — the ultimate meal prep powerhouse. One roast transforms into multiple meals throughout the week, from tacos one night to grain bowls the next, or even sandwiches or breakfast hash. It is the kind of recipe that proves stretching a single protein does not mean sacrificing variety.

Together, these dishes make a strong case for keeping things simple in the kitchen: less time cooking, less money spent, and more flexibility when it comes to feeding yourself and your family well.

• My Bizzy Kitchen runs once a month in Food. Follow Biz Velatini on her blog at mybizzykitchen.com, on Instagram @mybizzykitchen and Facebook at facebook.com/mybizzykitchen.

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Lazy Pork Wontons for One

4 ounces lean ground pork

¼ cup cabbage, chopped

½ cup mushrooms, chopped

1 teaspoon fresh ginger

1 tablespoon minced garlic

2 teaspoons soy sauce

1 teaspoon mirin

1 tablespoon water

Pinch of salt and pepper

6 wonton wrappers

In a medium bowl, combine the lean ground pork, chopped cabbage, mushrooms, fresh ginger, minced garlic, soy sauce, mirin, 1 tablespoon water, and a pinch of salt and pepper. Mix until just combined. Do not over-mix.

Divide the mixture into 6 equal portions and gently roll into meatballs.

Lightly spray a nonstick skillet with avocado oil spray and heat over medium.

Place the meatballs into the skillet, spacing them apart. Lay one wonton wrapper over each meatball and gently press the wrapper slightly into the pork so it adheres.

Add just enough water to lightly coat the bottom of the pan (about 2 to 4 tablespoons). Immediately cover with a lid to create steam.

Cook for 7-10 minutes, or until the pork reaches an internal temperature of 145°F. The wonton wrappers will soften and steam while the bottoms lightly brown.

Remove from the skillet and serve warm with optional chili oil for a little heat.

Makes: 6 wontons (or 1 serving)

— Biz Velatini

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Oven-Roasted Pork Shoulder

9-10 lb. bone-in pork shoulder

2 teaspoons onion powder

2 teaspoons garlic powder

1 tablespoon Mauro Provisions Black Powder Rub*

Preheat oven to 450°F.

Place the pork shoulder fat side up on a piece of parchment paper. Using a sharp knife, score the top of the pork in a diagonal pattern both ways. This helps the seasoning get into the meat and allows the fat to render. Season generously on all sides with garlic powder, onion powder and Black Powder.

Transfer the pork to a rack set on a baking sheet. This allows air to circulate and helps the outside get nice and caramelized.

Roast at 450°F for 30 minutes to develop a flavorful crust.

Reduce the oven temperature to 325°F and continue cooking until the internal temperature reaches 200° to 205°. In my oven, this took about 3½ hours, but timing may vary.

Remove from the oven and let the pork rest for 30 minutes before slicing or shredding.

I use this pork all week long for shredded sandwiches, pork ramen, taquitos, and breakfast nachos. It’s a great way to utilize a large, single protein without getting tired of eating the same thing every single day.

Makes: 8-10 servings.

* Note: Mauro Provisions Black Powder is a pre-made seasoning with salt, sesame seed, spices, brown sugar, garlic and onion. It can be found online or at select stores, or you can substitute a sprinkle of brown sugar, salt and pepper to taste since we already have onion and garlic powder in the recipe.

— Biz Velatini

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Instant Pot Refried Beans

1 pound dried pinto beans

8 cups water

2 tablespoons chicken bouillon

2 tablespoons taco seasoning (or one packet taco seasoning)

4 tablespoons Taco Bell fire sauce (or hot sauce of choice)

Optional: chopped cilantro, salsa or chili oil for garnish

Put everything into the Instant Pot and mix until combined.

Pressure cook on high for 25 minutes. (My Instant Pot has a “bean” setting, so I cooked mine on the bean setting for 20 minutes.)

Let the pressure cooker sit for 20 minutes after cooking. Manually release the steam.

Let cool slightly and add beans and some of the water to a blender, adding more water if needed for desired consistency.

Optional: Garnish with chopped cilantro and salsa (or chili oil)

Makes: 8 cups

— Biz Velatini