In a large greased slow cooker, layer onions and garlic on the bottom of the insert for the slow cooker pork.
Add the pork loin and season with salt, black pepper and the bay leaf.
Add remaining ingredients and cover with lid.
Cook on low for 6-8 hours or on hight for 4-5 hours. The pork should be at least 165 F. when done.
Slice and portion into containers 6 servings of this will go in the freezer for grab-n-go, re-heatable dinners. The other 2 will be for whit week's plan.
While the pork is cooking, move on to the next thing.
Set pasta to cook to package directions.Place the frozen chicken and corn ingredients and spices into a 1 gallon, zipper-top freezer bag. Pour in some oil (I used 1/3 cup), close up the bag and toss to coat the contents with oil.
Pour the contents of the bag out onto a sheet pan with edges.
Bake for 1 hour or until the chicken reaches at least 165 F. on a meat thermomenter.
If the pasta is done, drain it and set it aside now.
Remove the sheet pan from oven, shred the chicken if you wish and then divide the whole thing into four equal portions. Three servings of this will go into your freezer after cooking, one serving goes in the fridge.
In a large mixing bowl, combine the ziti's basil, oregano, garlic powder, onion powder, honey, vinegar, water and tomato sauce.
In a large skillet, cook the turkey meat in the olive oil. Add salt during cooking.
Add the cooked pasta and the cooked meat to the bowl of tomato sauce and mix well.
Transfer to a baking dish and top with chopped, grape tomatoes.
Sprinkle your cheese over the whole thing.
Bake at 350 F. for about 20 minutes or until the cheese is melted.
Remove from oven and cool slightly. You will need two servings for the week for one person.