Monday, February 23, 2009

Pork and Potatoes *****

INGREDIENTS

Cubed Pork
Diced Onions
Cubed Potatoes
Soy sauce
Italian Dressing
Salt and Pepper
Corn Starch

DIRECTIONS

1. Salt and Pepper Pork and place in crock pot
2. Add Onions, Soy Sauce, Italian dressing and potatoes
3. Cook until done (couple hours on high; best on low 3-4 hrs)
4. I add cornstarch near the end to thicken the sauce; I don't measure.  My cornstarch is a little old, so I'm sure it's lost some umph.  I add a little at a time until the sauce is how I want it.

**I often add broccoli/peas/greenbeans at the end; typically frozen (in between steps 3 and 4)
**This can be cooked with chicken too.
**It can be cooked in a skillet (my preference actually) but marinate the meat beforehand.


Serve with Rice
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Tuesday, February 3, 2009

Mushroom Porkchops ****

INGREDIENTS

4-6 Porkchops
1 can Cream of Mushroom soup
Salt and Pepper
Onion Powder
Garlic Salt

DIRECTIONS
1. Preheat oven to 350
2. Season pork chops
3. Brown pork chops in skillet 2-3 min on each side.
4. Place pork chops in oven safe dish, top with soup, cover with foil, bake 45 min.

(I eat with mashed potatoes, Pen with rice)
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Recipe Index

Breakfast Recipes

Dinner Recipes
Chicken

Fish


Pork



Ground Meat (Turkey)


Smoked Sausage




Soups



Casseroles


Toddler Recipes
Snack Recipes

Dip Recipes

Dessert Recipes

Vegetable Recipes (side dishes)





Ethnic Recipes

Italian

Baked Zucchini and Ground Turkey http://feedem.blogspot.com/2009/02/baked-zucchini-and-ground-turkey.html
  • Spaghetti (no recipe needed)

    • Mexican

    Asian


    Crock Pot Recipes

    Pork and Potatoes http://feedem.blogspot.com/2009/02/pork-and-potatoes.html


    Dinner Recipes by Veggies

    Zucchini

    Potato

    Carrot

    Bell Pepper



    Cabbage

    Tomato



















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    Monday, February 2, 2009

    Sausage and Tomatos with Rice **

    INGREDIENTS

    Smoked Sausage (diced)
    2 cans tomato sauce
    1 can diced tomato
    Onion (diced)
    Bell Pepper (diced)
    Garlic powder

    DIRECTIONS

    1. Brown Onion and bell peppers with meat
    2. Add 2 cans tomato sauce and diced tomato
    3. Garlic powder to taste
    4. Serve with rice

    (Believe it or not, I hold back some sausage and onions for Peniel....he LOVES it and chooses this over the whole meal)
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    Stuffed Bell Peppers **

    INGREDIENTS

    Ground Meat
    Onion
    Garlic, Salt, Pepper
    Rice (cooked)
    2 cans tomato sauce
    Bell Peppers
    Cheese (sliced)

    DIRECTIONS

    1. Place 1/2 inch water in skillet, add cut peppers and lid
    2. Brown meat, onion with garlic, salt and pepper; degrease
    3. Add rice and tomato sauce
    4. Fill peppers and top with cheese
    5. Bake 20-30 min at 350 degrees

    (for Pen, I chop the green peppers real small and add to mix...not really "stuffed" green peppers)
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    Southern Pork Chops *****

    INGREDIENTS

    Pork Chops
    Flour
    Salt and Pepper to taste
    Garlic Salt
    Milk

    DIRECTIONS

    1. Season pork chops
    2. Coat pork chops with flour
    3. Cook with oil till done
    4. For gravy: Remove oil (leave pork remains), add flour and milk and stir continually, turn off heat before desired consistency
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    Cabbage Soup ***

    INGREDIENTS

    Smoked Sausage (sliced)
    Water
    Baby Carrots
    Potato (diced)
    Cabbage (sliced)
    Salt and Pepper

    DIRECTIONS

    1. Cook smoked sausage
    2. Add water (about 1/2 pot for full servings)
    3. Add carrots (let cook 5-10 min)
    4. Add potatoes (let cook 5-10 min)
    5. Add cabbage and salt and pepper
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    Bistek/Adobo ****

    INGREDIENTS

    2 lbs. steak/pork/fish (sliced thin)
    2 T lemon juice
    3 T soy sauce
    1/2 tsp pepper
    1/4 c. cooking oil
    1/2 c. water
    1 c. onion (sliced into rings)
    salt to taste

    DIRECTIONS

    1. Marinate meat in lemon juice, soy sauce, pepper, salt
    2. Cook onion in skillet and remove
    3. Cook meat; remove
    4. Add marinade and water to skillet (10 min)
    5. Pour over meat and onion rings

    serve with rice
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    Vegetable Beef Soup ***

    INGREDIENTS

    Ground beef (I use ground turkey)
    Celery
    Onions
    2 cans tomato sauce
    6 Beef boullion cubes (more if ground turkey)
    3-4 Carrots (diced)
    2 potatos or Elbow macaroni
    1 can greenbeans
    1 can corn

    DIRECTIONS

    1. Brown meat with celery and onions (remove grease)
    2. Add 2 cans tomato sauce and water to fill 1/2 pot
    3. Add Beef boullion cubes
    4. Add carrots; cook 10 minutes
    5. Add potatos or macaroni; cook 5-10 minutes
    6. Add greenbeans and corn (with juice); cook 10 minutes
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    Tilapia Mantanzas ****

    INGREDIENTS

    4-6 Tilapia fillets
    2 beaten eggs
    4 oz. crabmeat (I leave this off since Pen's allergic)
    1 T. lemon juice
    1 T. oil
    Dash Hot pepper sauce (or in my case red pepper)
    Pinch salt

    DIRECTIONS

    1. Add lemon juice, pepper sauce, salt and softened butter (whip and set aside)
    2. Dip fillet in egg and saute for 2 minutes/side
    3. Place fillet on plate and top with 1 oz crabmeat
    4. Top with lemon butter sauce
    5. Broil for 1 minute

    (I scramble some more eggs and serve with rice of course)

    From http://www.bassonhook.com/
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    Minestrone Beans and Rice **

    INGREDIENTS

    Ground Beef
    2 cans pinto beans
    2 cans kidney beans
    2 cans minestrone soup
    1 can Rotell tomato and chili
    1 onion chopped

    DIRECTIONS

    1. Brown meat and onions
    2. Add rest (don't drain)
    3. Stew about 20 minutes
    4. Serve with rice

    (I often half this recipe and still have lots to freeze)
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    Mom's Meatloaf ***

    INGREDIENTS

    Ground beef (I use ground turkey)
    1/2 stick saltine crackers
    salt and pepper
    1/2 med. onion (chopped)
    ketchup

    DIRECTIONS

    1. Mix ground beef with salt, pepper, and crackers (crushed)
    2. Add ketchup
    3. Cook in oven 45 minutes at 350 degrees
    4. Remove grease (if beef)
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    Crunchy Onion Chicken *****

    INGREDIENTS

    Fried Onions
    Boneless Skinless chicken breasts (does SO much better if I slice the chicken in half to thin it out)
    1 egg (beaten)

    DIRECTIONS

    1. Crush Fried Onions in bag
    2. Season chicken w/ salt and pepper (I add this step)
    3. Dip chicken into egg and coat in onion crumbs
    4. Bake 20 minutes at 400 degrees F

    (Got this from the French's Fried Onion package)
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    Baked Zucchini and Ground Turkey *

    INGREDIENTS
    3 tbsp. oil
    3 lbs. sliced zucchini
    1/3 c. chopped onion
    1 1/2 pkgs. Italian spaghetti sauce (dry)
    1 3/4 c. water
    1 tbsp. oil
    1 (6 oz.) tomato paste
    1/4 c. Parmesan cheese
    1/3 c. bread crumbs
    1 (8 oz.) pkg. Mozzarella cheese
    1 lb. ground beef (I used ground turkey)

    DIRECTIONS
    1. Combine first oil, zucchini, and onion and saute until tender. Put in 2 quart casserole dish.

    2. Brown the beef. Add one package of sauce, water, tomato paste and 2 tablespoons oil. Heat to a boil. Reduce heat and simmer for 10 minutes. Pour over zucchini.

    3. Mix Parmesan and bread crumbs. Sprinkle over top and mix gently.

    4. Top with Mozzarella. Bake to a golden brown at 350 degrees.

    Serves 4-6.

    (I was concerned Pen wouldn't eat this, so I cooked some spaghetti noodles too...of course he ate it with the noodles instead of the zucchini)
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    Ground Turkey Pot Sticker *****

    INGREDIENTS
    Ground turkey
    Ginger
    Garlic
    Salt and Pepper
    Onion
    Shredded Cabbage
    Soy Sauce
    Won Ton Wrappers (we ate this once w/o wrappers with rice)

    DIRECTIONS
    1.Saute ground turkey until it is brown and crumbled. Season turkey as it cooks with ginger and garlic (add salt and pepper as well if you want)

    2.Chop/mince onion and add to turkey and sautee until onion is soft.Add shredded cabbage to onion and turkey mixture.

    3.Add a few drops of soy sauce and some water and sautee until the mixture is soft.

    4.Take a won ton wrapper, moisten the edges with water and place about 1 tsp of the turkey/onion/cabbage mixture into the center. Fold won ton so the filling does not fall out. Either put in a steamer for about 10 minutes or sautee in a non stick pan sprayed with cooking spray.

    Makes 5 serving of 4 pot stickers per serving.
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    Ginger Pork and Stir Fry Veggies ****

    INGREDIENTS

    1 (whole ) pork tenderloin, about 12-oz., thinly sliced
    2 tablespoon(s) (grated peeled) fresh ginger
    1 cup(s) (reduced-sodium) chicken broth
    2 tablespoon(s) teriyaki sauce
    2 teaspoon(s) cornstarch
    2 teaspoon(s) canola oil (I use EVOO)
    8 ounce(s) snow peas, strings removed, fresh or frozen
    1 medium zucchini, cut lengthwise , in half and thinly sliced crosswise
    3 onions, cut into 3-inch pieces

    DIRECTIONS

    1. Toss pork with ginger in a bowl. Mix broth, teriyaki sauce and cornstarch in a cup; set aside.

    2. In a nonstick 12-inch skillet, warm 1 tsp. oil over medium-high heat until hot. Add snow peas, zucchini and green onions, and stir-fry until lightly browned and tender-crisp, about 5 minutes. Transfer vegetables to large bowl.

    3. In the same skillet, heat remaining 1 tsp. oil; add pork mixture and stir-fry until pork just loses its pink color, about 3 minutes. Transfer pork to bowl with vegetables.

    4. Stir cornstarch mixture to blend; add to skillet and heat to boiling. Boil until sauce thickens slightly, about 1 minute, stirring constantly. Return pork and vegetables to skillet, stir to combine with sauce and heat through. Serve with brown rice, if you like.

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    Baked Teriyaki Chicken ****

    INGREDIENTS
    1 tablespoon cornstarch
    1 tablespoon cold water
    1/2 cup white sugar (I use about 1/4)
    1/2 cup soy sauce
    1/4 cup cider vinegar (I used vinegar and a 1/4 of a cider drink packet!)
    1 clove garlic, minced
    1/2 teaspoon ground ginger
    1/4 teaspoon ground black pepper
    12 skinless chicken thighs

    DIRECTIONS
    1. Preheat oven to 425 degrees F (220 degrees C).
    2. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.

    3. Place chicken pieces in a lightly greased 9x13 inch baking dish (lined with foil). Brush chicken with the sauce. Turn pieces over, and brush again.

    4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

    5. Reserve 3/4 cup sauce for stir fry veggies.

    6. Serve with rice (OF COURSE!)

    (I got this recipe from Christine0120 on the BabyCenter Community "Cooking for Your Family")
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