Pork

This is a great, hearty winter stew!  Great flavors and full of veggies!

 

Ingredients:

1 lb of boneless pork chops – cut into cubes

3 tbsp flour

1 /2 tsp garlic salt

1/2 tsp pepper

1 tbsp vegetable oil

1 medium onion – chopped

1 green pepper – chopped

1 pkg of sliced mushrooms

2 – 14 1/2 oz cans of stewed tomatoes

2 medium zucchini – chopped

2 tsp dried basil

1 tsp oregano

Parmesan cheese

 

First, slice the pork chops into cubed pieces.

In a large plastic zip lock bag, combine the flour, garlic salt, pepper and cubed meat.  Toss until the meat is coated with mixture.

Next, chop the onion and green pepper.

Add the onions and green pepper to a large soup pot along with the vegetable oil.  Cook until softened, and then add the pork mixture.  Cook the pork until cooked through.

After pork is cooked, add the chopped zucchini and mushrooms.  Then add the tomatoes.

Last, add all of the seasonings.  Mix up well.  Cover and bring to a boil.  Once boiling, reduce heat and allow to simmer for 15-20 minutes, or until the zucchini and mushrooms have softened.  Serve with some Parmesan cheese topping!

Seal up leftovers in a freezer safe plastic container for dinner another night!

 

Zucchini and Pork Stew
Author:
Recipe type: Stew
Serves: 10
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 lb of boneless pork chops - cut into cubes
  • 3 tbsp flour
  • 1 /2 tsp garlic salt
  • ½ tsp pepper
  • 1 tbsp vegetable oil
  • 1 medium onion - chopped
  • 1 green pepper - chopped
  • 1 pkg of sliced mushrooms
  • 2 - 14½ oz cans of stewed tomatoes
  • 2 medium zucchini - chopped
  • 2 tsp dried basil
  • 1 tsp oregano
  • Parmesan cheese
Instructions
  1. First, slice the pork chops into cubed pieces.
  2. In a large plastic zip lock bag, combine the flour, garlic salt, pepper and cubed meat. Toss until the meat is coated with mixture.
  3. Next, chop the onion and green pepper.
  4. Add the onions and green pepper to a large soup pot along with the vegetable oil. Cook until softened, and then add the pork mixture. Cook the pork until cooked through.
  5. After pork is cooked, add the chopped zucchini and mushrooms. Then add the tomatoes.
  6. Last, add all of the seasonings. Mix up well. Cover and bring to a boil. Once boiling, reduce heat and allow to simmer for 15-20 minutes, or until the zucchini and mushrooms have softened. Serve with some Parmesan cheese topping!
  7. Seal up leftovers in a freezer safe plastic container for dinner another night!

 

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This is a great, hearty soup that full of flavor!

 

Ingredients:

1 tsp olive oil

1 lb pork sausage

2 carrots – chopped

2-3 celery stalks – chopped

2 tsp minced garlic

1 tsp basil

1 tsp rosemary

1/2 tsp red pepper flakes

2 large cartons of chicken broth (around 64 oz)

2 cans of diced tomatoes with juices

2 cans of kidney beans – rinsed

1/2 box macaroni noodles

 

First, chop up the onion, carrots and celery.

Next, brown the sausage and the vegetables with the olive oil in a large soup pot.

While the meat and vegetables are cooking, empty the bean cans into a strainer and rinse the beans.

Add the spices to the meat mixture and mix well.

Add the tomatoes, beans and chicken broth.  Stir well, bring to a boil and then reduce heat to LOW.  Cook for 20-30 minutes or until all vegetables are soft.

After the vegetables are cooked through, add the macaroni noodles.  Bring the soup to a boil once more and then reduce heat to cook the noodles until they are soft.

Once the noodles have cooked thoroughly, it is time to serve!

The leftovers can easily be stored in freezer safe, plastic containers for dinner another night!

 

Pasta, Sausage and Bean Soup
Delicious and spicy!
Author:
Cuisine: American
Recipe type: Soup
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 tsp olive oil
  • 1 lb pork sausage
  • 2 carrots - chopped
  • 2-3 celery stalks - chopped
  • 2 tsp minced garlic
  • 1 tsp basil
  • 1 tsp rosemary
  • ½ tsp red pepper flakes
  • 2 large cartons of chicken broth (around 64 oz)
  • 2 cans of diced tomatoes with juices
  • 2 cans of kidney beans - rinsed
  • ½ box macaroni noodles
Instructions
  1. First, chop up the onion, carrots and celery.
  2. Next, brown the sausage and the vegetables with the olive oil in a large soup pot.
  3. While the meat and vegetables are cooking, empty the bean cans into a strainer and rinse the beans.
  4. Add the spices to the meat mixture and mix well.
  5. Add the tomatoes, beans and chicken broth. Stir well, bring to a boil and then reduce heat to LOW. Cook for 20-30 minutes or until all vegetables are soft.
  6. After the vegetables are cooked through, add the macaroni noodles. Bring the soup to a boil once more and then reduce heat to cook the noodles until they are soft.
  7. Once the noodles have cooked thoroughly, it is time to serve!
  8. The leftovers can easily be stored in freezer safe, plastic containers for dinner another night!

 

 

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Grilled Pork Chops With Cranberry Teriyaki Marinade:

This was an idea I had and I had hoped these would turn out good, but instead they turned out awesome!

Our local grocer had these great pork chops on sale in family packs, so we cooked up 18 chops at once and froze them. These freeze great and taste like they came off the grill.

For the marinate I just used about 1 cup of Teriyaki sauce and about 4 cups of cranberry juice.


Dump them in and let soak for as long as desired: a couple hours would be best though.

Drop them on the grill until cooked through.

Lastly, sack them up into freezer bags as desired. We put 4 in for the two of us because they are so good we don’t eat just one. The cranberry juice really helps give the pork chops a great taste and keeps them juicy. I bet you’ll love them too!

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