Pork Teriyaki Stir Fry

Pork Teriyaki Stir Fry

• Prep Time: 20 minutes
• Serves: 4-6

You really don't need a recipe for stir-fry, but here is one I tried last night from the farmland foods website. I used a portion of a pork roast for the meat, cutting into thin strips. I served it with brown rice and an egg roll. Really good!

Ingredients

• 1 (1-lb.) pkg. frozen Oriental-style vegetables thawed
• 1 pound Farmland® Deep Basted™ EXTRA TENDER™ Boneless Pork Sirloin for Strips cut into thin strips
• 1/3 cup teriyaki sauce
• 3 tablespoons hoisin sauce
• 3 tablespoons sliced almonds

Preparation

1. Spray non-stick skillet with vegetable cooking spray. Stir-fry pork in skillet over high heat until meat is thoroughly cooked and no pink remains; remove meat from skillet.
2. Add vegetables; continue to stir-fry until vegetables are cooked. Return pork to skillet.
3. Combine teriyaki sauce and hoisin sauce. Pour over pork and vegetables. Sprinkle with almonds before serving.

Cheesy Pepperoni Stuffed Chicken

4 

boneless skinless chicken breasts

 2 oz sliced pepperoni

1/2

  cup shredded mozzarella cheese (about 2 oz)

1

  tablespoon olive oil

4

  cups water

1

  package (7 oz) uncooked elbow macaroni

1

  jar (1 lb 8 oz) tomato pasta sauce (any variety)

Chopped fresh basil, if desired

This was a good recipe, but I changed it a bit. Here is what I did: I basically followed the recipe for the chicken part, only I used pieces of string cheese (sliced lenthwise and then in shorter pieces) instead of shredded mozzarella and turkey pepperoni- sliced in halves to fit better. It would be even better with those little fresh mozzarella pearls.  I just warmed the sauce and cooked 7oz of penne pasta and served them separately. I served this with the yummy Asiago Cheese bread from Wal-mart bakery.

 

 

 

Here is the original recipe from Betty Crocker website

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1.  Place chicken breasts flat on cutting surface. With knife parallel to cutting surface, cut a lengthwise slit in each chicken breast, forming a pocket, keeping other 3 sides intact. Stuff each chicken breast with pepperoni and mozzarella cheese, pressing the edges of each chicken breast to seal.
2. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil about 9 minutes, turning occasionally, until well browned on both sides. (Chicken pockets will open slightly during cooking.) Remove from skillet and set aside.
3. In same skillet, slowly add water so as not to splatter. Increase heat setting to high. Heat water to boiling. Add macaroni; cook about 3 minutes or until almost tender. Do not drain. Stir in pasta sauce. Heat to boiling. Return chicken to skillet. Reduce heat to medium . Cover and simmer 8 to 10 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). Garnish with basil.

Makes 4 servings

Grilled Meat Loaf Meal Packets

More from my Betty App - made this recipe tonight. I made four packets with 1 pound of lean ground beef. Instead of grilling I baked the foil packs in the oven at 350° for about 45 minutes. You could also leave the carrots out and serve them raw with ranch dip.

1 1/2

lb lean (at least 80%) ground beef

1

package (1 oz) onion recipe and dip soup mix (from 2-oz box)

1

egg

3/4

cup milk

1/2

cup Progresso® plain bread crumbs

1/3

cup ketchup

1

bag (1 lb 4 oz) refrigerated new potato wedges

3

  cups ready-to-eat baby-cut carrots

Fresh parsley, if desired

1. Heat gas or charcoal grill. Cut 6 (18x10-inch) sheets of heavy-duty foil; spray with cooking spray. In medium bowl, mix beef, dry soup mix, egg, milk and bread crumbs. Shape into 6 loaves, 4x2 1/2x1 inch. Place 1 loaf on each foil sheet; top each with about 1 tablespoon of the ketchup. Place about 1/2 cup potatoes and 1/2 cup carrots around each loaf.
2. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
3. Place packets on grill. Cover grill; cook over medium heat 25 to 30 minutes, rotating packets 1/2 turn after 15 minutes, until vegetables are tender and meat thermometer inserted in center of loaves reads 160ºF. To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Garnish with parsley.

Betty Crocker App and Au Gratin Chicken Bake

I downloaded the Betty Crocker app for free a while back. I was waiting for the girls to come out of school the other day and decided to use the browse feature and round out my menu plans for the week. I love this app-- lots of great recipes on the go. You can even make shopping lists. I originally chose this recipe because I knew I had everything on hand in the pantry and freezer. This recipe was a keeper as Madison and I loved it, Jared liked it enough that he said to make it again, and Gabrielle even managed to choke it down. The chicken turned out very tender and delicious-- and my favorite part is that it is one of those all in one dishes. Sure you could make chicken, broccoli, and scalloped potatoes all seperately, but this was great flavor combo and one serving dish to clean up. I left the cheese off of one piece of chicken for Jared (put extra on Gabrielle's) I used a white and yellow cheddar marble cheese and shredded it instead of slices on top. I also seasoned the chicken with garlic salt and Lawrey's seasoned salt. Here is the recipe:

1 bag (14 oz) Green Giant Select® frozen broccoli florets, thawed and drained

1

box (7.8 oz) Betty Crocker® Deluxe creamy Cheddar au gratin potatoes (I had regular Au Gratin)

2

  cups boiling water

2 

tablespoons margarine or butter

1/2

cup milk

4

  boneless skinless chicken breast halves (1 1/4 lb)

2 

slices (1 oz each) Cheddar cheese, cut diagonally in half

1. Heat oven to 400ºF. Spray 11x7-inch baking dish or 2-quart casserole with cooking spray.
2. Spread broccoli in baking dish. Stir Potatoes, Sauce Mix, Cheese Sauce, boiling water and margarine in medium bowl. Stir in milk. Spread over broccoli. Place chicken breast halves on potato mixture.
3. Bake uncovered 30 minutes. Place cheese slices on chicken. Sprinkle with Topping. Bake 3 to 5 minutes longer or until cheese is melted and juice of chicken is no longer pink when centers of thickest pieces are cut. Let stand 5 minutes or until sauce is as thick as desired.

Mission Prep Class Recipes

This is hand out from the class I taught the young men this week. Simple, fast, and cheap!

I hope when I am on a miss-ion, that I can cook a thing or two!

For myself & also my companion, Be-cause we can’t call home and ask MOM what to do!

Breakfast:

Breakfast is essential. Include in your breakfast some protein, whole grain and fruit. This kind of breakfast will help you feel fuller longer and keep you going throughout the morning.

Examples of protein: eggs and dairy foods, meats and fish, and soy. Beans are also an excellent source, but not too practical for breakfast!

Examples of whole grains: whole wheat breads and cereals. Oatmeal is one of the most nutritious breakfasts you can eat!

Fruits can give you vitamins and nutrients to keep you healthy. Include some with every breakfast! Top your cereal, blend with yogurt and milk for a smoothie, or just eat out of hand on the go.

Fritata

One of the easiest recipes that is available the world over is a simple frittata...just scramble up 3-4 eggs and add a little water or milk and pour into a hot pan. Add any leftover bits of meat and/or veggies.....cover with a lid and turn down the heat till cooked through, top with cheese and eat with toast or tortillas.

Scrambled Egg in Cup

If you are lucky enough to have a microwave, this is a great way to make a round egg that will fit on a bagel or English muffin like the fast food restaurant version.

Ingredients
2 eggs
2 tablespoons milk
2 tablespoons shredded Cheddar cheese
Salt and pepper to taste

Instructions
1. Coat a 12-ounce microwave-safe coffee mug with cooking spray. Add eggs and milk; beat until blended.

2. Microwave 45 seconds at high power; stir. Microwave 30 to 45 seconds more, or until eggs are almost set (see Note).

3. Top with cheese, season with salt and pepper, and serve.

Note: Since microwave ovens vary, you may need to adjust the cooking time

Pancakes from Scratch – you may not have access to premade pancake mix, so it’s a good idea to learn how to make them from scratch. This recipe uses a blender, but it can definitely be mixed by hand with a bowl and whisk- or whatever you’ve got around the apartment!

Ingredients:

2 cups milk 3/4 cup white sugar 2 eggs 1 teaspoon vegetable oil

1 teaspoon vanilla extract 2 cups all-purpose flour 1 1/2 tablespoons baking powder

Directions:

1.	Place milk, sugar, eggs, oil and vanilla in the blender. Add flour and baking powder. Blend until smooth.
2.	Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

English Muffin Pizza

Start with an English muffin half and place it on a cookie sheet. To make clean up easier, you can put down foil first on your cookie sheet.

Top the English muffin with pizza sauce (the kind from a jar is fine), cheese, and whatever other toppings you like. These can be baked in a toaster oven or in the regular oven at 375° for ten minutes, or until the cheese is bubbly and golden.

IF you have a real oven and you have more time, you can make a foil dinner! Just like camping, right?

Foil Dinner – Preheat oven to 350°

Place a large foil on your counter. In the center you want your protein—You can use a boneless piece of chicken, a pork chop, or even just a ground beef patty. Season the meat with salt and pepper. Slice a potato in ¼ inch slices (no need to peel). Place the potatoes around the meat. Add a few carrots and celery if you’ve got them. You can even use small frozen ears of corn.

 Get another piece of foil about the same size as the first and cover your meat, potatoes and veggies. Seal the edges of the foil well by folding the bottom piece of foil up over the top. Be sure to not wrap too tightly. You still need some air circulating to cook the food inside.

Put on a baking sheet or other sturdy pan. Bake for about 1 hour at 350°.  Cut the foil open and let some steam escape—then peel back the foil and dig in. The best part is having no dishes to clean up!

Dessert is not essential, but it is nice to have once in a while!

3 ingredient PB Cookie

1 cup peanut butter

1 cup sugar

1 egg

Preheat to 350

Mix all ingredients together. To form the cookies, get a scoop of dough with a spoon (that you would eat with) and drop the dough onto a cookie sheet. You should get  4 rows of three to bake a dozen at one time.

Bake 6 – 8 minutes or until just golden brown. Let cool 1 minute on the cookie sheet and then transfer to a rack to cool. If you do not have a rack you can cut a brown grocery sack and lay it flat on your counter, then place the cookies on the paper sack to finish cooling.

And a Snack is nice to have to keep you going through the day. This is called Power Trail Mix – 

Br. Runnels’ Favorite (from Runner’s World Magazine)

Nuts: Source of Vitamin E for muscle recovery
1/2 cup almonds
1/2 cup pecans
Quality protein:
1/2 cup roasted soy nuts
Fruit: Loaded with health-building antioxidants
1/2 cup dried cranberries
1/2 cup dried blueberries
Seeds: Packed with trace minerals
1/4 cup pumpkin seeds
1/4 cup sunflower seeds

Combine nuts, dried fruit, soy nuts, seeds, and 1/2 cup dark chocolate chips (if desired). Store in a plastic container with a tight lid. Keeps for six to eight weeks in a cool, dry place away from light or in the fridge.

Cracker Bread

Last night I made this to go with some minestrone soup. I had some pillsbury thin crust pizza dough in the fridge, so I unrolled it on a cookie sheet and planned on making a quick focaccia bread. I rolled it out on a non-stick cookie sheet. Then I made impressions all over with my fingers. I brushed it with olive oil, sprinkled with some garlic salt and some dried oregano. I baked it almost 20 minutes so I could get it nice and crispy, like a cracker. The thin crust pizza dough was perfect for this recipe! It turned out just like I wanted. I cut into squares and sprinkled with shredded parmesan. YUM!

Fast and Easy Pancakes

I made these amazing pancakes this morning. It was so nice to mix them in the blender. These are thin, sweet pancakes-- a little more milk and they could be crepes. With 20 inches of snow outside my door, what else is there to do? Fuel for the shoveler! And yes, I used King Arthur flour!

I found the recipe on allrecipes.com

Ingredients:

2 cups milk 3/4 cup white sugar 2 eggs 1 teaspoon vegetable oil

1 teaspoon vanilla extract 2 cups all-purpose flour 1 1/2 tablespoons baking powder

Directions:

1.	Place milk, sugar, eggs, oil and vanilla in the blender. Add flour and baking powder. Blend until smooth.
2.	Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.