2018 #31: Honey Teriyaki Pork Stir Fry

I made this in my electric pressure cooker and it was delicious!  I sauce my pork stew meat in the Garlic Infused Oil on saute in my pressure cooker…then added all the sauce and cooked on the meat setting.  Let NPR and then add veggies…put lid back on and let veggies cook…add pineapple…top with peanuts.  I saved this over sticky rice I made in my pressure cooker earlier in the Day…Enjoy!!

remember to order your ts groceries at:  www.SimplyKimberS.com

Honey Teriyaki Pork Stir Fry

  • 1½ pounds pork tenderloin, cut in half lengthwise and thinly sliced (I used pork stew meat…so EASY!!!)
  • 1 (14 ounce) package frozen stir-fry vegetables
  • 1 T Soy Sauce
    2 T Garlic Infused Oil
  • chopped peanuts
  • 8 oz can pineapple tidbits
  1. In large non-stick skillet over medium-high heat, sauté pork until no longer pink, about 4-6 minutes.
  2. Stir in vegetables and Honey Teriyaki Sauce, Aged Balsamic Vinegar and soy sauce. Cover and simmer, stirring occasionally, until vegetables are crisp-tender, about 5-7 minutes.
  3. Remove from heat; stir in pineapple.

Serve over white rice or angel hair pasta.

Tip: For a thicker sauce, whisk together 1 tablespoon cornstarch with 1 tablespoon water. Stir into stir-fry; simmer 1 minute.

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2018 #30: Unsloppy Joes

This were so good and so easy. The thing that took the longest was making the 6″ circles. I used my small rolling pin and it went great. A couple of them I over stuffed. I used a fork to seal the edges.

Unsloppy Joes

1 lb lean (at least 80%) ground beef, cooked, drained

2 T Onion Onion

2 T Garlic Garlic
1 can (15 oz) tomato soup

2 T Wahoo Chili Seasoning

1 can (16.3 oz) Pillsbury™ Grands!™ refrigerated biscuits

1/2 cup shredded cheddar cheese (2 oz)

1. Heat oven to 375° F. In large skillet, cook ground beef with the Onion Onion and Garlic Garlic over medium-high heat until beef is thoroughly cooked, stirring frequently; drain. Stir in soup and Wahoo Chili; simmer 5 minutes.

2. Press each biscuit into 6-inch round. Spoon 1/3 cup meat mixture and about 1 tablespoon cheese onto center of each round. Fold dough in half over filling; press to seal. Place on ungreased cookie sheet.

2018 #29: Perfectly Tender Pulled Pork

This was so amazing!!! I added the pork shoulder frozen in my Electric Pressure Cooker and let it cook for 1 hour and 15 mins (25 minutes per pound when frozen) at lunch time. When I came home I shredded and put back in the pressure cooker with the soup and bayou bourbon sauce and pressure cooked for 6 minutes. Super Easy and super yummy!! Enjoy

Order your Tastefully Simple groceries at: http://www.SimplyKimberS.com

Perfectly Tender Pulled Pork

2 – 2½ lbs. pork sirloin roast

1 Tbsp. Onion Onion Seasoning

2 tsp. Garlic Garlic Seasoning

½ cup Bayou Bourbon Glaze

10.75 oz. can condensed cream of chicken soup

6 whole wheat hamburger buns

Assembly instructions: Combine ingredients, except for buns, in a gallon resealable freezer bag; squish to mix. Seal well, label and freeze.

Cooking instructions: Thaw completely; place in greased slow cooker. Cover, cook on low 7-8 hours. Pull pork apart with forks; serve on buns. Makes 6 servings.

2018 #28: Ham and Cheese Stromboli

Loved this…came home at lunch and made this …put it in the refrigerator.  Came home after work, mowed the lawn and baked our Stromboli.  You can change this up so much…I had some sun dried tomatoes so added them.  I used shredded cheddar blend because that is what I had in already open.  Enjoy!!

Remember order your Tastefully Simple groceries at:  www.SimplyKimberS.com

Ham and Cheese Stromboli

  • 13.8 oz. tube refrigerated pizza crust
  • 1 (6-8 oz.) pkg. thinly sliced ham (I used dice ham)
  • 2 cups shredded Swiss cheese (any cheese will work)
  • 3 Tbsp. real bacon bits
  • Serve tonight: Preheat oven to 400°. Line a large baking sheet with aluminum foil; lightly grease with Roasted Garlic Infused Oil. Press pizza crust into a 10 x 15-inch rectangle.

    Spread Brown Sugar Honey Mustard to within 1 inch of edges; top with remaining ingredients. Fold long edges together to the center and press and roll dough to seal. Pinch and roll each end to seal. Bake 22-25 minutes or until nicely browned. Cut into slices. Makes 6 servings.

    Serve with garden salad topped with broccoli and cauliflower.

    Freeze for later: Lightly grease a sheet of aluminum foil with Roasted Garlic Infused Oil. Press pizza crust into a 10 x 15-inch rectangle. Spread Brown Sugar Honey Mustard to within 1 inch of edges; top with remaining ingredients. Fold long edges together to the center and press and roll dough to seal. Wrap in 2 layers of aluminum foil. Seal well, label and freeze. Thaw completely. Bake as directed above.

2018 #26: Cheesy Pesto Wicked Beef

It was an absolutely beautiful afternoon here so worked outside until almost 6pm so needed something fast…this was he BEST…and the longest part was honestly getting the water to boil.  I did NOT add cilantro, I am one of those that cilantro tastes like soap…YUCK!!  I made a full batch and froze half for another meal.  Make sure and get your Tastefully Simple groceries at:  www.SimplyKimberS.com

Cheesy Pesto Wicked Beef

  • 1 (12 ounce) package extra-wide egg noodles
  • 1½ pounds leaf ground beef
  • 1½ tablespoons Onion Onion Seasoning
  • 1 (15 ounce) jar 3-cheese Alfredo sauce
  • 1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano, undrained
  • 1 cup finely shredded Italian-blend cheese
  • 1/3 cup fresh cilantro leaves, chopped, optional
  1. Prepare pasta according to package directions to al dente. Drain, rinse and set aside.
  2. Meanwhile, in large skillet over medium-high heat, add ground beef and 1 tablespoon Dried Tomato & Garlic Pesto Mix; salt and pepper as desired. Cook and crumble until no longer pink, abut 5-7 minutes. Drain off liquid.
  3. Reduce heat to medium-low. Stir in Onion Onion™ Seasoning, Alfredo sauce, undrained tomatoes and remaining cup Dried Tomato & Garlic Pesto Mix; simmer 4-5 minutes.
  4. Add pasta and cheese; cook until heated through. Salt and pepper as desired. Garnish with cilantro leaves, if desired.

Makes 6 servings. Serve with a tossed salad and breadsticks.

Make ahead & freeze: Prepare step 1; combine with 2 teaspoons oil and cheese in a gallon freezer bag. Combine step 2 ingredients in a quart freezer bag. Combine step 3 ingredients in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.

2018 #25: One-Pot Mac & Cheese

Came home and put this together and let it cook while I did some mowing…turned out perfect and you could use so many different cheeses, Tastefully Spices and meat to change this recipe up…Enjoy and remember to order your Tastefully Simple groceries at:  www.SimplyKimberS.com

One-Pot Mac & Cheese (Electric Pressure Cooker)

  • 1 pound elbow macaroni
  • 4 cups chicken broth
  • 1 pound ground Hamburger
  • ¼ cup (½ stick) butter
  • 1/2 cup Parmesan Cheese
  • 1/8 t cayenne pepper (optional)
  • 1 (12 ounce) package shredded mild Cheddar cheese
  • 1/2 cup sour cream
  • 2 tablespoons Onion Onion Seasoning
  • 1 1/2 t mustard (I used our Champagne Garlic Honey Mustard)

    Brown hamburger with Onion Onion on meat setting until no longer pink, turn off.  Add macaroni, broth and butter in the instant pot.  Secure the lid and set steam release to seal.  Select manual setting and cook for 6 minutes at high pressure (my rice setting works perfect).  Perform a quick release.  Open pot and stir in remaining ingredients.  Let set for 5 minutes with on, stir and let set again.

If you like you can finish the mac and cheese under the broiler for a crispy topping:
transfer to 3-qt baking dish, sprinkle with panko bread crumbs, parmesan cheese and Italian Garlic Seasoning.  Broil just a few minutes, until the bread crumbs are golden brown.

2018 #24: Rolled Lasagne

I wanted to try something different and I loved the stuffed chicken in the lasagne noodles so thought I would try stuffed shells this way…so easy and these were delicious.  I like things not drowned in sauce so used petite diced tomatoes.  I doubled the meat mixture so I could freeze it and use for another meal.  ENJOY!!

Grab your Tastefully Simple groceries at:  www.SimplyKimberS.com

Rolled Lasagne

1 package lasagne noodles (12 fit in my pan)
2 15 oz cans petite diced tomatoes
1 6 oz can tomato sauce
1 16 oz tub ricotta cheese
8 oz grated mozarella cheese
1.5 pounds ground beef
2 T Garlic Garlic
2 T Onion Onion
2 T Dried Tomato & Garlic Pesto
2 T Mama Mia Seasoning
2-3 t Italian Garlic Seasoning
2 T Spinach & Herb Seasoning

Cook lasagne noodles according to package.
Cooked ground beef until no longer pink, drain, add Garlic Garlic, Onion Onion, Mama Mia Seasoning.
In a large bowl combine ricotta cheese, diced tomatoes, Spinach & Herb Seasoning, Dried Tomato & Garlic Pesto and meat mixture.
Lay out cooked noodles and add 2–3 T mixture and roll.  Place in greased 9×13 baking dish.  Fill pan with rolled noodles, spread tomato sauce on top.  Top with Mozzarella cheese and sprinkle Italian Garlic Seasoning, cover with foil.
Bake at 375′ for 30 minutes covered, uncover and bake an additional 15 minutes.  Let sit 10-15 minutes and Enjoy!!