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 #22: Rustic Herb Braised Chicken & Potatoes

I was curious if this would work in my Electric Pressure cooker and YES it did!!  I sauté the chicken in about 3 T Roasted Garlic Infused Oil … keeping the chicken a little larger than cubed…added the potatoes…set on chicken…after NPR I added the green beans, put the lid back on for about 5 minutes and …PERFECT!!

make sure and order your Tastefully Simple groceries at:  www.SimplyKimberS.com

Rustic Herb Braised Chicken & Potatoes

  • 2 tablespoons butter
  • 1½ pounds cubed boneless, skinless chicken breasts or thighs
  • 1 pound small red potatoes, unpeeled and cut into 1-inch cubes
  • ½ cup chicken broth
  • 8 ounces fresh or frozen green beans, cut into 1-inch pieces

Melt butter over medium-high heat in a large skillet with a cover. Add chicken and Rustic Herb Seasoning; saute until chicken is no longer pink. Add potatoes and chicken broth. Reduce heat, cover and simmer for 10-12 minutes or until potatoes are almost tender. Add green beans; cook, covered, an additional 10 minutes or until beans are crisp-tender. Makes 6 servings.

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2018 #20: Tex-Mex Skillet Mac & Cheese

I thought I would make something tonight that did not use my electric pressure cooker (although this can be made in one)…I added some frozen corn and used 6 oz tomato sauce and 1 15 oz can of petite diced tomatoes instead of the 15 oz can of tomato sauce…this is sooooo sooo delicious…made a double batch to have as leftovers because e have a really busy week.

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

Tex-Mex Mac & Cheese Skillet

  1. In large skillet over medium-high heat, combine ground beef and Garlic Garlic Seasoning; salt and pepper as desired. Cook and crumble until cooked through and no longer pink, about 6-8 minutes; drain off liquid.
  2. Add tomato sauce and Mom’s Favorite Taco Seasoning; simmer 5 minutes. Stir in macaroni, milk and water. Cover and bring to a boil. Reduce heat and simmer 11-13 minutes, stirring occasionally, or until noodles are tender.
  3. Remove from heat and stir in cheese. Serve immediately. Sauce will continue to thicken upon standing.

Makes 6 servings.

Serve with a green salad and garlic toast.

Wine Pairing: Pinot Grigio.

Make Ahead & Freeze: Combine step 1 ingredients in a quart freezer bag. Combine tomato sauce and Mom’s Favorite Taco Seasoning in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

2018 #19: Bacon Veggie Chicken Skillet

This was so easy and yummy…we changed a few things hubby will not do broccoli so I added my canned green beans and no peppers so did dried tomatoes…used my Magic Chicken…made a double batch and added to my freezer for another meal!!  Enjoy!!

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Bacon Veggie Chicken Skillet

  • 2 tablespoons vegetable oil
  • 1 pound boneless skinless chicken breasts, cubed
  • 1 red bell pepper, chopped
  • 3 cups frozen chopped broccoli
  • 10 ounces penne pasta
  • 2½ cups 2% milk, warmed
  • 1¼ cups hot water
  • 2 cups shredded Cheddar cheese
  1. In large skillet, heat oil over medium-high heat. Add chicken, peppers and Garlic Garlic Seasoning; salt and pepper as desired. Sauté until chicken is lightly browned, about 3-4 minutes.
  2. Stir in remaining ingredients except cheese. Cover and bring to a boil. Reduce heat and simmer 15-18 minutes or until pasta is tender, stirring occasionally.
  3. Remove from heat. Stir in cheese. Serve immediately. Sauce will continue to thicken upon standing.

Serve with a green salad.

Wine Pairing: Pinot Noir or Chardonnay.

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2018 #19: Kimber’s Pork Stew

It was cold and rainy and I thought about dinner all day.  I had this recipe in my head and it tasted as good in my tummy and it sounded in my head…Enjoy and remember to order your Tastefully Simple groceries at: http://www.SimplyKimberS.com

Kimber’s Pork Stew

3 T Garlic Infused Oil
1/2 lbs Pork Stew Meat
2 T Wahoo Chili Seasoning
2 T Garlic Garlic
1 15oz can drained Great Northern Beans
3 cups chicken broth
1 pint green beans (I canned these last summer)
1/2 cup pearl barley
parmesan cheese
crusty bread

Add Garlic Infused Oil to Instant Pot set on meat, add stew meat and seasonings, stir and lightly brown.  Add remaining ingredients and set on stew/soups…make sure you are at 15 minutes, add time if necessary.  Let NPR and top with parmesan cheese

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2018 #18: Mango Lime Pork & Potatoes

I had some pork chops and Mango Lime sauce that needed to be used so made up this recipe…enjoy!!!

order your tastefully simple groceries at:  www.SimplyKimberS.com

Mango Lime Pork & Potatoes

3 to 4 Pork Chops or steaks
2 to 3 White or Yellow Potato, cut in half
1/2 Cup Mango Lime Sauce
3-4 T Aged Balsamic Vinegar
1/2 c water or broth
1/2 t Garlic Pepper
3 T Garlic Infused Oil

Add Garlic Infused Oil to your hot instant pot and brown the pork.  Turn off your instant pot, add potatoes and combine remaining ingredients.  Pour on top.  Set pot to meat and let natural release.

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2018 #17: Slow-Cooked Chicken Dinner

I choose the baked method and couldn’t wait to have it for dinner…looked forward to it all day long.  The only thing I would change is next time I would use regular bread crumbs instead of stove top…it was kinda salty…but everything was awesome!

Slow-Cooked Chicken Dinner

  • 1½ lbs. boneless skinless chicken breasts
  • 1 cup shredded Swiss cheese
  • 10.75 oz. can cream of mushroom soup
  • 1/3 cup milk
  • 2 cups herb-seasoned stuffing mix
  • ½ cup (1 stick) butter, melted

Serve it tonight: Place chicken, Onion Onion™ Seasoning and cheese in a greased slow cooker. Combine the soup and milk; pour over the chicken mixture. Sprinkle with stuffing mix and drizzle with butter. Cover; cook on low 6-7 hours. Salt and pepper to taste.

Oven version: Preheat oven to 350° Place chicken, Onion Onion™ Seasoning and cheese in a greased 8 x 8 baking pan. Combine the soup and milk; pour over the chicken mixture. Sprinkle with stuffing mix and drizzle with butter. Cover with foil; bake 45 minutes. Uncover and bake an additional 30-35 minutes. Salt and pepper to taste.

Freeze it for later: Combine chicken and Onion Onion™ Seasoning and cheese in a gallon resealable freezer bag. Put cheese in a quart resealable freezer bag. Combine soup and milk in a quart resealable freezer bag. Add stuffing mix and 1 stick butter in another quart resealable freezer bag. Combine all bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.

Serve with mashed potatoes and steamed vegetables.