Tuesday, January 26, 2010

Thai Pork with Rice Noodles - Yummy!

We love pad thai, and while this is not an exact replica, it's a nice alternative to eating out. And even our two-year old liked it!

Thai Pork with Rice Noodles

2 pounds boneless pork, cut into 4 pieces
1/2 cup teriyaki sauce
4 tablespoons rice or white wine vinegar
2 teaspoon crushed red pepper
4 garlic cloves, minced
1/2 cup creamy peanut butter

Noodles & Garnish
1 pkg rice noodles, cooked according to package
1/2 cup chopped green onions
4 tablespoons chopped dry-roasted peanuts
1/2 cup cilantro, chopped
1 cup bean sprouts
lime wedges

Place pork and next 4 ingredients (through garlic) in slow cooker. Cover with lid, and cook on low setting for 8 hours. Remove pork from slow cooker, and coarsely chop. Add peanut butter to liquid in slow cooker; stir well. Stir in pork.

Add pork on top of noodles. Garnish as desired, and enjoy!

Sunday, January 24, 2010

Sunday Pot Roast

This is one of Kevin's favorite meals.
It's a good thing, because I do not eat one bite.

Sunday Pot Roast


1 pot roast, approx. 2-3 lbs. Trim fat off edges (Kevin violated this meat with a beef rub too)
8 red skinned potatoes, quartered
1 large onion, quartered
1/2 bag of baby carrots
1/4 c. Worcestershire
1 c. water
4 tsp. cooking oil
4 tsp. beef granules
1 tsp. basil

In a large pot (or dutch oven), heat cooking oil. Add pot roast and brown on either side. Add water, beef granules, basil, Worcestershire sauce, salt and pepper. Bring to a boil. Add potatoes, onions and carrots to boiling mixture. Reduce heat to low, cover and let cook for 3-4 hours.

Please excuse Kevin's half eaten food in this picture.
I forgot to take the picture and I remembered half way through dinner.
Meal Rating: 5 out of 5 stars. Or at least that is what Kevin says...

Yummy Chicken Salad

Chicken Salad


2 whole boneless skinless chicken breasts cooked and shredded (or 2 cans of Tyson all white meat chicken breast, drained, rinsed and shredded)
1 heaping tablespoon of Hellman's Mayo
3 tbsp. Honey Mustard
40-50 red seedless grapes, quartered
1/4 c. chopped walnuts

In a large bowl, mix shredded chicken breast, mayo, honey mustard, grapes and walnuts. Mix thoroughly. You may need to add a little more mayo depending on how moist you like the chicken salad. Add salt and pepper to taste. Serve over a bed of lettuce, on toast or on a bagel. To add a little more flavor, chop one apple right before you serve to mix in. The apples get brown very quickly, so only add them right before you serve.

Meal Rating: 5 out of 5 stars. This is a staple for our house. We never get tired of this chicken salad.

Sunday, January 17, 2010

Crock Pot Lasagna

This recipe is courtesy of Bob Evans:

Crock Pot Lasagna

1/2 lb. Bob Evans Sausage
1/2 lb. lean hamburger
2-24 oz jars of pasta sauce (I used Prego)
12 oz. Ricotta cheese (I substituted 2 c. Provolone)
2 cups Mozzarella
1 cup uncooked lasagna noodles broken into small pieces
1 tsp. parsley

Brown sausage and hamburger in a large skillet. Spray crock pot with non stick cooking spray. In a large crock pot, mix pasta sauce, sausage, hamburger, ricotta (or Provolone), 1 c. of the mozzarella, parsley and uncooked noodles. Cook on low for 4-6 hours or until pasta is tender. 5 minutes before serving, sprinkle the remaining 1 c. mozzarella on top and cover.

Meal rating: 4 out of 5. Kevin really liked it, but it's a bit meaty for my liking. If you like meaty lasagna, than you should be happy with the outcome.