Saturday, May 28, 2011

Pork Chops & Veggie Sauce

This is a family favorite; even the kids love it!

Pork Chops with veggie sauce

  • 4 to 6 pork chops
  • 2 medium onions, chopped
  • 2 celery ribs, chopped
  • 1 large green pepper, chopped
  • 1 15 oz. can stewed or diced tomatoes
  • 1/2 c. ketchup
  • 2 Tbsp. vinegar
  • 2 Tbsp. brown sugar
  • 2 Tbsp. Worcestershire sauce
  • 1 Tbsp. lemon juice
  • 1 beef bouillon cube
  • 2 Tbsp. cornstarch
  • 2 Tbsp. water

Add all ingredients except water and cornstarch to the crock pot. Cook on low for 5 1/2 hours. Mix cornstarch and water together and stir into crock pot. Cook 30 minutes more. Usually served over rice.


Brown chops in skillet. Add rest of ingredients except water and cornstarch. Reduce heat, cover and simmer for 20 minutes. Mix cornstarch and water together and add to skillet, stirring gently to mix. Simmer until sauce thickens.

Wednesday, May 25, 2011

Sausage & Potato Skillet

This is a fairly inexpensive, quick-to-fix simple main dish.

Sausage & Potato Skillet
  • 1 lb. fully cooked smoked or Polish sausage, sliced into 1/4" slices
  • 3 to 5 medium baking potatoes, cut into 1/2" cubes
  • 1 medium onion, cut length-wise into thin wedges
  • garlic powder, onion powder, salt and pepper to taste
  • 3 to 4 Tbsp. butter
Melt butter in a non-stick pan or electric skillet set on medium low heat. Add potatoes and onions. Cook, stirring frequently and carefully and covering between stirring until potatoes are just tender. Add the seasonings and gently stir to mix well. Add the sausage, cover and cook until sausage is heated through. Serve.

Friday, May 13, 2011

Sweet potato, bacon, & egg salad

This is a tasty change of pace from "regular" potato salads and would be a GREAT dish for a brunch. We're having it tonight as our main dish, with steamed broccoli and fresh fruit as sides.

Sweet potato, bacon, and egg salad

  • 3 c. sweet potatoes, cubed, cooked, drained and cooled
  • 4 hard boiled eggs, peeled and chopped
  • 8 to 12 slices bacon, diced and cooked
  • 1/2 c. mayonnaise or Miracle Whip (may add more to suit your taste)
  • 1 to 2 tsp. dried dill weed

Combine all ingredients. Chill before serving.

Tuesday, May 10, 2011

Italian Sausage and Spinach Soup

My 11 year old daughter made this for our lunch today, along with a loaf of fresh baked bread from the bread machine. What a tasty and filling meal!

Italian Sausage and Spinach Soup
  • 28 to 32 oz. chicken broth
  • 1/3 c. diced onions or 1 1/2 Tbsp. dry minced onion
  • 10 oz. package frozen chopped spinach
  • 1/2 lb. hot or sweet Italian sausage, crumbled, cooked and drained
  • 8 oz. tomato sauce
  • grated parmesan cheese for garnish
In a saucepan, combine all the ingredients except for the cheese. Bring to a boil. Simmer for 15 minutes if you can stand to wait that long (it smells really delicious). Sprinkle a bit of parmesan cheese on each serving.