It's time for main dishes again. Let's do pork today. I am home from vacation, and will add my recipes soon. Thanks for being consistant, it's fun to see what everyone shares!
Zucchini Casserole
Eggs for a Crowd
All in One Breakfast
Pork Tenderloin with Mustard Sauce
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Zucchini Casserole
3 medium zucchini, sliced thin (I use my box grater, with the slicing side)
1 lb. pork sausage
1 handful dried onions
1 tsp. sage
1 can cream of chicken soup
1/2 c. bread crumbs
1/2 c. grated cheddar cheese
Brown sausage and onion together. Add sage, soup, and bread crumbs. Mix with zucchini (this will seem dry, don't worry). Pour into casserole dish, top with cheese and bake at 350 degrees for 30-45 minutes.
Eggs For A Crowd
1 pound bacon, cut into small pieces
1 bunch green onions, sliced
12 eggs
1 cup milk
6 oz. monterey jack cheese, grated, divided.
Fry bacon pieces; drain grease. Add onion and cook for just a minute or two; set aside. In a bowl, beat eggs; add milk and 4 oz cheese, mix together. Stir in cooled bacon and onions; put into large pan. Sprinkle remaining grated cheese on top. Bake at 325 degrees for one hour.
Serve with salsa!
Here is one of our favorite camping breakfasts. Actually my kids love it anytime I have even made it for dinner before.
All in One
1 pkg tater tots, thawed, smooch with your hands while still in bag
(I leave the tater tots in the fridge over night or if we go camping I just leave them in the fridge of the camper for a few days. To speed up cooking sometimes I heat them in the microwave before I put them in the 9x13 pan.)
1 or 1 1/2 lbs sausage, browned and drained
1 onion, chopped
1 green pepper, chopped
1 pkg mushrooms, optional
10 eggs, well beaten
cheese
Brown sausage with onion and pepper & mushrooms until no longer pink and onion is cooked. In greased or pammed 9x13 pan layer tater tots, then the sausage with onion, pepper and mushrooms. Pour egg over top. Bake @ 350 for 40-50 minutes or until egg is set. Sprinkle with cheese and let melt. Serve with toast and juice. My kids love it with ketchup.
Pork Tenderloin with Mustard Sauce
From MS Everyday Food...and a favorite
Ingredients
Serves 4 to 6
1 tablespoon olive oil
2 pork tenderloins (3/4-1 pound each), trimmed
Coarse salt and ground pepper
1/4 cup whole-grain mustard
2 tablespoons Dijon mustard
2 tablespoons reduced-fat sour cream
Directions
Heat oil in a large skillet over high heat. Season pork with salt and pepper; transfer to skillet and cook, turning, until browned all over, 5 to 10 minutes. Reduce heat to medium-low and cover skillet; cook pork, turning occasionally, until an instant-read thermometer registers 150 degrees. 20 to 25 minutes. Remove pork from skillet, wrap in aluminum foil, and let rest 10 minutes (reserve skillet with juices).
To juices in skillet, add mustards, and sour cream, and any accumulated juices from resting pork; whisk over medium heat until heated through (do not boil). Add water if sauce is too thick.
Slice pork thinly and serve with pan sauce.
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