- 3 large turnips, peeled and cubed
- 1 acorn squash, peeled and cubed
- 2 lbs pork stew meat
- 1 c. lentils, any flavor
- garlic powder
- onion powder
- course black pepper
- 1 can sun dried diced tomatoes
Spray oil a large slow cooker. Peel and cube the turnips, place in bottom of cooker. Place the pork meat on top of turnips. Sprinkle the meat with garlic powder till covered well, same with the paprika and half as much of onion powder. Sprinkle to taste the pepper. Peel and cube the acorn squash and place on top of the meat. Pour on top the lentils. Add water till all is covered well.
Cook on low 5-6 hours. In the last 30 minutes add the tomatoes. Serves 12-15 with corn bread.
In a slow cooker, cook the pork seasoned with the pepper seasoning and the diced chilis on low for 5-6 hours or 1-2 hours on high, till meat is fully cooked.
Cut the spaghetti squash in half and bake on a cookie sheet for 25-30 minutes on 350 degrees. Remove and let cool for about 5-10 minutes.
Once meat is done, scrape the squash out of one of the halves into the slow cooker with a fork. Stir together and heat further to warm the squash if needed or serve immediately. The squash can be added when the meat is almost done and cooked on low for as long as needed till meat is done or your ready to serve.
Sprinkle with cheese before serving.
Makes 4-6 servings
In a deep skillet on medium heat, brown the pork with the garlic powder and Italian seasoning. Once the pork is about half done, add the leeks and saute them with the pork until the pork is done. Remove the pork mix from the skillet into a bowl and set aside or get a new skillet.
In the greased skillet from the pork on low to medium (4), layer your tomato slices on the bottom and layer the mozzarella cheese on top.
Next pour in the cooked pork on top of the tomatoes and cheese.
Next pour in the fresh kale over the pork and spread the ricotta cheese over the kale with a rubber spatula or back of a spoon.
Next place a lid over the pan on the low-med heat for about 20 minutes or till the kale has reduced and is tender. Do not stir together, we are going for a layered skillet lasagna affect.
Serve with a slotted spatula that you can cut pieces out and slotted because the tomatoes creates lots of juice and you may not want all that juice on your plate.
- 1 lb. ground pork
- 6 – 7 Anaheim peppers, the larger the better
- 3/4 c. chopped fresh cilantro or 1/2 dried cilantro (Tone’s has dried cilantro)
- 4-5 green onions, diced
- 1 & 1/2 c. bread crumbs (I prefer Panko bread crumbs, but will generally use some old bread I’ve put in the freezer just for this occasion)
- 2-3 tbsp cumin (I use Tone’s)
- 2-3 tbsp paprika (I use Tone’s)
In a bowl combine uncooked pork, cilantro, onions and bread crumbs. Blend together with your hands to make sure that all spices are evenly distributed.
Cut the stem ends out of the peppers and remove the seeds, trying not to break the pepper open.
With a little bit at a time, shove pieces of the meat mixture into the pepper, wrapping your hand around the pepper the absorb the pressure of you shoving the meat into it. Stuff as much meat in as you can, with a heap full over the top.
Place in a spray oiled glass casserole and bake on 350 degrees for 30 minutes. The last 5-10 minutes turn your oven to broil to char the peppers a little for a grill like appearance. Serve with rice and beans. Enjoy.
- 1 lb ground pork
- Half link of smoked sausage, cut small
- 1-2 c fresh mushrooms
- Half cup chopped onion
- 1 cube Knorr chipotle seasoning
- 2 tbsp Worcestershire
In a heated skillet sprayed with oil, cook your ground pork with the chipotle seasoning till almost done. Meanwhile, slice your sausage, onions and mushrooms and then add them to the pork, stir and cook till all is well blended,pork is completed and the onions and mushrooms are reduced and cooked through.
Serve with other veggies or over some rice or pasta.
- 1 lb. ground pork
- 6-8 small links of boudin sausage
- 1 can of black eyed peas with snaps
- 1 can of hot hatch green chilis
- 1 can of fire roasted tomatoes with green chilis
- 2 tbsp minced garlic
- 2 tbsp Worcestershire sauce
In a pot or deep skillet, on med heat, cook the ground pork. Cook the links also leaving them whole. While cooking pork add the Worcestershire sauce.
When the ground pork is cooked, add the remaining ingredients and cook on low till fully heated and ready to serve.
Feeds 3-4 people.
- 1 pk of Phyllo dough, thawed
- melted butter
- 2 lbs ground pork
- 1 pkg frozen chopped spinach, thawed and drained
- 1/4 c. dried parsley or fresh Italian parsley
- 3 tsp. garlic powder
- 1 small onion, diced
- 1 small container of Feta Cheese
Lay out Phyllo dough and at three pieces at a time, butter the layer and lay into a spray greased deep, round casserole dish, turning each layer a quarter turn to cover all edges. Press easily into the bottom crease, let the dough hang over the side.
In a skillet, place a small amount of oil and saute the onion for 2-3 minutes. Add the pork and cook like hamburger. As your cooking pork, add the parsley and garlic to pork.
When the pork is done, add the spinach. Stir completely to spread spinach through out.
Pour into the casserole, sprinkle feta cheese over the top and fold the edges of phyllo over top. If there is any extra butter, pour over the edges and down side between dish and dough, this will help keep dough moist and golden brown it.
Bake on 350 degrees for 25-30 minutes.
- 1 lb. pork stew meat
- 1-2 tbsp. olive oil
- 1 can HOT Hatch chilis
- 1 tsp onion powder
- 2 tsp chili powder
- 1 tsp course ground pepper
In skillet heat oil, add pork and cook till meat is done. Add remaining ingredients and saute on medium until well heated.
Serve with flour tortillas.
Simple Yummy-ness, spicy hash-browns and pork
- 1 package of fresh hash-browns, I love using Simply potato hash browns they are fresh, not frozen. They are found in the dairy section near the eggs.
- 1 lb. pork stew meat
- 1 tbsp. course ground pepper
- 1 tbsp. paprika (I use Tone’s paprika)
- 2 tsp. garlic powder (I use Tone’s)
- 4 large scoops of butter
- spray oil
I used a large cast iron skillet, but a casserole would work as well, spray with oil.
In a large bowl, stir together all ingredients from hash-browns to garlic powder, till equally blended.
Pour into baking device, scoop butter over top evenly distributed.
Bake uncovered for about 45 minutes on 375 degrees, or until potatoes are golden brown and whole dish is bubbly.
Serve as single dish or breakfast side line. Salsa, ketchup, or hot sauce are good complimentary condiments.
- 1 pound Pork stew meat
- 1 can fire roasted diced tomatoes, if your local store doesn’t have generic brand then try Hunt’s brand.
- dried parsley or fresh
- garlic powder (I use Tone’s garlic powder)
Pour 2-3 tbsp oil in a skillet, heat up and add pork. Cook pork till not pink, sprinkle parsley over top then garlic powder. Drain tomatoes then add to pork, cook till heated on medium.