Crockpot Chinese Pork over Rice

Crockpot Chinese Pork over Rice

2 lbs pork, cut into bite size pieces

¼ C brown sugar

1 tsp ground ginger

½ C soy sauce

¼ C ketchup

pepper, to taste

Place pork in crockpot. In a bowl combine the remaining ingredients. Pour over the meat and stir to mix. Cook on low for 6 hours or until done. Serve over hot cooked rice.

For more wonderful recipes check out Tuesdays at the Table

Salisbury Steak

Salisbury Steak

2 lbs. ground beef
½ C bread crumbs
1 tsp seasoning salt
2 eggs
3 C prepared chicken or beef gravy mix

Combine meat, bread crumbs, seasoning salt and eggs in a large bowl. Form into 6 patties and lay in a 9 x 13 inch bakingdish. Bake at 350 for 20 minutes, drain off any fat. Pour prepared gravy over the top and bake for another 20 minutes.

Foe more wonderful recipes check out Tasty Tuesday

Make Your Own- Chicken or Beef Gravy Mix

Chicken or Beef Gravy Mix

2 2/3 C powdered milk
1 ½ C whole wheat pastry flour
6 cubes of chicken or beef bouillon, crushed or 6 T granulated




Mix all ingredients together and store until needed.

To make 1 cup of gravy:

In a sauce pan add ½ cup of the mix with 1 cup of water and 1 ½ Tbsp of
butter. Bring to a boil and stir over medium heat until thickened.

Recipes to use this mix with:
Salisbury Steak 

Chicken Broccoli Bake 

Blueberry Crumble

Blueberry Crumble

Crust:

2 C oats

1/2 C. brown sugar

1/4 C. flour

1/2 tsp. baking soda

1/2 tsp. cinnamon

1/2 C. butter, melted

Filling:

2 C. blueberries, frozen, not defrosted

1/2 C. sugar

1/4 C. flour

1 tsp. vanilla extract

Topping:

1 C. flour

1/2 C. brown sugar

1/2 tsp. cinnamon

1/4 C. butter

In a large mixing bowl for the crust, combine oats, brown sugar, flour, baking soda and cinnamon. Pour in melted butter and stir to combine well. Press into a 9 x 13 inch baking dish. Next make the filling in the same bowl, toss blueberries with sugar, and vanilla extract. Spread evenly over crust. In the same bowl combine flour, brown sugar and cinnamon. Cut in

butter with a pastry blender until crumbly. Sprinkle over the blueberries. Bake at 375 degrees for 30 minutes, until set and browned on top.

For more wonderful recipes visit Sweet Tooth Friday

Happy Homemaker Monday

The weather in my neck of the woods:

46 degrees right now-high of 61 today.

Things that make me happy: Not having to run the ac night and day, being home again after a road trip

Book I'm reading:Nothing right now


What's on my TV today:  

Nothing

On the menu for dinner:
Crockpot Chinese Pork and Veggies over Rice with a salad


On my To Do List:

Homeschooling

Clean the bathrooms

Put stuff away from our trip

Switch out Halloween decorations for Fall/Thanksgiving ones

New Recipe I tried or want to try soon:
Make Your Own Hamburger Helper

In the craft basket:

My mom's lapblanket.....still

Looking forward to this week:

Getting back into the routine of being back at home

Tips and Tricks:

none

My favorite blog post this week: none

Blog Hopping (a new discovered blog you would like to share with the readers):none

No words needed (favorite photo or picture, yours or others you want to share):

I didn't take any pics :(

Lesson learned the past few days:

It's always nice to come home

On my mind:

getting my home in order

To join in Happy Homemaker Monday visit Sandra

Creamed Tuna and Peas

Creamed Tuna and Peas

1/4 cup margarine

1/4 cup flour

2 cups milk

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon sugar

15 oz can peas

6 oz can tuna

Toast

Melting the margarine in a saucepan.  Use a fork or a whisk to stir in the flour making sure it is smooth.  Gradually stir in the milk.  When the mixture is smooth stir in the sugar, salt and pepper.  Cook and stir the sauce until it begins to boil.  Allow it to boil for a minute.  Remove the sauce from the heat. Drain the peas and the tuna.  Stir into mixture gently and reheat only until boiling again.  Do not overcook or the peas will get mushy. Serve over buttered toast.

For more frugal recipes check out $5.00 Dinner Challenge

Menu Plan Monday

Monday-

Crockpot Chinese Pork over Rice
Salad

Tuesday-

Take Out Pizza

Wednesday-
Chicken and Broccoli Bake
Corn

Thursday-
Crab Alfredo over Pasta
Peas

Friday-

Mexican Buffet

Saturday-
Baked Garlic Parmesan Chicken Legs
Baked Potatoes
Coleslaw

Sunday-
Take Out from Bob's Big Boy





For more wonderful menu ideas visit Menu Plan Monday

Make Your Own Hamburger Helper Mix and Recipes to Use it With

Hamburger Helper Mix

2 C powdered milk
1 C corn starch
¼ C chicken bouillon powder
2 T dried minced onion
1 tsp basil
1 tsp thyme
1 tsp pepper
2 Tbsp dried parsley
1 Tbsp garlic powder

Combine all ingredients and store until needed.

Chili Mac

1 lb. ground beef
1 C water plus more as needed
1 1/2 C elbow noodles
2 (15 oz) cans diced tomatoes, undrained
1 Tbsp. chili powder
1/2 C homemade hamburger helper mix

Brown ground beef in a large skillet. Add remaining ingredients and bring to a boil, reduce and simmer for about 20 minutes or until noodles are cooked though.. Add additional water if needed.

Baked Garlic Shrimp

Baked Garlic Shrimp

2 lb. cooked shrimp

6 cloves garlic, minced

2 Tbsp. white wine

Seasoning salt to taste

¼ C butter

½ C panko bread crumbs

Fresh parsley to taste

Heat oven to 425 degrees. In a 9 x 13 inch baking dish combine shrimp, seasoning salt, wine, and garlic. Slice butter over the top of the shrimp mixture and sprinkle bread crumbs and parsley over the top. Cook until bread crumbs are browned and entire dish is heated though about 20-25 minutes.

Meatball Stroganoff

Meatball Stroganoff

2 lbs. frozen cooked meatballs
2 C beef broth
2 cans (4 oz.) sliced mushrooms, drained
2 C. dairy sour cream
4 Tbsp flour
1 C milk
2 Tbsp. Dijon mustard
1 (16 oz) package hot cooked wide egg noodles

In a large pot, combine meatballs, broth, and mushrooms. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until meatballs are heated through. In a small bowl, stir together sour cream and flour. Whisk in milk and mustard. Stir sour cream mixture into meatballs. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve over hot cooked noodles.

Mexican Spaghetti

Mexican Spaghetti

1 (12 oz) pkg. spaghetti, cooked according to package directions
1 pkg. taco seasoning
1 lb. ground beef
1 (14 oz) can diced tomatoes, undrained
2 (11 oz) cans Mexicorn, undrained
1 (4 oz) can diced green chilies, undrained
3 green onions, sliced
1 C. shredded Mexican blend cheese

Prepare ground beef with the package of taco seasoning according to the directions on the package for taco meat. Stir in tomatoes, corn, chilies and green onion. Cook until heated through. Serve meat mixture over cooked spaghetti, before serving sprinkle with cheese.