What's your next meal?

neesieApril 21, 2008

For heaven's sake, I shouldn't be posting on the once a week cooking forum since I can barely keep one foot in front of the other!

My question is, what are you cooking next? I made a large dish of Chicken Fried Rice yesterday (I'm pretty generous with the chicken and consider it a main meal). Judging by my families schedule today I'm just going to let them finish the CFR off and supplement with sandwiches, if need be.

Tonight I am going to things prepped to go in the crock pot for tomorrow. I'm making Cantonese Crock Pot Dinner. I made a note to myself to take the pork strips out of the freezer and set them in the fridge to thaw overnight. I am also going to chop the onion and slice the green pepper so it is ready in the morning. It is so easy to assemble. I got the recipe with my first crock pot 27 years ago.

Cantonese Dinner in the Crock Pot

1 1/2 lbs pork steak cut into 1/2 inch strips

2 T. oil

1 large onion, sliced

1 green pepper, cut into strips

1 4 oz can mushrooms, drained

1 8 oz can tomato sauce

3 tablespoons brown sugar

1 1/2 tablespoons vinegar

2 teaspoons Worchstershire sauce

Brown pork strips in oil in skillet to remove excess fat (I usually do enough for 3 or 4 meals and freeze)

Drain on double paper towel.

Place pork strips and all remaining ingredients into crock pot. Cover and cook on low 6-8 hours or high 3 hours. Serve over hot, fluffy rice. Serves 4.

Personally I have been known to let this cook as long as 10 hours and it's still okay. If I think it's going to go that long I may put the pork strips in frozen. I serve this about once a month. As long as I do the prep ahead of time it only takes minutes to assemble in the morning.

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I will be soaking split peas in anticipation of making Split Pea Soup in the crock pot tomorrow. I will also peel some carrots and a potatoe tonight to make things real simple in the morning. I already have the chopped onion. Must chop some celery too! I have to remember to take the freezer baggie of cubed ham out of the freezer. I am getting low on the left-over ham from Easter. I have one bag that I'm reserving for the Mother's Day Brunch I am hosting (ham & augratans in addition to regular breakfast fare).

The last Split Pea recipe I made in the crock pot was too thin. We like ours thick.

    Bookmark   April 22, 2008 at 5:14PM
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I ALWAYS double up on any meats that I am cooking...C.O.S.T. cooking is the key. Cook Once, Serve Twice (at least:)

I will be doing up a big batch of Ground Beef, flavored with Homemade Gourmet's Taco Soup seasoning. I will tacos one meal (I lay out toppings and the kids pick soft or hard shell and what they want in it.) Then I will use left over seasoned ground beef for taco soup....mmmm....my kids very favorite. I also put aside some of the meat for taco dip which is a staple in our house (if meat is gone we make it vegetarian). Sour cream (or cottage cheese if I am trying to be healthy), black beans, salsa, shredded cheese, green peppers, tomatoes, and taco soup seasoning....oh, all the kids love it and it's a great way to get the raw veggies in.
We literally have this 3-4 times a week as our late snack...with many times it turning into dinner. :)
blessings on the journey,

Here is a link that might be useful: Easy Family Dinners

    Bookmark   May 9, 2008 at 4:14PM
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I haven't made tacos in such a long time! What a great idea; I'll certainly be putting those items on my shopping list. Everyone in my house loves tacos and the late night taco dip is a great idea also. Guess I got so hooked on making everything in my crock pot I that I forgot about tacos!

    Bookmark   May 12, 2008 at 12:36AM
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