Quick & Easy Pork Loin - Feeding the Flock 23

 

Preheat oven 350º

1½ lb. pork loin

½ head cabbage (next time I will use the whole thing)

2 small pickling cucumbers, sliced (next time I will use 4-5)

2 tbsp. lime juice

1½ tbsp. onion flakes

2 tsp. garlic powder

salt & pepper

¼ cup mustard dressing

Place the cabbage and cucumbers in a greased baking dish.  Sprinkle with lime juice, onion flakes and garlic powder.  

Salt the pork loin and rub with honey mustard dressing.  Generously pepper the roast.  Cover and bake 1-1½ hours.  

I wasn't sure how I was going to serve this, but it worked splendidly on top of a garden salad.  Slice the pork and lay on top of salad.  Spoon the cabbage and baked cucumbers over the top.  Baked cucumbers are so good!!! Who knew?

Enjoy!

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Diet Soup - Feeding the Flock 23

 

2 stalks celery

4 small carrots

1 onion

2 banana peppers

½ head cabbage

8 oz. pkg. sliced mushrooms*

48 oz. vegetable broth

14.5 oz. can tomatoes

15 oz. can of tomato sauce

1 tbsp. thyme

1 tsp. salt

1 tsp. pepper

½ tsp. cayenne pepper

2-3 tbsp. hot sauce

¼ cup rice vinegar

Combine all ingredients in crock pot in order listed * with the exception of the mushrooms.  Cook on high 3 hours.  Add mushrooms and stir.  Continue to cook on med/low heat for 3-4 more hours.  

Garnish with parmesan cheese and fresh greens.

Enjoy!

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Stuffed Cabbage

Stuffed Cabbage

with Chili Pasta

5 large cabbage leaves

2/3 cup uncooked small pasta shells

3 cups prepared chili

28 oz. can crushed tomatoes

4 oz. Colby Monterey Jack cheese, shredded

1 tbsp. oregano leaves

Preheat oven to 350º

Cook pasta according to package directions. Drain and stir into chili. Heat just until warmed.  Add cabbage leaves to boiling water and cook 2-3 minutes just until limp and pliable.  Divide chili/pasta mixture into each cabbage leaf, sprinkle with a little of the cheese and roll. Place in lightly greased baking dish. Pour crushed tomatoes over top and sprinkle with remaining cheese. Top with oregano and bake in 350º for 35-40 minutes, until bubbly.  Serve hot.

© Crackerberries 2014

Summer Slaw

Summer Slaw

6 cups shredded cabbage

1 carrots, peeled and shredded

1 large red delicious apple, cored and chopped

¾ cup raisins

2 Tbsp lemon juice

½ cup coarsely chopped toasted pecans*

6 oz container vanilla yogurt

Toast pecans (*optional) by heating a cast iron skillet over medium heat for 5 minutes, lightly spray pecans with vegetable oil.  Place in skillet and sprinkle with ½ teaspoon allspice.  Stir or shake skillet every minute for five minutes.  Remove from pan and let cool completely.

Place cabbage, carrots, apples and raisins in large bowl; sprinkle with lemon juice and mix well.

Stir in yogurt to combine and sprinkle with pecans.  Chill before serving.

This can be made with your favorite yogurt, not just vanilla.  Next time I’m going to try piña colada yogurt.

© Crackerberries 2013

Crunchy Cole Slaw

Crunchy

Cole Slaw

¹/₃ cup vegetable oil

1 3 oz package Ramen noodles

½ tsp garlic salt

4 cups shredded cabbage

1-2 finely diced carrots

½ cup chopped pecans

In small sauce pan heat oil and whisk in flavor packet from noodles and garlic salt; heat 2-3 minutes until well blended.

In large bowl crush Ramen noodles, add cabbage and carrot and mix well.  Pour hot oil over top and toss to combine.  Sprinkle with pecans and serve immediately or cover and store in fridge until ready to serve.


© Crackerberries 2012

Egg Rolls

1 lb ground beef, ground pork, chicken or ham

1 tsp fresh minced ginger

¼ lb fresh bean sprouts

1 package egg roll wrappers

2 cups shredded cabbage

½ cup shredded carrot

2 Tbsp oyster sauce

3 green onions

Oil for frying

Stir fry meat and ginger in large WOK over high heat, stirring constantly until browned.

Add cabbage, bean sprouts, carrot and green onions and cook 2-3 minutes stirring often.  Stir in oyster sauce and remove from heat.

Let mixture cool for about 15-20 minutes.  Spoon 2 Tbsp into each egg wrapper and roll and seal like a present.  Deep fry at 350º until golden brown, turning occasionally (about 2 minutes per side); drain on paper towels and serve with duck sauce, hot mustard or whatever your favorite sauce is.

These also freeze well so when company shows up and you need a quick snack, pop them on a cookie sheet and bake at 400º for 10-15 minutes flipping once during cook time.

© Crackerberries 2011