This week we are creating 3 meals from one cut of meat. Pork loin is great to find on sale this time of year so, stock up. Buy extra to stock the freezer. Clean the fat off the pork loin before using or freezing. Do not cut all the fat off just trim. When you get home with your pork tenderloin, slice off 4 chops, and save for the Pork Chops with Creamy Mustard Sauce. Use the remaining pork tenderloin for the crock pot meal. The leftover pork from the crock pot will be used in the Pork Fried Rice. It’s a great way to save money and time!
- Monday – Crock Pot Pork Tenderloin
- Tuesday – Parmesan Turkey Meatballs with Cream of Chicken and Herb Sauce
- Wednesday – Pork Fried Rice (see our Clean out the Fridge Fried Rice)
- Thursday – Pork Chops with Creamy Mustard Sauce
- Friday – Shrimp Primavera with Garlic Sauce
Try this easy weeknight meal that will taste like you spent all day.
Pork Chops with Creamy Mustard Sauce
Use this creamy sauce to add some punch to pork.
Ingredients
– 1 lb boneless pork tenderloin
– Salt and pepper
– 1 Tbsp olive oil
– 1/2 cup evaporated milk (don’t confuse with sweetened condensed milk)
– 1 Tbsp Dijon mustard
– 3 green onions, sliced (optional garnish)
Directions
1. Cut pork into 1-inch thick slices.
2. Place pork between two pieces of plastic wrap. Use a meat mallet or rolling pin, flatten to 1/4-inch thickness.
3. Season with salt and pepper.
4. Add olive oil to pan, and saute ginger and garlic on medium-high heat.
5. Add 2 pieces of pork to pan and cook for 2-3 minutes per side until cooked.
6. Remove from skillet; cover with foil to keep warm.
7. Cook remaining pork, remove from skillet, and keep warm.
Try this twist on meatballs.
Parmesan Turkey Meatballs with Cream of Chicken Sauce
Turkey meatballs in a creamy sauce will delight.
Ingredients
Meatballs
– 1 lb ground turkey
– 1/2 cup Italian bread crumbs
– 1/4 cup grated Parmesan cheese
– 1/2 cup shredded cheddar cheese
– 1 tsp salt
– 1/2 tsp pepper
– 1 egg, slightly beaten
– 1/3 cup water
Sauce
– 1 can Campbell’s Cream of Chicken & Herb Condensed Soup
– 1/2 can water
– 1 Tbsp grated Parmesan cheese
– dash of garlic powder
Directions
1. Mix meatball ingredients in a large bowl.
2. Shape into 1/2″ to 1″ meatballs.
3. Brown meatballs over medium or medium-high in frying pan and cover.
4. Turn meatballs every few minutes to brown all sides.
5. Mix sauce ingredients together and pour over meatballs.
6. Cover and simmer at medium heat for 20 minutes, stirring occasionally. Yum!
The meatball recipe is great to double. Freeze half of the cooked meatballs (before you add the Cream of Chicken Sauce) to use in spaghetti another time.
As with any recipes, feel free to substitute and enhance to put your own spin on it! Bon appetit!
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