Thursday, January 27, 2011
An A+ and a Needs Improvement
1 bag (16 oz) frozen mixed vegetables, thawed, drained (give or take as you prefer)
1. Preheat oven to 400F. Prepare stuffing mix as directed on package and set aside.
2. Mix chicken, soup, sourcream and vegetables in 13x9 in baking dish and top with stuffing. (The recipe I used called to put the chicken down and then pour the soup mix over top and then top with stuffing mix. Other recipes I've seen directed you to mix chicken with 1 c. of veggies and then, again, top with soup and then stuffing.)
3. Bake 30 min or until chicken is cooked through.
The second recipe for posting today is a Tangy Pork Roast made in the slow cooker. This one, as I said, is definately a keeper. It was so tender and had a wonderful flavor. As the title says, it had a tang to it, but there was also this sweet in the background. I served it with Fontina Buttermilk Mashed Potatoes and Green Bean Casserole. (Thank you to Green Giant and their frozen boxed sauced vegetables for the casserole.) This meal was absolute heaven on a plate to me. My two year old son also gobbled it down. He even wanted a second helping of the pork which he doesn't normally ask for seconds of the protein. I WILL be making this one again.
Tangy Slow Cooker Pork Roast
A couple dashes hot pepper sauce, or to taste
1. Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
2. Cover and cook on Low for 6 to 8 hours OR on High for 3 or 4 hours. (I choose the low and slow versions which tends to give a slightly more tender finished product.)