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FIVE-SPICE PORK STIR-FRY

So my meals are based on, how many meals i can get from them, to make it budget friendly, this one gave me 2 nights worth of dinners 🙂
Keyword pork, stir fry

Ingredients

  • 2 Cups of jasmine rice rinsed
  • 550 g pork fillet trimmed and thinly sliced
  • 2 Tblsps vegetable oil
  • 115 g punnet baby corn spears i used a can
  • 1 red Capsicum thinky sliced
  • 1 bunch Bok Choy trimmed, leaves seperated
  • Seasame seeds to garnish

SAUCE

  • 1/4 cup Char Siu Sauce
  • 2 tblspns Soy Sauce
  • 2 Tspns Chinese Five-Spice powder

Instructions

  • Cook Rice in large saucepan od boiling water until tender, Drain. Cover to keep warm.
  • Meanwhile, Make sauce, whisk all ingredients together in a small jug until well combined.
  • Toss pork in oil in a bowl
  • Heat a large wok over high heat. Add Pork in two batches. Stir-fry for about 2 mins, or until browned and almost cooked. Remove.
  • Add Corn and capsicum to same hot wok. Stir-fry about 1 to 2 minutes or until vegetables are tender. Return pork to wok with sauce. Stir-fry for about 2 to 3 minutes, or until pork is cooked.
  • Transfer to a serving bowl. Sprinkle with seeds, serve with rice.

 

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Creamy Ranch Chicken Pasta

A Beautiful dish, that you can get more than one nights meal out of, budget friendly 🙂 

Ingredients

  • 1 Tsp Oregano
  • 1/2 Tsp Garlic Powder
  • 1/2 Tsp Cayenne
  • 1 Tsp Onion Powder
  • 1 Tsp White Pepper
  • 1 Tsp Salt
  • 2 Chicken Breast Butterfly
  • 2 Tbsp Unsalted Butter
  • 2 Cups Double Cream
  • 2 Tbsp Parsley Finely Chopped
  • 1 Tsp Oregano
  • 3 Cups Rigatoni Cooked
  • 2 Tbsp Minced Garlic

Instructions

  • Mix together the spices and salt. Butterfly the chicken breast and cover with seasoning.
    foam the butter over medium-low heat, then add the chicken breasts. Cook on each side until nicely golden and cooked through. Remove from the pan to rest, then slice into thin strips.
    Add Garlic to the pan and cook until fragrant (watch it doesn't color). Pour in the cream. Bring to a simmer and reduce for 10 Minutes, stirring occasionally, Add the parsley, Oregano and Chicken. Stir through.
    Add cooked pasta, stir to mix it up.
    Serve with grated Parmesan Cheese or more chopped Parsley.
    Enjoy! 
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Easy steak Diane

This recipe was from www.slowcookercentral.com

Ingredients

  • 1 Kg Steak
  • 320 Ml Cooking Cream
  • 4 Tbsp Worcestershire Sauce
  • 4 Tbsp Tomato Sauce
  • 1 Brown onion Finely chopped
  • 2 Tbsp Olive oil
  • Mushrooms Sliced
  • 2 Garlic Cloves Crushed
  • Chopped Parsley for garnish Optional

Instructions

  • If desired add oil to pan sear steak first, til brown on all sides. Transfer to slow cooker
    2. In a bowl combine remaining ingredients, the pour into slow cooker.
    3. Cover and cook on low for 4 hours. 
    4. If desired, remove steak from the slow cooker and simmer sauce uncovered on high to thickened.

 

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Loaded Totchos (Potato Gems)

Another tasty one i stole from the internet. Quick and easy!! 🙂 

Ingredients

  • 1 Bag Potato Gems
  • 1 Cup Sour Cream
  • 1 Cup Classic Ranch Dressing
  • 1 Cup Tasty Cheese
  • 6 Bacon rashers Cooked and Crumled
  • 1/4 Cup Chopped Chives

Instructions

  • Line baking tray with baking paper
    2. Bake Potato Gems according to instruction on package
    3. In a small bowl, add sour cream and ranch dressing and mix together
    4. Spread the sour cream and ranch over the potato gems, sprinkle bacon, cheese and chives over the top, return to oven til cheese starts to melt, serve warm.  
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Cheesy Egg Toasty

This is another one i found on the internet through Facebook, so simple, quick and easy, 1 slice is completely filling. 

Ingredients

  • 4 Slices White Bread
  • 4 Eggs
  • Butter
  • Tasty cheese
  • Salt and Pepper
  • 10 ml olive oil
  • 6 pieces Bacon
  • Mushrooms
  • 2 Tsp Plain Flour
  • 250 ml Cooking cream
  • 1 tsp Minced Garlic

Instructions

  • Using a spoon indent the center of the bread slices to create a square shape.
    2. Crack and egg into the center of each slice of bread.
    3. Butter the edges of the slices and top with grated cheese and pepper to taste.
    4. Bake for 10 minutes at 180 degrees
    5. Fry bacon in 10 ml of oil til crispy. 
    6. Remove the bacon and place the mushrooms into the pan
    7. Add salt and pepper to taste and brown the mushrooms before add 1 teaspoon of minced garlic, 2 teaspoons of flour and 250 ml cream. Allow the sauce to thicken. 
    8. Place Bacon on top of the egg toast and pour the creamy mushroom sauce over the top. 
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Pork and Veggie Casserole

This is not my recipe. I stumbled across this one a few weeks a go, but it's a favorite for the kids and I. 🙂 I have altered a few ingredients from the original recipe. 

Ingredients

  • 500 grams Pork tenderloin cubed
  • 2-3 Tbsp Olive oil
  • 1 Carrot Chopped
  • 1 Onion Chopped
  • 1 Red Capsicum Chopped
  • 1 Tbsp Minced Garlic
  • 1/4 Tsp Cumin Seeds
  • 1/2 Cup Red wine
  • 1 Spring onion Slices
  • 1 Tspn Mustard
  • 1/3 Cup Tomato Sauce
  • Herb Salt To taste
  • Pepper To taste

Instructions

  • Heat 2-3 Tablespoons of olive oil in a skillet and cook the pork tenderloin until it turns opaque white.
    2. Add the carrot and onion and cook them along with the meat
    3. Add red capsicum, minced garlic, and cumin. mix to combine.
    4. Add red wine and simmer for 8-10 mins.
    5. Add spring onion slices, mustard, and tomato sauce. 
    6. Season with herb salt and pepper. 
    7. Stir and cook the ingredients for a few more minutes. make sure the pork is tender and vegetables are soft.
    8. Serve the pork warm, with a side of rice. 
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Sausage Meatloaf

Ingredients

  • 500 grams Sausage Meat
  • 1 Can Baby Carrots
  • 1 Onion Diced
  • 2 Eggs
  • 2 Slices of bread toasted
  • 1 Cup Frozen Peas and Corn
  • 1 tbsp Milk

Instructions

  •  Preheat oven to 180 degrees
    2. Place sausage meat in to glass oven dish. Add the diced onion, eggs, Peas and corn and mix together. 
    3. Pour the juice from the can carrots into the Sausage mixture. 
    4. Slice Carrots. Crumble Toast and place in the bowl, mix together gently til well combined. Mix in milk. 
    5. Place in oven with lid on for 30 mins. After 30 minutes take out of oven and drain juices, place back in oven with no lid for a further 20 minutes, or til golden brown on top. 
    Serve as is. 
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Fried Cabbage with Scrambled Eggs

Ingredients

  • 1 Chicken stock cube
  • 1 tsp Soy Sauce
  • 1 tsp Minced Garlic
  • 200grms Diced Bacon
  • 3 Cups Shredded Cabbage
  • 1 Carrot (grated)
  • 1 Onion (diced)

Instructions

  • Fry Bacon First
    2. Take Bacon out once browned
    3. Place 3 cups of Cabbage, Onion, Carrot, Chicken Stock, Soy Sauce in wok to cook, once the Cabbage is soft take it out of the pan.
    4. Beat eggs, cook as you would when making scrambled eggs. 
    5. Serve Cabbage and Eggs together.

This is where you can find the recipes for all of my tasty, easy to prepare meals.