Easy Fried Rice Recipe
Inexpensive and Easy Main Course Recipes to build your Family Meals around
We cooks often get tired of cooking the same old meals and our families often get tired of eating them. If you are looking for new recipes that are easy and inexpensive, here are a couple that you should try. These are recipes that are perfect for feeding our families during this time of high unemployment, hour cut-backs, etc. You can make this recipes without “breaking the bank.” The Amish Hamburger Casserole is baked in a 9 x 13-inch pan making enough for several family members or leftovers. The Cashew Pork and Broccoli offers a pork alternative to the ground beef. Both recipes have a bit of oriental flair to them.
AMISH HAMBURGER CASSEROLE
2 lbs ground beef
2 tbsp cooking oil
1 1/2 cups chopped, fresh onion
1 1/2 cups chopped celery
1 can drained bean sprouts
2 cans (10 1/2-oz each) cream of mushroom soup
1 1/2 cups warm water
1/2 cup rice (not instant)
1/4 cup soy sauce
Brown the ground beef in the oil. Drain excess fat from the beef. Combine the beef in a large bowl with the other ingredients. Mix well to combine. Pour into a 9 x 13-inch baking dish or pan. Cover and bake at 350 degrees for one hour or until vegetables are tender.
CASHEW PORK WITH BROCCOLI
1 pork tenderloin (approx 12-oz) or 2 (6-oz) tenderloin pork chops
1 tbsp olive oil
1 tsp ground ginger
1 bunch fresh broccoli, trimmed and cut into florets (large ones halved)
8 oz fresh mushrooms, sliced
1 med onion, sliced
2 tbsps soy sauce
1/2 cup water
2 tsps cornstarch
1/2 cup cashews
1 1/2 cups hot cooked rice (brown rice is healthier than white)
Cut meat into small cubes. In a large heavy skillet, heat the oil over medium-high heat. Add ginger to the skillet and saute for about 30 seconds. Add the pork and stir-fry for 3 minutes. Add broccoli, mushrooms and onion. Stir-fry for a couple more minutes. Reduce heat and cover the skillet. Cook mixture for approximately 3 minutes until the broccoli is crisp tender. In a small bowl, blend together the soy sauce, water and cornstarch. Stir cornstarch mixture into skillet and cook, stirring constantly, until liquid is absorbed; about 3 minutes. Add the cashews and toss lightly. Cook for about a minute. Serve immediately over hot rice.
Enjoy!
About the Author
For more of Linda’s recipes and diabetic information go to http://diabeticenjoyingfood.blogspot.com
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