Mozzarella Beef Roll-Ups
1 lb ground beef
1 medium green pepper, chopped
1/3 cup chopped onion
1 can (8 oz) pizza sauce
28 slices pepperoni
1/2 teaspoon dried oregano
6 flour tortillas, warmed
6 pieces string cheese
In a large skillet, cook the beef, green pepper and onion over medium heat until no longer pink; drain. Stir in the pizza sauce, pepperoni and oregano.
Spoon about 1/2 cup beef mixture off-center on each tortilla; top with a piece of string cheese. Fold one side of tortilla over filling and roll up from opposite side.
Place seam side down on an ungreased baking sheet. Bake 350 degrees for 10 minutes or until heated through and cheese is melted. Yield: 6 servings
We split the string cheese, not putting the entire piece in each one. We had beef and Italian sausage in our meat mixture. These would be handy to have in the freezer complete and pull out when ready to use. My kids loved them!
Pork Cabbage Saute
1 lb boneless pork loin, cut into 2 inch strips
1 tablespoon canola oil
1/2 medium head cabbage, shredded
1 medium onion, thinly sliced
1/2 teaspoon minced garlic
1/2 bay leaves
1/2 tablespoons butter
1/2 teaspoons salt
1/2 teaspoon pepper
In a large skillet, cook and stir the pork in oil over medium heat until no longer pink; remove and keep warm. In the same skillet, saute the cabbage, onion, garlic and bay leaves in butter until vegetables are tender. Discard bay leaves. Stir in pork, salt and pepper. Yield: 4 servings
We did things slightly different. We had baked boneless pork chops ahead of time in cream of mushroom soup. N did that the day I brought the meat home. I took them out and fried it with the vegetables in the oil. I think some of the soup made it slightly creamy. Not much, but just to notice a little cream. Also, I added some green pepper to the dish. I think it would taste good over rice. I liked the dressing Dorothy Lynch on top for a little more flavor. Almonds might be a nice addition too.
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