Tanya's Gyro Soup

2 lbs. of pork/chicken, cut into strips
3 tblsp. olive oil
1 cup heavy whipping cream
3-4 bell peppers (I prefer using different colored ones for better presentation), chopped
2 large onions, chopped
6 cups of water
8 tblsp. chili sauce
1 8 oz. pkg. shredded mozzarella cheese
5-6 tblsp. paprika
2 tsp. marjoram
1 tsp. basil
1 tsp. thyme
1 tblsp. pepper
1 tblsp. salt
4 garlic cloves, minced
1 tsp. garlic salt
2 tsp. oregano
2 pkg. onion soup mix

In a pan, saute 1 tblsp. of olive oil with meat, garlic cloves, and all the seasonings except the salt and pepper. When the meat is cooked all the way, add the whipping cream to it and set aside.

In a big pot, add the rest of the olive oil, chopped onions and chopped bell peppers. Add salt and pepper to it and saute on medium heat until onions and bell peppers are almost done. Add the 6 cups of water and the onion soup mix packages. Let boil for about 5-10 minutes before adding the chili sauce. Add the chicken and whipping cream mixture to the soup. At the end, add 1/2 the package of mozzarella cheese and salt and pepper to taste.

Serve with some kind of bread (French bread of baguette bread) and salad and the rest of the mozzarella cheese.

Slow Cooker Texas Pulled Pork

I copied this recipe from www.allrecipes.com If you click on the title you can go directly to their site with the recipe. Here it is:

INGREDIENTS (Nutrition)

* 1 teaspoon vegetable oil
* 1 (4 pound) pork shoulder roast (or smaller pork loin works well too)
* 1 cup barbeque sauce
* 1/2 cup apple cider vinegar
* 1/2 cup chicken broth
* 1/4 cup light brown sugar
* 1 tablespoon prepared yellow mustard
* 1 tablespoon Worcestershire sauce
* 1 tablespoon chili powder
* 1 extra large onion, chopped
* 2 large cloves garlic, crushed
* 1 1/2 teaspoons dried thyme
* 8 hamburger buns, split
* 2 tablespoons butter, or as needed


DIRECTIONS

1. Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours. You can also cook it on low 10-12 hours.
2. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
3. Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.


Kim's notes: I actually used a large pork loin for this instead of the pork roast. I can't remember how many pounds it was, but maybe closer to 2 than 4 and it still made a ton! We have leftovers for the week plus I froze some for a meal later on when I'm feeling lazy. This was a little bit of work on the front end but it really turned out very moist and yummy. Definitely a budget friendly meal for feeding a crowd or for great leftovers!

Orange Pork Stir Fry

1 oz pkg Italian Dressing mix

1/4 c orange juice

1/4 c oil

2 Tbsp soy sauce

1 lb pork loin, cut into strips (it's easiest to cut the pork when it's partially frozen)

16 oz pkg frozen Oriental vegetable blend, thawed

2 1/2 c cooked rice

Mix together dressing mix, juice, oil and soy sauce.  Combine one tablespoon of dressing mixture and pork strips in a large skillet over medium heat.  Cook and stir for 4 to 5 minutes, or until meat is no longer pink.  Add vegetables and remaining dressing mixture; cook and stir until vegetables are crisp-tender.  Serve over cooked rice.

From Gooseberry Patch "Our Favorite Cheap and Easy Recipes"

Golden Baked Pork Cutlets

1 pound pork tenderloin, trimmed

1/2 cup dry bread crumbs

1 teaspoon sugar

1/2 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon salt

4 teaspoons canola oil

1 large egg white, lightly beaten

4 teaspoons cornstarch

1. Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.

2. Holding a chef’s knife at a 45° angle and perpendicular to the tenderloin, slice the pork into long, thin “fillets”
3. Mix breadcrumbs, sugar, paprika, onion powder and salt in a shallow dish. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated. Lightly beat egg white with a fork in another shallow dish. Sprinkle cornstarch over the pork slices and pat to coat evenly on both sides. Dip the pork into the egg, then press into the breading mixture until evenly coated on both sides. (Discard leftover mixture.)

4. Place the pork on the prepared baking sheet. Bake until just barely pink in the center and an instant-read thermometer registers 145°F, 14 to 16 minutes.

Cranberry Pork Roast

I made this last week and it was really good even though it sounds kinda weird.

1 to 1 1/2 lb pork roast (you can also do a pork loin but you'll have a lot of sauce left)
1 can Cranberry sauce (whole or jellied - I used whole)
Catalina Dressing
1 packet Lipton Onion Soup Mix

Place meat in Crock Pot. Cover with Catalina Dressing (use enough to cover the meat), Cranberry Sauce and Onion Soup Mix. Cook on low for 6-8 hours.

Blackstrap Pork Chops

This is one of Jason's favorites and the only pork chop recipe I make. Quick and easy.

2-4 Pork Chops (depending on how many you're serving)
Olive oil (or oil of choice)
Salt and pepper

Sauce
1/3 cup molasses
3 tblspns A-1 sauce (or similar)
1/4 tspn allspice
1/4 tspn crushed red pepper flakes

Combine the sauce ingredients together. Heat 1 tbspn of oil in skillet. Sprinkle pork with salt and pepper on both sides and add to skillet. Brown on each side 4 minutes. Add sauce and cook another 2 minutes on each side or until pork chops are done.