Saturday...some delicious food! :)

I have a bit more time to spend in the kitchen on Saturday so I thought we would go a little more elaborate, except that it didn't take very long at all!

I had gotten out some pork chops for lunch but wasn't sure what I was going to do with them but then came across a delicious sounding recipe for orange pork chops. Dinner is going to be Crock Pot Beef Stew.

I got the boys in the kitchen and they started peeling potatoes and carrots for stew while I started cutting things up. Then Keenan Zested the orange while Conner made Corn Casserole for lunch and it all fell into place, including the kids loading and unloading the dishwasher, in about 45 minutes!


Recipes for Lunch

Baked Sweet Potatoes
Wash and cut spots from sweet potatoes and wrap in foil
Throw in the oven and bake at 350 for an hour.
We like to serve them with a little bit of Moooove Over Butter (a light whipped buttermilk spread) With about 1T of brown sugar and a lot of cinnamon mixed in 1/2 cup of the spread.



Corn Casserole
1 can of creamed corn
1 can of whole kernel corn drained
1 package of cornbread mix
1/2 cup of light sour cream
2 eggs
Mix it all together and bake covered at 350 for 1 hour

Seasoned Green Beans
2 cans of green beans
2T dehydrated onions
1/2 tsp pepper
1 slice raw bacon sliced over the top
Simmer on low for 1 hour

Honey Orange Pork Chops
1/3 tsp zested orange peel
1 cup orange juice
1T soy sauce
1 1/2 T honey
1/8t pepper
2 cloves of garlic
4 thick pork chops
Remove as much fat as possible from the pork chops. Mix marinate together and pour over pork chops in baking dish, bake covered at 350 for about 20 minutes, turn over and baste with pan juice. Bake covered another 20 minutes or until internal temp is 165. Then pour pan drippings into sauce pan and add 1T cornstarch to make sauce to pour over chops.

While we were working on all that I was throwing the stuff in the crock pot for Crock Pot Beef Stew for dinner. There should be plenty of leftover Corn Bread Casserole to go with that and hopefully a lot of left over stew for lunches this week!


Crock Pot Beef Stew
2 medium onions, chopped
5 stalks of celery, diced in 1/2 inch slices
6 carrots peeled and diced in 1/2 inch slices
1 red pepper diced in 1 inch pieces
5 med size white potatoes peeled and diced in 1 inch pieces
1 1/2-2 pounds of steak with fat trimmed and chopped in 1 inch pieces. (Use the cheapest steak you can buy!)
1 envelope onion soup mix
1/2 cup dry white wine (cooking sherry)
1 can tomato sauce
3 cups beef broth
1/2 tsp salt
1/2 tsp pepper
1/2 tsp bay leaves
1/2 tsp rosemary
Turn Crock Pot to high. Throw in all ingredients and cover. As soon as there is condensation on the lid, stir and reduce heat to low and cook 7-8 hours. 1/2 hour before eating add 16 ounces of frozen green beans that have been thawing on the counter. Serve with corn bread or biscuits.