One of my favorite Christmas gifts this year was a new programmable crock pot. No more overcooking dinner when it cooks all day! I’ve been trying all kinds of different recipes while I’ve been off work, just to see how it performs. (So far, so good.) I was looking for something to do with all those oranges in this week’s box, and thought an orange chicken dish would be good. This Food.com recipe for Orange Stir Fry Sauce sounded really good. I added a little ginger to spice it up a bit.
Making a stir fry is a good way to use up odds and ends of vegetables. Since I had Rainbow chard, a red onion, a couple of bell peppers, and some leftover shredded carrots; I decided to stir fry them with a couple of pork chops and some stir fry sauce for a quick dinner a few nights ago. I wasn’t sure about using the chard in a stir fry, but it turned out really good. I also enjoyed some of the leftovers for lunch the next day.
Heat 1 tablespoon of oil in wok or large skillet over medium high heat. Stir fry pork chops until cooked through. Remove from pan and keep warm.
Add remaining oil to pan. Then add onion, bell pepper, and chard stems (Not the leaves yet.) Stir fry about 5 minutes. Add carrots, stir fry 2 minutes more. Then add chard leaves. Stir fry until leaves just begin to wilt.
Add pork back into the pan. Pour teriyaki sauce over and continue to stir fry until everything is heated through.
I didn’t use any recipe for the pizza. I followed the directions on the package for pre-baking the dough. Then, I spread some bottled pizza sauce on the dough, and topped it with pepperoni, chopped bell pepper, chopped green chile, and some sliced black olives. I sprinkled some parmesan and mozzerella cheeses over the whole thing and finished baking. Yum!
We were getting ready to go out of town for the weekend, so I wanted to use up some of the vegetables left in our refrigerator. I decided to make a quick pilaf with couscous, bell pepper, and some of the leftover shredded carrots and green onion from the Mai Fun Veggie Salad we had the other night. Pilaf is a great way to use up vegetables, since you can use many different combinations with good results.
Not sure why the bell peppers we got this week triggered me to think about stuffed peppers. They are not normally something I eat, much less something I would cook. Rather than stuffing the peppers, I decided to cut them up and use them as a base for a casserole. I got a, “This is really good,” from my husband, and I hope you will like it, too.