These are a few of those meals that I go to when I want to “cook” but really feel like I can just throw things in the pot and move on. They’re perfect for those busy weeknights we all experience. You can feel good about everything going on down below. I’ve cooked each of these dozens of times, and they’re always a hit with the hubs [and me].
The cream of mushroom and Worcestershire recipe was one my dad made all the time. It really brings back some great memories of sitting in our living room, TV tray in front of us, and the TV muted while we just talk for hours. I miss that big oaf.
The last recipe [excuse the title] came when Jon and I were iced in one night and had just those few ingredients to make dinner. I threw it all together and he literally said, “This is the sh*t Mexican pork!” And thus our descriptive food vocabulary was enhanced…
Adjust the meat to match the needs of your dinner – more people, more meat. The sauces should be pretty on-point though as long as you’re cooking for 6 or less.
Easy Pork Chops in the Crock Pot
2 cans cream of chicken soup
1 envelope onion soup mix
1 envelope dry pork gravy mix
2 cups chicken broth/stockEmpty one can of cream of chicken soup into the bottom of the Crock Pot. Place the pork chops on top, ensuring that the bottom of the chop is completely covered by the soup (not just touching the bottom of the Crock Pot). Combine the chicken broth/stock with the two packets of seasoning. Stir to combine. Pour over the pork chops and add the other can of cream of chicken soup. Cover and cook on low for at least 8 hours until pork chops are tender.
Serve over rice.
Boneless, skinless chicken breast (or thighs if you prefer)
Freshly ground black pepper
Sliced mozzarellaPreheat oven to 350.
In a baking dish or Dutch oven, spread a little of the spaghetti sauce on the bottom to make a thin layer. Liberally season the chicken with S&P on both sides and place on top of the sauce. Cover with mozzarella and then dump the rest of the sauce on top. Cover and bake for 1 hour or until chicken is cooked through.
Serve over roasted cauliflower to be on the healthy side or pasta to be on the devilish side.
Chicken/Pork Chops with Cream of Mushroom and Worcestershire
2 cans cream of mushroom soup
Boneless, skinless chicken breast or pork chops
Worcestershire sauce, to taste
Freshly ground black pepper, to taste
Preheat oven to 350.
In a baking dish or Dutch oven, spread some of the cream of mushroom soup on the bottom to make a thin layer. Place the chicken or pork on top, then cover with the remaining cream of mushroom soup (you want a lot for the sauce). Liberally season with Worcestershire sauce and pepper – the more, the wayyyyy better. Trust me. Cover and bake for 1 hour or until chicken is cooked through.
Serve over rice or egg noodles.
The Sh*t Mexican Pork
1 pork tenderloin, silver skin removed, sliced into 1″ cubes
Freshly ground black pepper
Fajita vegetable mix – usually available in every grocery store’s produce area (already sliced white onion, green bell pepper, red bell pepper) – if they don’t have it, just get 1 of each and slice
1 container refrigerated salsa (your choice of heat – we use medium)
In a large skillet or Dutch oven, heat olive oil over medium-high heat until warm. Liberally season the pork with S&P. Brown the pork cubes just until the outsides are light brown; remove pork from pan. Throw in the fajita veggies and sauté until tender (about 5 minutes), stirring occasionally. Dump the pork back into the skillet and add the salsa. Reduce heat to low and stir to combine. Cover and let simmer until pork is cooked through and flavors meld (about 20 minutes).
Serve over rice with your choice of sliced green onion, cubed avocado, and sour cream.