This dinner was so good. It was great the first night and just as good the second night. This dish did not dry the pork out at all and had some great flavor. Other than the pork recipe (which is below) we had mashed sweet potatoes. For the sweet potatoes I just boiled them, mashed them with my potato masher, and mixed in pumpkin pie spice. I have found that using pumpkin pie spice makes it so good.
All of the girls ate, and liked, at least two of the items. Anna ate the pork if that tells you how good it was.
Enjoy.
Grade: B+
2 tablespoons vegetable oil
1 boneless pork loin (about 1 pound), cut into thin strips
2 stalks celery, sliced (about 1 cup)
1 medium onion, chopped (about 1/2 cup)
1/2 teaspoon dried thyme leaves, crushed
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1/4 cup water
Hot cooked regular long-grain white rice
1. Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned, stirring often. Remove the pork from the skillet.
2. Heat the remaining oil over medium heat. Add the celery, onion and thyme and cook until the vegetables are tender, stirring often.
3. Stir the soup and water in the skillet and heat to a boil. Return the pork to the skillet and cook until the pork is cooked through. Serve the pork mixture over the rice.
Anna had to make sure she was taking a bite for the camera.
Sarah loves not using her utensils.
Emily giving you the stink eye.
Lucy loved the rice!
No comments:
Post a Comment