Pork and Ham Sandwiches

Pork and Ham Sandwiches final

So this is a follow up to my post for the Honey Butter Pork. Since I am a stay at home mom, it’s important for us to stretch every dollar as far as it will go. This means eating leftovers. For most things, pasta or casseroles, we are great at making a lunch or dinner out of what’s left. However, leftover meat is always a problem. Until now! I’m not quite sure which pin I saw that sparked this great idea but it has changed leftover lunch time forever!

You’ll need:

Leftover pork, ham, etc.

Grands biscuits (which I used this time) or crescent rolls (both good to always have on hand)

Mayo, Honey Mustard dressing, cheese, any other additions that sound good

1. First I unrolled the biscuits and separated each one into halves. This is pretty easy once you find a seam.

DSC02317

4. Then add the top piece of dough and press the edges to make your very own “hot pocket” sandwich.

DSC02319 DSC02320

Honey Butter Pork

Honey Butter Pork Final

I love pork, yet cooking it has never been a success of mine. Also, I like things with few ingredients. The easier the better. So when I found this recipe on Pinterest I had to give pork another shot. This recipe fit the bill! What’s not to like? Honey. Butter. Pork. Perfection. The addition of cajun spices interested me more and I knew this would be a hit with the hubby. So here is the recipe thanks to Momma Hen’s Kitchen:

Honey Butter Pork Tenderloin 
Ingredients:
4 tbs butter
2 tbs honey
1 1/2 pounds pork tenderloin, trimmed
1/2 tsp Cajun seasoning
1/2 tsp black pepper
3/4 cup water
Instructions:
1. Preheat oven to 375 degrees.
2. In an ovenproof pot, heat butter and honey over medium heat until melted.
 DSC02304
3. Sprinkle pork tenderloin with Cajun seasoning and black pepper.
4. Brown each side for 5 minutes in the honey butter.  Lower heat if honey begins to burn. (I browned mine 6-7 min at a med heat to get a little more of a sear)
DSC02308
5. Place pot in oven and roast uncovered for 15 – 20 minutes*.  (I cooked mine for 30 min, turning halfway. I also spooned a little of the sauce over the top)
DSC02310
6. Remove pot from oven and transfer the pork to a plate. Cover with foil.
7. Add water to the pot and stir over medium heat.  Simmer for about 5 minutes, until sauce is reduced slightly.
8.Slice pork on the diagonal and drizzle sauce over top to serve.
*NOTE:  May need to cook longer depending on the size and thickness of the pork tenderloin
 DSC02311
I added mashed potatos and green beans to finish the plate. SO good! The next day I used the leftover pork for lunch. Stay tuned for that easy and yummy lunch!

Mexican Stuffed Shells

 

 

MexStuffed Shells

So this may be my favorite recipe I’ve ever found on Pinterest. It is so yummy and easy to modify as you may like it more tangy or mild. The best part, to me anyway, is that it is so wonderful reheated as lunch the next day! We always try to eat all of our leftovers so when we find one that is just as delish the next day (or a few days later) it becomes a staple. So here it is. Much thanks to the pinner that pinned the recipe from thewaytohisheartblog.com. Their instructions below with my additions…

MEXICAN STUFFED SHELLS

 Ingredients:
1 lb. ground beef
1 package taco seasoning
8 oz. cream cheese (original recipe called for 4oz)
10-12 jumbo pasta shells (original recipe called for 14-16)
1.5 cup salsa
1 Can Enchilada Sauce (original recipe called for taco sauce)

1 cup mozzarella cheese

Optional:

3 green onions
Sour cream

Black olives

INSTRUCTIONS:

Preheat oven to 350°.

In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. (I also like to add some garlic powder, salt, and pepper) Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.  While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.

Image

Image

Image

Pour salsa on bottom of 9×13 baking dish.  Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with Enchilada sauce .  Cover with foil and bake for 30 minutes.Image

After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.  Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

Image

We love it with sour cream and when we have it, we add green onions and black olives. My hubby likes to add hot sauce to it. Spice it up with a hotter salsa or enchilada sauce. This is a great pin and now a set place in our dinner rotation.
image

image

Little ol’ me…

Hi! I’m Stephanie. I’m a Kentucky girl livin’ in Ohio…er, North Dakota, SOUTH CAROLINA now! Yeah, we move quite a bit. But that’s what keeps it all exciting! I’ve been married to my hubby for almost 15 years and together we have a beautiful 8 year old son and 6 year old daughter. This blog was inspired by an on going joke my hubby can’t get enough of. Inevitably, after every new meal, craft, or organizing idea, he will always ask, “Where did you get this idea?” My response? “I saw it on Pinterest.” Now, however, after he asks he doesn’t even wait for my response but instead answers for me.

Ahh, Pinterest. The hours spent searching strangers pins and boards. Hoping to find a dinner idea, cool crafts, or the best exercise plan to give the max results without too much exercise. I also pin my own finds and ideas, but finding a craft, like making art from used toilet paper rolls, is magical. But I have to say, I’ve gotten a lot of great stuff from there…and some not so great stuff. So I thought I’d start logging my experiences here. If anything to prove that some finds are worth the pinning and completing.