Taste of Our Home Tuesday: Pork and Potato Supper

I've fallen behind on my recipes!  All my free time seems to be taken up doing laundry, making meals, cleaning house, and holding a special little boy.  Okay, maybe the majority of the time is holding/playing with a little boy, but they tell me he's not going to be little for long, so I'm going to enjoy it!:)  

Justin and I have been on the hunt for quick and easy dinners ever since Elijah came along.  We found this one in the Taste of Home magazine and thought it looked like it was worth a try.  Justin is not a big fan of Worcestershire sauce, but it worked really well in this dish and he liked it.  I liked how quick it was!!  Enjoy!    

Ingredients 
2 tablespoons butter, divided 
1 pork tenderloin (1 pound), cut into 1/4-inch slices 
1 cup sliced fresh mushrooms 
 2 garlic cloves, minced 
8 small red potatoes, quartered 
1 can (14-1/2 ounces) reduced-sodium chicken broth, divided 
 2 teaspoons Worcestershire sauce 
1/4 teaspoon salt 
1/4 teaspoon pepper 
2 tablespoons all-purpose flour 
4 green onions, sliced 

Directions 
In a 12-in. skillet, heat 1 tablespoon butter over medium heat. Cook pork 2-4 minutes on each side or until tender. Remove from pan. In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook and stir until almost tender. Add garlic; cook 1 minute longer. Stir in potatoes, 1-1/2 cups broth, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender. In a small bowl, mix flour and remaining broth until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until sauce is thickened. Stir in green onions. Return pork to pan and heat

Taste of Our Home Tuesday: BBQ Hot Dog and Potato Packs

We like to try different recipes on the grill during the summer months.  We saw this recipe in the June/July Taste of Home and thought we'd try it.  We aren't very good at leaving recipes alone though and made several changes.  The first thing we did was substituted sausage for the hot dogs.  Because we went with sausage, we weren't sure about the barbecue sauce, so we just went with some seasonings like garlic salt and some steak seasoning to give the potatoes and onions flavor.  There are so many options when it comes to grilling foil packs.  See what you can come up with!  Enjoy!   

Picture by Taste of Home 

Ingredients: 

1 package (20 ounces) refrigerated red potato wedges

4 hot dogs

1 small onion

1/4 cup shredded cheddar cheese

1/2 cup barbecue sauce

Directions:

Divide potato wedges among four pieces of heavy-duty foil (about 18 in. square). Top each with a hot dog, onion wedges and cheese. Drizzle with barbecue sauce.  Fold foil around mixture, sealing tightly.   
Grill, covered, over medium heat 10-15 minutes or until heated through. Open foil carefully to allow steam to escape. Yield: 4 servings.

Taste of Our Home Tuesday: Johnsonville Italian Sausage Lasagna

I love lasagna, but we don't have it very often.  As I was flipping through the most recent Taste of Home, I saw this picture and it jumped right off the page begging to be made!  It was delicious!!  I've never had spinach in my lasagna before, but I couldn't even taste it.  This recipe will be added to "Make Again" collection.  Enjoy!

Ingredients
12 lasagna noodles, uncooked
2 Tbsp. olive oil
1 pkg (16 oz.) Johnsonville® Italian Ground Sausage
1 medium onion
2 cloves garlic, chopped
1 jar (24 oz.) Classico® Four Cheese Pasta Sauce
4 cups ricotta cheese
1 large egg
1/2 cup grated parmesan cheese
2 cups fresh spinach, lightly packed and chopped
2 cups shredded mozzarella cheese
1 tsp. dried oregano

Directions
Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, lightly oil and set aside.
In a medium sauce pan, sauté the sausage, crumbling with a wooden spoon, until no longer pink. Add onion and garlic and continue sautéing for another 4 minutes until the sausage is cooked through.
Add pasta sauce to the sausage mixture and set aside. In a medium bowl, blend ricotta cheese, egg, 1/4 cup of the parmesan cheese and the chopped spinach; set aside.
Coat a 9x13” baking dish with olive oil and spread 1 cup of the sauce mixture on the bottom. Top with 3 lasagna noodles. Spread 1/4 of the ricotta cheese mixture on the noodles and layer on 1 cup of the sauce mixture. Sprinkle 1/2 cup mozzarella cheese over this. Repeat this process three more times starting with the noodles and finish with the remaining 1/4 cup of parmesan cheese. Sprinkle with oregano.
Preheat oven to 350° and bake for 45 minutes until hot and bubbly. Let stand 10 minutes before cutting. Yield: Serves 6-8.