Everyday Mom's Meals: Pork in the New Year

Monday, January 4, 2016

Pork in the New Year

Do you have any traditions when it comes to food on New Year's Day? Black Eyed Peas or Collard Greens maybe? My grandma always served pork and cabbage to begin a new year, and while I might not do it every year, or even on the exact day, every time the calendar flips to January 1st, I think about ways I can keep the tradition alive.

We love any and all Asian food. We can't get enough. I would venture a guess and say it is the cuisine we eat the most of in this house. But let's face it, sometimes it can be a tad less than healthy. Now, yes I do pride myself on being able to make take-out favorites in my own kitchen and leave out all the "extra" ingredients that might come in the little white box, so that does help.

If you are trying to lighten things up in 2016, and love egg rolls, this is going to quickly become a go-to in your meal rotation. All the same flavors, and textures, but no fried wrapper. Yep, all the yummy inside stuff, in a simple to make, one skillet dinner. Oh, did I forget to mention that? Not only are you getting a meal that is a tad healthier, but yes, it is also a one pot wonder!

If your new Year foodie resolutions include finding ways to make your favorites a little more guilt-free; or if you are determined to make dinner as stress-free as possible, this should definitely be your first new recipe of 2016!

Pork Egg Roll Skillet
1 1/2 lbs. ground pork*
8 oz. white button mushrooms, sliced
1 (14 oz.) bag coleslaw mix
1/4 c. soy sauce
2 tsp. Asian ginger garlic spice blend*
Chopped green onions
Salt and Pepper to taste

In a large skillet brown pork. Season with salt and pepper. When browned, add mushrooms, coleslaw mix and Asian seasoning. Cook and stir over medium heat until mushrooms browned. Add soy sauce. Stir to combine. Let cook a few minutes to reduce. Garnish with green onions before serving. *NOTE* You don't want sausage for this. You want ground pork, usually near the pork chops. You could also use ground chicken. The spice blend I use is found on the regular spice aisle in the grocery store. I like the Simply Asia brand.  

1 comment:

Lita said...

This sounds like an easy and very tasty dish. And you don't even have to fry egg rolls to get the good stuff in the middle! I like this idea.

Wishes for tasty dishes in 216,