Cook Once-Eat Twice!

I made a pork loin roast Sunday night for dinner and I ended up having about half of it leftover. We aren't one of those families that hates leftovers, so things rarely go to waste in our house. I wanted to use up that pork loin and a few other things that were in the fridge, so I made this skillet supper up.

The good news: it uses only one pan to cook and a pot to boil water. That's a winner in my book! I like less dishes to wash. :)

The bad news: I don't really think there is bad news. You could just as easily change this to be beef, chicken or turkey to utilize what you have in containers in your fridge.

Simple Pork Skillet

2 cups (more or less) chopped, leftover pork roast

1 lb egg noodles, cooked

1lb sliced mushrooms

1 cup peas

1/2 cup chopped onion

2 cups chicken stock

2 Tablespoons butter

2 Tablespoons oil

2 Tablespoons flour

Fill a large pot with water and cook egg noodles. Meanwhile, heat a large skillet over medium heat. Add butter, mushrooms and onions. Cook until mushrooms have softened and onions are translucent. Place in a bowl and set aside. Add oil to pan. When hot, whisk in flour. Cook for 1-2 minutes to cook off the raw flour taste and then slowly whisk in the chicken stock. Let come to a boil and then turn down to low. Add in veggies, pork and noodles. Simmer it all together until it is warmed through.

I served it with salad and crusty rolls.

Good, honest, humble food. Simple and delicious-as well as being easy on the budget.

What more can you ask for?

:)