Rush-hour Pork Stir-fry

Staying out of the red in the new black. Here is a recipe to make your dollars go further. This quick to make meal will help you make more for less.

What You Need:

1 lb. pork tenderloin, cut into strips
1 pkg. (16 oz.) frozen stir-fry vegetables (yellow, red, and green peppers, onions)
1/4 cup Kraft Asian toasted Sesame Dressing
2 Tbsp. lite soy sauce
1/2 tsp. garlic powder
2 cups broccoli slaw

Make It:

Heat large skillet sprayed with cooking spray on medium-high heat. Add meat; stir-fry 5 min. or until lightly browned.
Add stir-fry vegetables, stir-fry 5 min. or until heated through. Stir in dressing, soy sauce and garlic powder; cook on medium heat 2 min. or until heated through, stirring occasionally. Remove from heat.
Stir in broccoli slaw.

Shrimp & Feta Casserole

Chunky salsa is the secret ingredient in this savory dinner.

Using her cookbook, Gooseberry Patch Big Book of Home Cooking,  Joan made this casserole for our 2012 Valentine’s Day dinner.

2 eggs, beaten
1 c. evaporated milk
1 c. plain yogurt
3-oz. pkg. crumbled feta cheese
2 c. shredded Swiss cheese
1/4 c. fresh parsley, chopped
1 t. dried basil
1 t. dried oregano
4 cloves garlic, minced
8-oz. pkg. angel hair
16-oz. jar of chunky salsa
1 lb. medium shrimp, peeled, cleaned and divided
8-oz. pkg. shredded mozzarella cheese

In a medium bowl, combine first 9 ingredients; set aside. Spread half the pasta in a greased 13”x9” baking pan. Cover with salsa; add half teh shrimp. Spread remaining pasta over shrimp; top with egg mixture. Add remaining shrimp and top with mozzarella cheese. Bake, uncovered, at 350 degrees for 30 minutes. Let stand 5 minutes before serving.

Serves 6 to 8.