Thursday, May 22, 2014

Recipe of the Week: Dinner from a soup can

I hate budgets!  From time to time, it's always good to re-evaluate your spending habits.  Sometimes, you need to make dinner from a can of soup.  No, not eat a can of soup for dinner, but actually make a dinner out of a can of soup (plus other things).  

I stumbled across a stir-fry recipe a week or so ago and it called for a can of soup.  The thought of soup in a stir-fry did not go over well at Rebecca Lane, but in all honesty, it was one of the best stir-frys I have made in a long time.  We always have rice in the pantry and the vegetables that I added cost less than $3.  If you don't like pork, substitute chicken or a lean (cheap steak).  This is easily a meal that you could make for under $10, plus we got 4 servings out of it.


Asian Pork Stir Fry


1 cup brown rice
2 cups water
cooking spray
2 (6-8oz) boneless pork loin chops, cut into thin strips (or chicken or beef)
1 cup sliced mushrooms
1 medium onion, cut into thin slices
1 zucchini, cut in half then sliced thin
1 carrot, sliced thin
1/2 teaspoon garlic powder
1 can (18.5 ounces) Progresso Light home style vegetable and rice soup
2 green onions rough chopped into bite sized chunks1 tablespoon stir-fry sauce
1 cup shredded cole slaw or cabbage
2 tablespoons sliced almonds


Cook rice according to package directions.

Heat a 12-inch non-stick skillet over medium-high heat and add a bit of cooking spray; cook pork over medium high heat, until browned (but not cooked through).  Remove from pan, set aside and keep warm.

Wipe pan clean and spray a bit more cooking spray into skillet.  Cook mushrooms, onion, zucchini and carrot over medium-high heat until browned, but not overly cooked (about 3 minutes).  Season with garlic powder. 

Stir soup into veggies and then add stir-fry sauce; heat to boiling.  Add pork and cook over medium-high heat for 2-3 minutes.  Remove from heat and add green onions, cabbage and almonds; stir well.

Serve pork mixture over rice. 

Image found on Google Images
Recipe courtesy of Weight Watchers (slightly adapted) 
Notes: Feel free to add whatever veggies you want