This is a simple dish that is easy on the budget, easy on the cook, and easy to eat. It's good, nutritious, and you can make it with readily available ingredients. I use whole-wheat egg noodles in the recipe, which are high in fiber and nutrition and give the dish a real "comfort food" appeal. Although the pork has a substantial amount of fat in it, you can drain most of it off before adding the other ingredients (I use an 80 percent lean ground pork from Aldi). The cole slaw is a quick and easy way to get vegetables into the dish, and it provides wonderful flavor when combined with the pork. The dish is great if you're on a diabetic diet or want to "eat healthy." You won't need to serve much with the skillet meal. My husband likes cottage cheese on the side, but a salad and/or fruit would be plenty. Leftovers reheat well in the microwave. Enjoy!
Pork, Cole Slaw, and Noodle Skillet Meal -- Serves 4+
16 ounces of ground pork
1 small onion, chopped
14-ounce bag of cole slaw (preferably with carrots in it)
1/2 teaspoon of salt
1/4 teaspoon of pepper
1/2 teaspoon of garlic powder
1 teaspoon of dried minced parsley
2 cups of water
1 teaspoon of reduced sodium chicken base (I use "Better Than Bullion")
2 cups of uncooked wide, whole-wheat or whole-grain egg noodles
Heat a large non-stick skillet over medium heat and add the pork to the skillet. Cook the pork for 10-15 minutes or until it has browned a bit. Drain all but a small amount of fat from the pan with a spoon or paper towel (leave 2-3 teaspoons). Add the onion and cole slaw to the pan and sprinkle on the salt and pepper. Saute the vegetables with the pork for about 5 minutes or until they soften a bit. Add the garlic powder, parsley, water, and chicken base to the pan and stir them in. Stir in the noodles and bring the mixture to a boil. Reduce the heat to medium low, partially cover the pan, and let the mixture cook for about 10 minutes or until the noodles have absorbed most of the water and are as soft as you like them. Stir the mixture well, let it sit a minute or two, and serve it from the pan for easy cleanup.
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