Jiffy Ground Pork Skillet is a tried-and-true recipe at our house. At only 64 cents per serving it's inexpensive and yummy. I love making it in the summertime when we have zucchini coming out our ears, but tonight I made it without the zucchini and it was still super-yummy. Using ground pork tastes great for a change and it pairs very nicely with the Italian seasoning. The ground pork costs less than the ground beef and it's actually very lean. It didn't have any extra fat to drain off after it was browned. Any meal Makayla eats the entire helping on her plate is considered a definate winner!
JIFFY GROUND PORK SKILLET
1-1/2 cups uncooked penne pasta
1 pound ground pork
1/2 package onion soup mix
1 can (14-1/2 ounces) stewed tomatoes or diced tomatoes
1 can (8 ounces) tomato sauce
1 teaspoon Italian seasoning
1 medium zucchini, cut into 1/4-inch slices
1-1/2 cups uncooked penne pasta
1 pound ground pork
1/2 package onion soup mix
1 can (14-1/2 ounces) stewed tomatoes or diced tomatoes
1 can (8 ounces) tomato sauce
1 teaspoon Italian seasoning
1 medium zucchini, cut into 1/4-inch slices
Cook pasta according to package directions. Meanwhile, in a large skillet, cook pork over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato sauce, onion soup mix and Italian seasoning. Bring to a boil. Reduce heat; simmer for 15 minutes. Drain pasta; add to skillet. Stir in zucchini. Cover and cook for 3-5 minutes or until zucchini is crisp-tender. Yield: 6 servings.
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