Pork noodles with dragon sauce

I do like the budget bytes recipe but it’s very very salty! I blended it with a new one and I think it came out great! Kroger only has ground pork sometimes so today it’s a beef/pork mix.

Dan's version:

INGREDIENTS

DRAGON SAUCE
3 Tbsp chili garlic sauce
1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup cold water mixed with 2 Tbsp cornstarch
 2 Tbsp each: peanut butter, rice vinegar or rice wine

PORK AND NOODLES
2 lb. ground pork or ground beef

8 oz. noodles (or more to taste, we don't eat much pasta)
1/4 c. fresh cilantro, chopped

1/2 cup unsalted peanuts, chopped
5 green onions, sliced

INSTRUCTIONS

1. Combine all the dragon sauce ingredients in a mason jar and shake until well combined.
2. Add the ground pork to a skillet and cook over medium heat until it is fully browned. Once browned, add the prepared dragon sauce and chopped peanuts. Allow the pork and peanuts to simmer in the sauce for another 5 minutes, or until the sauce has reduced by half.
3. While the pork is browning, begin boiling water for your noodles. Once boiling, add your noodles and cook according to the package directions. Drain the noodles in a colander.
4. Once the sauce has reduced and the noodles have drained, add the noodles & cilantro to the skillet and toss until everything is combined and coated in sauce. Top with sliced green onions and serve!
 

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https://www.budgetbytes.com/pork-peanut-dragon-noodles/#wprm-recipe-container-35818

INGREDIENTS

DRAGON SAUCE

1/4 cup chili garlic sauce
1/2 cup soy sauce
1/4 cup brown sugar

PORK AND NOODLES

1 lb. ground pork
6 oz. noodles
3 green onions, sliced
1/4 cup unsalted peanuts, chopped

INSTRUCTIONS

1. Combine the chili garlic sauce, soy sauce, and brown sugar in a bowl.
2. Add the ground pork to a skillet and cook over medium heat until it is fully browned*. Once browned, add the prepared dragon sauce and chopped peanuts. Allow the pork and peanuts to simmer in the sauce for another 5 minutes, or until the sauce has reduced by half.
3. While the pork is browning, begin boiling water for your noodles. Once boiling, add your noodles and cook according to the package directions. Drain the noodles in a colander.
4. Once the sauce has reduced and the noodles have drained, add the noodles to the skillet and toss until everything is combined and coated in sauce. Top with sliced green onions and serve!
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https://joyfoodsunshine.com/asian-chicken-lettuce-wraps/

Ingredients

• 1 lb ground chicken
• 1 TBS peanut oil
• ½ onion minced
• 1 cup red or green pepper diced
• 1 8 oz can water chestnuts drained and minced

For the Sauce:

• 3 TBS soy sauce*
• 3 TBS hoisin sauce**
• 1 TBS sesame oil
• 1 TBS rice vinegar
• 1 TBS peanut butter
• 1 TBS honey
• 2 tsp sweet chili sauce (Trader Joe’s!)
• ½ tsp garlic powder
• ¼ tsp powdered ginger

To serve

• ¼ cup peanuts crushed.
• Lettuce or your favorite Asian salad

Classic Meatloaf

https://www.thewholesomedish.com/the-best-classic-meatloaf/#wprm-recipe-container-7639


Ingredients
1 lb. 90% lean ground beef
1 cup dried bread crumbs
1/2 cup diced yellow onion
1/2 cup milk
1 large egg beaten
2 tbsp. ketchup
1 tbsp. Worcestershire sauce
1 tsp. dried parsley
1 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. ground black pepper

For the Topping:
1/4 cup ketchup
2 tbsp. brown sugar
1 tbsp. vinegar

Instructions
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, add the beef, bread crumbs, onion, milk, egg, 2 tablespoons ketchup, worcestershire sauce, parsley, salt, garlic powder, and pepper. Use your hands to mush and mix these ingredients together until well combined.*
Add the meat mixture to a loaf pan. Pat the meat down into an even layer.
In a small bowl, prepare the topping:
add 1/4 cup ketchup, the brown sugar, and vinegar.
Stir to combine. Pour the sauce on top of the meatloaf and spread it into an even layer.
Bake uncovered for 55 minutes.
Let the meatloaf rest for 8-10 minutes before serving (or it may fall apart).**

Notes
*Be sure to mix the meat really well.  This is a very moist meatloaf recipe so under mixing can cause the meatloaf to be too soft/mushy.
**I use two thin spatulas to remove the meatloaf from the pan and transfer it to a cutting board. You could also slice and serve the meatloaf directly from the loaf pan, or use parchment paper to line the pan for easy removal.

Slow cooker Italian sausage with sauce

https://www.allrecipes.com/recipe/70702/slow-cooker-sausage-with-sauce/?clickId=right%20rail0&internalSource=rr_feed_recipe_sb&referringId=73124%20referringContentType%3Drecipe

Ingredients
2 lbs fresh Italian sausage links
26 ounce jar spaghetti sauce
1 green bell pepper, seeded and sliced into strips
1 onion, sliced
(Or substitute frozen stir fry mix for the veggies)

Directions
Boil the sausages for 5-10 minutes to release excess grease
Place the Italian sausage links, spaghetti sauce, green pepper and onion into a slow cooker. Stir to coat everything in sauce.
Cover, and cook on Low for 6 hours. Serve on hoagie rolls or pasta with mozzarella or provolone