6 pork sirloin tips
4 tablespoons olive oil
1/2 teaspoon garlic powder
2 teaspoons salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
2 cloves garlic, chopped
1/8 teaspoon dried oregano
2 tablespoons dried basil
2 tablespoons hot castile pepper
1 cup kidney beans or aquarium peas
1 medium onion, chopped
1 medium carrot, grated
8 ounces ground turkey
4 tablespoons chopped fresh ginger
1 tablespoon chopped fresh parsley
2 carrots, grated
1 medium tomato, diced
2 tablespoons minced onion
salt and pepper to taste
Sprinkle crushed tomatoes in centers of a large bowl that has been lined with paper. Cover with plastic wrap and refrigerate at room temperature.
Heat a large skillet over medium heat. Remove paper and sprinkle the crushed tomatoes in the center of the pan. When color begins to change, turn over and pour in oil, garlic powder, salt, basil, oregano, basil, pepper and kidney beans. Cover in pan and cook until heated through. Remove charred ends from vegetables and stir into the sauce.
Mix rice mix with tomato sauce and salt and pepper. Serve over meat chops.