Green Chili Pork

Another fabulous recipe from Jesi!! I am glad I know this girl!!!!

Mmm, this is so easy and yummy and makes a ton of food!

1 Frozen 2-3 Pound Pork Roast
2 Cans Green Enchilada Sauce
2 Fresh Jalapenos-deseeded and diced
1-2 Bell Pepper sliced (or frozen bell pepper strips)
2 Onions Sliced

Seasonings I used
Garlic Garlic, Cumin, Seasoned Salt, Black Pepper

Throw it all in your crock pot and cook all day. Since our meat was frozen we did about 8 hours on high. Shred the meat and enjoy! We have eaten this in tortillas, with chips and cheese, you could add canned veggies and make a taco soup, use in enchiladas, tacos, or on top of nachos. Also great with scrambled eggs, salsa and diced breakfast potatoes made into burritos, or migas!

I skipped the jalapenos and used the pork in tacos.....my new favorite meal!! Lots of leftovers.

Texas Caviar - Biggest Loser

I just borrowed Kristin's Biggest Loser cookbook and this is the first recipe I tried. Super yummy! I am serving it with tortilla chips as a snack and I may try it over grilled chicken and rice for dinner.

1 - 15 oz can of low sodium black beans
1 - 15 oz can of low sodium corn
3/4 c fresh pico de gallo
2 tbl chopped fresh cilantro
1 1/2 tbl red wine vinegar
1 tsp cumin
salt and pepper to taste

1. Drain the corn and black beans and rinse with cool water.
2. Add all the ingredients in a large bowl and mix.
3. Allow to chill at least 2 hours, preferably overnight.

Chicken Tortilla Soup

I found this on the side of a can of Hormel Chicken. It was super easy, consisted of stuff I already had in my house and was YUMMY!!!

4 - 6 inch flour or wheat tortilla
3 - cups water
2 - chicken bullion cubes
1 - package of taco seasoning
1 - 16 oz jar of medium salsa
2 - 10 oz cans of chicken
1 - 15 oz can of black beans
1 - 11 oz can of corn with green and red peppers

Place tortilla strips onto baking pan. Lightly spray strips with nonstick cooking spray. Bake at 400°F until crisp, about 5 minutes. Meanwhile, in large saucepan, combine water, bouillon, taco seasoning mix and salsa. Bring mixture to a boil. Reduce heat and simmer for 5 minutes. Add chicken, black beans and corn. Heat until warmed through, about 10 minutes. Ladle into warm bowls and top with tortilla crisps and sour cream.

Pioneer Woman's Mexican Lasagna

Here is what I am making for dinner tonight......it looks really yummy!!

http://thepioneerwoman.com/cooking/2008/08/cooking-with-pastor-ryan-delicious-mexican-lasagna/

Mexican Stuffed Shells

I got this recipe from Katie on Mom's Corner...she started an idea where all the different moms made new recipes and then put reviews on the website instead of one mom having to make 20+ new dishes without knowing if they would be good or not. This one came from RecipeZarr and I would rate it a B+. It was a little time consuming to make (about equal to stuffed peppers) and it was very tasty. Personally I would make cheese stuffed shells next time as they are much cheaper and more traditional but this was a nice change.

50 min | 15 min prep

12 -18 shells

• 12-18 large pasta shells, cooked
• 1 lb ground beef
• 3 tablespoons taco seasoning, I use recipe # 4292
• 1/2 cup water
• 1 onion, chopped
• 1 1/2 cups salsa, divided
• 1 cup grated cheese, divided (jalapeno Monterey Jack is especially good, but cheddar will work well too.)
• 750 ml tomato sauce
• chili powder, to taste
• green onion, for garnish

1. Brown ground beef and drain.
2. Add seasoning, water, onion, and 1/2 cup of salsa and 1/4 cup cheese.
3. Mix together remaining salsa, tomato sauce,and chili powder.
4. Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan.
5. Fill each shell with the ground beef mixture and place in pan.
6. Pour remaining sauce on top. Sprinkle on the rest of the cheese on top and garnish with green onion. Cover and freeze at this point.
7. Defrost overnight and bake at 350°F for 30 minutes. (Cook from frozen for 2 hours at 300°F).
8. If desired sprinkle additional cheese on top after baking and return to oven for 5 minutes longer or until cheese melts.

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