ZuppaToscana

1 lb bacon

1 lb Italian sausage (I use Jimmy Dean)

1 onion, diced

3-4 cloves garlic, minced

2-3 shakes of red pepper flakes, optional

6 cups chicken broth

6 potatoes, peeled and diced

1 bunch of kale

2-3 cups heavy cream (can use whole milk)

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Chop bacon and brown in a pan. 

When bacon is crispy, add sausage and brown. 

Add onion, garlic and red pepper flakes. 

Cook well. 

Add broth and diced potatoes to a large pot and boil for 5 mins. 

Add sausage mixture to pot and boil 5 more minutes. 

Wash kale and pull leaves off of stem. 

Discard stem and chop leaves. 

Add to pot and cover with a lid. 

Cook until potatoes are tender. 

Add cream and serve. 

Skinny{er} Pork Burritos with Green Sauce

This recipe came from my sister in law.
It is highly addictive!
My husband, who hates Mexican food, even Cafe Rio {Gasp!}, had seconds!
{Could be made Gluten-Free if eaten as a lettuce wrap!}
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3-4 lb pork roast

1 can Pepsi {diet works great and lowers calories considerably}

1 Tbsp onion soup mix 

Large can green enchilada sauce {Las Palmas brand has 25 calories per 1/4 cup}

1 tsp salt

1/8 tsp pepper

2 tbsp taco seasoning 

1 can low sodium black beans, lightly drained

Cilantro, washed and chopped

Cooked brown rice, optional 

Whole wheat tortillas 

Shredded cheese {i used low fat mozzarella} 

Low fat sour cream {plain Greek yogurt works great!}

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Put roast in crockpot with 1 can Pepsi and 1Tbs. onion soup mix. Cook on high till done and easy to shred, about 4-6 hours. 

Remove most liquid from crockpot and shred pork.
Add 1 cup of green chili enchilada sauce, salt, pepper, taco seasoning and black beans.
Mix together and cook for 30 minutes longer.
Add cilantro and make in to burritos using cooked rice, shredded cheese, sour cream, extra enchilada sauce, or anything else you like!

Shish-Kabobs

Chicken, pork and/or steak, cut into 1 inch chunks
1 LRG onion, cut into large chunks

1 LRG yellow bell pepper, cut into large chunks

1 LRG red bell pepper, cut into large chunks
1 LRG zucchini, sliced to 1/2 inch thickness
1 LRG yellow squash, sliced to 1/2 inch thickness

1- 8 oz can tomato sauce

1- 4 oz can diced green chilies

2 tbsp Olive oil

2 tsp chili powder 

2 tsp cumin

1/2 tsp dried oregano

1/2 tsp salt 

1/2 tsp mrs dash Fiesta Lime seasoning

Juice of 1 lime

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Put meat, peppers, squash and onions in a large bowl.
Mix all other ingredients and pour over meat mix.
Stack and skewers and grill till chicken is no longer pink. 

Root Beer Pulled Pork Sandwiches

I don't know why I have never tried this method for pulled pork before but I will definitely be doing it again. It is so yummy! And sooooooo easy.
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2-3 lbs. Pork roast
1 liter root beer {or any other flavor "dark" pop}
1 bottle of your favorite BBQ sauce
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Put pork roast in crockpot and cover with root beer.
Cook on low for 8 hours or high for 6.
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Remove pork from crockpot and place in a medium sized bowl.
Pour BBQ sauce over pork and shred and mix with a fork.
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Serve on buns.

Pork Carnitas

This is the next thing I am wanting to try!  Every time I buy a pork Roast from Walmart I buy one that says Pork Carnitas on it.  Never knew what they were, but they make an AMAZING pork roast; it comes out most and juicy every time, then I found this recipe for Pork Carnitas and realized that what I thought was a roast, actually wasn't.  So, I am going to try making it the way it was meant... and hopefully I like it.  I'll let you know how it goes!

2 pounds pork loin, trimmed and cut into 1 inch pieces

4 garlic cloves, minced

1/3 cup cilantro leaves + 1/4 cup chopped cilantro

1 lrg. onion, chopped

1 1/2 tsp. dried oregano

1 tsp. orange zest

3/4 tsp. salt

1/4 tsp. red pepper flakes

1 can {14.5 oz.} chicken broth

zest and juice of one lime

1 pkg. {7.5 oz.} soft corn tortillas

Shredded romaine lettuce, sour cream, salsa and avocado

{salsa recipe below}

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Combine pork, garlic, 1/3 cup cilantro leaves, onion, oregano, orange zest, salt and red pepper flakes in slow cooker bowl and pour broth over the top so that the pork is mostly submerged.

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Cover and cook on HIGH for 3 hours or LOW for 6 hours or until pork is very tender.

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Remove pork from slow cooker using a slotted spoon and let cool slightly.

When cool, shred pork.

Mix together, in a large mixing bowl, with 1/4 cup cilantro, lime zest and juice and 1/2 cup cooking liquid.

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Serve in warmed tortillas with lettuce, sour cream, salsa and avocado.

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Click for SALSA recipe.

Carolina Pulled Pork Sandwiches

I found this recipe on carolinamoms.com and made a few adjustments.
I made it last night and it is the best pulled pork recipe I have ever tasted.
If you like flavor and enjoy pulled pork sandwiches this is a must try!

2 onions, diced

4 Tbsp. brown sugar

2 tsp. salt

1/2 tsp. black pepper

1- 4-6 lb. boneless pork roast

3/4 cup cider vinegar

4 tsp. Worcestershire

1 1/2 tsp. crushed red pepper flakes

1 1/2 tsp. sugar

1/2 tsp. dry mustard or 3 tsp. prepared mustard

1/2 tsp. garlic salt

1/2 cup hickory smoke BBQ sauce {any brand, but it does need to be hickory smoke}

hamburger buns

coleslaw {optional}

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Place onions in crock pot.

Combine brown sugar, salt and pepper.

Rub over roast.

Place roast over onion.

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Combine vinegar, Worcestershire, red pepper, sugar, mustard and garlic salt.

Mix well.
Drizzle over roast.

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Cover crock pot and cook low 10-12 hrs or high 4-6 hrs.

Remove meat and shred.

Place meat back in crock pot and mix with drippings.

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Serve on buns with coleslaw on top or on side, whichever you prefer. Enjoy!

Slow Cooker Moo Shu Pork

1/2 cup hoisin sauce

3 cloves garlic, minced

2 Tbsp. dark Asian sesame oil

2 Tbsp. soy sauce

1 Tbsp. corn starch

1 bag {16 oz.} shredded coleslaw mix

1/2 bag {10 oz.} shredded carrots

3/4 pound bonless pork loin chops

12 flour tortillas {6 inch}

Stir together hoisin, garlic, sesame oil, soy sauce and corn starch.

Set aside.

Place coleslaw mix and carrots into slow cooker.

Cut the pork into 1/8-inch-thick slices, then cut each slice in half length wise.

Sprinkle on top of cabbage mixture in slow cooker.

Drizzle with 1/4 cup of sauce mixture.

Cover and cook on high for 4 hours or low for 6 hours.

Remove cover and stir in remaining sauce.

Heat tortillas according to package directions.

Place 1/2 cup pork mixture in center of each tortilla.

Enjoy!

{can also make ham fried rice as a side dish. recipe found under rice}

Tender Grilled Pork Chops

4 boneless pork loin chops
1/4 cup olive oil
2 1/2 tablespoons soy sauce
1 teaspoon Montreal Steak seasoning

Mix olive oil, soy sauce and steak seasoning ingredients in a small bowl and pour into a one-gallon resealable plastic bag.

Add the pork chops and set the bag in fridge.

Halfway through the marinating time, flip the bag over.

Marinate in the refrigerator for 3-8 hours.
Heat the grill to medium and grill the chops 6-8 minutes per side,

{depending on how thick they are},

until they are no longer pink in the center.

Remove the chops from the grill and tent them with foil and allow them to rest for 5-7 minutes.

Crock Pot Chops and Gravy

4 lean pork chops

1 medium onion, sliced or diced
1/2 C sliced mushrooms {optional}

1/4 tsp pepper

1/2 tsp. salt

3 T Worcestershire sauce
2 can cream of mushroom soup
1/4 tsp. garlic powder {if you use garlic salt, do not use the 1/2 tsp. salt, it makes it to salty} 1 tsp basil

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Place pork chops crock pot {or in baking dish for oven}.

Lay onion slices over pork chops.

Mix the rest of ingredients in a bowl and pour over pork chops.

Cook on low in crock pot for 5-6 hours {or in oven on 350 for 1 hour}.

{Pork Barbacoa}
pork roast/ pork tenderloin
1(16 oz) bottle salsa
1 1/2 cans coke
2c. brown sugar
Place pork in crock-pot and fill it half way up with water.
Cook roast on high for 5 hrs.
Drain off water.
Cut pork in thirds.
Mix together salsa, coke, brown sugar and put it on top of the pork.
Cook an additional 3 hours on high.
Shred pork with forks.
Leave it on low until ready to serve.

{Lime Cilantro Rice}
2Tbsp oil
4c Long grain rice (6c. water)
1 bunch cilantro,finely chopped
juice of 2 limes
2tsp crushed garlic

Heat oil in a large skillet.
Add rice,cilantro,and garlic.
saute 3-5 minutes,stirring frequently.
Add water and lime juice and bring it to boil.
Then reduce heat and simmer until all the liquid is absorbed by the rice (about 20 min).
You can also use a rice cooker if you have one.

{Creamy Tomatilla Salad dressing}
1 c. Mayo
1/2 bunch washed cilantro
1/3c. sour milk (1/3c milk 1Tbsp fresh lime juice)
3-4 Tomatilla's (peel outer shell off)
2 garlic cloves chopped
1 jalapeno
1 packet ranch salad dressing mix (not buttermilk one)
Blend all ingredients in the blender then refrigerate until ready to serve.

This works well for the burritos too!