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!

Hawaiian Haystacks With Homemade Sauce

6 cups cooked brown rice

1 1b cooked chicken, boneless skinless

Toppings:

Tomatoes, mandarin oranges, pineapple, olives, green pepper, green onion, shredded cheese, crunchy chow mein noodles, and anything else you want on it!! 

Sauce:

1/2 c butter {or coconut oil}

1/2 c flour, any kind you like {or corn starch}

1 tsp salt

1/2 c sour cream

4 cups chicken broth 

2 tsp ranch dressing mix

1/4 tsp garlic salt

Black pepper to taste

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Melt butter in a sauce pan and whisk in sour cream and salt. Add flour and whisk really well till clumps are gone. Then add chicken broth and seasonings. {Add more flour to thicken if needed.}

Zucchini & Sausage Skillet

2 tbsp EVOO {or whatever oil you like}

1 lb mild Italian sausage {I use jimmy deans}

1 medium yellow onion, diced

2 garlic cloves, minced

Salt and pepper to taste

1 cup mushrooms, diced 

1-2 handfuls of spinach {rip stems off, stack and chop small}

4-5 smallish sized zucchini, diced small

12 oz spaghetti sauce {1/2 normal size jar. I like prego traditional}

Cooked brown rice {or egg noodles if you prefer}

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Brown sausage, onions and garlic, in oil, in a large skillet. 

Add salt and pepper to taste. 

Add mushrooms, spinach, zucchini, and spaghetti sauce. 

Stir to mix and cover with a lid. 

Cook for 5-10 mins or just until zucchini is cooked to your liking. 

Serve on top or brown rice or egg noodles. 

{I like to eat mine by itself with a big green salad!}

Wild Rice & Ham Chowder

4 cups water

1 box Rice A Roni {long grain and wild rice}

5-6 potatoes, peeled and diced

4 carrots, peeled and diced

1 large onion, diced

1 cup of ham, diced

1 Tbsp salt

2 garlic cloves {or 1/2 tsp garlic powder}

2 Tbsp chicken bouillon 

1 tsp basil

1 can cream of chicken soup

2-4 cups whole milk {depending on desired thickness}

2 cups cheddar cheese

1/2 cup butter, melted

6 Tbsp flour {corn starch can also be used}

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Place water, rice {including seasonings}, potatoes, carrots, onion, ham, salt, garlic, bouillon and basil in a large pot. 

Medium boil until potatoes and carrots are tender. {about 25 minutes}

Add the cream of chicken soup, milk and cheddar cheese. 

Turn heat to low. 

Mix the melted butter and flour together and add to thicken. 

Cook for 5 more minutes and enjoy!
{this could be done, ahead of time, in the crockpot. if so, spray the bottom of crockpot with a non stick cooking spray and add all ingredients except the last 5. cook in low for 6-8 hours. when potatoes are done, turn crockpot to high, add remaining ingredients and and cook for another 30 minutes, or until cheese is melted.}

Mexican Rice

I got this recipe from Mel's Kitchen Cafe and I can not wait to try it... although I'm sure my husband can.  He is growing weary of Mexican food!  Keeps teasing me that this baby is going to pop out Mexican!  If you try it, let me know what you thought of it!

1 cup of long grain white rice
2 cups of low-sodium chicken broth
1 tablespoon of olive oil
1 small yellow onion, diced
4 cloves of garlic, finely minced
1/4 cup of tomato paste
Juice of 1 lime
1/2 cup of freshly chopped cilantro
2 teaspoons cumin
Salt to taste
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In a medium-sized pot, add rice and chicken broth.
Bring to a boil over high heat.
Stir.
Cover the pot, lower the heat to low and simmer for 17-20 minutes.
Remove from heat and keep the pot covered for 5 more minutes.
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While the rice is cooking, heat the olive oil in a large nonstick skillet over medium heat.
Cook the onions in the hot oil for 10 minutes, until translucent and starting to brown.
Add the garlic to the skillet and cook for one minute, stirring constantly.
Stir in the tomato paste and cumin and cook for another minute or two.
Mix in hot, cooked rice, lime juice and cilantro.
Mix until well combined.
Season to taste with salt.
Serve immediately.

Spanish Rice

8 slices bacon

2 cups water

1 tsp. salt

1 cup rice

2/3 cups tomato sauce

2 tsp. chili powder

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Cook and crumble bacon in medium saucepan.

Remove bacon and pour water into bacon drippings.

Bring water to a boil.

Add remaining ingredients and stir well.

Reduce heat, cover with lid, and simmer 20 minutes.

Remove from heat and allow to sit 5 minutes before serving.

Chicken and Rice Bake

{This is really good, so if you've never had it, you need to try it.

Perfect to throw in the oven while at church.}

1 c. regular rice
Chicken pieces {breasts, thighs, etc.}
1 pkg. Lipton onion soup mix
1 can cream of chicken soup
2 chicken bullion cubes
2 ½ c. boiling water
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Put uncooked rice into 9x13 pan which has been sprayed with Pam.

Place chicken pieces over rice.
Mix cream soup and onion soup mix, bullion cubes and boiling water.
Stir to dissolve and mix.
Pour mixture over chicken and rice.
Bake at 350 degrees uncovered for 1 hour.
Cover with foil and bake 1 hour more.
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{if putting in over while at church, or else where, cook covered with tin foil for 3 hours at 350.increase water to 3 cups.}

Creamy Chicken and Rice Soup

1/2 cup chopped onion

1 medium carrot, diced

1 rib of celery, diced

2 cloves garlic, minced

1 Tbsp. oil

2 cups chicken broth

2 cups water

1 tsp. chicken boullion

1/2 lb. cooked diced or shredded chicken

1/2 cup uncooked rice

1 tsp. basil

1/4 tsp. pepper

1 1/2 cups frozen peas

3 Tbsp. flour

1/2 can evaporated milk

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In a large pot, cook the onion, carrot, celery, and garlic in the oil until tender.

Stir in the broth, water, boullion, and chicken.

Add rice, basil and pepper.

Bring to a boil.

Reduce heat and cover.

Simmer for 15 minutes or until rice in done.

Stir in peas.

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In a small bowl, conbine flour and evaporated milk.

Stir into the soup.

Bring to a boil and cook while stirring for 2 minutes.

Serve and Enjoy!

Rice Pudding

1 cup rice

6 cups of whole milk

pinch of salt

sweeten to taste using:

nutmeg, vanilla, or cinnamon

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Mix well in a medium sized pot.

Set over low flame 5-6 hours.

~DO NOT STIR OR LIFT THE LID~

Ham Fried Rice

1 lb cubed ham

2 Tbsp. onion, chopped

1/4 cup water

1- 14 oz bag of peas

3 eggs

Soy sauce

4 cups cooked rice

Brown ham and onions together.

Add water and simmer 2 minutes.

Add peas and cook till water is gone.

Beat eggs and pour over ham and peas, on med/high heat.

Stir quickly till all egg is cooked.

{At this point you can either serve as is with soy sauce on the side, or you can add the soy sauce into the pot. If you do add it in before serving, add in desired amount. Tasty both ways but I like to add it, then serve it!}

Hawaiian Haystacks

1 lb boneless/skinless chicken breast

4 cups cooked rice

1 cup grated cheddar cheese

1/2 cup sliced olives

1/2 cup green onion

1 lrg tomato, diced

1/2 cup chopped celery

1/2 cup pineapple

1 cup crunchy chow mein noodles

Cook chicken in pan with salt and pepper.

Set aside in small serving bowl.

{For the sauce}

In the same pan as you cooked the chickne, add:

1 can cream of chicken soup, 1 cup sour cream, and 1 cup of milk.

Heat through on medium/high heat.

Pour into small serving bowl or gravy dish.

{To assemble haystack:}

Layer rice and chicken first and the rest of the toppings in any order.

Then pour a small amount of sauce over the top.

Enjoy!

Dinner In A Pumpkin

1 pumpkin {3-4 pounds}

2 Tbsp butter, melted

Vegetable oil

1 Lb. hamburger

1/2 cup celery, chopped

1/2 cup onion, chopped

2 cups cooked rice

2 cans cream of chicken soup

4 oz. sliced muchrooms, drained {optional}

1/4 cup soy sauce

2 Tbsp brown suger

1/4 cup green pepper, diced

Cut a 3" circle around the stem of the pumpkin.

Remove seeds and pulp, discard.

Brush inside of pumpkin with butter.

Brush outside of punpkin with oil.

Brown hamburger.

Stir in celery, onion, and green pepper.

Simmer on low for 10 min.

Add cooked rice, soup, mushrooms, soy sauce, and brown suger.

Spoon misture into the pumpkin and place in center of a greased cookie sheet.

Replace pumpkin top.

Bake at 375 for 1 1/2 - 2 hours or till pumpkin is tender.

Italian Crockpot Chicken

4-5 boneless skinless chicken breasts
1 env. dry italian salad dressing mix or a bottle of dressing works as well
1/4 cup water
8-oz pkg. cream cheese softened
1 can cream of chicken or mushroom soup
noodles or rice
put everything in the crockpot and let cook 3-4 hours

{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!

Cranberry Chicken

Cut up chicken, thighs, breasts etc.
1 can whole cranberries
1 pkg. onion soup mix
1- 8 oz. Catalina dressing

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Mix and pour over chicken.

Bake at 350 for 1 hour

Serve over rice.

Sweet & Sour Chicken

2 large boneless skinless chicken breasts, chopped into bite sized pieces

(Cut up pieces of pork can also be used)
onion salt, salt and pepper to taste
Brown in a small amount of oil.

Sauce:
1 can pineapple tidbits, reserve juice
½ C white sugar
1/4 C. brown sugar
2 T. cornstarch
½ C. cider vinegar
2 T. soy sauce
1/4 t. ginger
1 t. chicken bullion, or 1 cube
1 large green pepper, cut in thin slices
1 med to large onion, cut in thin rings

Drain pineapple, reserve juice.

Add enough water to juice to equal 1 1/4 C.

In sauce pan combine sugars, cornstarch, pineapple juice, vinegar, soy sauce, ginger and bullion. Cook and stir til sauce begins to thicken.

Pour over simmering meat.

Add onion, pineapple and green pepper.
Cook til barely cooked.

Serve over hot, fluffy rice.

Porcupine Meat Balls

This is one of my favorite meals as a child. They are delicious and take no time at all when using a pressure cooker. (If you don't have a pressure cooker, you need to invest!)

1 ½ lb. ground beef
3/4 C. regular rice
2 T. finely chopped onion
½ t. basil leaves (finely pulverized between hands)
salt and pepper to taste
2 - 10 oz. can tomato soup

Put tomato soup in pressure sauce pan. Mix all other ingredients in a bowl and form into
meat balls. Put in soup in pan. Close cover securely. Cook 10 minutes at pressure. Let pressure
drop of own accord. Serve with buttered peas and grated cheese to put atop meat balls.

(You can also cook this in a Lrg. pot but it takes much longer to cook.)

Poppy Seed Chicken

I have tried several variations of this recipe.
This one is my favorite.
It is creamy and good!
There is something about the rice being mixed with the sauce that appeals to my taste better than the recipes that do it separately.
1 1/3 cups rice
1 cup chicken broth
1 can cream chicken soup
1 can cream mushroom soup
1 cup sour cream
1/3 cup chopped onion
2 Tbsp. poppy seed
4 chicken breasts, cut into bit sized pieces
1 cup grated cheddar cheese
1 pkg. Ritz crackers, crushed

Put rice in the bottom of a 9X13 dish. Mix chicken broth, cream chicken soup, cream mushroom soup, sour cream, chopped onion, poppy seed, and chicken together in a large bowl. Pour over rice, mix well. Top with grated cheese, then crushed Ritz crackers. Melt marg, drizzle over crackers. Cook in oven at 350*F. 35-45 min. or until chicken is cooked. Serve with steamed broccoli and a green salad.