Sweet Pork Burritos or Salad

This is the best stuff I have ever had!!! SOOOOOO Yummy! I've been wanting to make it ever since I had it this summer at our family retreat!! My sisters Jamie and Melinda had all the recipes, so I can't even take credit for them! There are a few different recipes so I'll just post them one at a time. You've got to try this one!!!

Sweet Pork

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2 cans (4 oz. each) chopped green chilies

1 can (8 oz.) diced tomatoes

1 cup barbecue sauce

1 large sweet onion, thinly sliced

1/4 cup chili powder

1 tsp. ground cumin

1 tsp. oregano

1/4-1/2 cup brown sugar (I used 1/2 cup)

1 boneless pork loin roast (2-2 1/2 pounds)

Place roast and all ingredients in a slow cooker. Cook on low for 8-9 hours. Shred meat with a fork. Return to slow cooker for 30 minutes. DECLICIOUS!!

Lime Rice

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2 cups chicken broth

1 1/4 cups calrose rice

1 clove garlic

grated lime rind

Juice from one lime and an little bottled lime juice

1/4 tsp. kosher salt

Cilantro to taste

Bring chicken broth to boil and add all ingredients. Lower heat and simmer for 30 minutes.

Tomatillo Ranch Dressing

(to DIE for!!!)

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4-6 tomatillos

1 packet buttermilk ranch dressing

1 packet Hidden Valley Fiesta Ranch Dip

1 cup chopped fresh cilantro leaves

2 Tablespoons chopped garlic

1 teaspoon lime juice

1 cup buttermilk

1 cup mayonnaise

Peel husks off tomatillos and discard. Wash tomatillos and place in blender along with all remaining ingredients. Blend until a fine sauce forms. Chill until ready to serve.

Baked Tortilla strips

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corn tortillas

oil

scissors or pizza cutter

Rub oil onto hands, rub tortilla liberally on front and back. Cut into strips. Bake @ 350 for 5-7 minutes per side (or until crunchy). Put on cookie rack, cool completely and salt.

For Burritos:

Place lime rice, black beans (which I forgot...and we love black beans!), sweet pork, grated cheese and tomatillo dressing in tortilla and wrap like a burrito. Top with lettuce, tomatoes, tortillas strips and more tomatillo dressing if you like! SO GOOD!!!

For Salad:

(sorry no picture!)

Place sweet pork on a bed of lettuce. Sprinkle with lime rice, tomatoes, cheese, and black beans. Add tomatillo dressing and tortilla strips! Hope you ENJOY!!

Baja Taco Blitz

This has become a family favorite.  And it's good for you.  That's always a plus!

Baja Taco Blitz

Recipe from Weight Watcher

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1 Tbsp olive oil

1 large onion, sliced

1 large sweet red pepper, sliced

3 uncooked boneless, skinless chicken breasts, cut into strips

8 small corn tortillas

salt & pepper to taste

avocado

lettuce

shredded cheddar or monterey jack or pepper jack cheese

sour cream

salsa

cilantro

Heat oil in skillet over medium heat. Saute onion for 2 minutes. Add red pepper; saute for 2 minutes more (vegetables should still be a little crisp). Remove vegetabvles from skillet and place in a bowl. Saute chicken in the same skillet until cooked through (I also add the cilantro and some fresh garlic to the chicken, I used 2 cloves of galic), about 4 to 5 minutes; add to vegetable bowl.

Heat tortillas in same skillet for 20 seconds on each side; remove to a plate.

Season vegetable-chicken mixture with salt and pepper; divide among tortillas. Top each with avacado, lettuce, cheese, sour cream, salsa and cilantr (if you didn't already add to the chicken). Fold up and serve.

NOTE: If you use fat-free cheese and sour cream each taco only has 3 points! (for those of you using points!!:))

Praline Pumpkin Torte!

This recipe is SOOOOO yummy! Perfect for fall & a great idea for a non-traditional Thanksgiving dessert!

Praline Pumpkin Torte

Recipe from Taste of Home

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3/4 cup packed brown sugar

1/3 cup butter
3 tablespoons heavy whipping cream
3/4 cup chopped pecans
CAKE:
4 eggs
1-2/3 cups sugar
1 cup vegetable oil
2 cups canned pumpkin
1/4 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
TOPPING:
1-3/4 cups heavy whipping cream
1/4 cup confectioners’ sugar
1/4 teaspoon vanilla extract
Additional chopped pecans In a heavy saucepan, combine the brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Pour into two well-greased 9-in. round baking pans. Sprinkle with pecans; cool.
For cake, in a large mixing bowl, beat eggs, sugar and oil. Add pumpkin and vanilla. Combine the flour, baking powder, pie spice, baking soda and salt; add to pumpkin mixture and beat just until blended.
Carefully spoon batter over brown sugar mixture. Bake at 350˚ for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes; remove from pans to wire racks to cool completely.
For topping, in a small mixing bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until stiff peaks form.
Place one cake layer praline side up on a serving plate. Spread with two-thirds of the whipped cream mixture over cake. Top with second cake layer and remaining whipped cream. Sprinkle with additional pecans if desired. Store in the refrigerator.

Raspberry Almond Muffins

These are one of my families favorite muffins!  Almonds and raspberry just goes so well together!  These are delicious!

Raspberry Almond Muffins

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(I forgot to put the almonds on top!)

2 cups flour

2/3 cups sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1/2 cup butter or margarine

1 egg

1 teaspoon vanilla

1/2 teaspoon almond extract

Mix all ingredients together. Grease muffin tin with pam. Fill cups about 1/2 full of batter. Spoon a teaspoon of raspberry jam on top and then put enough batter on top to cover jam. Sprinkle the top with sliced almonds and sugar. Bake at 400 for about 15 minutes. Makes 12 muffins.

Each muffin has about 220 calories, but they sure are good!

Clam Chowder!

Now that the weather is starting to turn a little chilly, I think it is the perfect time for soup! I love this Clam Chowder recipe. It's one that was published in my home ward's Relief Society Cookbook. It is absolutely delicious! I'm told that you need to use the red wine vinegar and not to substitute any other kind-don't know why, but apparently it makes a difference.

Clam Chowder

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(Sorry, it's not the greatest picture!-I forgot the flash!....Actually it's a really horrible picture!!)

1 cup onion, diced finely

1 cup celery, chopped finely

2 cups potatoes (I use more-about 5 or 6 potatoes)

2 cans clams

2 Tablespoons red wine vinegar

3/4 cup butter or margarine

3/4 cup flour

1 qt. half & half

1 1/2 teaspoon salt

dash of pepper

Put all vegetables in a pot. Add enough water to cover. Drain clams into the vegetables and add the vinegar. Simmer until tender. In a separate pan, melt butter and then add the flour. Pour the half & half slowly while stirring constantly with a wire wisk. Add to the vegetables and heat through, but do not boil.

I've also just used whole milk instead of half & half and it still is good. If made with margarine and whole milk the caloric value is about 150 calories for 1 cup of soup! So eat up!

Blue-Ribbon Herb Rolls

I made these for the first time a couple of days ago. We ate them with yummy homemade cream of broccoli soup. They went so well with the soup. It was delicious!

Blue-Ribbon Herb Rolls
Recipe from Taste of Home
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2 packages active dry yeast
2 3/4 cups warm water, divided
1/3 cup vegetable oil
1/4 cup honey
1 tablespoon salt
2 teaspoons dill weed
2 teaspoons dried thyme
2 teaspoons dried basil
1 teaspoon onion powder
1 egg, beaten
4 cups whole wheat flour
4 to 4 1/2 cups all-purpose flour

1. In a large mixing bowl, dissolve yeast in 1/2 cup warm water. Add the oil, honey, salt, seasonings, egg, whole wheat flour and remaining water. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.

2. Turn onto a floured surface; knead until smooth adn elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

3. Punch dough down. Turn onto a lightly floured surface. Shape dough into 1 inch sized balls; place 3 balls in each greased muffin cup. Cover and let rise until doubled, 20-25 minutes. Bake at 375 for 12-15 minutes or until tops are golden brown. Yield: 4 dozen

Just in case you're watching your diet, here's the nutritional information:)

1 roll equals 94 calories, 2 g fat, 4 mg cholesterol, 150 mg sodium, 17 g carbohydrates, 2 g fiber, and 3 g protein.

Li'l Cheddar Meat Loaves

This is one of Tony and the kids' favorites! A lot of people don't like meatloaf, but this is a good one, and they are perfectly sized.  Just serve with mashed potatoes and gravy and corn!  Perfect meal! (at least my family think so!)

Li'l Cheddar Meatloaves
Recipe from Taste of Home
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1 egg
3/4 cup milk
1 cup shredded cheddar cheese
1/2 cup quick cooking oats
1/2 cup chopped onion
1 teaspoon salt
1 pound lean ground beef
2/3 cups ketchup
1/2 cup packed brown sugar
1 1/2 teaspoons prepared mustard

In a bowl, beat the egg and milk. Stir in cheese, oats, onion and salt. Add beef and mix well. Shape into eight loaves; place in a greased 9X13 baking dish. Combine ketchup, brown sugar, and mustard; spoon over loaves. Bake, uncovered, at 350 for 45 minutes or until meat is no longer pink. (45 minutes has always been plenty for me!)

Tony (hubby) and Caleb (son #1) kindof turn theirs into a shepherd's pie. They like to put it on top of their mashed potates and gravy (white sauce) and then put a bunch of corn on top of that! To each their own I guess!:)