3lb pork loin
1/4 cup chipotle sauce (it's in the same place as hot sauce in the store)
2 cans diced green chiles
3 cloves of crushed garlic
1/2 cup of water
little bit of salt
Cut pork into 2 inch wide pieces add to crockpot. Season with salt, add garlic and green chiles then add the water. Cook on low for 6-7 hours. Shred meat in crockpot, (take garlic cloves out) and mix all together let cook on low for 15 minutes-enough to get the juice and meat mixed.
That's how you make it and what you do with it can vary. Most first night meals we eat with rice, lettuce, black beans, cheese and sour cream. Sometime was make burritos, after a night or two break I make "can" soup out of it.
This is why I call it can soup:
one can of mexi-corn
one can of black or kidney beans
one can of red beans
two cans of chicken broth
one can of rotel
1/4 cup cilatro (I don't like cilantro so I skip this-but most people like it)
1-2 cups of the leftover pork
Add all ingredients together and cook until hot. Serve with avocado slices and sour cream on top! YUM!
4 Boneless Skinless Chicken Breasts (Medium thickness)
1 Kraft Zesty Italian Dressing 12oz container
Parmesean Cheese (the stuff in a shaker)
Preheat oven to 350 degrees,Clean chicken and place in a glass lasagna pan, Pour Zesty Italian dressing until chicken is half submerged and sprinkle parmesean cheese on top of chicken generously and cover with foil then bake at 350 for 45 minutes. Take out and put more parmesean cheese on top of chicken and recover with foil bake another 15 minutes then let sit for a few minutes and serve.
CREPE RECIPIE: 2 eggs, 1 1/4 C. Milk, 1 C. Flour, 2 Tbsp. Veg oil or melted unsalted butter, and 1/4 tsp. salt.... mix all ingredients together and chill at least 1 hour or up to 24 hours.
YOU WILL NEED: 8 oz. cooked ham, chopped (but i use sliced deli ham, chopped), 1 C. shredded Swiss Cheese, pepper to taste, 1 lb. fresh asparagus spears, trimmed and cut in half, and 10 prepared crepes.
FOR THE SAUCE: 4 Tbsp. unsalted butter, 1/4 C. flour, 1 C. low-sodium chicken broth, 1 C. milk, 1/4 cup stone-ground mustard, s&p to taste, chopped fresh chives.
1) preheat oven to 400 degrees. coat a baking sheet with nonstick spray.
2) Combine ham, swiss, and pepper in a bowl. Place 1/4 Cup ham mixture and 4 asparagus (which i steam while making crepes... i don't like crunchy asparagus) halves down the center of each crepe; roll.
3) arrqange crepes seam side down on prepared baking sheet. bake crepes until cheese4 has melted 15-20 minutes.
4) while crepes are baking, melt butter for the sauce in a saucepan over medium heat. whisk in flour; cook about 1 minute. whisk in broth and milk; bring mixture to a boil. reduce heat to med and simmer sauce for 3 minutes. whisk in mustard, s&p, and chopped chives; simmer to heat through. top crepes with sauce. this makes about 6 crepes for me... the recipie says 10, but i disagree.... guess i make them too fat :)
Ingredients
1 lb box of macaroni
1 stick butter
1 lb extra sharp cheddar cheese shredded minimum
1 TBS dry mustard
25-20 oz whole milk
2 TBS sifted flour
1/2 cup italian bread crumbs
Preheat oven to 375
1. Prepare Macaroni according to box, drain and set aside
2. In a very large frying or sauce pan on MEDIUM heat, melt butter
3. Add dry mustard and cook for 3 minutes
4. Add flour and cook for 3 minutes
5. Add milk stirring continuously. DO NOT LET BOIL
6. Blend 3/4 shredded cheese stir continuously until melted. DO NOT LET BOIL
7. Mix macaroni & cheese sauce until well blended. Pour in large baking pan.
8. Sprinkle bread crumbs and remaining cheese on top and bake for 45 minutes or until top is golden brown
