Roast Tacos

Beef Chuck Roast
French Onion Soup, to cover
Tortillas
Guac, Sour Cream, Cheese, etc

Place beef in crock pot, cover with french onion soup (2-3 cans).
Cook on high 4-5 hours.
Shred meat.
Serve in tortillas with guac, sour cream, cheese, etc.


Dinner Divas:
Thaw roast, cheese, tortillas & guac.  Prepare as above.

Dr. Pepper Pork

Prep time: 5 Minutes
Cook Time: 6 hours

Ingredients:
1 whole large onion
1 whole pork shoulder - 5 to 7 lbs.
1 can (11 oz) Chipotle Peppers in Adobo Sauce
2 cans Dr. Pepper
2 Tablespoons Brown sugar

Preheat oven to 300 degrees. Pell the onion and cut it inot wedges. Lay them in the bottom of a large dutch oven. Generously salt and pepper the pork roast, then set it on top of the onions in the pan. Pour the can of chipotle peppers over the pork (include the sauce). Pour in both cans of Dr. Pepper. Add brown sugar to the juice and stir in. Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test). If it's not falling apart, return to the oven for another hour.
Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid, and keep warm until ready to serve. Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese avocado slices, salsa, ad whatever else you'd like.

To serve: Defrost and reheat in the microwave in a microwave safe dish.  Serve with corn tortillas that were provided.
Serves: 18

Grilled Honey-Cumin BBQ Pork Grill Packs

Grilled Honey-Cumin BBQ Pork Packs

Peek into a packet of power-packed pork! You’ll find a whole meal with saucy veggies!

• PREP TIME 20 Min
• TOTAL TIME 40 Min

 

1/2 cup barbecue sauce

1/4 cup honey

2 teaspoons ground cumin

4 pork boneless rib or loin chops, 3/4 to 1 inch thick (1 1/4 pounds)

2 large ears corn, each cut into 6 pieces

2 cups veggie mix of cauliflower, broccoli, carrots, zucchini, squash

1 teaspoon salt

• 1 Heat coals or gas grill for direct heat. Spray half of one side of four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
• 2 Mix barbecue sauce, honey and cumin in small bowl. Place 1 pork chop, 1 piece corn, 2 cups veggie mix on center of each sprayed foil sheet; sprinkle with 1/4 teaspoon salt. Spoon 3 tablespoons sauce mixture over pork and vegetables on each sheet.
• 3 Fold foil over pork and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• 4 Grill packets 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until pork is slightly pink in center. Place packets on plates. Cut large X across top of each packet; fold back foil.

Santa Fe Chicken Packets

Chicken breasts topped with black beans, corn and zesty tomatoes, cooked in foil packets on the grill for an easy summertime meal

Hands On: 10 | Total: 30 | Makes: 4 servings (1 packet each)

Ingredients:

• 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
• 2 cups frozen whole kernel corn
• 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
• 1/2 teaspoon ground cumin
• PAM® Original No-Stick Cooking Spray
• 4 boneless skinless chicken breasts (5 oz each)
• 1/2 cup shredded reduced fat Mexican cheese blend

Directions

1. Preheat outdoor grill to medium-high heat according to manufacturer's directions. Stir together beans, corn, drained tomatoes and cumin in medium bowl.
2. Place four 18x12-inch pieces of heavy foil on counter. Spray each with cooking spray. Place 1 breast in center on each piece of foil. Spoon 1/4th bean mixture over chicken for each packet. Bring up short sides of each foil packet and double fold top. Double fold both ends to seal each packet, leaving space for steam to gather.
3. Place packets on grate of covered grill. Grill 15 to 20 minutes or until chicken is no longer pink in centers (165°F). Carefully open packets; sprinkle 1/4th cheese on top of each breast. Close foil and let stand 2 minutes or until cheese melts.

Nutritional Information:

4 servings (1 packet each) Calories 386; Total Fat 9 g (Saturated Fat 3 g); Cholesterol 110 mg; Sodium 613 mg; Carbohydrate 28 g; (Dietary Fiber 6 g, Sugars 4 g); Protein 47 g; Percent Daily Values*: Vitamin A 11%; Vitamin C 9%; Calcium 26%; Iron 17%
* Percent Daily Values are based on a 2,000 calorie diet.

Cook's Tips

Packets may be baked on shallow pan in 425°F oven 20 minutes or until chicken is no longer pink in centers. Or, to save aluminum foil, place chicken in 13x9-inch baking dish sprayed with cooking spray. Spoon bean mixture over chicken; cover dish with aluminum foil. Bake in 375°F oven 30 minutes or until chicken is no longer pink in centers.

Grilled Sweet-and-Sour Chicken Packs

Opening up a grill packet is a sweet surprise! Chicken breasts go sweet and sour in a hurry.

Ingredients:

4 boneless skinless chicken breasts (about 1 1/4 lb)

1/2 cup sweet-and-sour sauce (I used a whole bottle)

1 can (8 oz) pineapple chunks, drained

1 medium bell pepper, cut into strips

1/4 small onion, cut into small wedges

1/2 cup chow mein noodles, if desired

Instructions:

• 1 Heat gas or charcoal grill. Cut four 18x12-inch pieces of heavy-duty foil; spray with cooking spray.
• 2 On one side of each foil piece, place 1 chicken breast. Top each with 1 tablespoon sweet-and-sour sauce and one-fourth of the pineapple, bell pepper and onion. Top with remaining sauce.
• 3 Fold foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for heat expansion.
• 4 When grill is heated, place packets on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 15 to 20 minutes, rotating packets 1/2 turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (170°F). Place packets on plates. Cut large X across top of each packet; fold back foil. Top with chow mein noodles.

 

Lemon Over Chicken

4 or 5 boneless skinless chicken breasts
1 lemon, halved
2 teaspoons lemon pepper
1 teaspoon paprika
1/2 teaspoon garlic salt
1/2 teaspoon salt

In crock pot or slow cooker, place chicken. Squeeze half of lemon over chicken. Sprinkle spices over chicken. Slice remaining lemon, arrange over chicken. Cover. Cook on low 6-8 hours. Serve over rice if desired.

I tried to choose something with less calories than last month.

Mushroom Beef Stroganoff

Mushroom Beef Stroganoff, serve over egg noodles or rice

1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 lbs top round steak or equivalent, cut into cubes
2 tbsp cooking oil
1 (10.76-oz) can cream of mushroom soup
1 cup water
2 (8-oz) cans of sliced mushrooms
1/4 cup white wine
1 cup sour cream (used on reheating day)

In a 1-gallon sized plastic bag, put flour, salt, and pepper.  Add beef and shake to coat completely.  Heat oil in skillet.  Add beef and brown on all sides, about 7-10 minutes.  In separate bowl, mix soup and water.  Slowly add soup and water to skillet, scraping the bottom as you mix with beef.  Add mushrooms and wine.

Cook over medium-low heat for 1 hour, stirring frequently.  Scrape the bottom of the skillet when you stire.  Cool and freeze in freezer bag.

REHEATING INSTRUCTIONS:

Defrost Stroganoff overnight, stir in sour cream, and heat on medium-low heat for 30-45 minutes or until it is thoroughly heated.