Sweet Shredded Pork Recipe

This is a copy cat recipe of the shredded pork that is served at Cafe Rio.  

Don’t forget to make the YUMMY cilnatro ranch dressing here
You will need:

• 1-10 lbs Pork tenderloin roast ( any pork roast will work)
• 2 cans of Tomato sauce 15 oz
• 1 1/2 cups brown sugar
• 1 can of coke or Dr Pepper
• 1 clove garlic diced
• 1/4 cup cilantro minced

Add your meat to the Crock pot, I think it taste best if you use about 5 lbs….I did it with 8 lbs and the flavors were not as bold as I would have liked them.  But the Recipe says you can use up to 10lbs so it is all a matter of taste.

Add you Tomato sauce, brown sugar, and garlic.

Add  can of soda, and cilantro.   ( If you do not want to cook with soda I guess you could use broth instead)
Put the lid on your crock pot, cook over Medium Heat at Least 4 hours.  ( you can cook longer)

Once tender and pulls off easily with a fork, take out of liquid and shred with a fork.
Once Pork is shredded, return to liquid.

Eat on tortilla, with rice, black beans, cheese, tomatoes, lettuce and Cilantro Ranch.


Source :  A Thrifty Mom

Fajita-Ranch Chicken Wraps

Ingredients 

12   ounces skinless, boneless chicken breast strips for stir-frying

1/2  teaspoon chili powder

1/4  teaspoon garlic powder

Nonstick cooking spray

1   small red, yellow, or green sweet pepper, seeded and cut into thin strips

2  tablespoons bottled reduced-calorie ranch salad dressing 

2  10-inch whole wheat, tomato, jalapeño, or plain flour tortillas, warmed*

1/2 cup Easy Fresh Salsa*

1/2  cup reduced-fat shredded cheddar cheese

Directions Sprinkle chicken strips with chili powder and garlic powder. Coat a medium nonstick skillet with nonstick spray; heat over medium-high heat. Cook chicken and sweet pepper strips in hot skillet over medium heat for 4 to 6 minutes or until chicken is no longer pink and pepper strips are tender. Drain if necessary. Toss with salad dressing. 


Divide chicken and pepper mixture between warmed tortillas. Top with Easy Fresh Salsa and cheese. Roll up; cut in half.


*To warm tortillas: Wrap tortillas tightly in foil. Heat in a 350°F oven about 10 minutes or until heated through.


*Easy Fresh Salsa: 
In a medium bowl combine 2 seeded and chopped tomatoes, 
1/4 cup finely chopped red onion, 
1/4 cup chopped yellow or green sweet pepper,
2 to 3 teaspoons snipped fresh cilantro, 
1/2 teaspoon minced garlic, 
1/8 teaspoon salt, 
a dash of black pepper, and, 
if desired, a few drops bottled hot pepper sauce. 
Serve immediately or cover and chill for up to 3 days. Stir before serving. Makes 1 2/3 cups.

nutrition facts
Servings Per Recipe 4 servings
Calories224
Total Fat (g)7
Saturated Fat (g)2,
Cholesterol (mg)59,
Sodium (mg)316,
Carbohydrate (g)15,
Fiber (g)1,
Protein (g)25,
Starch (d.e.)1,
Very Lean Meat (d.e.)3,
Fat (d.e.)1,
Percent Daily Values are based on a 2,000 calorie diet

Chicken Marengo

Comfort food that is good year round.

Serves: 6 person(s)

Preparation Time: 10 mins

Cooking Time: 25 mins

Extra Time: 10 mins

(for pre-cooking noodles)

Yield: 6 x 2 cup servings

1 vegetable cooking spray

2 cup frozen, chopped onions

1 tsp minced garlic

1 Tbsp flour

1 lb boneless, skinless chicken tenders, cut into 1-inch pieces

1 can (15 oz) light red kidney beans, or 1½ cups cooked dry-packaged light red kidney beans, double rinsed, drained

1 can (14½ oz) diced no salt added tomatoes, undrained

1 1/4 cup fat-free reduced-sodium chicken broth

2 Tbsp no salt added tomato paste

1 can (4 oz) mushrooms, drained

2 stripes orange rind (3 x 1-inch)

3/4 tsp dried thyme leaves

1/2 tsp dried tarragon leaves

1 dash of salt (optional) *

1 pinch of black pepper

4 cup cooked noodles, warm

Spray large saucepan with cooking spray; heat over medium heat until hot. Sauté onion and garlic 5 minutes; stir in flour and cook 1 minute. Add chicken and cook until browned, about 5 minutes.

Add beans, tomatoes, broth, tomato paste, mushrooms, orange rind, thyme, and tarragon; heat to boiling. Reduce heat and simmer, covered, until onions are tender and chicken is cooked, 10 to 15 minutes. Season with salt and pepper.

Serve over noodles. Makes 6 entrée servings or 12 1-cup servings.

Creamy Chicken Enchiladas

1 1/2 cups cooked chicken breast, shredded into bite-sized pieces

fresh parsley, cilantro

2 green onions, thinly sliced

1 8-oz carton of light sour cream

1/4 cup plain, nonfat yogurt ( I suggest Fage Greek Yogurt 0%)

2 tbs all purpose flour

1/4 tsp ground cumin

1/4 tsp salt

1/2 cup 1% Milk

1 jalapeno pepper, seeded and minced

6 flour tortillas (6-8 inches in diameter) ( I use Laabuela Flour Tortillas)

1/3 cup shredded cheddar cheese (2%)

Serves 6 (Serving Size 1 Enchilada)

Calories 235

Fat 8

Carbs 23

Protein 17

Sodium 363

In a large bowl, combine cooked chicken and green onions. Mix well and set aside.

Make the sauce: In a medium sized bowl, combine sour cream, yogurt, flour, cumin and salt. Add milk and jalapeño pepper and mix well.

Pour half the sauce into the chicken mixture and mix well. Divide the filling among

the tortillas. Fold opposite ends of a tortilla up about 1 inch over filling then fold the left aright sides over the folded end, overlapping.

Place filled tortillas, seam sides down on an ungreased rectangular baking dish.

Spoon remaining sauce over the tortillas and bake, uncovered, in a 350 degree oven for about 20 minutes or until heated through.

Sprinkle with cheddar cheese and let stand for 5 minutes.

Top with salsa and chopped green onions as desired and serve.

http://www.facebook.com/KookingLightWithKrystal

Chicken Tortilla Casserole

Ingredients 

1 can (10.75 oz) 98% fat-free, 45% less-sodium, condensed cream of chicken soup 

1 can (4.5 oz) chopped green chiles 

1 container (8 oz) fat-free sour cream 

1/2 cup fat-free (skim) milk 

2 1/2 cups shredded cooked chicken breast 

8 yellow corn tortillas (6 or 7 inch), torn into bite-size pieces 

1 medium green bell pepper, chopped (1 cup) 

1 large tomato, chopped (1 cup) 

1 1/2 cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz) 

Directions 

1. Heat oven to 350 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chiles, sour cream and milk until blended. Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish.2. Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes. 

Heat oven to 375 degrees F. 

Calories 270 (Calories from Fat 100); Total Fat 11g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 60mg; Sodium 610mg; Total Carbohydrate 22g (Dietary Fiber 2g, Sugars 4g); Protein 22g. Daily Values: Vitamin A 15%; Vitamin C 15%; Calcium 20%; Iron 8%. Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 1/2 Very Lean Meat. Carbohydrate Choices: 1 1/2.

Fabulous Low Sodium Salsa

This is a hot version. If you prefer a mild salsa, leave out the jalapeño pepper.

Ingredients

1 Poblano pepper, seeded and cut in half 1/2 tsp. olive oil 1/2 large onion, chopped small 1 jalopeno pepper, seeded and chopped small, optional 6 cloves garlic, minced fresh ground pepper, dash 1- 4 oz. can of chopped green chiles 3-4 c. fresh ripe tomatoes chopped 1/2 lemon, juiced 1 tsp. cider vinegar 1/4 tsp. garlic salt 1/2 tsp. garlic powder 1/2 avocado, chopped small

Directions

Take poblano pepper and roast in toaster oven or regular oven 350 degrees by putting foil on a sheet or rack and place pepper cut side down. Roast in oven until just beginning to brown; about 5-8 minutes. Cool and chop.

In saute pan, heat olive oil and add onion, poblano pepper, jalapeno pepper, garlic and pepper. Cook for 5-7 minutes. Add tomatoes and green chiles and continue cooking an additional 2 minutes. Remove from heat and place mixture in large bowl. Add lemon juice, vinegar, garlic salt, garlic powder and avocado. Mix well. Refrigerate for 3 or more hours to cool it down and blend flavors. Makes 3 3/4 cups. 1 serving is 1/4 cup (15 serv.).

Number of Servings: 15

Recipe from SparkPeople 

Fajita Friday & Homemade Fajita/Taco Seasoning

Fajita Friday

2 Chicken Breasts or 12 oz equivalent (Boneless, Skinless)
1/4 Cup Water
1 - 7 oz can diced Green Chilies
Fajita Seasoning
1 Red Bell Pepper (seeds removed)
1 Green Bell Pepper (seeds removed)
1/2 Red Onion
2 Tsp minced garlic
2 Tbsp Olive Oil
1 Tsp Black Pepper
Whole Wheat Tortillas
Shredded Colby Jack Cheese
Reduced Fat Sour Cream
Baby Spinach

Cut the chicken into small strips prior to cooking. Also cut the peppers into strips and then onion into quarters. In a large skillet / frying pan heat up 1 tbsp of the olive oil to about medium high heat. Add the black pepper and veggies and suate until the onion show a slight brown color around the edges. Remove the vegetables into a container and set aside. Add the other tsp of olive oil, minced garlic, and chicken and cook until the chicken is no longer pink. With the chicken in the skillet, add the water and Fajita Seasoning. Once well mixed, add diced green chilies and the sauteed vegetables. Heat for about five minutes, stirring occasionally.

------------------------------------------------------------------------------------------

Low Sodium  Homemade   Taco/Fajita Seasoning
Recipe From SparkPeople

Ingredients

1 tablespoon Chili Powder

2 teaspoons Onion Powder 

1 teaspoon Ground Cumin 

1 teaspoon Garlic Powder 

1 teaspoon Paprika 

1 teaspoon Ground Oregano

Directions

Mix all seasonings together... For Fajita's add toyour own oil/vinegar blend to marinate before grilling...
For taco's ... and to meat along with either i 4 oz can tomato paste or 1/4 cup chicken stock or water.
If it's too spicy... omitt chili powder.
FOR PEOPLE WHO DO NOT HAVE TO WATCH THERE SODIUM INTAKE.. ADD 1 TSP KOSHER SALT.

This will replace one whole taco or Fajita seasoning packet you would buy in the store. :)

Servings per Recipe : 6

Calories : 11.0

Total Fat : 0.4g

Cholesterol : 0.0mg

Sodium : 13.9mg

Carbs : 2.1mg

Dietary Fiber : 0.8g

Protein : 0.4

Chicken Fajitas

  Gina's Weight Watcher Recipes
Servings: 4 servings • Old Points: 4 pts • Points+: 5 pts
Calories: 192.1 • Fat: 5.5 g • Carb: 16.7 g • Fiber: 8.3 g • Protein: 25.5 g  

• 16 oz boneless skinless chicken breasts
• 1 bell pepper, cut into strips
• 1 poblano chile, cut into strips
• 1 onion, cut into strips
• 3 tbsp lime juice
• 1 tsp ground cumin
• 1 tsp garlic powder
• ancho chile powder or chipotle chili powder, to taste
• salt and pepper to taste
• 2 tsp olive oil
• 4 low fat, low carb tortillas (La Tortilla Factory)

Marinate the chicken with lime juice, and season with chile powder, salt, pepper, garlic powder and cumin.

Season vegetables with salt and pepper and toss with olive oil.

Heat George Forman grill. Grill chicken until well browned, but not hard to the touch. Transfer to a plate when done. Cut into strips. Grill vegetables until tender (about 15 minutes). Once cooked, combine with chicken. Serve immediately with tortilla and toppings.

Optional 0 point toppings: Salsa, chopped serrano chiles, chopped fresh cilantro, sliced green onions.

Wild West Pizza

1 can Pillsbury refrigerated classic pizza crust
1/2 lb lean ground beef
1/4 tsp salt
1/8 tsp pepper
1 can refried beans
1 cup taco sauce or chunky style salsa
1 can whole kernel corn with red and green peppers, well drained
1 cup shredded Cheddar cheese
2 cups shredded lettuce
1 medium tomato, chopped
1/2 cup sliced green onions

Heat oven to 400*. Spray large cookie sheet with cooking spray. Unroll dough place on cookie sheet. Starting at center, press out dough onto 14 x 12 inch rectangle. Bake 8 to 10 minutes or until edges of crust being to brown.

Meanwhile, in 8 inch skillet, cook ground beef sprinkled with salt and pepper over medium-high heat, stirring frequently, until thoroughly cooked; drain.

Spread refried beans evenly over partially baked crust.  Spread 1/2 cup of the taco sauce over beans. Top with ground beef mixture, corn and cheese.

Bake 10 to 14 minutes longer or until crust is golden brown and cheese is melted. Top with lettuce, tomatoes and onions. Cut into squares or wedges; serve with remaining 1/2 cup taco sauce.

Grands! Taco Melts

1 package Old El Paso taco seasoning mix
2/3 cup water
1 1/2 cups Old El Paso Thick and Chunky Salsa
1 lb lean ground beef, cooked, drained
1 can Pillsbury Grands! refrigerated biscuits
1 cup shredded Monterey Jack Cheese or Mexican Blend
1 cup sour cream

Heat oven to 375*
In medium saucepan, cook taco seasoning mix, water, 1/2 cup of the salsa and cooked ground beef until thickened.
Press each biscuit into 6inch round. Fill each with taco mixture and 1 tablespoon cheese. Fold dough over filling and press to seal. Place on greased cookie sheet.
Bake 9 to 14 minutes or until golden brown.  Serve with remaining salsa, cheese and sour cream.

Tortilla Casserole

1 lb. hamburger, cooked & drained

1 can cream of mushroom soup

1 can cream of chicken soup

1 can refried beans

1 can olives, sliced

1 can chiles, drained

1 can mild enchilada sauce

grated cheddar cheese

tortillas

Combine hamburger, soups, beans, sliced olives, drained chiles, and a handful of cheese.  Add enchilada sauce until desired taste (I usually add ¾ to 1 whole can, but it depends on your spice preference.)  Layer in a 9x13 pan starting with sauce mixture.  Add tortilla layer by tearing up tortillas to line the pan.  Continue layers until all of the sauce mixture has been used – end with a sauce layer.  Top with cheese and bake at 350’ until heated through.  Serve with sour cream.  

Taco Soup

1 can red kidney beans, not drained

1 can corn, drained

1 can tomatoes, not drained

1 can tomato sauce

1 lb. hamburger

1 med onion, diced

1 pkg taco mix

Sour cream

Frito corn chips

Brown hamburger & onion, drain excess fat.  Add rest of ingredients except sour cream and corn chips.  Simmer for 10 minutes.  Serve with a dollop of sour cream and sprinkled generously with corn chips.  We doubled this for six hungry adults with a little left over. 

Kym

7 layer dip

Layer in 13 x 9" pan in order

1 can refried beans
2 diced tomatoes
1 bunch sliced green onions
1 sm can chopped black olives
1 cup guacamole
1 package taco seasoning mixed with 1 container sour cream
2 cups shredded cheese
Serve with tortilla chips

Chicken Enchiladas With Homemade Enchilada Sauce

Easy Chicken Enchiladas (Courtesy of “The America’s Test Kitchen Cookbook“)

3 cups shredded cooked chicken (1.5 pounds)
12 ounces sharp cheddar cheese, shredded (3 cups)
2 1/2 cups enchilada sauce (use provided recipe or 20 ounces in the can)
1-2 (4-ounce) cans chopped green chiles, drained
1/2 cup minced fresh cilantro
12 (6-inch) soft corn tortillas

Adjust an oven rack to the middle position and heat the oven to four hundred degrees. Combine the chicken, 2 cups of the cheddar cheese, 1/2 cup of the enchilada sauce, the chiles and cilantro. Season with salt & pepper to taste. Stack the tortillas on a microwave-safe plate, cover with plastic wrap and microwave on high until warm & pliable (approximately 1 minute). Spread the warm tortillas out over a clean counter. Place 1/3 cup of the chicken mixture evenly down the center of each tortilla. Tightly roll the tortilla around the filling, then lay seam-side down in a 9×13″ baking dish lightly coated with vegetable oil spray. Lightly spray the enchiladas with vegetable oil spray. Pour 1 cup of the remaining sauce over the enchiladas to coat thoroughly. Sprinkle the remaining 1 cup cheddar down the center of the enchiladas. Cover the baking dish with foil and bake until the enchiladas are heated through, 20-25 minutes. Remove the foil and continue to bake until the cheddar browns, about five minutes longer. Serve, passing the remaining 1 cup of sauce.

Fast Enchilada Sauce

1 tablespoon vegetable oil
1 onion, minced
1/2 teaspoon salt
3 tablespoons chili powder (we adjusted to 1 teaspoon)
3 garlic cloves,minced
2 teaspoons cumin
2 teaspoons sugar
2 (8-ounce) cans tomato sauce
1/2 cup water
Pepper

Heat the oil in a 12″ skillet over medium heat until shimmering. add the onion and salt and cook until softened, about five minutes. Stir in the chili powder, garlic, cumin, and sugar. Cook until fragrant, about fifteen seconds. Stir in the tomato sauce and water. Bring to a simmer and cook until slightly thickened, about five minutes. Season with salt & pepper to taste.

Corn and Cheese Enchiladas

Ingredients

• 8  6-inch corn tortillas
• 1  tablespoon  vegetable oil
• 5  scallions, white and light green parts, chopped
• 2  garlic cloves, finely chopped
• 1 1/2  cups  fresh corn kernels (from 2 medium ears)
• 1/2  cup  whole milk
• Salt
• 2  cups  grated pepper Jack
• 1  10-oz. can enchilada sauce

Preparation

Preheat oven to 350°F. Stack tortillas, wrap in foil and bake until softened, 8 to 10 minutes.

While tortillas are baking, oil a 7-by-11-inch glass baking dish. Warm 1 Tbsp. oil in large skillet over medium-high heat. Add scallions and garlic, and cook until fragrant, about 1 minute. Stir in corn and milk and cook, stirring occasionally, until thickened, 7 to 10 minutes. Season with salt.

Remove tortillas from foil. Set aside 1/2 cup cheese. Spoon a heaping tablespoon of corn mixture in center of a tortilla. Sprinkle with a heaping tablespoon of cheese. Roll up tortilla and set in dish, seam side down. Repeat with remaining tortillas, overlapping them slightly. Pour enchilada sauce over tortillas and sprinkle with reserved 1/2 cup cheese. Bake until bubbling, about 20 minutes.

Taco Rolls

1-2 lbs hamburger

Large Egg Roll Wrappers

1/4 Cup Chopped Carrots

1 Can Tomato Sauce

Refried Beans

Rectangles of Cheese

Brown Hamburger

Heat Beans Seperately

Lay wrapper on plate

Layer with Beans, Cheese & meat

Wet wrapper around edges.  Wrap Tightly

Deep Fry until golden brown.