Cafe Rio Sweet Pork Salad

Cafe Rio Sweet Pork Salad {Six Sisters'}

Flour Tortillas
White Rice
Seasoned Black Beans
Sweet Pork**
Romaine Lettuce
Pico de Gallo
Guacamole
Sour Cream
Cheese
Cilantro Ranch Dressing**


Cilantro Ranch Dressing
1 Packet TRADITIONAL Hidden Valley Ranch Mix
1 c. Mayonnaise
1 c. Buttermilk {can sub: 1 c. regular milk + 1 tsp vinegar}
 2 Tomatillos, husked & diced
1/2 bunch Cilantro
1 clove of Garlic
1 Lime
1 Jalapeno

Mix together in a blender

Sweet Pork
3 lbs. Pork Roast
16 oz. Chunky Salsa
1 Can of Dr. Pepper/Coke
2 c. Brown Sugar

Put pork in slow cooker and fill halfway with water. Cook 4 hours on high. Drain water, cut pork in thirds, mix together sauce and pour on top. Cook 4 more hours on low. Drain liquid and shred meat. Save a little liquid and mix it in with the pork.

Grandma Ivers Clam Chowder

Grandma Ivers Clam Chowder

2 med. onions, chopped
2 T. butter
1 1/4 C. chicken broth
2 C. potatoes, peeled and diced
1 bay leaf
1/4 tsp. salt
2 (7 oz.) cans minced clams
1 (16oz.) can whole corn
2 c. whole milk
salt and pepper to taste

Sauté onions in butter till soft, but not brown. Add chicken broth, potatoes, bay leaf, salt and clams. Cook covered for 15-20 minutes, or until potatoes are tender. Add corn and milk, heat through. Serves 6-8. Serve with Oyster Crackers or crusty french bread.

Some helps from Lee Ann: I usually use half whipping cream and half whole milk. Helps it thicken up better. We like the clam flavor, I do not drain the clams. I am not much of a dicer either, I just give the potatoes a good rough chop. Yum!

Lemon Fusilli with Spinach

Lemon Fusilli with Spinach {Lindsey Eberhart} 

1 tablespoon good olive oil

1 tablespoon minced garlic (2 cloves)

2 cups heavy cream

2 lemons

Kosher salt and freshly ground black pepper

1 pound dried fusilli pasta (or rotini)

1/2 pound baby arugula (or spinach or a mix of the two- arugula is a bit more bitter but adds a nice bite)

1/2 cup freshly grated Parmesan

1 pint grape or cherry tomatoes, halved (I like more- like a pint and a half or two!)

Directions

Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.

Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, and tomatoes. Toss well, season to taste, and serve hot.

Serve with steamed broccoli, grilled asparagus, whatever yummy veggie. 

If we are feeling like adding more carbs, a nice crusty bread works too. 

It's delicious!  This makes enough for 8 adults. Leftovers are fought over. Enjoy!!!!

Black Bean Taco Soup

Black Bean Taco Soup {Six Sisters' Stuff}

Ingredients:

1 lb ground beef (or ground turkey tastes so good in this recipe too!)
1 medium onion, chopped
1 package mild taco seasoning mix
1 16 oz can corn (undrained)
1 16 oz can black beans, drained and rinsed (you could use kidney beans or pinto beans)
1 14 oz can stewed tomatoes
1 14 oz can diced tomatoes
1 8 oz can tomato sauce
1 4 oz can diced green chilis
tortilla chips
Other taco toppings you like (cheese, sour cream, avocado, etc)

Directions:
Brown meat and onion, drain.
Stir in taco seasoning, corn, black beans, tomatoes, tomato sauce, and green chilis. Simmer on low heat for 20 to 30 minutes.
Serve with tortilla chips and your favorite toppings.

This makes an easy freezer meal too! After cooking, let soup cool down and then dump into a gallon-sized Ziploc bag or other freezer container. When you want to eat it, let it thaw in the fridge for 24 hours and then simmer on the stove until heated all the way through or microwave until heated all the way through. You could also put it in your crock pot and cook on low for 2-3 hours to re-heat it.

Black-Eyed Pea and Sausage Chili

Black-Eyed Pea and Sausage Chili {eMeals}

1 lb sausage 

1 large onion, chopped

1 bag frozen black-eyed peas

1 bag frozen corn

2 cans beef broth

2 cans tomato sauce

1 T dried oregano

2 t garlic powder

1/2 t pepper

1/2 t salt

In a large pot, combine sausage and onion. Cook until browned, drain. Add remaining ingredients. Simmer 30 min. 

California Grilled Chicken Green Salad

California Grilled Chicken Green Salad {eMeals}

1.5+ lbs boneless chicken breast
Italian dressing
1-2 bags salad mix
3/4 c dried cranberries
Mandarin oranges
2-4 oz crumbled feta cheese
2.25 oz bag pecan pieces, lightly toasted
(Balsamic vinaigrette dressing)


Marinate chicken in italian dressing 1 hour-overnight. Cook on grill until no pink remains. Wrap in foil; let meat rest 10 min; slice into strips.

Combine lettuce, dried cranberries, mandarin oranges, feta and toasted pecans. Divide into 4-6 salad servings; place chicken strips on each. Serve dressing with salad.

Mexican Lasagna

Mexican Lasagna {eMeals}

1 lb ground beef
15 oz can Jalapeno ranch-style beans
10 oz can tomatoes & green chilies-drained
 (1 t garlic powder, 1⁄2 t salt, 1⁄2 t pepper)

10 oz can cream of celery soup
10 oz can cream of mushroom soup
10 oz can enchilada sauce

15 corn tortillas
3 c fiesta blend cheese, divided
1 med tomato, chopped
1⁄4 c fresh cilantro, chopped
1 avocado, peeled and chopped
sour cream {optional}

Heat oven to 350°. In large skillet, brown ground beef until done and crumbly; drain. Stir in beans, tomatoes, garlic powder, salt and pepper; set aside. In a saucepan, combine soups and enchilada sauce; stir and heat through. Spoon 1⁄3 of sauce in bottom of greased 9x13" baking dish. Top with 3 corn tortillas; sprinkle with 1 c cheese. Spoon half of meat mixture over cheese. Repeat layers. Sprinkle with chopped tomatoes and cilantro. Bake 30 min. Top with chopped avocado before serving. 

1/3 Sauce
Tortillas
1 Cup Cheese
1/2 Meat
------------
1/3 Sauce
Tortillas
1 Cup Cheese
1/2 Meat
------------
1/3 Sauce
Tortillas
1 Cup Cheese
Tomato & Cilantro

Smoked Sausage Tomato-Basil Linguine

Smoked Sausage Tomato-Basil Linguine  {eMeals}

14 oz pkg smoked sausage
2 large tomatoes, coarsely chopped 
8 oz cheddar cheese
1/2 cup olive oil
1/4 t salt
1 T dried basil
2 cloves garlic, minced
8-16 oz linguine pasta, cooked

In a large bowl, combine tomatoes, cheese, oil, salt, basil and garlic. Let stand at room temperature 30 min to 11⁄2 hours. Cut sausage into 1” pieces. Sauté until browned and slightly crispy. At serving time, add hot, cooked pasta; toss well. 

Cream Cheese Crock Pot Chicken

Cream Cheese Crock Pot Chicken {thelarsonlingo.blogspot.com}

Ingredients: 
- Bag of frozen Chicken Breast Tenderloins (2.5-3lb bag)
- 8 oz block of cream cheese (don't use Fat Free! 1/3 less fat or regular is fine)
- Can of Black Beans, drained & rinsed. (or Pinto Beans if you prefer)
- Can of Corn, drained.
- Can of Rotel

Directions:
Put frozen chicken in the crock pot.
Put Cream cheese on top of the chicken.
Dump in the Black Beans (make sure they are drained & rinsed!!!)
Dump in the drained corn.
Dump in the Rotel.


Cover & cook in your Crock Pot on low for 6-8 hours.
Every 2 hours, I stir the ingredients.
You can shred the chicken when it is done, or just leave it as tenderloins.
This is what it looks like after 6 hours.


Server over rice or eat on tortillas. 
{For a healthier version you can substitute the cream cheese for salsa.} 

Mini Pizzas

Mini Pizzas

 1 can (13.8 oz) refrigerated classic pizza crust
 or 1 can (11 oz) refrigerated thin pizza crust
1/3 cup basil pesto
20 slices plum (Roma) tomatoes
1 cup shredded mozzarella cheese (4 oz)


DIRECTIONS
1. If using classic crust: Heat oven to 425°F. If using thin crust: Heat oven to 400°F.

2. Spray or grease cookie sheet. Unroll dough on work surface. Press dough into 12x8-inch rectangle. With round cutter, cut dough into 20 rounds; place rounds 1 inch apart on cookie sheet. Spread each with pesto. Top each with 1 tomato slice. Sprinkle with cheese.

3. Bake classic crust 10 to 12 minutes, thin crust 8 to 10 minutes, or until cheese is melted. Serve a variety of mini pizzas with your favorite pizza toppings, such as cooked Italian sausage, pepperoni or simply cheese.

Green Chile Chicken Enchiladas

Green Chile Chicken Enchiladas {Jen Lucia}

21 oz Cream of Mushroom Soup
8 oz Green Chilies
8 oz Shredded Cheese
2 lbs Chicken
20 Corn Tortillas
20 oz Green Enchiladas Sauce
Salt & Pepper

Mix mushroom soup, green chilies, 4 oz of shredded cheese, salt & pepper, and chicken together in a bowl. Spray a {large} crock-pot with Pam, then layer five tortillas, spoon some chicken mixture in, then top with some green enchiladas sauce. Do that four times. Top off with remaining 4 oz of cheese. And cook on high for 4 to 5 hours.

{I have a smaller crock-pot, so I cut the recipe in half.}

Pulled Pork

Pulled Pork Sandwich

4 lbs pork roast (shoulder or butt)
1 large onions
1 cup ginger ale
1 (18 ounce) bottle favorite barbecue sauce (I like Sweet Baby Ray's)

barbecue sauce, for serving (optional)


Directions:
In a skillet on the stovetop, brown all sides of the roast. Slice one onion. Place in bottom of crock-pot and put roast on top. Pour over the ginger ale. Cover and cook on LOW for about 8 hours.

Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.

Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another hour or so on LOW. {Can continue to cook/marinate for up to 4 hours}

Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.

Crispy Southwest Chicken Wraps

Crispy Southwest Chicken Wraps {Pinterest}

1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drianed
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center - it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve {with sour cream and queso}.

*Makes 6 wraps

{Next time cook chicken in crock-pot}

Crock-Pot Chicken & Rice

Chicken & Rice {Stickaforkinit.com}

Ingredients:
2-4 frozen boneless skinless chicken breasts
8 oz. cream cheese (let sit out to soften)
1 can cream of chicken soup
1 pkg. italian dressing seasoning (the dried kind in the packet)
rice

Stir the cream cheese, cream of chicken, and seasoning together in the crock-pot. I actually start it on low and let them sit in there for about 30 min so the cream cheese is softer to stir. Put the frozen chicken in and cover with the mix. Cook on high 4-6 hours or until the chicken is cooked and fall-apart-tender.

Serve over rice. (Rice Cooker, extra easy)

Teriyaki Salmon

Teriyaki Salmon

1/2 - 1 lb Salmon
Veri Veri Teriyaki Sauce

Preheat oven to 350 degrees. Line a casserole dish with aluminum foil. Place salmon in dish and brush Veri Veri Teriyaki sauce over salmon. Bake for 20-25 minutes until salmon flakes easily with a fork. Serve with Rice, Yummy!

Taco Casserole

Taco Casserole

24 Tortilla Chips, plus additional for serving
1 Tbs Chili Oil (or olive oil and red pepper flakes)
1 Onion, chopped
2 cloves Garlic, minced
1 pound Ground Chicken/Turkey
2 Tbs Taco Seasoning
1 can Black Beans, drained
1 cup Salsa
1 cup shredded fat free or reduced fat Cheese


Optional: Other toppings such as jalepenios, olives, etc.
Heat oven to 350.

Heat oil in a large skillet. Add the onion and garlic and sautee until soft. Add meat and taco seasoning. Cook, breaking up meat with a spatula, for about 5 minutes. Add beans and salsa. Mix well and continue to cook until salsa thickens.

Line the bottom of a large baking dish with tortilla chips, pressing down on them lightly to break them into bite-sized pieces. Spread the meat and bean mixture over the chips and top with cheese. Add sliced jalepenos or other toppings that you ant to be cooked. Bake for 20 minutes or until cheese is melted and gooey.

Scoop up with additional chips if desired.

Beef Stroganoff

Beef Stroganoff

1 pound beef stew meat
1 cup of water
1 package of Beef Stroganoff Seasoning
1/2 cup sour cream
Noodles or Rice

In crock-pot mix beef, water, and seasoning.
Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
Stir sour cream into beef mixture. Serve over noodles.

Cheeseburger Flatbread Melts

Cheeseburger Flatbread Melts {Kevin & Amanda}

1/2 lb lean ground beef, browned and drained
1/4 cup water
1/2 tbsp apple cider vinegar
1 pkg dry onion soup mix
1/4 cup ketchup
1 tbsp mustard
1 garlic clove, minced
2 tablespoons canola or vegetable oil
11 oz thin crust pizza dough
1 cup shredded cheddar cheese

Brown and drain ground beef. Add water, vinegar, onion soup mix, ketchup, mustard and garlic. Stir to combine and simmer over low heat. Meanwhile, heat 2 tbsp canola oil over medium heat in a large, heavy bottomed skillet. Divide the pizza dough into six equal portions and roll into a round, tortilla-like shape. Fry the dough for one minute on each side or until golden brown and bubbly. Remove to a paper towel to drain. Top with beef mixture and shredded cheese.
Makes 6 flatbread melts.

Garlic Chicken Farfalle

Garlic Chicken Farfalle {Kevin & Amanda}

16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 Tbsp. pepper*
1/2 c. butter
1 lb. bacon, crumpled**
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice

*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you’re apprehensive, do less pepper. I do less.

[ directions ]
Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.

Breakfast Casserole

Breakfast Casserole {Kevin & Amanda}

1 pkg croissant rolls
1 lb mild sausage
6 eggs, beaten
2 cups shredded cheddar cheese

Preheat oven to 350. Spray 9×13 baking dish with Pam. Brown sausage in skillet. Spread croissant dough in bottom of 9×13 dish. Add sausage, then pour eggs over sausage. Generously top with cheese. Bake at 350 for 30 minutes.