Carnitas Burritos Dinner

Carnitas Burritos
Refried Beans
Spanish Rice
Shredded Salad Toppings

The trick to making tender carnitas is to cook is slowly all day.


Ingredients:

• 3-4 pounds of pork carnitas or small pork roast
• 1 chopped onion
• 1 clove chopped garlic
• 1 teaspoon of salt
• ½ teaspoon of pepper
• 1 teaspoon of chili powder
• 4 whole fresh green chilis
• Burrito sized tortillas
• 1 can of refried beans (or make your own if you have time)
• 1 cup of rice
• 1 can of Rotel tomatoes (or plain diced tomatoes if you prefer less spicy)

Toppings:

• Shredded iceberg lettuce
• Chopped tomatoes
• Shredded cheddar cheese
• Diced avocado
• Sour cream or homemade yogurt

In the morning:

1. Place the pork, the chopped onion, and chopped garlic in the crockpot. Sprinkle with salt, pepper, and chili powder.
2. Place the whole fresh green chilis on top. Do not cut them open.
3. Cook on LOW 8 hours.

30 minutes before dinner:

1. Bring one cup of water and 1 can of Rotel tomatoes to a boil in a saucepan. Add 1 cup of rice. Lower heat to simmer for 20-30 minutes, or until the liquid is absorbed.
2. Take the pork out of the crockpot and place the chilis to the side on a plate.
3. Shred the pork with a knife and fork. Cover and keep warm.
4. Warm the refried beans in the microwave.
5. Set the table.
6. Place the toppings and tortillas on the table.
7. Allow everyone to make their own burritos with the ingredients of their choice.

Roast Chicken Dinner in the Crockpot

Roast Chicken in the Crockpot
Baked Butternut Squash
Fresh Whole Wheat Bread
Garden Salad with Craisins and Pecans

With roast chicken this simple, you’ll want to make it again and again. Turning it on HIGH at the end will make the skin crispy and brown.


Ingredients:

• 1 whole fryer
• Salt and pepper
• 1 butternut or other winter squash, cut into eight pieces
• Cooking spray
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ head of iceberg lettuce
• ½ cup of craisins
• ½ cup of pecan pieces
• ½ cup of carrots
• ½ cucumber, sliced

In the morning:

1. Prepare the bread ingredients according to your bread machine and set on delay bake.
2. Coat the crockpot with cooking spray. Place the cut up squash in the bottom of the crockpot around the edges and sprinkle with cinnamon and nutmeg.
3. Wash and dry the fryer.
4. Coat the inside cavity with salt, then sprinkle salt and pepper on the skin.
5. Place the chicken breast side up in the crockpot.
6. Cover and cook on LOW 8 hours, then on HIGH for ½ - 1 hour more.

15 minutes before dinner:

1. Set the table.
2. Toss together the ingredients for the salad. Serve with the dressing of your choice.
3. Remove the bread from the machine to let it cool. Slice at the table.

White Bean Chicken Chili

White Bean Chicken Chili
Warm Corn Bread
Fresh Garden Salad

This simple meal takes only minutes to make and tastes delicious. Leftovers can be frozen in single portion sizes to be reheated for a warm lunch at work.

Ingredients:

• 2 cups of Great Northern Beans or Navy Beans, cooked
• 2 cups of cut up chicken tenderloins
• 1 chopped onion
• 1 can of chicken broth
• 2 cans of diced green chilis
• 2 teaspoons of cumin
• 1 teaspoon of salt
• ¼ teaspoon of pepper
• 2 tablespoons of cornstarch
• Cornbread ingredients (use the recipe on your cornmeal box)
• ½ head of iceberg lettuce
• ½ cup of shredded carrots
• 1 chopped tomato
• ½ cucumber, sliced

The night before:

Soak the beans overnight in the crockpot in just enough water to cover them.

In the morning:

Drain the beans, cover with water again, and cook on LOW for 6-8 hours.

30 minutes before dinner:

1. Mix together the cornbread ingredients and place in the oven to bake.
2. Drain the beans.
3. Saute the chicken and onion in two tablespoons of chicken broth until the chicken is cooked and the onion is tender. Mix the cornstarch with ¼ cup of broth. To the pan add the rest of the broth, the beans, the chilis and spices. Let it simmer for ten minutes.
4. Chop the lettuce and add the other fresh vegetables. Toss.
5. Stir the cornstarch and broth mixture into the pan and cook for another 2-3 minutes, or until it thickens.
6. Serve the salad with the leftover Caesar dressing from the night before, or any other dressing of your choice.

Baked Chicken Parmigiana Dinner

Baked Chicken Parmigiana
Green Beans
Romaine Salad with Homemade Caesar Dressing

This tasty Italian style dinner will have them asking for seconds!


Ingredients:

• 2 pounds of boneless chicken thighs
• ½ cup of Italian bread crumbs
• Cooking spray
• 1 jar of Italian pasta sauce
• 1 box of fusilli pasta
• ½ cup of mozzarella cheese
• 1 bag of frozen green beans
• 1 head of romaine lettuce
• ¼ cup of grated parmesan cheese
• Croutons

Dressing ingredients:

• 3 tablespoons lemon juice
• ¼ teaspoon freshly grated black pepper
• 1 tablespoon of mayonnaise
• 1 teaspoon Dijon style mustard
• 2 chopped garlic cloves
• ¼ cup of grated parmesan cheese
• 2/3 cup of oil

Directions:

1. Wash and pat dry the chicken thighs. Place the bread crumbs in a brown paper bag, put the chicken thighs in two at a time, and shake to coat. Place in a baking pan that has been sprayed with cooking spray.
2. Bake for 20 minutes at 400 degrees.
3. While the thighs are baking, cook the pasta according to the package directions.
   Drain the pasta. Put it back into the pan and mix ½ the pasta sauce in with it. Pour the coated pasta into a casserole dish.
4. Remove the thighs from the oven and place them on top of the pasta. Pour the remaining pasta sauce over the top of the casserole, and sprinkle mozzarella on top.
5. Bake the casserole at 400 degrees for 15 minutes.
6. Chop the lettuce and place in a bowl.
7. Put the green beans in the microwave with ¼ cup of water.
8. Mix the dressing ingredients in a salad dressing mixer or blender.
9. Sprinkle the parmesan cheese and croutons over the top of the romaine.
   

Vegetable and Tofu Curry Dinner

Vegetable and Tofu Curry Dinner

This vegetarian fare is a filling dinner in a dish. Add chopped, cooked chicken if you prefer to have meat in the dish.

Ingredients:

• One 14 oz. can of coconut milk


• 2 teaspoon curry powder


• ¼ teaspoon of saffron


• 1 1/2 tbsp. cornstarch


• 1 tablespoon of fresh grated gingerroot, or 1 teaspoon of ginger powder


• 3 cups of fresh or frozen cauliflower florets


• 2 chopped potatoes


• 2 cups fresh, cut up carrots or baby carrots


• One onion, chopped


• 2 fresh garlic cloves, chopped


• One 15 oz. can of garbanzo beans rinsed and drained


• One small can of water chestnuts


• 1 block of tofu cut into bite sized chunks


• 1 small bag of frozen peas


• Rice

In the morning:

1. Pour the milk, curry powder, saffron, and cornstarch in a bowl and whisk until smooth.


2. Put next 8 ingredients into the crockpot.


3. Pour the coconut milk mixture over all. Stir well.


4. Cover and cook on low for 8 hours or on high for 3 1/2 hours.

30 minutes before dinner:

1. Add the tofu and peas to the crockpot. Stir gently. Cover and cook for the remaining 30 minutes.


2. Cook the rice according to the package directions. I use 1 part rice to 2 parts water.


3. Set the table while the rice is cooking.

Picture credit: Suzanne Pitner

Pork Paprikash Dinner

Pork Paprikash in the Slow Cooker
Mashed Baked Potatoes
Broccoli with Lemon Juice
Crusty White Bread

Serve this up with mashed potatoes or mashed sweet potatoes, a green vegetable, and some bread hot out of the bread machine for a delicious, warm dinner that serves four to six.


Ingredients:


3 to 4 pounds boneless country style pork ribs
1/3 cup all-purpose flour
5 teaspoons paprika
1/2 teaspoon salt
Dash pepper
1 large onion, halved, sliced
½ cup of fresh or frozen cut up sweet peppers
Cooking oil spray
1/2 cup vegetable broth
1/2 cup plus 2 tablespoons sour cream or homemade yogurt
¼ cup of cream or milk
4 large baking potatoes
1 bag of frozen broccoli or one bag of fresh broccoli florets
1 teaspoon lemon juice (fresh squeezed from 1/2 a lemon)
Bread in the bread machine (Use the recipe in your bread machine book.)


In the morning:

1. Prepare the bread according to your bread machine book and set on delay bake.



2. Wash pork and pat dry on paper towels. Combine flour, 4 teaspoons of paprika, salt, and pepper in a brown paper bag. Put the pork in the bag, close the top, and shake it to coat thoroughly.



3. Spray the crockpot with cooking oil. Place the coated pork and the cut up onions and peppers in the pot. Pour vegetable broth over all. Cover and cook on LOW for 8 hours.
   

30 minutes before dinner:

1. Bake the potatoes in the microwave for 7 minutes each.



2. While the potatoes are baking, remove pork from the crockpot.



3. Pour juices from the crockpot into a saucepan and place over medium heat. Simmer for 5 to 8 minutes, until reduced by about 1/4 to 1/3. Remove from heat and stir in sour cream or homemade yogurt. Stir the pork into the cream sauce and sprinkle with more paprika.



4. Remove the potatoes from the microwave and carefully skin them, saving a few bits of skin for the mashed potatoes.



5. Put the broccoli in a bowl with ¼ cup of water. Place in the microwave and cook for five minutes. After cooking, sprinkle with lemon juice.



6. Place the potatoes in a mixing bowl, add ¼ cup of cream, 2 tablespoons of butter, and 2 tablespoons of sour cream or homemade yogurt. Add salt and pepper to taste. Mix with a mixer until it is as smooth as you like it. For thicker potatoes, reduce the cream, for thinner potatoes, increase the cream.

5 minutes before dinner:

1. Have someone set the table.



2. Take the bread out of the machine and let it cool. Slice it at the table as you enjoy your dinner.
   

After dinner:

1. Grind up the lemon peel in the garbage disposal for a fresh smelling kitchen.

Picture credit: Suzanne Pitner

Taco Soup Dinner Recipe

Taco Soup with Tortilla Chips
Yogurt and Blueberry Dessert

A favorite of my family’s for years, this soup is tasty any time of year. We usually have it at least twice each year, and we love it with Jalapeno Bread from the bakery.

Ingredients:

• 1 pound of ground beef or turkey
• 1 chopped onion
• 1 package of taco seasoning mix
• 2 cans of pinto beans with jalapenos
• 1 can of Rotel tomatoes
• 1 can of diced tomatoes
• 1 large can of chopped green chilis
• 2 cans of water
• 1 package of frozen corn
• 1 package of ranch style dressing mix

Toppings:

• Shredded cheese
• Chopped green onion
• Sour cream
• Tortilla chips

Dessert:

• 4 cups of homemade yogurt
• ½ cup frozen blueberries
• ½ cup frozen strawberries
• 4 teaspoons of honey
• Small amount of sugar

45 minutes before dinner:

1. Brown the ground beef and onion. Drain the meat, then add the taco seasoning mix and cook for 2 more minutes.
2. In a large pot, mix together all the remaining ingredients. Let simmer for 30 minutes.
3. Thaw the frozen fruit in the microwave. When thawed, heat the honey and stir it into the fruit. Last, stir in the yogurt. Chill until serving time.
4. Dip the rims of dessert cups in water, then dip in sugar. Place in the freezer.
5. Place the tortilla chips in a bowl and pour the soup over the chips. Place the toppings of your choice on top.
6. Place the yogurt dessert in each of the sugar-rimmed dessert cups before serving.
   
   Warning: This soup is very spicy. To cut down the heat, use regular pinto beans, or substitute regular diced tomatoes for the Rotel tomatoes.