Chile Verde Tacos

3 lbs cubes pork stew meat or pork roast
2 Tbsp olive oil
1 large yellow onion
3 cloves garlic, minced
1 1/2 tsp sea salt
Freshly ground pepper, to taste
1 1/2 tsp ground cumin
9 cups chicken broth
4 fresh poblano chile peppers (fajita bells), seeded & chopped
2 fresh jalapeño peppers, seeded & chopped
1 yellow bell pepper, seeded & chopped
1 1/2 lbs fresh tomatillos, husks removed or brown rice
Can of black beans
1/2 bunch cilantro leaves, coarsly chopped
Cabbage, finely chopped
Sour cream to top

1. In a large stock pot, over high heat, seat the pork in olive oil until golden brown. Remove the pork from the pot, reserve 2 Tbsp oil in the pan, and cook the chopped onion and garlic, seasoned with salt and pepper until tender. Season with cumin, then stir in pork and chicken stock.  Summer for 1/2 hour.

2. Stir in poblanos, jalapeños and bell peppers.  Purée the tomatillos and cilantro in blender, and add them and black beans to the pot.  Cook an additional 30-45 min.

3. Serve on corn tortillas topped with cabbage and sour cream. (and pico de Gallo and guacamole if desired.)

(Or cook in crock pot or insta-pot.)

Crock Pot Asian Chicken Lettus Wraps

Ingredients

• 2 pounds of ground chicken (you can also substitute ground beef or ground turkey when they’re on sale at the grocery store)
• 1 medium-sized red bell pepper, diced
• 2 large carrots, grated (1 cup)
• 4 cloves garlic, minced
• 1/4 cup low-sodium soy sauce
• 1/4 cup ketchup
• 1 tablespoon honey
• 1/4 teaspoon crushed red pepper flakes

Directions

1. Add all ingredients to your slow cooker and cook on “low” setting for 4-6 hours or until chicken is tender.
2. Break apart chicken and serve.

To Freeze

Add all ingredients to a gallon-sized plastic freezer bag.  Remove as much air as possible, seal, and freeze for up to three months.  Thaw in refrigerator overnight and then cook in slow cooker for 4-6 hours on “low” setting.  Break apart chicken and spoon onto lettuce.

Cafe Rio Chicken

1 small bottle Draft Zesty Italian Dressing
1 Tbsp chili powder
1 Tbsp cumin
3 cloves garlic, minced
5 lbs. chicken breast

*Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.

*Other optional ingredients:
lettuce, black beans, diced tomatoes, shredded cheese, salsa, and uncooked tortillas from Costco.

Cafe Rio Dressing:
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos [tomato like vegetable with a husk around them]
1/2 bunch of cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (use the seeds too if you like is spicy. You could substitute a few drops of green Tabasco for the jalapeno.)
Use a food processor to blend all the ingredients well. Refrigerate.

Cafe Rio Pork

Pork loin roast (or pork chops with fat cut off)
Salsa
Brown sugar
flour tortillas

Other optional ingredients:
lettuce, black beans, diced tomatoes, shredded cheese, salsa & uncooked tortillas from Costco.

*Heat in crock pot 1 c. salsa & 1/2 c. brown sugar per pound of meat. Cook on low for 6 hours. Shred meat with two forks and serve in tortillas.

Cafe Rio Dressing:
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos [tomato like vegetable with a husk around them]
1/2 bunch of cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (use the seeds too if you like is spicy. You could substitute a few drops of green Tabasco for the jalapeno.)
Use a food processor to blend all the ingredients well. Refrigerate.

Hawaiian Haystacks

sharp cheddar cheese, grated
chopped celery
bottle cherries
crushed pineapple
bag of coconut
cream of chicken soup
cream of mushroom soup
chicken stock
sliced tomatoes
1 large onion, chopped
1 bag slivered almonds
rice
noodles
chicken breasts

*Cook chicken in crock pot with cream of chicken and mushroom soups. Cook on high for 4-6 hours or on low for 6-8 hours. Separately cook rice. Add any of the above toppings of your choice on top of the rice and chicken.

Cranberry Turkey Roast

1 turkey roast
1 (15 oz) can whole berry cranberry sauce
1 envelope dry onion soup mix
1/2 c. orange juice
1/2 tsp. salt
1/4 tsp. pepper

*Cook in slow cooker for 6-8 hrs on low.

Creamy Mexican Chicken Soup

1 lb boneless, skinless chicken breast, cut 1/2" pieces
1 (16 oz) can corn with peppers; drained
1 (10 3/4 oz) can condensed cream of potato soup
1 (4 oz) can diced green chilies
2 Tbsp. fresh cilantro
3 c. chicken broth
1 package taco seasoning
8 oz. sour cream
8 oz. cheese spread with jalapenos

*In slow cooker, combine chicken, corn, soup, undrained chili peppers, cilantro, taco mix & chicken broth. Mix well & cover
*Cook in slow cooker on low 4-6 hours or on high for 2-3 hours.
*Put 1 c. of hot soup, mostly broth, into a large measuring cup. Add sour cream & mix well. Pour back into slow cooker.
*Add cheese
*Cover and let stand 5 min.

Roast Beef

1 large roast beef
1 can stewed tomatoes
3-4 potatoes
1 1/2 c. carrots
1 small onion (opt.)

*Add everything to the crock pot and cook 4-6 hrs on high or 6-8 hrs on low. When done either pull apart roast with two forks, or remove roast, slice and serve with sides out of crock pot.

Chicken Tacos

1 - 1 1/2 lbs boneless, skinless chicken breasts (cut fat off)
water
1/4 c. taco seasoning
1/4 c. taco sauce or salsa
lettuce, chopped
tomato, chopped
cheddar cheese, shredded
sour cream
rice (opt)
package of flour tortillas

*Add chicken breasts whole to crock pot with a little water on the bottom. Add taco seasoning and taco sauce or salsa. Cook 4-6 hrs on high or 6-8 hours on low. When chicken is done, use two forks to pull chicken apart into small sizes.
*Add chicken to tortilla along with all desired toppings.