Cafe Rio sweet pork burritos

* 1-2 cans black beans
* shredded monterey Jack or cheddar cheese
* 1 bag cilantro lime microwave rice
* tortilla shells
* lettuce
* guacamole
* lime wedges

Sweet Pork
3 pound pork shoulder, cut into 8 large chunks
12 oz can coca cola
1 -10oz jar red enchilada sauce
1 tsp. chili powder
1 tsp onion powder
1 tsp garlic powder
1 tsp. cumin
1 tsp. salt
3/4 c. brown sugar

 Green Chili Sauce (for top)
1 4 oz jar diced green chilis
1 Jar Taco Bell Cafe Verde Sauce
1/2 C. Chicken Broth
3 Tbls sugar
1 tsp salt

Cilantro Lime Dressing
1/2 C. Sour cream
4 Tbls. mayonnaise
 4 Tbls. milk
2 tsp. lemon juice
Juice of 1 Lime 
2 tsp. minced garlic
1/2 bunch green onions, finely diced
1/2 C. cilantro, finely chopped
1/2 tsp. salt and 1/2 tsp. pepper

Cilantro Lime Rice (if you don't want to use bagged)

2 Cups jasmine or basmati rice

3 1/2 C. Chicken broth

2 Tbls. butter

4 Tbls. lime juice 

zest of 1 lime

1/2 Bunch cilantro, finely chopped

For the pork: Add all the sweet pork ingredients into an instant pot and put on manual for 60 minutes.  Let it naturally release pressure when done, allowing meat to sit in the juices. When done, remove about half the sauce and blend remaining sauce and meat with a hand mixer to shred the pork.  You can add additional sauce back to meat for desired consistency.

For the sauce: Make the green chili sauce by adding all ingredients into a small pot on the stove, allowing to simmer for about 20 minutes.

For the dressing: In a bowl combine ingredients for the cilantro lime dressing.

For the rice: in a saucepan add chicken broth and rice to pot and bring to boil for 1 min, than reduce heat to low and cover for 15 minutes.  Remove from heat keeping covered and let sit for 15 more minutes.  Add in butter, zest, lime and cilantro, stir and fluff.

To assemble: use large burrito shells, add cheese, sweet pork, black beans and cilantro rice. Roll up and put in casserole dish, pour the green chili sauce on top and add shredded cheese to the top. Bake for about 7 minutes at 365*.  Dish up on plates and add desired toppings (cilantro lime dressing, lettuce, guacamole, lime wedges)  

Cranberry Chicken

1 -16oz jar cantina dressing
1 can whole berry cranberry sauce
1 package onion soup mix
1 tsp. red pepper flakes
6-8 boneless chicken thigh

Lay chicken in a 9*13 baking dish and season both sides with salt and pepper.  Mix remaining ingredients in a bowl and pour over the top of the chicken, turning the chicken to make sure some of the sauce gets on the bottom. Make sure chicken is covered with the sauce and bake at 350* for 1 hour and serve over rice.

Honey Mustard Salmon

 4 Salmon Fillets
1 Tbls. olive oil
1/4 C. honey
2 Tbls. Dijon mustard
1 tsp. sea salt
1 tsp. garlic powder
1/2 tsp. black pepper
1 tsp. onion powder
1 tsp. parsley flakes

Preheat oven to 400*.  Add olive oil to the bottom of a glass baking dish, or preline the dish with aluminum foil and spray with cooking spray. Prepare salmon by removing bones, and pat dry. Add honey, mustard, spices and parsley to a small bowl, and whisk until well blended. Place salmon in the dish and brush with honey mustard sauce. Bake for 15-20 minutes or until flesh is opaque and flakes easily.  Allow to rest for 5 minutes 

Angelines Lasagna

16 oz. Lasagna Noodles

2 lbs. ground beef, cooked

15 oz. jar ricotta cheese

1 egg

2 Tbls. parsley

1 tsp. basil

1 tsp. salt

1 tsp. pepper

2 jars mushroom spaghetti sauce

1 pound mozzarella cheese

1 cup parmesan cheese

In saucepan cook meat and add spaghetti sauce, set aside.  In a bowl mix ricotta with eggs, parsely, basil, salt and pepper. Boil pasta til al dente, run under cold water (leave noodles in water).  place about 1 cup sauce in the bottom of a deep dish 9*13 casserole dish, layer the bottom with about 4 noodles, next place a layer of sauce, than add 1/3 of the ricotta cheese in dallops, sprinkle parmesan over that, and than 2 handfuls of mozzarell.  Repeat this process 3 times.  Bake in Preheated 350 degree oven for 45 minutes.

Neiman Marcus Chicken Casserole

 4 Cups shredded cooked chicken
1 can cream of chicken soup
1 cup sour cream
2 cups shredded cheddar cheese
1/2 cp sliced green onions
1/2 cup slivered almonds
1/2 pound of bacon, cooked and crumbled
1 1/2 tsp. hot sauce
1 sleeve ritz crackers
1 stick butter, melted

Preheat oven to 375*. Grease a 9*13 pan, Mix the first 8 ingredients, place into pan. Melt butter and mix with crushed ritz and place on top.  Bake for 40-45 minutes. SERVE OVER RICE OR NOODLES. 

Pork Pancit

 1 package (9oz) Thai vermicelli rice noodles
2 Tbls canola oil
1 lb. pork chops, sliced
6 cloves garlic
2 Tbls soy sauce
1 C. chicken broth
1 yellow onion, diced
2 C. cabbage, shredded
1/2 C. carrots, diced
3 green onions, diced
salt and pepper to taste

Soak the noodles according to the package directions.  Slice the pork and vegetables.  Heat the oil in a wok or sauté pan over medium high heat.  Add the pork, onion, garlic and soy sauce to pan, cook for 3-5 minutes until the pork is browned.  Pour in the broth, and add the cabbage, carrots, and diced green onion.  Cook for another 3-5 minutes until the vegetables have softened.  Add the soaked noodles and toss everything together mixing well.  Add salt and pepper to taste. Serve hot.

Salmon Florentine

 
1/2 cup Green Onions chopped
1 tsp Olive Oil
2 small Garlic Cloves minced
1- 12 oz bag frozen Spinach (chopped, thawed, patted dry)
11/2 cup Cherry Tomatoes chopped
1/4 tsp Crushed Red Pepper Flakes
1/4 tsp Salt
1/4 tsp Black Pepper
1/2 cup Ricotta Cheese
4-5 1/2 oz Salmon

Preheat oven to 350*. Place salmon fillets on a lightly greased baking sheet.  In a skillet, cook onions in oil until they begin to soften, about 2 minutes.  Add garlic, and cook 1 minute more. Add the spinach, chopped cherry tomatoes, crushed red pepper flakes, salt and pepper. Cook, stirring for 2 minutes.  Remove from heat, and let cool 10 minutes. Stir in the ricotta cheese (part-skim)

Place a quarter of the spinach mixture on top of each salmon fillet. Bake for 15 minutes.

4 Servings

1 Serving= 1 lean, 3 green, 3 condiment

Philly Cheese Steak Skillet -Lean and Green

1 1/2 lbs. steak, cubed
1/2 C. scallions
2 C. red/yellow pepper
1 C. green pepper
1 garlic clove
2 tsp. ginger
1 Tbls. soy sauce
1 Tbsp. Worcestershire sauce
1 Tbls. siracha
3 Tbls. reduced fat ketchup
1 1/2 C. low fat provolone cheese

Brown steak in skillet.  Remove from pan, add onions and peppers (add water as needed) brown, remove and add to beef.  Add garlic, ginger, soy sauce, Worcestershire sauce, siracha, and ketchup.  Simmer 5 minutes.  Add steak and vegetables back to skillet.  Top with cheese.  Place in oven for 5 minutes, turn onto broil and cook additional 3 minutes.  

5 Servings

Each Serving= 1 lean, 1 1/2 green, 3 condiment

Chicken Parmesan - Keto Friendly

 2 Large Chicken Breasts
1 Egg
1 C. grated parmesan Cheese
1 tsp. dried garlic
1 tsp. dried onion powder
1 tsp. dried oregano
1 tsp. dried parsley
1 tsp. dried basil
1 tsp. pepper
1/2 tsp. salt
1 C. marina Sauce
6 oz. shredded mozzarella

Preheat oven to 400*, line a pan with foil and spray.  Beat the egg in one bowl.  In another combine parmesan cheese and spices.  Cut each piece of chicken in half and then half it length wise, for a total of 8 flat pieces.  dip each piece into egg and than cheese, coating both sides.  Place on prepared pan.  Bake for 19 minutes.  Top each piece with sauce and shredded mozzarella, bake an additional 8 minutes.  

Lemon chicken gnocchi soup

 1 lb. Chicken, cooked and diced
1 onion, chopped
1/2 lb. chopped carrots
4 Celery stalks, sliced
1 Tbls. garlic powder
1 Tbls. lemon pepper seasoning
3 1/2 C. milk
1 1/2 C. heavy whipping cream or 1/2 and 1/2
2 Tbls. Chicken bouillon
2 C. water
1 Pkg. gnocchi
Salt and pepper to taste

In a large pot, brown chicken in 2 Tbls of olive oil.  Add carrots, onion, celery, garlic, and cook vegetable for 5 minutes.  Add milk, cream, bouillon, water and lemon pepper.  Bring to a boil and reduce heat.  Add gnocchi and cover and simmer for 45 minutes.  Recipe by Noel Huntsman

Moms Fried Rice

6 Tbls. butter (divided)
5 eggs, whisked

• 1 cup baby carrots, diced small

• 1/2 small onion, diced

• 3 tsp. garlic, minced

• 1 cup frozen peas

• 1 1/2 cups diced cooked ham

• 1/2 bunch green onions

• 4-6 cups cooked and chilled rice
• 
  

SSAUCE

• 1/4 Cup soy sauce
• 2 Tbls. Terriyaki sauce
• 1-2 Tbls. sesame oil
• Salt and Pepper to taste.    
• 
  

I  In a Wok or large skillet, add 3 Tbls butter and cook onion, carrots, and garlic til softened.  Add the whisked eggs til scrambled, set aside on a plate.  Add 3 Tbls more butter to pan, add rice and cook for 1-2 minutes til warm.  Pour soy sauce, teriyaki sauce and sesame oil over rice, stirring til all the rice is covered.  Add in the precooked vegetables and eggs, meat, peas, and sliced green onion. Cook for about 2 more minutes. Season with pepper. Serve immediately.

Ham and Cheese Sliders

12 Hawaiian Rolls

12 slices deli ham

12 slices cheddar cheese ( or swiss)

2 Tbls. mayonnaise

1 Tbls Dijon mustard

1 stick butter, melted

1/2 Tbls. onion powder

1 tsp. Worcestershire sauce 

Poppy seeds or everything bagel seasoning to sprinkle on top

Preheat oven to 350*.  Cut rolls length wise and set tops aside.  Spread mayonnaise on bottom buns, and layer with ham and cheese, replace tops.  Mix remaining ingredients and brush liberally over the top and sides of the sliders.  Bake covered 10 minutes, remove foil and cook 10 minutes more.  Serve warm.  

Bacon-Chicken-Ranch sliders

12 Hawaiin Rolls
1 pound thinly sliced deli chicken
8 slices cooked bacon, or real bacon bits

12 slices Colby jack or cheddar cheese
⅓ cup prepared Ranch salad dressing
½ cup butter
1 Tbsp chopped fresh chives
1 tsp garlic salt
½ tsp onion powder
2 Tbsp grated Parmesan cheese

Preheat the oven to 350°F. Line a large baking sheet with silpat.
Using a serrated knife cut through the middle of the potato rolls. Place the bottoms side by side on the pan. Set the tops aside.
In a small saucepan over medium heat, melt together the softened butter, chives, garlic salt and onion powder.
Brush the bottoms of the sliced rolls with about ⅓ of the seasoned butter.
Layer ½ of the cheese on the bottom, then arrange the chicken and bacon crumbles over the cheese. 
Drizzle with Ranch dressing. Top with the final layer of cheese.
Brush liberally with butter mixture. Place the tops on the cheese.
Brush the remaining seasoned butter on top and sides. Sprinkle with grated Parmesan cheese.
Cover loosely with foil. Bake covered for 10 minutes then uncover and bake for an additional 10 minutes or until the tops are lightly golden.
Cut apart and serve immediately with additional Ranch dressing, if desired.

Korean Beef and Rice

 2 lbs. ground beef
6 cloves minced garlic
2 Tbls. sesame oil
1 Cup brown sugar
1/2 Cup soy sauce
1/2 tsp ground ginger
salt and pepper
1 tsp. crushed red peppers
cooked rice
1 bunch green onions

Heat a skillet and brown beef with garlic in the sesame oil.  Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers.  Simmer for a few minutes to blend flavors.  Serve over cooked rice and top with green onions.

Rice Pilaf

 2 C. onion, chopped
2 C. celery, chopped
1/2 C. butter melted
2 C. minute rice
2 Pkg. Lipton chicken noodle soup ix
1/2 tsp. sage
1/2 tsp. thyme
1/2 tsp. salt
4 C. water
2 lbs. hamburger, browned

Saute' onions and celery in melted butter.  Cook over low heat until soft, about 15 minutes. Add rice, soup mix, spices and water.  Stir.  Cook until water i gone, add browned meat and serve 

Oven baked Chicken Parmesan

 4 Tbls, olive oil
4 Chicken Breasts, about 2 pounds total
2 eggs
2 Cups, panko bread crumbs
1 Cup parmesan cheese fresh grated
2 tsp. dried oregano
1 tsp. garlic powder
2 tsp. salt
1 tsp. pepper
2 Cps marinara Sauce
3 Cups shredded mozzarella
4 Tbls. minced parsley

Line baking sheet with foil, brush with olive oil.  Preheat oven to 400*.  Cut the chicken in half and pound to even thickness (8 pieces of chicken total).  Pat the top of the breasts with a paper towel to dry.  Season with salt and pepper.  In a shallow dish, mix together panko, parmesan, salt, pepper, garlic, oregano.  In another dish whisk eggs.  Dip chicken into eggs, than bread crumbs, place in pan.  repeat.  Place pan in oven on the second from top rack.  Bake for 15 minutes or until cooked through.  Flip Chicken, pour 1/4 cup of marinara over each piece, than top with  cheese.  Place back in oven for 4 minutes.  

Beef Stroganoff - Dianna Whitmer

1 1/2 lbs. stew meat or hamburger
3 Tbsp. oil
1 1/2 C. thinly sliced onion
1 1/2 tsp salt
1 tsp. dry mustard
1 C. water
1 glove minced garlic
4 oz. can mushrooms
1 t. Worcestershire sauce
2 Tbls. flour
1/4 tsp. pepper
1 tsp. beef boullion
1/2 pint sour cream

Cut meat into small pieces, brown in oil.  add onion, garlic, and cook until onion is clear.  Add mushrooms and cook lightly.  Stir in flour, salt, mustard, pepper.  add bullion, water and worcestershire sauce.  stir to blend.  Cover and cook slowly until meat is tender.  Stir in sour cream.  Serve over hot noodles or rice.  

Chicken Casserole

4 Cups cooked cubed chicken
1 Box wild rice cooked
2 Cans sliced water chestnuts
1 can cream of celery soup
1 can cream of chicken soup
1/2 cup mayonaisse
1 medium onion chopped
3 stalks celery chopped
1 cup grated cheddar cheese

combine all ingredients, except cheese.  Put in a sprayed 9*13 pan, layer cheese ontop, bake 30-40 minutes in 350* oven.  

Pecan Parmesan Halibut

2 lbs. Halibut fillets
1/2 c. Mayonnaise
Parmesan
1/2 onion diced
1/2 c. Chopped pecans
6 Tbls. Butter
1tube ritz crackers

Preheat oven to 350°. Line a 9 x 13 pan with aluminum foil, and spray with Pam.Generously salt and pepper the fillets.  Apply the mayonnaise to the top of the fish, and generously sprinkle Parmesan over the top of that.  Sprinkle chopped onion and pecans next. In a bowl mix together the Ritz and butter and layer over the top. Bake for 30 minutes.

Salmon Penne

1 lemon zest and juice

1 tablespoon Dijon mustard

1 jar salmon, or more, cut into ribbons

4 green onions

2 Tbls dill weed

1 cup cream cheese softened

1.5 pounds penne

salt and pepper to taste

*Cook penne in boiling salted water until cooked. Scoop out some of the starchy cooking water and reserve. Drain the pasta but not quite all the way. Leave it a bit wet. Put the pasta back into the pot along with a splash or two of the reserved water.

*While the pasta is still steaming hot, immediately add the rest of the ingredients except the salmon. Stir with a wooden spoon as the cheese melts and forms a creamy sauce.

*At the last second briefly stir in the canned salmon; this way it won’t break up as much. Season with salt and pepper and serve immediately.