Sweet Pork Tacos with Cilantro Lime Slaw

I found this recipe on the crafty blog, Make it and Love it. And I made it and I LOVED it! lol I wish I could eat it everyday! Shaun said it is so good that it competes with Cafe Rio Pork Salad! What!?

Cilantro Lime Slaw
1/2 of a head (about) of red cabbage or 1 pkg coleslaw
1 c. Mayonnaise
1 c. Cilantro, chopped
1 tsp. minced Garlic
1/4 tsp. Cayenne Pepper or a dash of your favorite hot sauce
1/2 tsp. salt
2 tbsp. Lime Juice
1/2 tsp. Cumin

Chop and combine all but cabbage. Mix desired amount of dressing with slaw mix no more than 30 minutes before serving.

Roasted Sweet Pork mmmmm mmmmMMM good.
6 (approx) pounds Pork butt/shoulder
1 19 oz. can Red Enchilada Sauce
20 oz Dr. Pepper
2 tsp. Chili Powder
1 tsp. Cumin
1 tsp. salt
1 Clove Garlic or 1 tsp. Garlic Powder
1 1/2 c. Brown Sugar
1/2 onion, chopped
1/4 cup fresh cilantro, chopped

Combine all ingredients into your crock pot and cook on low for over night or until meat is tender. (I cooked mine on low for 4 hours and turned it to high for 3 hours)

Place the meat on top of a grilled corn tortilla (or just a plain flour tortilla would be good too) and then the slaw on top of that. Fold in half and take your first mouth-watering bite! Then accept all the compliments on one amazing meal. ;)

Weight Watchers Points:
Slaw= .5 points for 1/18 serving
Pork = 6 points for 1/18 serving
Corn Tortilla = 1 pt for 1 tortilla

I foresee the points for this needing to be recalculated depending on how much pork you use so for future reference, we figured that you can get about 18 servings from this. (servings are small because the tortillas are small, you'll probably want two ...or more!.) For the total recipe, the Slaw is 8.5 points for the Fat-Free Miracle Whip and everything else is free. The Pork is 105 broken down this way: 23 points for 1 lb of pork loin with fat. (We used 3 lbs to get a total of 69.5 points.) 5 points for enchilada sauce, 5 points for Dr. Pepper, 24 points for brown sugar, 1.5 points for the onion, and everything else is free.

Fruit Tart

Ingredients:
1 and 1/3 c flour
2/3 c butter
1/3 c brown sugar
1 package whipped cream cheese
fresh fruit
glaze/honey

Ingredients for glaze (optional):
1 c sugar
3 tbs cornstarch
1/2 tsp salt
1 c orange juice

Use honey instead of glaze or use what ever that really healthy stuff is that Brigitte uses. ;)

Step 1
Cut together flour, brown sugar and butter and press into 12" pie pan. Bake at 400 for 10 minutes.

Step 2
When crust is cool, spread cream cheese on top and fresh cut up fruit. (I have only tried strawberries but I hear the peach or peach/strawberry is great. You can also sprinkle pecans on top of the fruit too.)

Step 3
Drizzle with Glaze or honey.


*pictures coming soon, of course if I don't eat it too fast...

... well, I did forget to take a picture of the final product before we served it but I went to take a picture of what was left of it and I walked in to find that Shaun was scraping the pie plate! lol

Coriander-Pepper Pork Chops, Plus Pics

What sounds grosser, a pork chop or a pork loin?

Oops, we ate it too fast and forgot a picture of the real meal! but, these fabulous people liked it pretty well. :) That other seat is pulled out for you, Brig and Adam.


Okay, here we go... This is one of my favorite recipes!
Prep Time: 10 minutes then marinate for at least 30 minutes
Cook Time: 9 minutes or so
Ingredients:
3 Tablespoons soy sauce
1 Tablespoon coarsely ground black pepper
1 Tablespoon packed brown sugar
2 teaspoons ground coriander or 1 Tablespoon coriander seeds, crushed.
2 cloves of garlic, finely chopped
4 (about 1 and 1/2 pounds total) 3/4-inch-thick boneless pork loin chops

Directions:
Combine soy sauce, pepper, sugar, coriander, and garlic in a large bowl; add pork. Cover; marinate in refrigerator for at least 30 minutes (but longer would be better). Drain; discard marinade.

3 ways to cook:
Broil - Place on rack of broiler pan. Broil 3 to 4 inches from heat, turning once, for 9 to 12 minutes or until pork is no longer pink in center. WATCH closely, mine catch on fire a lot when I do it this way.
OR
George Foreman - gotta love that guy.
OR
Bake - on a cookie sheet at like 350 or something until they are not pink inside anymore.

Then open the windows or something because this dinner usually makes my house smell yummy for days.

Homemade Chocolate Pudding

I needed a good easy chocolate pudding recipe, ya know for those rough days! I only could find a good vanilla one that I liked. I also needed one that I didn't need to keep chocolate chips in the house cause we all know that chocolate chips don't last a New York minute in my house. I don't eat raw cocoa powder a lot so I thought that a recipe with that in it alone would be a safe bet! So at last the Recipe:

Ingredients:
1/2 cup white sugar
3 tablespoons unsweetened cocoa powder
1/4 cup cornstarch
1/8 teaspoon salt
2 3/4 cups milk
2 tablespoons margarine or butter
1 teaspoon vanilla extract

Directions:
In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in margarine and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving.

Stuffed Green Peppers

Noah licked the plate when I made these.

This Picture is compliments of Chef Johnson (a.k.a. Emily) They were delicious!

Serves 6

6 green bell peppers
salt to taste
1 pound ground beef
1/3 cup chopped onion
salt and pepper to taste
1 (14.5 ounce) can whole peeled tomatoes, chopped
1 teaspoon Worcestershire sauce
1/2 cup uncooked rice
1/2 cup water
1 cup shredded Cheddar cheese
2 (10.75 ounce) cans condensed tomato soup
water as needed

Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.

In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.

Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.

Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

Slow cooker Oatmeal

1 cup of oats
3 cups of water (I did 2 because I like mine a little thicker)
1 pinch of salt ( I hate salt so I didn't do this)
1 cup of half and half ( I did Almond milk or You could use soy or even regular milk)
1/4 cup brown sugar to taste ( I used a mixture of agave and stevia which was way yummy)

Just before going to bed, combine the oats and water in slow cooker. Set on low, cover and let it cook over night. In the morning add salt milk and sugar.

I need a breakfast thing that was fast and easy so I tried this and it worked pretty well.

Dairy Queen Ice Cream Cake

This recipe is more of a guideline. It is so good though you can't not mess it up (unless you use really funky flavors).
ingredients
2 flavors of half gallon ice cream (or a whole of one you love)
1 package of oreos (use enough to cover the surface of your cake)
1 jar of hot fudge
1 container of cool whip

• butter the cake pan of your choice (I used a spring form pan)


• if you are using DQ ice cream spread it on the bottom of the pan. If using a different kind of ice cream allow it to soften before spreading it ( left my totally frozen ice cream out an hour before I could spread it).


• sprinkle crushed oreos on top of the first layer


• spoon over hot fudge that is a room temperature over the oreos


• set in freezer till completely frozen (about 2 hours)


• Add second layer of ice cream
• then add ice cream frosting which is whip cream mixed with equal parts ice cream (I use vanilla)
• then let freeze over night
• take out about 15- 20 minutes before serving (10 if you live somewhere warm or it's summer)