Cilantro Lime Chicken

1.5 pounds chicken (about 3 breasts)
1 can black beans, rinsed and drained
1 bag frozen corn
1-2 cups cilantro, chopped
juice from 2 limes
1/2 red onion (approximately 1 cup)
1 tsp. cumin
salt and pepper to taste (can be added later)

Toss in slow cooker, cook on low for about 4-6 hours (will cook longer if chicken is frozen).  Serve as tacos or over tortilla chips topped with sour cream and cheese.

Kalua Pork

6 pound pork shoulder (also called pork butt)
1 tablespoon liquid smoke
1 1/2 tablespoon kosher salt (or 1 tablespoon table salt)

If your pork shoulder is significantly smaller or larger than 6 pounds, adjust the amounts of liquid smoke and salt accordingly.


Rub the liquid smoke and salt into the pork and cook on low in a crock pot for 16-18 hours. I start it the night before and it's ready for a midday to evening meal. An hour or so before serving, take out any bones and shred the pork and put it back in its juices. The meat will soak in most of its juice. You could also do it in the oven on a low temperature - maybe 225-250 degrees for the same amount of time. If it cooks too long, it will still taste good, but will be a little 'mushier'.


One note of caution: The first time that I did this was for Riley's 1st birthday and we woke up in the middle of the night because the smell was so strong, and rather unpleasant. When we found out it was the pork, the smell didn't seem as bad, but I now I cook it in the garage. 


Serve in tacos, on buns with barbecue sauce, etc. Leftovers freeze and reheat well.

Beef burritos

As a warning, this is one I kind of made up, recalling something my mom used to make. I like to adjust the recipe to may feelings that day, so feel free to add spices that you like.

Ingredients:
Beef Chuck Roast ~ 2# (will serve 4-6 people)
Garlic Salt
Cumin
Chili Powder
Onion, sliced into half rings
Black beans
Green Chile (optional)
Potatoes, the frozen cubed kind (or o'brien, which has a few extra ingredients)

Season the chuck roast* with garlic salt (~1 tsp per side), cumin (~1/2-1 tsp per side), and chili powder (~1/2 tsp per side). You can also add other spices you like, such as oregano, real garlic, cayenne, etc. Slice onion into thin half rings. Place meat and onion in slow cooker (crock pot) on low for ~6-8 hours or until the meat is easy to shred. Remove meat and shred and place back in slow cooker.

*Any cut of meat will generally work, such as round or rump roast. Use a cheap cut of meat because the slow cooker will allow for the tougher stuff to be broken down and shredding the meat makes it plenty tender.

Drain can of black beans and add. Add a small can of green chiles or fresh roasted chiles as desired. If you have access to Bueno's green chile sauce (usually in the frozen section), it is really good. Sautee potatoes (~1 cup) in 1 Tbls butter until golden brown. Add to slow cooker. Mix and season to taste.

Serve on warm tortillas with your choice of toppings: sour cream, cheese, guacamole, lettuce, tomatoes, salsa, etc.

Mock Lasagna

6 ounces egg noodles, cooked (al dente) and drained
8 ounces lean ground beef, cooked and drained
4 ounces cream cheese
1/2 cup sour cream
1/2 cup cottage cheese
26 ounces spaghetti sauce

Mix softened cream cheese, sour cream, and cottage cheese in one bowl. Add spaghetti sauce to ground beef and combine. In 3 quart crockpot put a little sauce in the bottom. Then layer noodles, cream cheese, and meat sauce twice. Cover and cook on low for 3-4 hours. Sprinkle with Parmesan cheese and serve.

Ugly Chicken

3-4 chicken breasts, cubed
½ envelope Ranch dressing mix (or more, depending on preference)
1 can cream of chicken soup
8 ounces cream cheese, cubed

Cook chicken on high setting of slow cooker with small amount of butter and Ranch powder for about an hour, just until chicken is cooked through.

Add soup and cream cheese, cook for 1 to 2 hours on low. Stir to combine once or twice.

Serve over rice.

Makes 4 servings

Black Bean 'n' Pumpkin Chili

METHOD: Slow Cooker
TIME: Prep: 20 min. Cook: 4 hours

1 medium onion, chopped
1 medium sweet yellow pepper, chopped
3 garlic cloves, minced
2 tablespoons olive oil
3 cups chicken broth
2 cans (15 ounces each) black beans, rinsed and drained
2-1/2 cups cubed cooked turkey
1 can (15 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) diced tomatoes, undrained
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1/2 teaspoon salt

.

In a large skillet, saute the onion, yellow pepper and garlic in oil until tender. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until heated through. Yield: 10 servings (2-1/2 quarts).

Note: This is a great recipe for using your leftover holiday turkey. I used cubed chicken breast and it tasted great.

Heavenly Hearty and Healthy Soup

1 pound uncooked ground turkey
1 cup chopped celery
1/2 cup thinly sliced carrots
2-1/2 cups tomato juice
1 14-1/2-ounce can French-cut green beans, drained
1 cup fresh mushrooms, sliced
1/4-in. thick 1/2 cup chopped tomato
1 tablespoon dried minced onion
1-1/2 teaspoons Worcestershire sauce
1 teaspoon dried basil, crushed
1 teaspoon dried oregano, crushed
1/2 teaspoon garlic powder
1/2 teaspoon sugar
1/4 teaspoon pepper
1 bay leaf

In a large skillet, cook the turkey, celery, and carrots until turkey is done; drain. Add to a 3-1/2- to 4-quart electric crockery cooker. Stir in tomato juice, green beans, mushrooms, tomato, dried minced onion, Worcestershire sauce, basil, oregano, garlic powder, sugar, pepper, and bay leaf. Cover and cook on low-heat setting for 6 hours. Remove and discard bay leaf.