Yesterday did not feel like spring! It was right under the freezing point most of the day and it snowed all afternoon.
I decided that something warm and hearty would be a perfect dinner!!!
Plus, anytime I can make dinner at 8:00 am and not have to worry about it the rest of the day I’m happy!!!
I used my Ninja for this easy dinner.
pork roast (mine was right at 5 pounds)
2 packets taco seasoning (feel free to make your own – I went the easy route!)
1 can of green chilies
minced garlic (I used about a tablespoon)
chopped onion (I used 1/2 of a large onion)
1 c water
1 can diced tomatoes
Put pork in crock pot. (I put it in frozen.) Mix all of the other ingredients and pour over the pork. Cook on low about 10 hours.
Shred the meat the last hour or so of cooking –
I served this over rice.
You could also eat this in a tortilla with sour cream and cheese which is what Hunter and Chris chose to do. Jordan enjoyed his over rice like me.
Besides being a simple dish, this is nice because it makes PLENTY!!! We love left-overs around here!!!
This recipe is an adaptation of one from The 1500 Calorie a Day Cookbook by Betty Crocker.
pork tenderloin, cut into bite-size pieces (I used the whole thing – about 3 lb)
chopped onion (about 1 c)
minced garlic (I used a spoonful)
frozen corn (I had about 8-10oz left in a bag so I used it all)
2 cans chicken broth
chunky style salsa (I used about 1.5 c)
1 red bell pepper, chopped
1 tomato, chopped
fresh cilantro, chopped
Put the oil in a dutch oven over medium heat and cook the pork until no longer pink. Add the onions and garlic to continue cooking. Stir in the corn, broth, salsa and pepper and let simmer. (I let it simmer about an hour.) Right before serving, stir in the tomato and cilantro.
I didn’t have any because I met a friend for dinner but Chris text me that it was stupendous soup!!! It smelled good (and will be my lunch today!).
(adapted from Taste of Home Holiday & Celebrations 2010)
5-6 lb boneless pork shoulder roast (I used a 3.5 lb pork roast)
4 garlic cloves, sliced (I used minced garlic)
2 large onions, sliced (I used 1 onion, chopped)
1 c orange juice
1 c lime juice
2 T dried oregano
2 t ground cumin
1 t salt
1 t pepper
For the Sandwiches:
4 loaves French bread (2 loaves here)
thin sliced deli ham
swiss cheese, sliced
Put pork roast in a large Zip-loc bag. Mix together the garlic, onions, orange juice, lime juice, oregano, cumin, salt and pepper and pour into bag with roast. Refrigerate 8 hours or overnight.
Roast at 350 for about 2.5 hours (until a meat thermometer reaches 160).
Let the roast rest for about 10 minutes while you assemble the stuff for the sandwiches.
Cut a loaf of the French bread in half lengthwise and then into serving sizes (we got 4 sandwiches out of 1 loaf). Once you have your sandwich made the way you like it, butter the bread (top and bottom) and place it on a preheated panini grill (you could use an indoor grill or skillet, also) for about 4-5 minutes.
These were really good!!! The boys ate theirs without pickles because they aren’t fans but I think the pickles and mustard make the sandwich!!!
Succulent Braised Pork Loin Asian-Style 10-4-12 from Weight Watchers One Pot Cookbook
1 c water
6 scallions, thinly sliced (I used green onions)
1/2 c reduced-sodium soy sauce
2 T unseasoned rice vinegar
2 T hoisin sauce
1 T sugar
4 quarter-size slices unpeeled fresh ginger (I used a little crystalized ginger)
4 garlic cloves, peeled
1 whole star anise (I used a little anise seed)
1 2-pound boneless center-cut pork loin roast, trimmed (I used 3.5 pound)
1 t Asian sesame oil
2 bunches broccolini, steamed (I used broccoli florets)
Combine water, 4 scallions, the soy sauce, vinegar, hoisin sauce, sugar, ginger, garlic and star anise in medium Dutch oven. Add pork and bring to boil over high heat. Reduce heat and simmer, covered, 40 minutes, turning pork after 20 minutes. Turn pork again and simmer until instant-read-thermometer inserted into center of pork registers 145 (for medium), about 12 minutes. (I gave mine an extra 30 minutes or so since it was bigger.) Transfer to cutting board and let cool. To make sauce, combine 3 T of cooking liquid with 1/2 t of oil in small bowl. Toss broccoli with 1/2 cup of cooling liquid and remaining 1/2 t oil in medium bowl. Cut pork and put pork and broccoli on platter; drizzle with sauce and sprinkle with remaining 2 scallions
This meal was a hit with the whole family. I ate the left-over pork with salad and it was also great that way!