Mexican Style Shredded Beef or Pork: Crockpot-use for tacos or chimichangas

1 boneless beef chuck shoulder roast or Pork should roast (about 3 pds)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon ground red pepper
1 cup salsa
2 tablespoons water
1 tablespoon cornstarch 


Cut roast in half.  Combine cumin, coriander, chili powder, salt, and red pepper in small bowl.  Rub over roast.  Place 1/4 cup salsa in slow cooker; top with one piece roast, Layer 1/4 cup salsa, remaining roast half and top with 1/2 cup salsa.  Cover, cook on low 8 to 10 hrs. until tender.


Remove beef from liquid, cool slightly. Trim fat and discard-shred meat with two forks (can use for baked chimichangas recipe below OR continue on if using for tacos).  


For Tacos: Let cooking liquid stand about 5 min to allow fat to rise.  Skim off fat.  Blend water and cornstarch until smooth.  Whick into liquid in slow cooker.  Cook uncovered 15min on HIGH until thickened.  Return meat.  Cover, cook 15 to 30 min or until hot again.  Serve for tacos.  Leftovers can be refrigerated up to 3 days or frozen up to 3 months.


For baked chimichangas:

1. Spoon about 1/3 cup meat below center of each 8inch tortilla; top with 2 tablespoons cheese and a dollop of salsa.
2. Fold in 2 sides of tortillas to enclose filling. Fold over top and bottom edges of tortillas, making rectangles. Secure with wooden picks. Place, folded side down, on greased baking sheets. Coat chimichangas with cooking spray.
3. Bake at 425° for 8 minutes; turn and bake 5 more minutes. Remove picks; top with remaining picante sauce and desired toppings.

Tangy Mustard Sauce-great on chicken!

2 teaspoons olive oil
2 minced garlic cloves
1/4 cup dry white wine
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons maple syrup
2 tablespoons Dijon mustard
3/4 teaspoon chopped fresh rosemary
1/2 teaspoon freshly ground black pepper

Directions* Heat olive oil in a skillet over medium-high heat. Add minced garlic to pan; sautÃ(C) 30 seconds, stirring constantly. Stir in wine, chicken broth, maple syrup, and Dijon mustard; bring to a boil. Cook until reduced to 1/4 cup (about 5 minutes), stirring occasionally. Stir in rosemary and black pepper.

S'more Dip

1 ½ cups semi sweet chocolate chips mixed with 1 (14oz) can condensed sweetened milk (not evaporated).  

In a small bowl melt in microwave (about 2 min) stirring once or twice.

Pour into a glass pie dish.  Drop throughout tablespoons (about 4) of Fluff (marshmallow spread).  

Put into micriowave about 30 sec…to soften marshmallow spread.  

Immediately use knife to make swirls.  Serve immediately with graham crackers...you're welcome (sooo good!)

One-Dish Chicken, Vegetable and Rice Bake

Ingredients

• 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
• 1 cup water
• 1 (6 ounce) package seasoned long-grain and wild rice mix
• 1 (16 ounce) package frozen vegetable combination (broccoli, carrots, water chestnuts)
• 1 cup shredded Cheddar cheese
• 6 skinless, boneless chicken breast halves
• Paprika

Directions

1. Mix soup, water, rice, seasoning mix, vegetables and half the cheese in 3-quart shallow baking dish. Top with chicken. Sprinkle with paprika. Cover.
2. Bake at 375 degrees F for 1 hour or until done.
3. Top with remaining cheese.

Oscar's Egg Drop Soup-YES I got this from Evan's S.S. cookbook

2 eggs
2 cans (14 1/2oz each) low sodium chicken broth
1 to 2 tablespoons soy sauce (low sodium)
1 scallion trimmed and finely chopped
1 clove garlic finely chopped
1 teaspoon Asian sesame oil

Crack the eggs into a small bowl.  Use a fork to stir the eggs well before they're added to the soup.
Combing the chicken broth, 1 tbls. soy sauce, scallion, and garlic into a large saucepan.  Heat to boiling over high heat.  Reduce heat to low so it's simmering.

Gently stir the soup while you add the beaten eggs.  Simmer, without stirring until the egss are cooked, about 30 seconds.

Remove the saucepan from heat and stir in the sesame oil.  Taste and add a few more drops of soy sauce, if you like.  I served it with store bought post stickers and some broccoli!

Simple and quick Pork Tenderloin with Sweet potato fries

Ingredients
1 1/4 pd lean pork tenderloin (usually comes about 2.5lbs because there are two in there...we use 1 and freeze the second)
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried sage
1 teaspoon salt
3 medium sweet potatoes, peeled

Preheat oven to 450*.
Trim fat off tenderloin.
In small bowl mis together 1 tbls. olive oil, the garlic and sage.  Salt and pepper the tenderloin then put into the bowl.  Move it around and rub the mixture onto the tenderloin.  Place on a rimmed baking sheet or jelly-roll pan.
Cut the potatoes into thin slices.  Put into a small bowl.  Drizzle with olive oil or canola oil.  Sprinkle with salt, cinnamon, paprika, and pepper. Toss and put in a single layer onto a baking sheet (lined with foil and sprayed with PAM).

Place both in the oven.  Roast the pork for 20 min or until the center registers at 145*.  Remove pork.  Use a spatula and toss the potatoes around, lower the oven to 400* and cook the potatoes for about 5 minutes or until tender/soft.

Let the pork rest for about 10 minutes before slicing into.

Enjoy!