![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTTV1EiSzlHpLthAuyFOsn8bM4_aM_VEhWnRMgL_srR7BOL63DMI-vD752JqQZRkTOAjWHaaB7lqWQ-gRJ8HIuVM2K7uwCf0HCqdRi_zexZJgaHTyFo4St715Fc4POchIzByl962jzghw/s320/black_bean_corn_salsa.jpg)
1 can whole corn, drained & rinsed
1 can black beans, drained & rinsed
1 can black eyed peas, drained & rinsed
1 green pepper, chopped
½ cup cilantro, chopped
4 roma tomatoes, chopped
½ purple onion, chopped
1-2 avocados, chopped
1 pkg. Good Seasons Zesty Italian Dressing mix, prepared as directed.
Mix together, serve with chips, ENJOY!![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnaECEpwsetOcxh-TA2jHpEQA0CtQdKWAwzKXk5hCHYsbGRy47as5jCfOkMV3y9r_a7qp5d5KkTzyzP2eANv0SSPUPdQCC3bzxzGbMZ6OaX9Uq-scnDzH_mzpkXFSQ4lNo_gY9fUTlW20/s320/cafe+rio+pork.jpg)
3-5 lbs. sirloin or boneless pork loin roast (cut larger roast in half or quarters)
1 cup salsa
1 cup packed brown sugar
Place ingredients in a greased slow cooker. Cover with lid and cook on high for 6-8 hours until pork begins to fall apart. Shred pork using two forks. Do not drain liquid, it will be absorbed back into the shredded meat. Add 1 additional cup of salsa. Season with salt (1-2 tsp.) and pepper to taste. Turn crock pot to warm or low. Use meat in burritos, tacos or salads.![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRTgwe3i7RWt-k1GRfyFO2BhdULpMuKc-8t_QJdssWgLP9jLwH7r6SaWlVksQul-ErhoToUtAA_u9o_NcvzPfLwIkpIM8JU6oYlrZwOaQvZTFc7AsC072qs_uUFcuoEKqfPvMDCC4PYmo/s320/Cilantro+and+Lime+Rice+500.jpg)
1 cup uncooked long grain white rice
1 tsp. butter
2 cloves garlic, minced
1 tsp. grated lime peel (zest)
2 cups chicken broth
Combine into saucepan and cook until liquid is absorbed and rice is tender, about 20-30 minutes. Remove from heat.
2 Tbl. freshly squeezed lime juice
2 tsp. granulated sugar
3 Tbl. fresh chopped cilantro
Mix together in a bowl, pour over rice, mix together, and serve.![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk7mcgc5S2xqnnXiOF6ZoZT-UzjIptEApWJvEZAD9iHQ5TLKU5ek9h9fRdwajL65gap5lUMKRsKt3PPGaUGDTRbEW7ajwS5RYoXT8hjfE4HRk8h0XwmsH2sV_2Bw_-p2y8DBu0VIizum8/s320/black_bean_soup.jpg)
1 lb. pkg. dried black beans
3-4 cups tomato juice or blended canned tomatoes
4 Tbl. olive oil
4 cloves garlic, minced
1 Tbl. ground cumin
1 tsp. salt
¼ cup fresh chopped cilantro
Soak black beans overnight and cook as directed on pkg. Drain and rinse beans in a colander. In a non-stick skillet, cook garlic and cumin in olive oil over medium heat for a couple of minutes, stirring constantly. Add beans, tomato juice, and salt. Continue to stir until heated through. (Can be put into a crock pot on warm or low) Just before serving stir in chopped cilantro.2 cups light Ranch Salad Dressing
1 cup tomatillo salsa
2 Tbl. fresh chopped cilantro
Mix together in blender until smooth. Refrigerate.
No comments:
Post a Comment