Sunday: Sloppy Joes, Chips, Fruit
Monday: Stir Fry, White Rice, Egg Rolls
Tuesday:Pork Carnitas (recipe below--new one for me), Guacomole, Corn Tortillas
Wednesday: Grilled Brats, Wild Rice, Salad
Thursday: French Toast, Bacon and Fruit
Friday: Stromboli, Chips
Saturday: Tacos
Sunday: Spicy Steak Stew, Blueberry Muffins
New Pork Carnita Recipe--THANK YOU to my friend Jamie for the recipe to try :)
One thing you need to know though, is when you are about to shred the pork, make sure you leave it in the crockpot juices or pour the crockpot juices over the shredded meat when you are done. Make sure you squirt each taco with lime before you eat! Can't wait to hear what you think! (it is a recipe from Emeril). I use flour tortillas also.
• 4 pound Pork Butt or Shoulder, 4-6 pound
• 2 Poblano Peppers, roughly chopped
• 1 large Onion, yellow, roughly chopped
• 2 tablespoon Worcestershire sauce
• 2 tablespoon Lime Juice
• 3 cloves Garlic, smashed
• 1/4 cup Cilantro, chopped
• 4 teaspoon Salt,
• 2 teaspoon Pepper, black, divided
• 4 teaspoon Cumin, divided
• 4 teaspoon Emeril's Essence or similar spice mix, divided
• 1 package White corn tortillas
• 1 package Queso Blanco or Monteray Jack Chees shredded
• 4 whole Limes sliced in wedges, 4-6 limes
• 1 jar Salsa Verde
• 1 container Sour cream
Instructions
To the slow cooker add onion, garlic, poblano peppers, Worcestershire sauce, lime juice, and cilantro. Season each side of the pork with half the seasonings and place in slow cooker, fat side up. Cover and slow cook on high for 4 to 6 hours until tender. Before serving, remove as much fat as possible from the pork then shred with two forks. Warm corn tortillas in the oven, then top with pork, cheese, sour cream, and salsa. Serve with lime wedge to be sqeezed over the taco just before eating.
Spicy Steak Stew
NEED:
round steak
chopped onions
garlic--diced
beef broth
potatoes--cubed
canned tomatoes
worsteshire sauce
red pepper flakes
salt and pepper
broccoli (optional)
corn starch
DO:
brown the steak in a stock pan--season with salt and pepper
add onions and garlic--cook until transluscent (broccoli too if desired)
add broth and two cans tomatoes with juice
add potatoes and bring to a simmer, simmer until potatoes are tender
stir in Worcestershire sauce, pepper flakes
before serving, mix cornstarch with water to make a slurry and stir into stew.
i find it tastes best if i make it, let it sit in fridge overnight and then reheat the next day before serving :)