2 Boneless, skinless chicken breast halves
2 tbsp taco seasoning mix, stir before measuring
2 cups chunky salsa, divided
2 cups thinly sliced peppers
8 flour tortillas (9" diameter works great)
Fut chicken into slow cooker (3-4quart). Sprinkle with seasoning mix. Pour 1 1/2 cups salsa over top. Cook, covered, on low for 6-7 hours or on High for 3-3 1/2 hours. Transfer chicken to large plate. Shred with 2 forks. Return to slow cooker. Add peppers and remaining salsa. Stir. Cook, covered, on high for about 30 minutes until peppers are tender-crisp. Spoon about 3/4 cup chicken mixture down center of each tortilla. Fold bottom end of tortilla over filling. Fold in sides, roll to top, and enjoy.
Makes 8 fajitas.
Sep 10, 2012
BBQ Pulled Pork Sandwiches
2 boneless pork shoulder butt roasts (about 2 3/4lbs each)
3 cups hickory BBQ sauce
3 Tbsp Apple Cider Vinegar
4 cloves garlic, minced (or 1 tsp powder)
2 tsp Worcestershire sauce
Put roasts into 5 - 7 quart slow cooker. Combine 2 cups BBQ sauce, remaining 3 ingredients, and 1/2 cup water in medium bowl. Pour over roasts. Cook, covered, on High for 4-5 hours until tender. Transfer roasts to large plate. Shred pork using 2 forks. remove and discard any visible fat. Skim and discard fat from sauce. Return pork to sauce. Add remaining BBQ sauce. Stir. Cook, covered, on High for 30 minutes until heated through., Makes about 10 cups.
Recipe can be halved, or frozen for later use. Also good in wraps. For gluten free version, omit Worcestershire sauce.
3 cups hickory BBQ sauce
3 Tbsp Apple Cider Vinegar
4 cloves garlic, minced (or 1 tsp powder)
2 tsp Worcestershire sauce
Put roasts into 5 - 7 quart slow cooker. Combine 2 cups BBQ sauce, remaining 3 ingredients, and 1/2 cup water in medium bowl. Pour over roasts. Cook, covered, on High for 4-5 hours until tender. Transfer roasts to large plate. Shred pork using 2 forks. remove and discard any visible fat. Skim and discard fat from sauce. Return pork to sauce. Add remaining BBQ sauce. Stir. Cook, covered, on High for 30 minutes until heated through., Makes about 10 cups.
Recipe can be halved, or frozen for later use. Also good in wraps. For gluten free version, omit Worcestershire sauce.
African Quinoa Stew
1 1/2 cup Chopped Onion
2 cans of kidney beans (19 oz)
2 cups tomato sauce
1 cup quinoa, rinsed and drained
6 Tbsp peanut butter
Heat large, greased frying pan on medium. Add onion. Cook for about 8 minutes, stirring often, until softened. Transfer to 3 1/2 to 4 quart slow cooker. Add remaining 4 ingredients, 1 cup water and a generous sprinkle of salt and pepper. Stir. Cook, covered, on low for 5-6 hours or on high for 2 1/2 t o3 hours. Makes 8 cups.
Recipe can be halfed. Still good without the beans, if you are not a bean fan...just add diced tomatoes.
2 cans of kidney beans (19 oz)
2 cups tomato sauce
1 cup quinoa, rinsed and drained
6 Tbsp peanut butter
Heat large, greased frying pan on medium. Add onion. Cook for about 8 minutes, stirring often, until softened. Transfer to 3 1/2 to 4 quart slow cooker. Add remaining 4 ingredients, 1 cup water and a generous sprinkle of salt and pepper. Stir. Cook, covered, on low for 5-6 hours or on high for 2 1/2 t o3 hours. Makes 8 cups.
Recipe can be halfed. Still good without the beans, if you are not a bean fan...just add diced tomatoes.
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