Tue Pork Carnitas Tacos
Wed - Lettuce Wraps and Chicken Satay
Thur - Tamale Pie
Fri - Chicken Tenders
Pork Carnitas - slow cooker
Place the fresh 3 lb shoulder pork roast and 2 cans (7 oz) Mild Diced Green Chilies with liquid and 1 chopped yellow onion into the slow cooker. Cook in slow cooker 8 hours on low. Shred. Serve on warmed tortillas with taco fixings - such as cheese, lettuce or cabbage, onions, cilantro, lime juice.
Thai Lettuce Wraps
1 lb ground pork or chicken/turkey
1 bell pepper
1/2 medium onion
1 inch piece of fresh ginger, peeled
1 cup fine shredded red cabbage cabbage
2 carrots
1 cucumber, sliced
2 limes
2 tbsp Asian Seasoning Mix
1 tbsp rice wine vinegar
Salt and Pepper
Lettuce leaves
Cooked, packaged chow mein noodles
In a food processor shred 1/2 the bell pepper, onion, ginger, 1 carrot. Sprinkle ground meat with Asia Seasoning Mix, salt and pepper. Add zest of 1 lime. Cook ground meat and shredded veggies in a skillet, over med-high heat until meat is browned and veggies are soft. Use a spatula to crumble the meat and veg into very small pieces. After cooking mix in 1 tbsp rice wine vinegar.
Cut other half of bell pepper into slices, and shred carrots. Slice limes into wedges. Plate meat in middle, with veg and noodles around to have people make their own wraps. Serve with asian dressing if desired.
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| Tamale Pie with beef |
(6 - 9 Servings)
1 pkg. "JIFFY" Corn Muffin Mix
1/3 cup milk
1 egg
1 pkg. taco seasoning mix (divided)
1/4 tsp. pepper
1 can (14-3/4 oz.) cream style corn
1 can (12 oz) black or pinto beans
1 can (4 oz.) green chilies, drained
1 can (10 oz.) enchilada sauce
2 cups pork, cooked and shredded (I will using leftover carintas)
1 cup sharp cheddar cheese, shredded
Preheat oven to 400°F. Grease an 11” x 7” pan.
Combine muffin mix, milk, egg, 1-1/2 tablespoons of taco seasoning, pepper, corn and green chilies. Pour into pan. Bake 30 - 35 minutes. Cool for 10 minutes. Combine chicken or pork and remaining taco seasoning. Pierce top of cornbread with fork several times. Spread chicken or pork mixture on top. Spread enchilada sauce over meat. Sprinkle with cheese. Bake an additional 20 - 25 minutes.
homemade "Shake and Bake" Chicken Strips
2 skinless, boneless chicken breast cut into strips
1/2 cup flour
1 12 cup plain bread crumbs
2 tbsp seasoning salt
1 tbsp garlic powder
Milk
Soak chicken in a bowl of milk, enough milk to cover all the chicken. Put flour, seasoning salt, garlic, bread crumbs, into plastic freezer bag (gallon size) and shake to mix. Put in a few chicken strips at a time and shake until coated. Use olive oil to coat the cookie sheet. Lay coated strips on the sheet in single layer (no over lapping). Bake at 350F in the oven (or toaster oven) until done and golden brown - about 20 minutes. Turning chicken over once.
Serve with roasted potato wedges.
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