Cafe Rio Sweet Pork

2 lbs. pork roast
2 cans Coke (not diet)
1/2 c. brown sugar
1/2 tsp. garlic salt
1/4 c. water
1 (4 oz) can diced green chiles
1 (10 oz) can enchilada sauce
1 c. brown sugar

Put the pork in a large ziplock bag to marinate, pour one can of Coke and 1/2 c. brown sugar over top. Marinade for a few hours or overnight. Drain marinade and put pork, 1/2 can of Coke, water and garlic salt in crock pot on high for about 3-4 hrs. Remove pork from crock pot, drain off liquid, shred pork. Mix together (in bowl or blender) other 1/2 can Coke, can of chiles, enchilada sauce and brown sugar. Put shredded pork back in crock pot, cover with sauce, heat just until warmed through.

Label #1 (6): Cafe Rio Sweet Pork Thaw pork completely. Pour one can Coke and 1/2 c. brown sugar over top of pork in large Ziploc bag. Marinate for a few hours or overnight in fridge. Then, drain marinade. Put pork, 1/2 can Coke, 1/4 c. water (not included) and garlic salt in crock pot on high for 3-4 hrs. Remove pork, drain liquid, shred and place back in crock pot. 1/22/19

Label #2 (6): Cafe Rio Sweet Pork (for marinade)

Label #3 (6): Cafe Rio Sweet Pork Sauce Mix Mix remaining 1/2 can coke with thawed sauce mix. Pour over shredded pork in crock pot, heat until warmed through. 

Poppy Seed Chicken Casserole

Ingredients:

2 cups chicken, cooked and diced
2 cups Ritz crackers, crushed
1 Tablespoon poppy seeds
1 (10.75 oz) can cream of chicken soup (I used 98% fat-free)
1 1/2 cups sour cream
1/2 cup butter, melted
1 teaspoon Worcestershire sauce
1 teaspoon minced garlic
1 Tablespoon lemon juice

Directions:
Preheat oven to 350 degrees.
Mix together chicken, soup and sour cream in a large bowl. Add in Worcestershire sauce, garlic, and lemon juice, if desired. In another bowl, mix together crushed crackers, poppy seeds, and melted butter and stir until butter is completely incorporated.
Spray a 9×13″ baking pan with non-stick cooking spray. Spread chicken mixture on the bottom and top with cracker mixture.
Cover pan with foil and bake for 15 minutes. Remove foil and bake for 15 more minutes.

Labels: (10) Poppy Seed Chicken Casserole:  Bake at 350 degrees with foil on for 30 minutes. Remove foil and bake for 15 more minutes. Serve with rice. 

Penne Russo

1 pkg. penne pasta
1 t. olive oil
2 cloves garlic
4-6 slices bacon, chopped
1/2 t. red pepper flakes
2 cans diced tomatoes
1 c. heavy cream
2 TBS dried basil
1 tsp. salt
Parmesan cheese

Heat oil in large skillet over medium heat.  Saute garlic, bacon and red pepper flakes for 1 minute. Stir in tomatoes, cook for 3 min. Stir in cream. Simmer for 15 minutes or until thickened.  Stir in chopped basil.  Toss with cooked pasta until evenly coated.  Serve with parmesan cheese on top.

Labels (10) Penne Russo: Cook pasta according to directions. While cooking, heat oil in large skillet over medium heat.  Saute bacon mixture for 1 minute. Stir in cream and tomato mixture. Simmer for 15 minutes or until thickened.  Toss with cooked pasta until evenly coated.  Serve with parmesan cheese on top.   1/17/19

Instant Pot Southwest Chicken and Rice

Ingredients

1 1/2 cups brown rice
3/4 cup salsa
1 15 oz can kidney beans, drained and rinsed
1/2 cup frozen corn
1 1/2 cups chicken stock
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cumin
1/2 teaspoon salt
2 chicken breasts (about 1 pound)
1/2 cup shredded sharp cheddar

chips, hot sauce and more cheese for serving. (Not included.)

Instructions

1- Place the brown rice, salsa, kidney beans, corn and chicken stock in the instant pot. Stir to combine.
2- Nestle the chicken breasts (leave them whole so they won't get dry during cooking) down in the rice/liquid mixture.  Sprinkle the chili powder, garlic powder, onion powder, cumin and salt partly over the chicken and partly over the liquid/rice mixture.  Spread out the spices.
3- Secure the lid and cook on HIGH PRESSURE for 24 minutes.
4- Le the pressure naturally release for 10 minutes and then quick release the rest of the pressure.  Remove the chicken and shred into bite-sized pieces.  Fluff the rice with a fork and mix in the chicken and shredded cheese.
5- Serve topped with cheese, hot sauce and chips for dipping. Enjoy!

Label (16) Instant Pot Southwest Chicken and Rice
Pour bag 1 into bottom of pot. Add chicken broth. Stir. Add chicken. Sprinkle the spice bag over the top. Cook on High Pressure for 24 min. NPR for 10 min. then QR. Serve with chips, salsa (not included), and cheese.