Slow Cooker Shredded Beef Tacos

Tired of eating pot roast the "regular" way? We are and we've been on a Mexican food kick lately so I decided to try making the roast differently. It turned out great! The kids even loved it.

1.5 lb pot roast
1 pk of low sodium taco seasoning
1 small can roasted garlic tomato sauce
1 small can of water
flour tortillas
avacado
cheese

Rub the taco seasoning into the roast. Put it in your crockpot and pour the tomato sauce and water over it. Let it cook on low until tender. The tomato sauce will thicken so you may need to add more water to it as it cooks. Once it's tender, shred the meat and stir it into the tomato sauce. Serve wrapped in a tortilla with cheese and avacado slices and any other toppings you like! We also topped ours with a store bought Island Chipotle Dip which is basically sour cream mixed with chipotle powder and other seasonings. Super Yum!

Chicken Dorito Casserole

I searched on to find a good chicken dorito casserole recipe. I found one and tweeked it a little bit. We all loved it!

1lb of chicken breast strips seasoned with lawrys, garlic, and pepper.
2 cans cream of chicken soup
1 small can diced green chilies
1 8oz container of sour cream
3-4 green onions, chopped
A bag of doritos
colby jack cheese

Preheat oven to 350. Saute and chop the chicken strips. Lightly grease the bottom of a 9X13 pan. Cover the bottom with crushed doritos. Mix chicken, soup, chilies, sour cream and green onions. Pour mixture over the doritos and cover with colby jack cheese. Cover dish with foil and bake for 30 minutes. Remove foil and bake for another 5 min. or until cheese is golden and bubbly.

For the kids sake, I gave the green chilies and onions a really fine chop so they wouldn't see them and complain about them! :)

Dale's Steak Seasoning and a Pork Tenderloin... Yummy!

Hallelujah! :)

I fixed something "new" to the kids tonight. I knew James and I would like it (although he hasn't got to taste it yet!) but was unsure about the kids... and guess what... they liked it!!!

We had a pork tenderloin and scalloped potatos. I was going to have a real veggie with it too but tonight just felt like a meat and potatoes kind of night!

The scalloped potatos were just from a box so I won't go into detai there.

For the pork tenderloin...I marinated it in Dale's Steak Seasoning http://www.dalesseasoning.com/. You can get it at most any grocery store. My step-sister, Donna, told me about it. She lives in Alabama and that is where the sauce comes from. Although it's labeled "seasoning" it's a LIQUID marinade. Anyway, it has soy sauce in it so I thought it would taste good with pork. We've already had it on other meats and it's always great. One tip.... it's salty so don't marinate your meat for too long...just a short time before you cook it. They do make a low-sodium variety but I haven't seen it a the store yet.

Okay... back to the pork. I marinated in Dale's for a while. I put a little vegetable oil in an iron skillet on high. I browned the tenderloin on all sides to seal in the juices and flavor. I sliced half an onion and threw that in the skillet along with some sliced pineapple and pineapple juice (just enough liquid for the onions and pineapple not to dry up). Put a lid on it and stuck it in the oven pre-heated to 425. Now, here we like our pork with NO pink in the middle. So I cooked it for 45 minutes. With a lid on it, it stays moist. If you like it medium, just cook it for 25-30 minutes.

The pork turned out perfect!!! Moist and flavorful! The pineapple combined with that flavor from Dale's was superb. I can imagine next time having it with rice instead of the potatoes. Yummy!!!