Sweet Pork Burritos or Salads (Costa Vida Style)

Tried these, LOVE them, and they are so much cheaper than a trip to the restaurant! It makes a TON (like 12-15 burritos) so you can freeze some for later too. Also, it ends up being between $1.50-$2.00 per burrito verses $6.99 in the restaurant! These are very similar to the real thing, which would have been nice to have this recipe in TX since they don't have a Costa Vida or Cafe Rio in San Antonio!!

To make a Sweet Pork Burrito...

Add the following to your tortilla

1. Black or Pinto Beans (we just bought Bush's Black Beans in a can)
2. Cilantro Lime Rice (recipe below)
3. Sweet Pork (recipe below)
4. Green Chile Enchilada sauce (just buy a can from the store)
5. Mozzarella Cheese (We used the Mexican Blend Cheese from Kraft)

Smother with additional sauce and cheese if desired.

Put it in the oven or microwave to melt the cheese.

And on the side (if you want to):

Green Leaf Lettuce

Pico de Gallo

SWEET PORK MEAT:

4 lb. pork roast (make sure it's the butt/rump roast)

I made the roast the day before to cut back on time the day of making these

2 cups brown sugar

1 (12-14 oz.) jar salsa

1 can Coke (12 oz.)

Place roast in crock pot, fill half way with water and cook for 6-8 hours on high

Discard water and shred meat; return to the crock pot

Combine sugar, salsa, and coke in a separate bowl.

Add mixture to the meat in the crock pot.

Cook an additional 3 hours. Stir occasionally.

CILANTRO LIME RICE:

2 cups rice

4 cups water

1/2 cup lime juice

chopped cilantro (use about 1/4 of the bunch)

Add everything to a pot and cook according to package directions

***SALAD***SALAD***SALAD***SALAD***

Do everything you did above, except instead of making a burrito, add it to some green leaf lettuce and make the following dressing...

TOMATILLO RANCH DRESSING

In a blender combine:

1 Buttermilk Ranch Mix packet

2 cups mayo

2 cups buttermilk (or 1 cup sour cream and 1 cup milk)

2 tomatillos

1 jalapeno, seeded

1/2 - 1 bunch cilantro

1 Tbs lime juice

1 clove garlic, crushed

(I didn't add garlic and it still tasted YUMMY!!)

Scalloped Potatoes

From:  Shayna Bahr

4 large un-peeled potatoes
1/4 c. butter
1 T. minced onion (can use dehydrated)
1 tsp. salt
1/8 tsp. pepper
1 c. shredded cheddar

1. Thinly slice the potatoes and place in a greased casserole dish.
2. In a small saucepan, melt butter and add onion, salt, pepper.
3. Cover and bake at 425 degrees for 30-45 minutes until tender.
4. Sprinkle with shredded cheese and cover just to let cheese melt.

Chicken Parmagian

From: Christine Nelson

Here is my very easy chicken parmigian recipe.

Ingredients:
4 boneless skinless chicken breasts
1/2 cup milk
1 egg
Italian seasoned breadcrumbs
Oil (veggie, olive, whatever you have!)
Mozzarella Cheese
Parmigian Cheese
PREGO Traditional Spaghetti sauce (okay, so you can use whatever kind of sauce you like, but this is my favorite)

Preheat oven to 350 degrees.

First take the four chicken breasts and tenderize it.

Next mix the egg and milk in a bowl big enough to fit each chicken in. In the other bowl poor a shallow layer of bread crumbs. Heat on medium a good amount of oil in your skillet (you want the oil to come half way up the chicken breast).

Now you are ready to fry! Dip each chicken breast in the egg/milk mixture, then the bread crumbs (both sides, get it nice and covered) then into the pan. I cook mine about 7 minutes on each side. After that place the chicken in a 9*13 baking pan and cover with Mozzarella cheese. Repeat with each breast until they are all done.

Now, cover the chicken breast (that already has melted mozzarella on it) with your spaghetti sauce, making sure to cover the whole thing. The add more mozzarella cheese and some parmigian cheese. Bake for 30 minutes (or until heated through and cheese is melted).

Yum, yum yum....
.

Twilight Punch

From:  Christine Nelson

Red, fruity punch, smells like Bella, looks like her blood too... :).

Ingredients:
2 liter bottle of ginger ale
64oz Cranberry Juice
46oz Pineapple juice (look for the big cans of juice)
12 oz can Frozen lemonade concentrate, thawed
12 oz bag frozen strawberries or raspberries or mix of both

1. Start with all ingredients cold, refrigerate 24 hrs prior to mixing. 
2. Mix everything together in a bowl and add the ginger ale last.

The recipe will fill 2 extra large pitchers or 4 regular pitchers. You can also add more ginger ale, water, and/or ice to taste.

Grandma Fern's Pudding Cake

1 box of any cake mix you want
4 eggs
1 cup sour cream
1/2 cup oil
1 small box INSTANT pudding (any flavor you want)

Optional: 1 tsp. of vanilla OR 1/8 tsp. almond extract for added flavor


Mix up and put in a very well greased Bundt pan or 9x13.
Bake at 350 for 45-50 minutes
After it is completely cooled you can frost it or put a glaze on it.
This cake tastes better 1-2 days after it is baked and frosted. It seems to become more moist and dense. YUMMY!!
Also, feel free to mix the flavors up. Ex. vanilla cake with lemon pudding, chocolate cake with vanilla pudding, etc.

I actually got this recipe from my sister Tanya. She got it from her husband's grandma. It really is so yummy!! Sure beats just a plain 'ol box mix by itself!!

Tortellini Vegetable Soup

This recipe is from the San Antonio ward cookbook I made a few years ago. It is SO yummy and fresh tasting to me. It's from my friend Julie Bezzant. She has some of the best recipes. It seems like we are always making recipes from eithe Julie or our other friend Kelly Babcock!! These two know how to cook!!

2 Tbs. olive oil
1 medium onion, chopped
1 small zucchini, diced
1 medium carrot, peeled and diced
5 ½ c. chicken stock
1 tsp. dried basil
1 bay leaf
½ c. canned crushed tomatoes
½ tsp salt
8-9 oz fresh or frozen tortellini
2-3 Tbs. chopped fresh parsley
Pepper to taste

Heat oil in medium soup pot.
Add onion, zucchini, and carrot.
Sauté for 8-10 minutes until the onion is soft and translucent.
Add the stock, basil, bay leaf, tomatoes, and salt to the pot.
Increase the heat and bring the mixture to a low boil.
Add the tortellini and bring the soup back to a low boil.
Cook it for 2 minutes, then reduce the heat and let it simmer for 5 to 6 minutes longer.
Gently stir in the parsley and pepper during the last minute or so.

Note: You can add more tomatoes and tortellini than it calls for. And you can substituted frozen green beans if you don't have zucchini.