Mexican Pork with Pinto Beans

Mexican Pork with Pinto Beans

2 lbs pork tenderloin

1 c dry pinto beans

1 can green chilies

3 tsp chili powder

2 tsp cumin

2 tsp salt

1 tsp oregano

1 clove garlic, minced

1c onion, chopped

5c water or chicken broth

Place all into crock pot.  Use enough liquid to cover top.  Cook for 6-8 hours.  Great in tacos or with sour cream and pico on top or on nachos.

Chipotle Chicken Taco Salad

Chipotle Chicken Taco Salad (nutmegnotebook.com)

Dressing:
1/3 c chopped cilantro
2/3c light sour cream
1 Tbsp minced chipotle chilie, canned in adobo sauce
1 tsp cumin
1 tsp chili powder
4 tsp fresh lime juice
1/4 tsp salt

Salad:
4 c shredded romaine lettuce
2 c roasted chicken breast cut into pieces
1 c cherry tomatoes, halved
1/2 c diced, peeled avocado
1/3 c thinly sliced red onion
1 (15oz) can black beans, rinsed and drained
1 can corn, rinsed and drained

Prepare dressing by mixing well.  Combine all salad ingredients in large bowl and drizzle dressing over top.  Serve immediately.

Serving size 2 & 1/2 cups.
calories- 249
protein 23.3 g
fiber 7g

Honey Lime Enchiladas

1/3 c honey
1 Tbsp chili powder
1lb chicken, cooked and shredded
1/4 c lime juice
1/2 tsp garlic powder
1/2 c heavy cream
15oz can green enchilada sauce
2 c cheese
12 corn or flour tortillas

In a bowl combine honey, lime juice, chili and garlic powder. Whisk together and add the chicken. Cover with plastic wrap and allow to marinate up to 1hr in fridge.
Prepare tortillas (we like the kind you can cook yourselves) by heating in microwave so they don't crack. Spray 9x13 pan with PAM. In a small bowl combine cream and enchilada sauce. Spread 1/2 of mixture on bottom of pan.
Spoon chicken mixture onto tortillas, cover with cheese, then roll up enchilada style. Repeat until all chicken/tortillas are gone.
Pour remaining sauce over top of enchiladas and sprinkle with cheese.
Bake at 350 for 30-35min

If you want it a little spicier or chunkier, use green taco sauce, medium heat. That made it too hot for the kids, but I liked it!

Tacos in a Pasta Shell

Tacos in a Pasta Shell

1 pkg jumbo pasta shells
1-1&1/2 lbs hamburger
1 pkg cream cheese (8oz)
1/8c dried onions (handful)
salt and pepper
1 tsp chili powder
1 tsp cumin
1 tsp garlic
1c water
1/2 pkg taco seasoning
cheese, grated

Cook noodles according to package directions. Brown hamburger with onions and salt and pepper. Drain grease, then add cream cheese and spices. ( I usually don't measure them, I just sprinkle them on until it tastes like how I would like it) When cream cheese is melted, use this filling to stuff the pasta shells. Place in a 9X13 pan. When all shells are stuffed, mix taco seasoning with water and pour over top of shells. Sprinkle grated cheese on top. Bake at 350 for 15 minutes, covered then 10 min uncovered. Can serve with sour cream or salsa if desired.

*my kids love these. Last time I made them I didn't pour the taco seasining on some of them cause Isabel decided that she didn't like taco seasoning, and I cooked them covered the whole time so the noodles wouldn't get crispy on top. These are perfect if your kids can't agree on if they want tacos or noodles*

Chicken Pozole

Chicken Pozole
(this is really good if you like mexican food)

2c chicken, cooked and diced or shredded
1 Tbsp Olive oil
1 lg. onion, diced very finely
1 can green chilies
3 cloves garlic, minced
1 Tbsp chili powder ( or chipotle powder)
1 tsp cumin
1 tsp oregano
14oz can chicken broth
2c milk
1-2 15oz cans hominy, drained and rinsed
1 lime, cut into wedges

In a large stock pot saute onion in olive oil for 3min. Add green chilies, garlic, chili powder, cumin, and oregano and cook for 1 minute. Add Chicken, milk, and hominy. Simmer on low for 20min. Serve with lime wedges. You can also serve with corn tortillas if wanted. My kids don't like this because it tends to be spicy, but we serve it with quesedillas and they are just fine :)