Shredded Pork Tacos

What’s my inspiration?

Burton

Ummm…Sam’s club?  Purchased my first membership this year and brought home a 8 pound boneless pork roast.  The sight of it cracked me up for some reason so I had to buy it.  I chopped that bad boy into 4 portions and froze them away for a major crock pot session as needed.  We love BBQ pulled pork sandwiches but how often can you really eat those?  Certainly not weekly.  So I was in the hunt for a new pork recipe, crock pot style.

I dreamed up this tasty version of shredded pork tacos (Yes, I’m sure it’s been done before).  But before you read on, consider this warning: serious chef’s only please.  This highly complex, time-consuming recipe is worth every minute.  You think I’m kidding?  Look, there are 3 major ingredients.  If that isn’t a top chef worthy meal, I don’t know what is ;-/  But in all seriousness, this turned out incredible for so few ingredients.  And it made a ton of leftovers.  Lunches for days…WOOT!!!!

P.S. I know this picture of my adorable french bulldog Burton doesn’t have anything to do with this post, but I don’t care.  Look how cute he is?!?!?

Tip: If you really aren’t a pork fan, just sub some chicken.

What you need:

  • Frozen Boneless Pork Roast (2-3 lbs)
  • 1 jar of your favorite salsa
  • Taco Seasoning to taste (about 1/4 – 1/3 cup)
  • Your best taco toppings

What you do (This is where it gets really challenging):

  • Rub pork roast with some of the taco seasoning
  • Place frozen pork roast in crock pot
  • Cover with salsa
  • Cook on low 6-8 hours or until roast pulls apart easily
  • Add additional taco seasoning to taste
  • Serve with flour tortillas, sour cream, shredded cheese, lettuce, and taco sauce (Or whatever other taco toppings you like!)
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Weekday Beef Roast

Source: Melissa’s Kitchen

What’s my inspiration?
I think everyone is on the lookout for easy weekday dinners.  The crock-pot dinner is about as simple as it gets and this recipe is no different.  Each time, the crock-pot produces a very tender piece of meat that will impress the even the most picky of meat eaters.  All the fat cooks off and you are left with a roast that falls apart and is full of flavor.  Enjoy!

What you need:

  • 2-4 lb frozen Beef Roast (OK to pick a tougher cut of meat, it will tenderize in the crock-pot.  I buy whatever is on sale)
  • 1 can cream of mushroom or cream of onion soup
  • 1 can sliced mushrooms with juice
  • 1 packet onion soup mix

What you do:

  • Put meat in crock-pot and pour remaining ingredients over meat
  • Cook on low 8-10 hours or high 4-5 hours (low will produce a more tender roast)
  • Serve over Mashed Potatoes.  Use the sauce in crock-pot as a gravy.

Chicken Stroganoff with Dried Beef

Source: Melissa’s Kitchen

What’s my inspiration?

My mom served this dish growing up.  I think she used to bake it in the oven and then eventually, started making it in the crock-pot.  She used to make me whatever I wanted for my birthday dinner, and if I recall correctly, I asked for this every time.  I loved it.  It’s such a flavourful dish that is fairly healthy and really easy to make.  I hope you enjoy it as much as I do!

What you need: Feeds 2-4 people

  • 1 pound frozen chicken
  • 1 small can mushrooms
  • 80z sour cream (light)
  • 1 can cream of mushroom soup  (low sodium)
  • 1 small can dried beef, torn in 1/2 (I use Hormel Dried Beef)
  • 1 package wide wheat egg noodles

Tips:

  • You don’t have to use light sour cream, low sodium cream of mushroom soup or wheat noodles.  You can use the high fat, high sodium ingredients.  However, it is much healthier if you do use the suggested items.  I promise, you won’t notice a difference in taste.
  • If you don’t have cream of mushroom, you can use cream of chicken
  • You can put the chicken in thawed.  But is works great if you throw it in frozen.  Especially if you leave it in all day.

What you do:

  • Simple: Combine all ingredients into a crock pot
  • Cook 8-10 hours on low or 4-5 hours on high
  • Cook egg noodles until done
  • Service Chicken Stroganoff with Corned Beef over egg noodles

Swedish Meatballs

What’s my inspiration?

Last week, my employer had an ethnic foods potluck in honor of October being Diversity awareness month. It was a total blast and I was able to sample everything from Lefsa to Jambalaya and even Paella! It was a great way for everyone to eat some new things that they may not otherwise try.

Being that I am Swedish, I wanted to bring something that came from my heritage. I choose to bring some Swedish Meatballs and they seemed to be a hit. There are many ways to make Swedish Meatballs, but below is the recipe I used. I would definitely make these again and serve them with some egg noodles or rice. This particular day, I served them alone as an appetizer.

Tips:
• You can make these ahead of time! Just cook the meatballs and then freeze them in a single layer. When you are ready to serve, put the frozen meatballs into the crock pot with sauce and heat until done.
• I typically make a double batch. I freeze them into dinner sized portions and use them in my favorite dishes (spaghetti, meatball sandwiches, etc.)

What you need:
For the Meatballs:
• 1 lb. ground hamburger
• 1 lb. ground pork
• 2 eggs
• ½ cup diced onion
• ½ cup bread crumbs
• 1/4 cup parmesan cheese
• 2 tbsp. milk
• 1 tbsp. Worcestershire sauce
• 1 tsp chopped garlic
• ¼ cup ketchup
• Salt, pepper, garlic powder to taste

For the Sauce:
• ½ cup evaporated milk
• 2 cans cream of mushroom soup

What you do:
• Mix all meatball ingredients
• Form small 1 inch round meatballs
• Bake on 350 degree oven for 15 to 20 minutes (I use a cookie sheet lined with parchment paper)
• Drain off grease
• Put meat balls into crock pot
• Add 2 cans cream of mushroom soup and ½ cup evaporated milk
• Heat thoroughly
• Serve alone or over rice or noodles.

Sunday Chili

Source: Melissa’s Kitchen

What’s my inspiration?
Football Sunday – GO VIKES!

What you need:

  • 1 pound ground beef
  • ½ onion, diced
  • 4 tablespoons chili powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon cumin
  • ¼ cup brown sugar
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon cayenne pepper or red pepper powder
  • 1 teaspoon Tabasco
  • 14 oz diced tomatoes, drained (Try Rotel with Basil, garlic & oregano)
  • 14 oz stewed tomatoes, drained
  • 1 can garbanzo beans (chickpeas), drained
  • 1 can chili beans with sauce
  • 1 can light red kidney beans, drained
  • 24 oz tomato juice
  • Shredded cheese & Sour Cream for topping

What you do:

  • Sauté onion on stovetop in EVOO
  • Add ground beef to onion and brown meet
  • Combine onion, ground beef & all ingredients in a crock pot (NOT Cheese & Sour Cream)
  • Stir until combined
  • Cook in crock-pot on low 4-10 hours
  • Serve with shredded cheese & sour cream

Tips:

  • You can use any kind of beans you like.
  • You can use any kind of tomatoes you like.
  • Cook on the stovetop if you prefer to cook and eat faster than 4-10 hours.
  • Use more or less cayenne pepper and Tabasco depending on how hot you like chili.
  • Try serving with Beer Bread!

Chips and Hot Salsa Cheese

Source: Melissa’s Kitchen (Although everyone knows this recipe!)

What’s my inspiration?
Sunday Football – GO VIKES!

What you need:

  • ½ lb Velveeta Cheese
  • 2 Cans Rotel Tomatoes (Use any kind you like – mild, medium, hot, etc)
  • Chips

 

What you do:

  • Combine Velveeta Cheese & Rotel Tomatoes and heat until cheese is melted!
  • Serve with chips.

 

Tips:

  • Add ground beef or shredded chicken.
  • You can make this in a crock pot!

Moms Swiss Steak

What’s my inspiration?

My mom used to make this growing up and I LOVED it!  It is something I have made since I was in college and still make often, mostly in the winter. It’s super fast and really easy.  Since it’s a crock-pot recipe, you can throw everything in before you leave for work.  When you get home….eat!

Tips:

  • Since you are cooking in a crock pot, feel free to use a less tender cut of meet (flank steak, stew meat, etc).  The slow cook process will tenderize the tougher cuts of meat.
  • You can put the meet into the crock pot frozen or thawed!
  • Feel free to use more or less vegetables.
  • You can place whole potatoes right in the bottom of the crock-pot with everything else on top.  Remove and mash before serving.
  • Add garlic if you want extra flavor.

What you need:

  • 1-2 lbs stew meat or beef roast
  • 3 – 14oz cans stewed tomatoes
  • 1 cup carrots
  • 1 cup celery
  • 1 small onion
  • Salt & Pepper to taste

What you do:

  • Place all of the ingredients in a crock pot and cook until vegetables are soft!
  • Serve over mashed potatoes.