Dr Pepper Prok

I realized this morning that the pork was smalled than I thought, so you may want to half the recipe. Hope everyone has a fantastic week!!!

Cook 4-5 lb pork roast in a crock pot on low for 12 hours, pour water in (1/2 up side of meat)
Drain
Add:
1 TB cumin
1 c brown sugar
1 4oz can green chili
1 12oz bottle La Victoria taco sauce
40 oz Dr Pepper (not diet)
cook 4 more hours, shred meat and cook for 2 more hours.

Rice
Add 2 1/2 cups water to rice and cook, when finished add cilantro and lime juice.

Thai Chicken Wrap with Spicy Peanut Sauce

Ingredients

Staple:
chicken breasts
marinade

Salad:
1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
2 cups fresh bean sprouts
1 cup shredded carrots, available in pouches in produce department
3 scallions, sliced on an angle
12 leaves basil, chopped or torn
3 tablespoons chopped mint leaves (4 sprigs)
1 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons rice wine vinegar or white vinegar
Salt

Spicy peanut sauce:
1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
2 tablespoons soy sauce
1 tablespoon rice wine vinegar or white vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
flour tortilla wraps

Directions:
Heat a grill pan over high heat. Toss chicken and marinade, after marinading for at least 30 minutes at room tempature, for 5 minutes. (The recipe says to make sure all sides are cooked...but I don't need to tell you guys that.)

Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with sugar and vinegar mixture provided. Season salad with salt, to taste.

Warm peanut mixture for about a minute in microwave. Wisk all ingreadients together.

Toss chicken with veggies and herbs.

In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.

Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.

Chicken Fettuccine Bake

recipe and instructions in previous post (5/09)

Chicken Flautas

Roll chicken mixture in either corn or flour tortilla and secure with a toothpick. You can fry, or spray tortillas with cooking spray or brush with a little oil and bake until crispy.

Recipe in previous post 6/09.

Garlic Chicken Farfalle Pasta

16 oz. Farfalle pasta
1 c. heavy whipping cream
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 tsp. pepper*
1/2 c. butter
1 lb. bacon, crumpled**
1/2 c. shredded Parmesan cheese



Boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, and stir through. Sprinkle a little bit more shredded parmesan cheese on top.

ITALIAN SAUSAGE AND SPAGHETTI

Ingredients

spaghetti
1 teaspoon olive oil
1 small onion
½ pound mild or hot Italian sausage
½ cup grape juice
1 large can diced tomatoes
1 (6-ounce) can tomato paste
1 teaspoon bottled minced garlic
1 teaspoon sugar
1 teaspoon dried Italian seasoning
¼ cup grated Parmesan cheese

Procedure

Prepare pasta according to package directions.

Meanwhile, heat oil in a 4½-quart saucepan or Dutch Oven over medium-high heat.
Peel and finely chop onion, adding to pan as you chop.

Remove casings from sausage, if necessary, and crumble sausage into the pan. Stir and cook, breaking up the sausage, until the sausage is cooked through and the onion is tender, about 5 minutes.

Add grape jiuce to pan and stir to loosen any brown bits on the bottom of the pan.

Add canned tomatoes and their juice, tomato paste, garlic, sugar and Italian seasoning.

Stir to combine, then reduce heat to medium-low.

Stir in Parmesan cheese, and cook until pasta is ready.