Green Chicken

2-3 lbs. boneless, skinless chicken

1 can green chiles

1 jar Salsa Verde (Herdez)

8 oz. cream cheese

seasonings of your choice: onion powder, garlic powder, cumin, cayenne, and pepper to sprinkle on chicken.

Place all ingredients in the crockpot on low for 6 hours or high for 4 hours. 

Optional: If you want, wait to put in the cream cheese for the last hour.

California Barbacoa Beef

4 lb. brisket or beef chuck roast

2 T. oil

3-4 chipotle chilis in adobo

1 1/4 cup beef broth

4 t. minced garlic

1 1/2 T. cumin

1 T. oregano

3/4 t. salt

1/2 t. pepper

1/4 t. cloves

1/4 cup fresh lime juice

Cut beef into large cubes. Sear beef in oil over medium high heat. Transfer meat to crockpot. Put the rest of the ingredients into food processor and pulse until blended. Pour on meat. Cook on low for 8-9 hours or high for 6 hours. Shred meat and keep on warm until ready to serve.

Notes:

You can skip the searing and it is still good.

You can just put the spice/liquid ingredients into the crockpot without blending.

First made this during a trip to California in 2018.

From The Recipe Critic

Lentil Tacos

2 cups lentils (cooked from 1 cup dry)

1 medium onion, finely diced

1 T. olive oil

1-2 cloves garlic, minced

1/4 cup vegetable broth

taco seasoning packet (or make your own)

tortillas, corn or flour

taco toppings: lettuce, salsa, cheese, guacamole, jalapeños, sour cream

In a large frying pan over medium-high heat, sauté onion in oil. Add the garlic and spices and cook for another minute or two. Add the lentils and stir to combine. Add the vegetable broth and using a potato masher or fork, gently mash the lentils until they start to look like ground meat. Cook another few minutes until hot. If the lentils start to dry out, add additional vegetable broth.

Makes about 8 tacos. 

Yummy Fruit Dip

1 jar marshmallow creme
1 (8 oz) cream cheese, softened or small vanilla yogurt
1 t. nutmeg
1/4 t. grated orange peel, optional

Mix all ingredients well. Refrigerate. Serve with fresh fruit.

Eli's Ribs

2 racks baby back ribs

1 bottle of your favorite BBQ sauce

1/2 cup brown sugar

1 t. cumin

1 t. chili powder

1 t. garlic powder

1 t. onion powder

1 t. kosher salt

1/4 t. black pepper

Combine all dry ingredients in a small bowl. Sprinkle spice rub over front and back of ribs. Gently rub it in. Wrap ribs in heavy duty foil and place on baking sheet with rim. Let sit for at least 30 minutes (or up to 24 hours in the refrigerator). Bake at 300 for 1.5 hours. Open the foil packets and brush on bbq sauce. Turn heat up to 350 and cook an additional 30 minutes.

Normal Burgers

2 pounds ground beef

2 T. Worcestershire sauce

1 T. dijon mustard

1 t. salt

1 t. pepper

1 t. garlic powder (plus a bit of minced, if desired)

1/4 t. cayenne pepper

Form into 8 patties. Grill until cooked through. Top with usual toppings.

Baked Oatmeal

1 cup oil

1 1/2 cups sugar

4 eggs

6 cups oats

4 t. baking powder

1 t. salt

1 t. cinnamon

2 cups milk

Combine all ingredients in the order listed. Pour into greased 9x13 pan. Bake at 375 for 30-40 minutes or until lightly browned. 

Topping suggestions:

butter

brown sugar

milk

chocolate chips

mini marshmallows

10x15 Baking Pan Measurements:

1.5 cup oil

2 1/4 cup sugar

6 eggs

9 cups oats

6 t. baking powder

1.5 t. salt

1.5 t. cinnamon

3 cups milk

Recipe from Crystal Paine before she was MoneySavingMom

Ninety Minute Rolls

From: Not Just Beans Cookbook

Homemade Gatorade

Mix until dissolved: 

1/2 cup hot water

1/2 t. salt

2 1/2 T. sugar

1 t. jello or gelatin powder, any flavor

pinch of NuSalt salt alternative (for potassium)

Add:

3 1/3 cups cool water

Chill and serve.

Tortilla Pinwheels

8 oz. cream cheese, softened

1 cup cheddar, shredded

1 cup sour cream

4 oz. black olives, chopped

4 oz. green olives, chopped

1/2 cup green onions, chopped

garlic powder to taste

seasoned salt to taste

5 flour tortillas, 10 inch

Mix cream cheese, cheese, and sour cream until blended. Stir in olives, onions, and seasonings. Spread onto tortillas. Roll up tightly. Wrap in plastic and chill for a few hours. Use a sharp knife to slice into pinwheels before serving.

Note: If you are in a hurry you can skip chilling. but the pinwheels will be harder to cut.

From Taste of Home