Cafe Rio Sweet Pork

Pork Roast
1 jar salsa (about soup can size)
Brown Sugar (1-1&1/2 C.)
1 can rootbeer

Cook about 4 hours or longer on low in crock pot. Shred roast, put back in juices. Cook longer after shredded in juices for better flavor (if you have time).

To make burrito:
Take a tortilla and put some meat, either black or pinto beans, mexican rice, enchilada sauce, mozarella cheese. Roll up. Top with more enchilada sauce and mroe cheese. Bake on individual plates until cheese is melted. Optional: top with salsa, cheese, sour cream, guacamole.

To make salad:
Start with tortilla on the bottom. Then lettuce. Put some meat on top. Add black or pinto beans. Mexican Rice. Mozarella cheese. Crumbled Tortilla chips. Use salad dressing purchased at Cafe Rio.

Homemade Macaroni and Cheese

2 C. uncooked macaroni
1/2 C. butter or margarine
1/2 C. flour
1 3/4 C. milk (I used skim)
1 C. sour cream
1/4 C. parmesan (I did not use fresh)
1/2 tsp. salt
1/2 tsp. pepper (use white if you have it)
1/2 tsp. dry mustard
2 C. sharp cheddar cheese, divided (I used medium cheddar)

Boil noodles and drain. Melt Butter. Add flour while stirring with whisk. Add milk a little at a time while stirring with a whisk. Add sour cream. Add remaining ingredients except cheddar cheese. Add 1 C. cheddar. Set sauce aside. Spray 9 X 9 pan. Put noodles in. Add remaining 1 C. cheese to noodles and stir in. Add sauce and stir in. Bake uncovered at 350 degrees for 1 hour. Hubby and kids really liked. I think next time I will use velveeta instead of cheddar.

Balsamic Vinegar Pork Chops

4 pork chops
S and P
2 T. EVOO
2/3 C. Balsamic Vinegar
2 tsp sugar

Season chops wtih S and P. Heat oil in pan over Med-high heat for 1 min. Cook chops for 5 minutes, turning half-way through. Remove chops, place on a clean plate. Turn down heat to Med. Cook Vinegar and sugar in same pan. Cook until slightly thickened (about 2 minutes). Return chops and any juices from chops into vinegar mixture. Cook 4 minutes, turning to coat with sauce.

Pizza Dough

1 C. Hot water
1 pkg. yeast
1 T. sugar
1 ½ tsp. Salt
2 T. salt
2 T. oil
2 ¾-3 C. flour

Mix yeast, 1 C. flour, sugar and salt. Add oil and very hot water. Beat for 2 min. Add ½ C. flour and beat until thick and elastic. Stir in rest of flour. Knead 5-10 min. Stretch on pan, form edge. Add sauce and toppings. Bake at 425 for 15 min. I have also included a pizza sauce recipe (in Main dishes).

Easy Italian Stew

2 T. Kraft Zesty Italian Dressing
1 lb. Italian Sausage
2 cans chicken broth
1 package frozen stir-fry (onions and peppers)
(I couldn’t find one with just onions and peppers, so mine also had green beans, carrots, broccoli, etc)
1 can white beans, drained
1 can Italian Style diced tomatoes
1 cup elbow macaroni
1 cup mozzarella cheese

Heat dressing in large skillet. Add sausage and cook 8 minutes or until done, breaking sausage. Add everything else except the cheese. Cook 8 minutes until macaroni is done. Top with cheese and serve.

Weight Watchers Soup

Makes 4 servings (1 C. each)
This is a weight watchers recipe and is 0 points.

2/3 C. Sliced Carrot
1/2 C. diced onion
2 garlic cloves, minced
3 C. fat-free broth (beef, chicken or vegetable flavor)
1 1/2 C. diced green cabbage
1/2 C. green beans
1 T. tomato paste
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. salt
1/2 C. diced zucchini

Spray a large saucepan with nonstick spray. Saute the carrott, onion, and garlic over low heat until softened, about 5 min. Add broth, cabbage, beans, tomato paste and spices. Bring to a boil. Reduce heat. Simmer, covered about 15 min or until beans are tender. Stir in zucchini and heat for 3-4 min. Serve hot.

I have used other veggies before, or omitted some veggies and it turns out fine. I have also used canned green beans before and it's fine. Hamburger or sausage added is also good.

Creamy Chicken Noodle Soup

This is the chicken noodle soup my Mom always makes. It is taken from the Lion House Recipe Book (called Hearty Chicken Noodle Soup).

2 tsp. chicken soup base (this is a little tricky to find, IT IS NOT BROTH)
3 C. Chicken soup stock (Broth) (Or 3 boillion cubes plus 3 C. water)
2 C. chopped carrots (you can buy them already chopped in the produce department) (otherwise it is about 5-6 big carrots)
2 C. chopped celery (about 4-5 stalks)
3/4 C. chopped onion (yellow, white or purple) (about 3/4 of a regular size onion)
2 cans (about 10 oz each) cream of chicken soup, do not dilute
1/4 C. evaporated milk or 1/2 C. whole milk (I used skim and it was fine)
Roux (see below)
2 C. cooked diced chicken
2 1/2 oz. (about 4 C.) cooked noodles (I use the Country Pasta-Homemade Style Egg Pasta)
Salt and Pepper to taste

Heat soup base and stock together. Add vegs and simmer until vegs are tender. Add soup and milk. Thicken with roux as desired, then add chicken and noodles. Add S and P to taste. Makes 2 1/2 quarts or 10 one cup servings.

Roux
Melt 1/2 C. butter or margarine and add 1 C. flour with a wire whisk. Store in refrigerator. When ready to use add roux to hot liquid a little at a time until you reach your desired consistency. The amount used depends on individual taste.