Slow Cooked Sweet Barbacoa Pork - Cafe Rio style!

Oh you ladies are going to LOVE this one (especially you Utah/Arizona transplants)! Plus, it's a skinny recipe - a lighter, healthier version of the original. Awesome.

Enjoy...

Slow Cooked Sweet Barbacoa Pork
Gina's Weight Watcher Recipes
Servings: about 10 • Serving Size: 3 oz • Old Points: 4.5 pts • Points+: 5 pts
Calories: 202.5 • Fat: 6.3 g • Protein: 26.2 g • Carb: 11.5 g • Fiber: 0.6 g
Adapted from Favorite Family Recipes

Marinade:

* 2.5 lbs pork loin roast, all fat trimmed
* salt and pepper
* garlic powder
* 6 oz Coke zero
* 1/4 cup brown sugar (unpacked)
* 1/4 cup water

Step 2

* 8 oz Coke zero
* 6 oz can sliced green chilies
* 8 oz tomato sauce
* 1 chipotle chile in adobo sauce
* 1/8 tsp garlic powder
* 1/8 tsp cumin
* 1/8 tsp chipotle chili powder (to taste)
* salt and pepper to taste
* 1/3 cup brown sugar (unpacked)


Season pork with salt, pepper and garlic powder and place in the crock pot. Add 6 oz of coke and 1/4 cup of brown sugar. Marinate refrigerated for a few hours or overnight turning meat at least once while marinating.

Remove crock from refrigerator, add water, and cook on high for about 3-4 hours (or until it shreds easily). Remove pork from crock pot and discard any liquid left in the pot. Shred pork with two forks.

Step two: In the crock pot, combine 8 oz coke, green chilies, tomato sauce, chipotle chile, garlic powder, cumin, chipotle chili powder and remaining brown sugar.

Put shredded pork back in the crock pot and combine with sauce. Adjust salt and pepper to taste, cover and cook on high 1-1/2 hours more.

Serve it up with some cilantro lime rice and black beans...YUM!

Easiest Beef Stroganoff

So, if you haven't noticed, I've been on an easy-meals kick. And it doesn't get much easier than this one. It has never taken me more than 15 minutes start to finish. Beat that Rachel Ray.

-2 cans Beefy Mushroom Soup
-1 pint Sour Cream
-1/2 Brick of Cream Cheese
-cubed Beef or Ground Hamburger
-diced or julienned Onions (if you have them on hand)
-Mushrooms (if you like them)
-Salt & Pepper to taste. I also add garlic powder.
-Rice, potatoes or noodles of some sort.

Start your rice, potatoes or noodles cooking. Saute onions in oil or butter, add mushrooms (optional) and then your meat. In a separate pot mix your soup, sour cream and cream cheese. You can add milk to thin it out if needed. Warm. Once your meat is done add that pan to the sauce mixture and serve over rice, potatoes or noodles. So freaking easy and really yummy.

Crock Pot Chicken with Black Beans and Cream Cheese

This is such an easy recipe! My friend posted it on her blog and I made it yesterday. It's very good, makes great leftovers, and bonus- I almost always have all the ingredients on hand.

Crock Pot Chicken with Black Beans and Cream Cheese

4-5 boneless chicken breasts
1 (15 1/2 oz) can black beans, drained
1 can corn, drained
1 (15 oz) jar salsa
1 (8 oz) pkg cream cheese
Salt & Pepper to taste. I add a lot of salt once it's on the plate.

Take 4-5 frozen boneless chicken breasts and place in crock pot.
Add black beans, salsa and corn.
Cook on high for 4-5 hours or until chicken is fully cooked.
Add cream cheese (just set on top) and let sit for 1/2 hr.
Mix melted cream cheese and serve.

P.S. This would be amazing over cilantro rice if you were so inclined. I want to try that next time.