Shredded pork burritos with tomatillo sauce

Aren't slow cooker's the greatest thing ever? I just love that I can put everything together the night before, and have minimal work to do when I get home. This pork recipe is more sweet than spicy for tacos-probably good if you have picky eaters.

But--those of you that like spicy food, do not dispair. I made the tomatillo sauce a bit spicy and it was absolutely heavenly. I wish I had more recipes for tomatillos. I will be honest, I don't really know what they are or how I should use them, but I always like when I do use them.

TIP: Since this is a bone-in roast, when I remove the bones, I put them in a gallon freezer bag, and keep in the freezer. Once the bag is full of bones, I'll make a bone broth out of it!

I will say though, I got to use my new Ninja blender for this, but ended up cutting my finger on the blade (it's really sharp!) :(  I am fine, but it definitely hurts!

Scott always makes fun of me for the amount of stuff I put in my tacos/burritos. Do you think it's too much for one girl to eat??

My burrito

Tomatillo sauce

Shredded pork burritos with tomatillo sauce-adapted from Taste of Home's Easy Back to School Meals

Total time: 9 hours

Serves 16

For the pork:

• 1 bone-in pork shoulder roast (5 pounds)
• 2 tablespoons plus 1/2 cup packed brown sugar, divided
• 3 teaspoons paprika, divided
• 2 teaspoons crushed red pepper flakes
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 12 ounces cola
• 1 cup chicken broth
• 1 large onion, thinly sliced
• 2 garlic cloves, minced

For the sauce:

• 1 cup mayonnaise
• 1/2 cup milk
• 2 tomatillos, husks removed
• 2 tablespoons dried cilantro
• 1 jalapeno pepper, seeded and diced
• 1 envelope ranch dressing mix
• 1 tablespoon lime juice
• 1 garlic clove, peeled
• 1/8 teaspoon cayenne pepper
• 16 flour tortillas
• Cheese, black olives, lettuce, sour cream-for serving

Place roast in a greased 5-quart slow cooker. Cover with 2 tablespoons brown sugar, 2 teaspoons paprika, pepper flakes, cumin, salt, cola, chicken broth, onion and garlic. Cover and cook on low for 8-10 hours or until meat is tender. 

Shred the meat (sometimes I can do it right in the crock, sometimes I need to put it on a cutting board-do whatever is comfortable for you). Discard the bones. Return meat to slow cooker if removed. Stir in remaining brown sugar and paprika. Cover and continue to cook on low until heated through and sauce is done.

For the sauce, in a blender, combine the mayonnaise, milk, tomatillos, cilantro, jalapeno, ranch mix, lime juice, garlic and cayenne. Cover and process until blended. Pour into a small bowl and chill until serving.

Using a slotted spoon, fill each tortilla with your desired amount of pork, and top with you favorite toppings and the tomatillo sauce.

Italian pork chops

Oh man. You guys will love this recipe. It includes a tad bit more than a 'set it and forget it' to thicken the sauce, but it's still incredibly easy. I think my favorite part is that it makes a TON of sauce. I have a bunch left over that I plan on using this week for a recipe. We're working on moving into a new place, and once that is done, I want to learn to can, and I think this would be a great recipe!

Anyway, This is one of the easiest meals I've made! The flavors were fantastic even though there wasn't too much to it. The pork ended up super tender, you didn't even need a fork! I served over pasta for the extra sauce.

Italian pork chops-adapted from Taste of Home's Easy Back to School Meals
Total time: 6 hours
Serves 4

• 4 boneless pork chops
• 1/2 pound fresh mushrooms
• 1 medium onion, diced
• 1 garlic clove, minced
• 2 cans (8 ounces each) tomato sauce
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley flakes
• 1/4 cup cornstarch
• 1/4 cup cold water
• Cooked pasta of your choice, for serving

In a 4-5 quart greased slow cooker, place the pork chops, mushrooms, onions and garlic. Top with tomato sauce, lemon juice, salt, oregano, basil and parsley. Cover and cook for 6-8 hours on low, or until pork is tender and cooked through.

Remove pork to an oven-safe dish, and place in an oven preheating to 250 degrees. This will keep them warm. Transfer the sauce to a medium sauce pan. 

In a small bowl, combine cornstarch and water and mix until smooth. Add to saucepan and bring mixture to a boil. Cook and stir for 2 minutes or until thickened. Serve over pork chops and pasta.

BBQ Beef Melts

I was very nervous making this recipe. The thought of bisquick with barbecue sauce just was...well...interesting sounding. In the end, this was a great recipe! I'm not a huge barbecue sauce fan, but Scott loved it. He even commented that he doesn't think BBQ pancakes are out of the question anymore! Give it a try for a simple, but interesting dinner.

BBQ Beef Melts-adapted from Easy Back to School Meals by Betty Crocker
Total Time: 30 Minutes
Serves 8

• 2 cups bisquick (or pancake mix)
• 1/2 teaspoon ground mustard
• 1 cup milk
• 1 egg, beaten
• 1 teaspoon canola oil
• 1 red pepper, diced
• 1/2 small onion, diced
• 1 cup barbecue sauce
• 3/4 pound cooked roast beef (from the deli), chopped
• 2 cups shredded cheddar cheese

Heat oven to 350 degrees. Spray 13x9-inch pan with cooking spray. In large bowl, stir bisquick mix, mustard, milk and egg until mixed. Pour and spread in pan. Bake 15 to 17 minutes, or until toothpick inserted into center comes out clean. NOTE: Top will not brown.

Meanwhile, in a large skillet, heat oil over medium heat. Saute pepper and onion until softened, about 3 minutes. Stir in barbecue sauce and beef. Stir until hot.

Spread beef mixture over bread and top with cheese. Bake in oven 4-5 minutes or until cheese is melted. Cut into squares.

Chewy Apple Oatmeal Cookies

These cookies were seriously good! I was a little nervous with putting actual apples in them, but I loved it! They're going to be great in the fall as there's cinnamon...just always reminds me of fall! They were quick and easy as well! And they were so chewy--which is my favorite kind of cookie!

Chewy Apple Oatmeal Cookies-adapted from Easy Back to School Meals by Taste of Home

Total Time: 20 Minutes

Makes about 36 cookies

• 1 cup butter, softened
• 1 cup packed brown sugar
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 cups old-fashioned oats
• 1/2 cup finely chopped apple

Preheat oven to 350 degrees. In a large bowl, cream the butter and sugars. Beat in eggs and vanilla extract. Combine the flour, cinnamon, baking soda and salt and gradually mix in. Stir in oats and apples.

Drop by rounded tablespoons onto uncreased baking sheet. Bake for 10-12 minutes or until golden brown. Let cool.

Chicken Stuffing Skillet

When I came across this recipe, I knew I had to make it. Scott is a fan of anything cooked with a sauce and green beans. The original recipe doesn't call for you to make sure the chicken is fully cooked before you put everything else on top of it, but that's how I'm writing the recipe because that's what I'd do next time. The flavors were great and I used this Cream of Anything Soup Mix instead of cream of mushroom soup! I would liken this to a green bean casserole with chicken & stuffing. YUM. I would also take out the flour mixture and just season the chicken next time. It didn't add anything to the dish.

Chicken Stuffing Skillet-adapted from Easy Back to School Meals from Taste of Home

Total Time: 30 Minutes

Serves 4

• 6 ounces corn bread stuffing mix
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground mustard
• Next time just season with salt and pepper
• 4 boneless, skinless chicken breasts
• 1 tablespoon canola oil
• 1 can condensed cream of chicken soup (or this mix)
• 1/2 large onion, chopped
• 2/3 cup milk
• 2 cans cut green beans, drained
• 1/2 cup shredded Monterrey jack cheese

Prepare stuffing mix according to package directions. Meanwhile, in a large resealable plastic bag, combine the flour, salt and mustard. Add chicken and shake to coat.

In a large skillet, cook the chicken in the oil over medium heat until cook through, about 7-9 minutes.

In a large bowl, combine the soup, onion, milk and green beans. Pour over chicken and top with stuffing. Cover and cook for 7 minutes.

Sprinkle with cheese and cook 3-4 minutes longer or until heated through and cheese is melted.

Stroganoff

When I was in high school, I would spend a few dinners a week at my then-boyfriend's house. His mom made the BEST stroganoff. I've never been able to replicate it, but this one was definitely a keeper! It had the mushrooms, beef and flavor I was looking for without being over powering. It was very easy as well! There are also directions for freezing this meal for another day--I did not try this, but included the directions

Stroganoff

Stroganoff-adapted from Taste of Home's "Easy Back to School Meals"
Total Time 15 Minutes
Serves 4

• 1 pound ground beef
• 1/4 cup chopped onion
• 1 garlic clove, minced
• 1 can condensed beef consomme, undiluted
• 8 ounces mushrooms, chopped
• 3 tablespoons lemon juice
• 1/4 teaspoon pepper
• 2 cups uncooked spiral pasta
• 1/2 cup sour cream
• 2 tablespoons water

Cook pasta according to package directions. In a large skillet over medium heat, cook beef, onion and garlic unti meat is no longer pink; drain. Stir in the consomme, mushrooms, lemon juice and pepper. Add pasta, sour cream and water to skillet and heat through (do not boil).

**Freezer Directions**

Cook the beef, onion and garlic until no longer pink; drain. Stir in the consomme, mushrooms, lemon juice and pepper. Place the meat mixture in a freezer container, cover and freeze up to three months.

To Use Frozen Meat Mixture:

Thaw in the refrigerator. Transfer to a skillet and prepare as directed above.