Costa Vida Sweet Pork

Iv'e made this a few times now and we seem to love it! I cook up a ton and freeze it for those night I just don't wanna cook! Giselle



Sweet Pork (adapted from Kristi John 7th ward)

4-5 lb. Boneless Pork Sirloin Roast

1 (20 ounce) bottle regular Coke

1 large bottle of La Victoria red taco sauce

1 cup Brown Sugar

Ground Cumin to taste

Garlic Powder to taste

Salt and Pepper to taste



Place the pork roast in the slow cooker. Sprinkle with salt and pepper. Pour Coke and taco sauce over meat. Add brown sugar and spices. Cook in slow cooker for 6-8 hours on low. When done leave the roast in the slow cooker and use two forks to pull the meat apart to shred it. Stir it into the sauce in the cooker and serve.



This is the closest I have come to recreating Costa Vidas sweet pork. It’s very yummy.

Rice Side Dish

1 c. rice

1/4 c. tomato sauce
1/4 c. chopped onion
1 clove, smashed garlic
Salt to taste
1 (10 oz.) can chicken broth
1/4 c. oil or shortening
1 c. water

Fry the rice in the oil or shortening until it is golden in color. Add the onion and fry for 2 or 3 more minutes. Add the tomato sauce, chicken broth, water and garlic. When it comes to a boil, turn the heat down, cover and cook without stirring for about 15 or 20 minutes. If you use only water instead of chicken broth it will require more salt. Serves 6.

Recipe from: www.cooks.com/rec/view/0,1842,150169-240202,00.html

This is a simple rice side dish. My family really enjoyed it.

Lasagna Roll Ups!!

Hello...and whats up girls??!! Come on, post your recipes...all you gotta do is copy and paste..or retype..but come on..you can do it, do it, do it!!  Lets give this little blogger some LOVE!!

So I have been staying up late these last few nights because what was the point, I had a sick baby and you know how that goes..So after looking up hundreds of Freezer meal recipes, I need them in a very bad way, I have found some that I love..this one here is so yummy!!! You can totally be healthy and use ground turkey!  Also you can use reduced fat cream cheese...Drum Roll Please....


Lasagna Rolls




1 ½ lbs. mild sausage, cooked, crumbled, and drained (I use Jimmy Dean brand, because I don’t love the spicy kind.)

11 oz. cream cheese

1 bunch green onions

1 green pepper, diced

26 oz. jar spaghetti sauce

12-16 lasagna noodles (1 package)

3 cups mozzarella cheese, shredded


Combine meat and cream cheese in skillet. Cook over low heat until cheese melts. Stir in onion and green pepper, remove from heat. Spread ½ the spaghetti sauce in a 9x13 pan. Cook noodles according to package directions. Remove from heat and leave in water. Lay one noodle flat and spoon 2 T. of meat mixture at one end. Carefully roll up and place in baking dish. Repeat with the rest of the noodles. Pour reserved spaghetti sauce over top of rolls, top with cheese. Bake at 350 for 15-20 minutes.
 
*What I did different to this recipe was that I used my dehydrated Onions and dehydrated Bell Peppers from my food storage..so smart huh:)!! and let me tell ya so good and now im gonna stary using my FOOD STORAGE...Ashlie I know you are beaming right now!!...Heck you might even fall out of your seat cause NOT only did I use turkey...ahhh ....I used my food storage!! Do I get a treat???

Book Club

Hi Everyone!  We decided to add a few things for the book club here too so that we can get everyone talking about the books/articles and get information out to everyone.  If you have an extra book or know where to get one please comment here so that everyone who wants to can read the book.
 
First of all, we are reading two ensign articles this month.  There were so many that were good - so I had to choose two!  1. "Putting Family First" by Krista Schmitz pg 16 (Feb. 2010 Ensign) 2. "Grow Up Unto the Lord" by Kathleen Hughes pg 18 (Feb 2010 Ensign).

The book for this month is "My Walk Through Heaven" by Kim Rives.  She is the sister who spoke at the Stake R.S. Conference last month.  You can buy this book at The Book Table for about $15.  The Hyrum Library has it but you have to put your name on the waiting list.  I know Amy Earl has one and Sister Parent (from the stake) has one if you'd like to see if you can borrow it.  You can buy it from The Book Table or from her personally (I have her phone #) for about $15.00.  
We don't expect ANYONE to buy this book just to read it by Wed.  but just whenever you can...this month, this year, or just keep it in the back of your mind and one of those books you're going to read someday (That is what I'm doing!)!!

One more reminder, Book Club will be held this Wed.  Feb 17 at my house (Becky Graves) at 7p.m.!  You're all welcome whether you've read anything or not....it's just fun to get together and chat!  Thanks for all of your support and interest!  We love the TENTH ward!!!!

If you are looking for something different and like to try new things, then you should try this recipe.  This is the second time that I have done this meal and it is fast becoming a favorite in our home.  I have tweeked it a little from the original recipe.  Let me know what you think. Giselle 

 

 

Curried Coconut Chicken  ( recipe taken from allrecipes.com by Roma)

 Ingredients

• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar
• 2 potatoes cut into cubes cooked in microwave for 10 min. ( this is what I like to add)

Directions

1. Season chicken pieces with salt and pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan,add cooked potatoes and stir to combine.Simmer, stirring occasionally, approximately 30 to 40 minutes. 
4. Serve over rice                             Giselle Madrid