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BBQ Pulled Pork Sandwiches

Recipe and photo "stolen" from the interweb

Do yourself a favor and make this for your family. It does not disappoint!

Ingredients:
3 lb pork roast
2 T olive oil
Montreal Steak Seasoning
3 - 4 C Root Beer, Dr. Pepper or Coke
1 1/2 - 2 C Sweet Baby Rays BBQ Sauce
Rolls to serve on

Prep:
Season one side of your roast generously with Montreal Seasoning
Work seasoning into meat with your fingers
Warm olive oil in a skillet before placing meat, seasoned side down, into skillet
Season top side of roast while "bottom" side is searing nicely
Turn roast over and sear side 2
* This will cause your meat to become a bit crusty. You want this as it provides the meat a nice smokey/salty flavor *
Poke roast with a fork a couple times and transfer to crockpot
Pour soda over the roast and cook on low for 7 hours
Shred meat with a fork
Cook an additional hour
Drain juices and pour in BBQ sauce
Cook an additional 30 - 60 minutes
Serve on Rolls

Delicious and perfect for left overs or serving guests

Other recipes worth noting:
No Peek Beef Tips
www.mommyskitchen.net

Beefy Sour Cream Noodle Bake
www.therecipecritic.com

What are/have been of your tried and true recipes?
Please leave links in the comments.
These are all new recipes I've added to our recipe binder recently.

Potato Soup

Quick & Easy Potato Soup
Recipe shared from K. Reaser

Ingredients:
8 C chicken broth (2 large boxed cartons)
8 C potatoes (2 pkgs frozen cubes potatoes)
3/4 tsp seasoning salt
3/8 tsp pepper
1/4 tsp ground red pepper
1 tsp onion powder
1 1/2 tsp fresh minced garlic (I use the refrigerated variety)
9 slices bacon (I use precooked) cut into small pieces
8 oz cream cheese, cut into chunks

Combine all ingredients except cream cheese. Boil on medium heat until potatoes are tender. Smash potatoes several times to release the starch for thickening. If you like it chunky, smash less - if you like it smooth, smash more.
Reduce heat to low, add cream cheese.
Heat, stirring frequently, until cheese melts
Serve & enjoy

Supper on the Fly

I haven't given two seconds thought to meal planning for this week so when 10am rolled around this morning I decided I better get into action if I was going to be putting a hot meal on the table for my family so here is my supper on the fly.
I pulled out a package of frozen boneless, skinless chicken breasts threw them in the crock pot, added a handful of peeled potatoes and then covered with a pack of Crockery Gourmet seasoning mix for chicken (found in the seasoning aisle made by Superior Touch).
Oh.my.goodness - heaven!
The chicken was so tender and delic'. Here is the very best part. My kiddos ate it and better yet ate two servings each. This is monumental! I served it with whole wheat biscuits and my MIL's yummola strawberry pie which she whipped up Sunday morning and graciously sent home with us. So when you see me next and notice I have packed on a couple of unnecessary pounds blame it on the strawberry pie because I assure you I have eaten my fair share.

Meal Planning

I, like many, have a distaste for meal planning.
Can I get an AMEN?
I feel blessed to have a full pantry and freezer due to matching in store sales with coupon shopping, but when it comes to meal planning I often times find myself paralyzed. We have our tried and true meals that I prepare that I KNOW we enjoy and that will get eaten. I received a killer cookbook from my "2nd family" {the Morris's} back in September that has become my go to cookbook for new recipes. Some have been hits, others flops. The lasagna recipe I tried for example. COMPLETE flop. Ugh! I am awaiting an in home tutorial from my g'friend Kiersten.
So, I thought I would share my meal plans for the week and ask that each reader please share one of their favorite go to recipes. Please keep in mind I am the pickiest of eaters so nothing with peppers, olives, mushrooms, large chunk tomatoes or fish.

Swiss burgers & sides
Easy Chicken Bake & crescent rolls
Spaghetti & garlic bread
Roast & Potatoes with beer bread
And this is the new recipe I will try this week:

Enchilada-Zagna
2-3 cooked boneless, skinless chicken breast cut into small pieces
1 28 oz can mild red enchilada sauce
1 8 oz container sour cream
1 12 oz can evaporated milk
2 cups shredded cheddar cheese
1 4 oz can diced green chiles, undrained
1 12 count package 7 inch corn tortillas

Combine enchilada sauce and sour cream in bowl. Combine evaporated milk, cheese & chiles in saucepan. Cook over medium heat, stirring constantly until cheese is melted and mixture is smooth. Remove from heat. Spread 1 cup enchilada sauce mixture on bottom of greased 9x13. Layer with 4 tortillas, 1 cup enchilada sauce mixture, 1 1/2 cups chicken, 1 cup cheese sauce; repeat layers one more time. Top with remaining tortillas, enchilada sauce mixture and cheese. Cover with foil and bake for 40 minutes at 350 degrees. Cool 10 minutes before serving.

Don't let me down blog readers.
Share the recipe love.

Feel Good Meal

Chicken and Bean Crock
Prep time 5 minutes, cook time 5 -6 hours
Ingredients:
2 decent size chicken breasts
1 can kidney beans
1 can black beans
1 can corn
1 can diced tomatoes
1 taco seasoning pack

Place chicken breast at the bottom of your crock pot (uncooked), dump remaining ingredients on top, stir, place lid on crock pot and cook on low heat for 5 - 6 hours. Remove chicken breasts, shred and add back to crock pot. Serve with corn bread, biscuits, tortilla chips, etc.
Quick, easy & oh so yummy!
Disclaimer - you may want an appetizer of Beano if you are prone to the toots :)

Taco Soup

1 lb ground beef
1 small chopped onion
1 package ranch dressing mix
1 package taco seasoning
1 C water
2 14.5 oz cans diced tomatoes with green chile
2 15 oz cans pinto beans
1 15 oz can black beans
1 15 oz can corn

Brown ground beef and chopped onion - drain
Add remaining ingredients and shimmer 20 minutes
Serve with shredded cheese, sour cream or chips/flour tortillas
I served my with Tastefully Simple Bountiful Beer Bread
VERY EASY and tasty!!!

Chicken Enchiladas

My Mom purchased a Recipes for Life cookbook for me for Christmas (offered by the Kansas City Cancer Center as a fund raiser). I have enjoyed the ease of the recipes and all have turned out to our liking.

Ingredients:
flour tortillas (any size)
1 pkg taco seasoning
2 cans cream of chicken soup
2 cans diced Ro-Tel
16 oz sour cream
4-6 chicken breasts, cooked and diced

In large saucepan combine: 1 can soup, 1 can Ro-Tel, 1/2 sour cream, 3/4 pkg taco seasoning, 1/2 cheese and all chicken. Mix well and spoon onto flour tortillas and roll. Place in baking dish. Continue filling until out.
Then in same saucepan combine: 1 can soup, 1 can Ro-Tel, 1/4 pkg taco seasoning, 1/4 cheese and 1/2 sour cream. Mix well. Pour over enchilladas to cover. Top with remaining cheese. Bake 2-25 minutes at 325 degrees.