Tostadas

This makes quite a bit and is great if you are serving a crowd.  If you have leftovers they can be thrown in the freezer and reheated for another time. 

Tostadas 

1-1/2 pounds boneless beef round steak -You can also use Pork Butt or Goat Roast. *
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup lime juice
3 garlic cloves, finely chopped
1 jalapeño, seeded and finely chopped
1 large onion, chopped
1 tablespoon chili powder (or a combination of cumin, garlic powder, onion powder, cayenne pepper)
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
12 packaged tostada or hard taco shells
Refried beans (see recipe)
Cooked Onions and Peppers (see note below)
Shredded iceberg lettuce
Shredded Mexican-blend cheese or Chihuahua Cheese
Salsa
Guacamole
Sour Cream




Sprinkle steak with salt and pepper. Place 3 tablespoons of the lime juice, the garlic, jalapeño, onion, chili powder, cumin and cayenne in a slow cooker. Place meat on top and cook on HIGH for 6 hours or LOW for 8 hours.

Remove beef to a cutting board and when cool enough to handle, shred with fingers or using two forks. Place shredded beef in a large bowl. Strain remaining liquid in slow cooker over a bowl or measuring cup, discarding solids. Add strained liquid and remaining 1 tablespoon lime juice to beef in bowl and stir to combine. Cover; keep warm.

For onions and peppers, cook in a little bit of oil with the same seasoning as your beef. I let them caramelize a little then add water a little bit at a time until they are soft. That is the way we prefer them. If you like them crunchy then don't cook them as long. We like to add red pepper, not only for color but for a little added sweetness.

Warm tostada shells in the oven. 200 degrees for about 5 minutes. Spread beans, then layer the rest of the toppings on top.

*If you double your meat and crock ingredients you will have some to freeze for later!  Also good with BBQ sauce added to it for BBQ pork sandwiches. 

Pin it:  http://www.pinterest.com/pin/273593746082559264/

Stuffed Chicken Breasts and Garlic Cream Sauce

I had chicken roulade at a local restaurant and wanted to re-create it myself.  Rather than roll it up I decided to stuff it instead.  Much easier!!

Stuffed Chicken Breasts and Garlic Cream Sauce

4 skinless boneless chicken breasts

1 cup shredded Italian blend cheese

2-3 T frozen chopped spinach

1 egg

Breadcrumbs and dried parsley

olive oil

One recipe Garlic Cream Sauce

Turn oven to 350 degrees. Trim chicken breasts. I cut them so they are flatter (but still stuffable) and then cut off the tip so it bakes more evenly and doesn't dry out on the end. I chop up the extras for a meal on another night.

Using a small knife cut into the side of the breast meat, easing back and forth to make a small pocket. Stuff with cheese. It's ok if some sticks to the outside.

Dip into beaten egg...

and then into bread crumbs. Let rest for couple minutes.

Drizzle some olive oil in the bottom of a non stick pan. Brown lightly, turning once. Chicken will finish cooking in the oven.

Cook in oven for approximately 15-20 minutes until internal temp is 165 degrees. I use my Pampered Chef stoneware to keep the chicken crisp.

Serve chicken with pasta and garlic cream sauce.  Enjoy!

Peanut Butter Banana Parfaits

Peanut Butter Banana Parfaits

2 T natural peanut butter
1 T butter
4 T crushed graham crackers
1-3/4 cup milk
1 pkg sugar free vanilla pudding
1 banana




Soften the peanut butter and butter a little and mix with the graham crackers. It should be a little crumbly.



Slice bananas. Mix milk with pudding mix.



Layer your parfaits starting with the graham mixture, then pudding, then bananas, on up til you finish with pudding. Top with few graham crumbles if you like. Refrigerate for a couple hours.


Makes 4 small parfaits or 2 large ones.