BBQ Pulled Pork With Cole Slaw and Fries

Serves 8

2 lbs pork tenderloin
1 can of rootbeer
18 oz favorite bbq sauce
8 hamburger buns

Directions

1. Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

Our Review: AWESOME, AWESOME, AWESOME recipe.  So simple but really delish! The aroma made us all salivate.  Oh, and we didn't use tenderloin but a cheaper cut and it still came out fine!

Nutritional Information

Slow Cooker Pulled Pork

Servings Per Recipe: 8

Amount Per Serving
Calories: 335

• Total Fat: 5g
• Cholesterol: 49mg
• Sodium: 990mg
• Total Carbs: 49.4g
•     Dietary Fiber: 1.5g
• Protein: 21.2g

This recipe was taken from AllRecipes.com

I bought packaged deli cole slaw and frozen french fries since they were on sale from our local grocery store.  The price was far cheaper than making it homemade and I actually have a busy day today so it works out well. 

Puerto Rican Style Chilli and White Rice

This is a family recipe and like most of the recipes passed down it was taught through instruction rather than written.  There is also a measuring conversion required as both my mother and grandmother use the palm of their hand as a measuring instruments. I tried to put numerical measurements where I could and will continue to update this recipe to eliminate guess work.  But, for now for the experienced with hand measurements and the daring at heart here's the recipe:


3 sausages
2 tbs pitted green olives
1 sm can kidney beans
2 sm cans tomato sauce
2 rice spoons of sofrito (big silver spoon used to turn rice over)
2-3 tbs grape seed oil to sautee
salt to taste
peper to taste
garlic powder to taste
onion powder to taste

Take sausage out of casing, crumble and sautee in grape seed oil till brown on med-high heat stiring accassionally.  Season with salt, pepper, garlic and onion powder.  Add pitted olives, sofrito*, beans and tomato sauce and lower heat between low and medium.  Stir, cover and allow to heat through. 

*I use my aunt's homemade sofrito that she gives me when she makes her batch.  But, You can find similar sofrito in the Goya section in the freezer aisle.  Make sure to thaw it out first or you'll have divided flavors. 

White Rice2 cups rice
3 cups water

Bring water to a boil on med high heat.  Add rice and stir so rice is even in pot.  Allow for water to evaporate but not completely.  When water is just barely covering rice stir rice, lower heat as low as you can and cover.  About 10-15 minutes later stir the rice bringing the bottom to the top and taste if the rice is soft turn heat off and serve. 

Our Review: Olivia loves when I make this.  I usually pack some of the left over for her lunch at daycare and on her day report they write that she "really ENJOYED her rice and beans" with a huge smiley face.   I always smile because I can picture her just gobbling it all up.  Chelsea always ask for seconds and sometimes thirds which is a sign that she also ENJOYED it.  As for me , I like the aroma as it reminds me of when I was a little girl.  And I like to make sloppy Joes for my lunch the next day with the chilli mixture--helps me make it through a busy day. 

Ravioli & Escarole Lasagna With Garlic Bread

 

1. 1 pound spicy italian sausage, casings removed
2. 1 head escarole, chopped
3. 1 24-ounce jar tomato sauce *
4. 1 9-ounce package cheese ravioli
5. 1 16-ounce package shredded mozzarella
   
   Preheat oven to 350 degrees. In a large skillet, crumble the sausage and cook, stirring often, over medium-high heat until browned, about 8 minutes; transfer to a plate. Add the escarole to the skillet, season with salt and pepper and cook until wilted, about 3 minutes. In a 9-by-13-inch baking dish, layer the tomato sauce, ravioli, crumbled sausage, escarole and mozzarella. Bake until bubbling in the middle, about 45 minutes. Let cool for about 10 minutes. *  I usually buy extra Newman's Own Italian Sausage & Peppers pasta sauce!  His sauces are really good so feel free to try different ones.  But, for this recipe I like this one because the sausage in it adds extra umph!  
   • Recipe Source: Kristy Isom, Sylvan Beach, NY (Rachael Ray Mag)
   • Published on October 15, 2010.
   Homemade garlic bread is fairly easy just buy a french bread from your local bakery.  Sometimes I buy the spanish bread from the local bodega because it's only $1.00 and/or I'm in the neighborhood.
   
   1.   Slice bread in half the long way. 
   2.  Spread butter and sprinkle garlic and oregano. 
   
   Bake in Oven at 350 degrees until browned 5-10 minutes.
   
   Put the halves together and slice at an angle. 
   
   Our Review: This is one of Chelsea's favorites.  I like this recipe because it's filling, easy and quick to make.  When I'm running late this recipe is a time saver.  It also taste great the next day.