Cafe Rio Sweet Pork

I got this recipe from Heatherann so you know it's got to be a good one! This is the amount I use for freezer meals when exchanging with 4 - 6 families so adjust it down if you just want a few bags in your own freezer. 8 - 9 lbs pork roast or tenderloin (I can usually find tenderloin for $2/lb or less if I'm patient and buy it when it's on sale) 1 Tbsp oregano 1 Tbsp salt 1 Tbsp garlic powder 1 Tbsp ginger 1 Tbsp chili powder 6 Tbsp dehydrated onions (or dice up 1 or 2 onions and throw them in) 1 15 oz. bottle of Wochestershire sauce Cook all of the above ingredients in a crock pot for most of the day until the pork easily falls apart when you shred it a bit with a fork. When it gets to that point pour off most of the juice (BUT SAVE IT) and shred the pork up with a couple forks really well. Add: 1 28 oz. can enchilada sauce (I like green) 3 to 3 1/2 c brown sugar (depending on how SWEET you like it) Some of the juice you poured off (Just make it as wet as you prefer remembering the meat will absorb liquid as it cools. I guess I usually put atleast 1/2 of the juice back in.) Cook for another hour or so in the crock pot so all the flavors can really settle into the meat. We like to use the meat in burritos with homemade refried beans or serve it Cafe Rio style over a big salad with greens, black beans, cheese, salsa, sour cream, guacamole, & cilantro lime ranch dressing with Costco tortillas that you cook at home. Mmmmmm, my mouth is watering.

Stuffed Pizza Rolls

We've been making these as a freezer meal for quite a few years now and they are a favorite. I love them because you can decide how many you'd like to serve at a time (single serve or toast up a bunch for the whole family) and they are VERY affordable to make. This is the recipe to make 32 pizza rolls and I usually give 8 - 10 per family. 3 Tbsp. yeast 1 c. warm water 1 1/2 c. warm milk 1/2 c. sugar 1/2 c. shortening 2 eggs 2 tsp. salt 8 c. flour (I usually put in whole wheat flour for the first 3 - 4 c to add nutrition) Pizza sauce (I blend 1 6 oz can of tomato paste with 1 24 oz can of spaghetti sauce and it gives a perfect amount of sauce that is just the right thickness) Pepperoni (I usually get anywhere from a 5-8 oz package and cut them into 1/4ths and there seems to be plenty, diced ham works great too) Mozerella cheese (I use anywhere from 1 - 1 1/2 lbs) Warm the water and milk to around 120 degrees F and then mix yeast, water, milk, sugar, shortening, eggs and half the flour (this is where I use whole wheat flour) in a large bowl. Add the salt and then the last half of flour (put the last cup in slowly because you may not need all of it). Knead for about 5 minutes and then let dough rest for 20-30 min. Divide the dough into 4 large balls that you can easily divide into 8 smaller balls one group at a time (unless you have a HUGE counter) keeping the large balls covered while you work with the others (you'll eventually end up with 32 small balls). Flatten balls out by hand or with rolling pin into small pizza shapes making sure not to get the middle too thin or you'll have all the guts of the pizza rolls ooze out little holes while they're cooking a make a huge mess. Layer pizza sauce (about a heafty tablespoon), a small mound of pepperonis, and hearty pinch of mozerella cheese on the top as if making sixteen mini pizzas. Pull sides together and pinch into seal (kind of like a stork blanket that carry's a little baby inside) so no sauce or ingredients can be seen. Put sealed side down on a greased cookie sheet or pizza type baking stone with 8 rolls per cookie sheet. Let rise 20-30 minutes and then bake at 400 for 11-12 minutes, until golden but watch closely so you don't burn the bottoms. Let them cool completely before freezing them so they don't get soggy. When you're ready to serve them let them defrost and toast them another 8 - 10 min at 400 but watch closely so they don't burn. You can also stuff these with bbq chicken, broccoli and cheese, fruit to make a dessert, etc.

mexican lasagna

1lb ground beef

1 can of el pato

2 cans of pinto beans/ or refried ( I have issues with canned refried beans, I usually just buy the regular and refry myself, but whatever works for you)

12 Flour Tortillas

3c cheese

2 green onions

2 roma tomatoes

-Fry meat first, when done add el pato sauce. When meat is all mixed and even, begin to layer. Meat, Beans, cheese, tortillas. You want to do a thick layer of tortillas. Like 6 per layer, if it's too think it get's soggy. With 12 you should have enough for two laters. Top the dish with onions, tomatoes and cheese. To reheat bake at 375 for 30-40 minutes.