Source: Kelsey Nixon
Cheese Tortellini (16-18 oz) Fresh or frozen is best
24-288 oz Marinara Sauce
1/2 C. Heavy Cream
1/4 C. Pesto
2-3 handfuls baby spinach
Shredded parmesan
Add all ingredients (add baby spinach last) to a big skillet, mixing to combine. Bring to a simmer over med-high heat. Cover and cook about 2.5 minutes.
Stir. Cover once again and continue cooking for another couple of minutes until tortellini is soft and sauce is warmed through. Top with shredded parmesan.
1 C. Mayo (not miracle whip)
1 C. Milk
1 pkg Hidden Valley Ranch Dressing mix
2 tomatillos
2 serano peppers (or whatever; I often use 1 jalapeno)
1/2 bunch of cilantro
Blend together in a blender till creamy. Serve with cafe rio pork or on everything on earth.
Make rice with 50% water, 50% chicken broth. Cook as usual. Add lime juice and cilantro to taste, when it's done.
Source: Megan Kotter
4-5# pork roast
1 can Coke or DP
1 bottle red taco sauce (LaVictoria 15 oz)
1 C. brown sugar (+ a little extra)
1 Tbsp Cumin
Cover roast half way with water and cook on low for 6 hours (larger roasts will take much longer, maybe start on high for several hours)
Drain liquid and add other ingredients, cook another 3 hours or so and then shred.
Serve with Lemon cilantro rice and Tomatillo Ranch Dressing.
Serve with black beans, lettuce, tomatoes, cheese, etc in a burrito, salad, or nachos.
