Our Chile Verde

I had a pork roast that was needing to be used, yesterday was a test day (so that means I'm fried for the day) So crock pot day again. Lazy you say? I'm really fine with that.

WW points: I don't know yet i'll type it in the website and let ya know

Chile Verde

1 Pork Roast cut into cubes

1 carton of thawed Beuno mild green chile ( you could use the bigger one and just use one)

1/2 carton of thawed Beuno Hot green chile (I already had these so it worked for us)

1 small can of green enchilada sauce

cumin, salt, pepper, onion powder, garlic powder, and garlic salt to taste.

High for six hours or low for eight!

We shreded this and had them in Quesadilla's with sour cream and pico de gayo. We loved it.

French Dip Sandwhiches

Wednesday is Crock pot day around the Lewis quaters. On weeks that I have a test (which happens to be this week) I have a review on Wednesday nights and then we head straight to mutual, oh yeah and I have class from 1:00 to 5:00. So we love our crock. This recipe is from pinterest and we have found that we like it on cibatta buns from the bakery at Wal-Mart, they are a little harder and don't get as soggy.

NOW...my calculations are not always perfect, but I have figured that your Bun is about 3 points, cheese 2 and this recipe entered into ww says that about 4 oz (which is like 1/2 cup) is 6 points, so the whole sand is 11 points

Ingredients:
3-4 lb. Beef Round Steak (or any type of beef roast)
1 packet Onion Soup Mix
1 packet Au Jus Seasoning
1 (15 oz) can of Beef Broth or Stock
½ cup water
4 slices mozzarella cheese
Sub rolls (I like Bolillo Rolls)

Directions:

Put beef roast in slow cooker. In a medium bowl, combine Beef broth, Onion soup mix, Au Jus seasoning and water and stir until combined. Pour mixture over beef, put cover on slow cooker and cook on low for

about 8 hours. An hour before serving, shred meat with two forks or take it out and slice thinly.  Place meat back in the slow cooker for another hour.

When ready to serve, place several slices of beef on roll, add sliced mozzarella cheese and place under the broiler (or use broil option on toaster oven). Watch carefully, broil for just a couple of minutes until cheese is melted and roll is just slightly toasted.

Serve sandwich with a bit of Au Jus from the slow cooker (you may want to strain it first). Also, I added just a bit more beef broth to our Au Jus.

 I don't use beef stock. I just use beef bullion powder because it's a whole lot cheaper!

Southwest Egg Rolls

So last night southwest salad was on the menu, black beans, corn, spicy ranch, pico, chicken. Mmm sounds good right? Well daytime TV is horrible and so if Jett is sleeping you will probably find the food network on. So there I was sitting and watching and BOOM, it hit me. Southwest egg rolls, That sounded so good. I googled it, found a cheap receipe, loaded my nugget in the car, threw weight watchers out the window and to Food Basket we went. Here it is:


SOUTHWEST EGG ROLLS

Ingredients

• 2 tablespoons vegetable oil
• 1 skinless, boneless chicken breast half
• 2 tablespoons minced green onion
• 2 tablespoons minced red bell pepper
• 1/3 cup frozen corn kernels
• 1/4 cup black beans, rinsed and drained
• 2 tablespoons frozen chopped spinach, thawed and drained
• 2 tablespoons diced jalapeno peppers
• 1/2 tablespoon minced fresh parsley
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/3 teaspoon salt
• 1 pinch ground cayenne pepper
• 3/4 cup shredded Monterey Jack cheese
• 5 (6 inch) flour tortillas
• 1 quart oil for deep frying

Directions

1. Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
2. Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
3. Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
4. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
5. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
6. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

Don't be fooled by six steps, its not that bad. chop the veggies, cook the veggies spoon the veggies in a small four tortilla and fry. I also used mexican cheese blend because that is what I already had in my refrigerator. I personally left the parsley out and put garlic in I grated a carrot and threw that in too. And I used the bagged pre-cut, pre-seasoned chicken. We were going to have these with our salad but abandoned the salad all together. Next time I'll do rice and beans with it. Dip in sour cream and ENJOY (and boy did we!) You could also just bake these babies to have them not be so fattening.....Or you could not:)

Funny Side Note: I was knee deep in this recipe when I discovered we were out of toothpicks. I was not about to go to the store. So being so resourceful I grabbed a few spaghetti noodles to do the job. Great Right? NO. they cook when you put them in the hot oil. So....moral of the story. Have some toothpicks on hand for this one.