Cafe Rio Pork Salad

Uncooked tortillas, cooked
Romaine lettuce, chopped
Diced tomato, onion, and cilantro (pico de gallo)
Guacamole
Sour cream
Tortilla Strips
Cotija cheese, crumbled (or you can use Parmesan)
Cilantro Lime Rice 
Black beans 
Cafe Rio Pork 
Tomatillo Dressing 


Lay a tortilla in the bottom of a pan, sprinkle cheese on it, and put in the oven at 375 for about
5 min or until the cheese is melted. Remove from oven. Add beans, rice, pork, then lettuce
and a little scoop of diced tomato and onions (pico de gallo). Add guacamole and sour cream.
Add crushed tortilla chips, a shake of Parmesan cheese, and top with a few cilantro leaves.
Serve with the delicious cilantro ranch! (makes about 6 salads)


recipe from www.favfamilyrecipes.com

Spinach Linguine with Ham and Broccoli

*Spinach Linguine with Ham and Broccoli

2 tsp. olive oil
3 garlic cloves, minced
2 1/2 cups low-fat (1%) milk
2 oz. reduced-fat bar cream cheese
1 head broccoli, cut into bite size florets

1. In a 3-quart heavy-bottomed sauce pan, heat oil over medium heat. Add ham and cook, stirring
occasionally, until starting to brown, about 3 minutes. Add garlic and cook, stirring often, until fragrant,
about 1 minute. Stir in flour; cook 1 minute.
2. Stir in milk, and season with salt and pepper. Cook, stirring often, until mixture is thickened
slightly, 4-5 minutes. Stir in cream cheese and cook until melted, about 1 minute.
3. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, according to package

2 oz. cooked ham, cut into 1/2-inch pieces
3 Tbsp. all-purpose flour
salt and pepper to taste
10 oz. spinach linguine
3 Tbsp. grated parmesan cheese

directions, adding broccoli during final 3 minutes. Drain; transfer
pasta and broccoli to a large bowl. Add cream-cheese sauce and Parmesan, and toss to combine. Serve
immediately.

Jessica Kern

Lemon Herb Chicken

*Lemon Herb Chicken

4 boneless skinless chicken breasts
1/4 cup chicken broth
3/4 tsp. lemon pepper
1/2 to 1 tsp. dried thyme
1/4 tsp. garlic powder

1. Flatten chicken to 3/8 inch thickness; place in skillet. Add broth and bring to a boil over medium
heat. Reduce heat and simmer for 5 minutes.
2. Turn chicken; sprinkle with seasonings. Cook 3-5 minutes longer or until juices run clear.

Jessica Kern

Chicken Gyro

*Greek Chicken in a Pita (so yummy!)

Juice of a lime or lemon

2 tablespoons olive oil
2 clove garlic, peeled
1 teaspoons ground coriander
1 teaspoon cumin
Salt and pepper
1/2 cup mint or cilantro leaves
2 boneless, skinless chicken breasts, Sliced into thin strips
1 cup plain yogurt

1/2 cucumber, peeled and chopped
2 tablespoons chopped mint
1 tomato, chopped
Mixed lettuce leaves
4 pitas with pockets

Directions

In a blender combine juice, 1 tablespoon oil, garlic, coriander, cumin, salt and pepper and mint or
cilantro leaves. Process until smooth and pour over chicken to marinate. Refrigerate chicken and allow
to marinate for 30 minutes. In a small bowl stir together yogurt, cucumber and chopped mint.
In a large skillet heat 1 tablespoon olive oil over medium high heat. Add marinated chicken and cook
for 8-10 minutes, stirring occasionally. Heat pitas under a broiler or in a toaster oven. Slice open pitas
and stuff with chicken, tomatoes, lettuce and top with yogurt dressing. Serve immediately. (I personally
don’t like the yogurt sauce! I also serve it with caesar dressing in the pita.) Foodnetwork.com
Serve it with a spinach salad.

Kaci Odell's

Tzatziki Sauce

• 8 ounces plain yogurt (or Greek yogurt, if your store carries it)
• 1/2 medium cucumbers, peeled, seeded and finely chopped or 1/2 peeled grated cucumber
• 2 ounces sour cream
• 1 small pinch salt
• 1 1/2 tablespoons extra virgin olive oil
• 1 teaspoon red wine vinegar
• 2 mint leaves, finely minced or 1/4 teaspoon dried mint
• 1 small garlic clove, finely minced

Directions:

1. 1
   Place yogurt in a coffee filter or piece of cheesecloth, and place in a strainer over a dish. Let drain for 2-4 hours in the refrigerator. If using Greek yogurt you do not need to drain it, as it is already a thick consistency.
2. 2
   Meanwhile, put the chopped or grated cucumber in a tea towel and squeeze to remove liquid. Discard liquid. Sprinkle with 1 teaspoon salt and mix into the cucumber. Set aside 20 minutes. Rinse a little to wash out the extra salt, if you want to. Then squeeze again to express as much liquid as possible.
3. 3
   Draining the yogurt and cucumber make for a thick and authentic consistency of tzatziki sauce.
4. 4
   Combine the drained yogurt and cucumber, sour cream, pinch of salt, olive oil, red wine vinegar, mint and garlic. Note: we love garlic, so I tried adding more once. It made for an overpowering and almost bitter taste, so now I stick to only 1 clove.
5. 5
   Place sauce in the refrigerator for 1 hour or more to meld flavors. Stir before serving. The sauce can be stored in the refrigerator for up to one week. Makes 1 1/4 cups.

Read more: http://www.food.com/recipe/greek-tzatziki-sauce-257413#ixzz1VL1hYusW

http://www.food.com/recipe/greek-tzatziki-sauce-257413

Pork Chops

Yield as many pork chops as you would like

Pork Chops
Seasoned Salt
Pepper
Water
Butter

Melt butter in deep frying pan, add pork chops and sear. Season, turn over and season and sear second side. Once both sides are seared, add enough water to almost reach the top of the pork chops. Cook on high until water is evaporated.

chicken bacon stuffed pizza rolls

http://www.ourbestbites.com/2009/06/chicken-bacon-stuffed-pizza-rolls/

sooo yummy, add these

Banana Bread from Tami England Heartland

Add- Bundt pan at 300 for 60 minutes