Posts Tagged ‘Crock pot’

Making gluten free frozen meals doesn’t have to take extra time, just extra planning, and it can save you a bundle on expensive GF convenience food for those nights when you just don’t have time to cook.  The most economical way to freezer cook is to stock up on meat and ingredients for side dishes that freeze well when they’re on sale, and plan to cook enough for 2 or 3 freezer meals in addition to your dinner that week.  If you do this only twice a week, you’ll have a treasure trove of quick meals for busy nights in no time!  I did this for three weeks last month, and was able to take the week before Thanksgiving off of cooking as a result.  It was awesome!  If you’re having company come to visit, then you’ll definitely be glad you took the time to make a few meals in advance so you don’t have to spend precious visiting time slaving in the kitchen.

Tips on Freezer Cooking
The key to successful freezer cooking is to get rid of as much air as you can in your bag or container.  I have a fancy vacuum-sealer that I never use because it’s cheaper to just use a Ziplock freezer bag (I use generic brands).  Just place your completely cooled food items into the smallest size bag that will work, press out the air, close the bag almost all the way and, if it’s not raw meat, use a straw to suck out the rest of the air.  You’ll see the bag shrink around your food.  Then just pull out the straw and quickly seal.  Your food will last for months this way with nary an ice crystal to cause freezer burn!  For casseroles or side dishes like mashed potatoes, I like to place them in a disposable tin pan (from the dollar store) with a layer of plastic wrap against the potatoes and heavy duty foil over that.

If you’re new to freezer cooking, avoid dishes with rice or pasta, as these can be tricky to freeze without them turning to mush – especially rice pasta, which gets mushy easily.  However, corn tortillas freeze well, as do potato side dishes.  Most GF breads freeze well, as do cupcakes and cookie dough.  (I prefer to freeze the dough, rather than cookies which can crumble after thawing, since freshly baked cookies are the best!)  Homemade meatballs and chicken strips freeze well and go with side dishes that are quick to heat, like pasta or frozen GF French fries (always read labels on fries, since some contain wheat).  When making a homemade sauce or cream soup for casseroles, be sure to add a pinch of xanthan gum to keep the ingredients from separating.  (This miracle ingredient is in just about every commercial sauce or convenience food, and it’s already in your pantry.  Use it!)  It’s best to freeze sauces or crunchy toppings (like the onions for my Green Bean Casserole) separately and assemble thawed ingredients just prior to baking.

Some of my favorite freezer meals are right on this blog:

Crock Pot Pork Taco meat can be frozen in serving sizes for tacos or nacho meat. You can also make the tacos ahead of time and freeze them in a bag.  These make great enchiladas, too, but freeze the sauce for enchiladas separately.  This is a very versatile meat that is on the menu regularly because it’s easy to throw together, makes a lot, and pork roasts often cost less than $2/lb.

  • If you don’t have enough green chilies, you can substitute chopped onion.  Or if you’re not a fan of pork, just freeze your favorite meat with GF taco seasoning!
  • If you’re new to cooking with corn tortillas, heat 3 or 4 at a time over low heat on a griddle sprayed with oil.  Flip after a few seconds, and immediately top with shredded cheese (we use cheddar or co-jack).  Put a 1-in. stripe of meat down the center.  When cheese is melted, lift one side of the tortilla over the meat, then roll the whole thing over to seal.  The heat makes them more pliable for rolling, and the cheese will keep the tortilla from popping open.

Lasagna – Okay, I know I said to not do pasta, but this is the exception since you don’t cook the noodles in advance.  Just layer the ingredients and freeze for later, or make a double batch so you can cook one and freeze one.

Mashed Potatoes – I tried the recipe from the Pioneer Woman blog for Thanksgiving and loved it!  I mashed a 5 lb. bag of potatoes the week before and had some for dinner, then froze the rest in a gallon-size freezer bag.  Then, on turkey day, I thawed it in the microwave and plopped it in a greased crock pot on high for a few hours, stirring occasionally to heat evenly.  At first, it was really soupy, but it thickened as it heated up – and tasted amazing!

  • For dairy free potatoes, skip the cream cheese and just use dairy free margarine and rice milk.
  • For a one dish meal, set aside some mashed potatoes for Shepherd’s Pie, which can also be frozen.

Fried Chicken Strips – These are a great way to use tenderloins trimmed from chicken breasts, or you can slice chicken breasts into strips.  I’ve linked my Mandarin Chicken recipe, but these work with any dipping sauce.

  • To freeze, cool cooked chicken at room temperature on plates lined with paper towels, then transfer to a freezer safe baking tray to freeze for a few hours.  Once frozen, transfer to a freezer bag and press out (or suck out) the air.  Cook from frozen in a 400 degree oven for about 20 min.
  • Recently, I’ve been using/loving the Hodgson Mill GF Seasoned Coating Mix (dairy, soy and corn free, and available at our Wal-Mart).  I follow the directions on the back for Country Fried Beef (which you can also make and freeze), and skip the messy egg wash by just applying a liberal amount of coating mix and frying in oil until golden brown.  (I coat all the chicken once, then do it a second time.)  The recipe on the box for Country White Gravy is easy and awesome, so make sure you freeze some potatoes to go with your chicken strips!  However, these also taste great with barbecue sauce or honey mustard.

Meatballs or Mini Meatloaves – You can grind oats in a food processor as a healthy substitute for bread crumbs in your favorite meatball recipe, or grind the heals from GF bread (I save mine in the freezer for making bread crumbs) and combine with your favorite seasonings.  Recently, I’ve begun adding shredded potato and grated onion to my meatballs for moist meatballs that somewhat resemble my Grandma’s Swedish meatballs (only I’m too lazy to roll them in flour and fry them, like we do with Swedish meatballs).

  •  I like to heat up frozen meatballs in spaghetti sauce while the pasta boils, but we sometimes eat them like mini meatloaves or as meatball subs in toasted Udi’s hot dog buns with some spaghetti sauce and melted mozzarella or provolone.

Ham and Cheese Sandwiches on Onion Poppy Seed Cheese Rolls/Buns – My mother-in-law made these for get-togethers with family and friends because you can make these in advance and pop the wrapped sandwiches in the oven for a quick meal.  I like to make cheese rolls from a Pamela’s bread mix for these, but you could use your favorite hamburger bun/hot dog bun/roll for these.

Also, don’t forget to freeze leftover turkey or roast chicken to make Turkey or Chicken Pot Pie Pizza or Biscuit Pot Pies!

Some of our favorite gluten free breads and desserts to freeze include:

With some quick meal items in the freezer this month, you’ll have time to bake yummy goodies like Sour Cream Sugar Cookies or these Easy Holiday Goodies to Make with Kids.  Throw some Wassail in the crock pot, and you’re set for the holidays!


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If you’re looking for an easy, tasty, gluten free dish to bring to a party or set out for guests with allergies, here is a favorite that doesn’t require “special” ingredients or expensive gluten free substitutes.  The hot wassail punch is always a hit at parties, and is easy to throw together in the crock pot earlier in the day to make the house smell wonderful when guests arrive (and cover up the smell of cleaning products from last minute cleaning – not that I wait until the last minute to clean…).  

We love bringing homemade kettle corn with holiday M&Ms to parties because it’s cheap and serves a lot of people.  For more dessert ideas, check out my previous post with 10 ideas for easy gluten free desserts.  

Buffalo Chicken Dip

Not-Too-Spicy Buffalo Chicken Dip

2 12.5-oz. cans of chicken or 2 cooked chicken breasts, chopped
2 8-oz. packages cream cheese (I use light cream cheese, also called Neufchatel)
1/2 c. buffalo wing hot sauce (I use cheap dollar store brands)
1/2 c. ranch or blue cheese dressing (my family prefers ranch)
1-2 c. shredded cheddar cheese
Celery sticks for dipping
Gluten free tortilla chips for dipping (read labels, since not all chips are GF)

Place the unwrapped cream cheese in a large, microwave-safe mixing bowl.  Heat for 30 sec. in the microwave.  Flip cream cheese bricks over and heat for another 30 sec.  Drain and flake cans of chicken.  Add chicken, buffalo sauce, and dressing to the bowl.  Stir together until you no longer see streaks of cream cheese.

Spread mixture evenly into a greased, 9″x13″ baking dish.  Sprinkle with cheese.  Bake 20 min. at 350 degrees until cheese is bubbly and starting to brown a little around the edges.  Serve warm with tortilla chips and celery sticks.  (We like to cut the recipe in half and make it in a 7″x11″ pan for an easy football game snack.)

(Double this recipe for groups larger than 8 people or for tasty oatmeal*)

4 c. apple cider
2 c. cranberry juice (either cranberry juice cocktail or 100% juice blends work)
1 c. orange juice
1 11.5-oz. can apricot nectar (found in non-frozen juice aisle or Mexican food section)
1 c. sugar (can be reduced to 3/4 c. if using cranberry juice cocktail which has added sugar)
2 cinnamon sticks

Stove Top Directions:
Combine all ingredients in a large soup pot on the stove and heat over medium until warm, stirring occasionally.  Reduce heat to low and simmer at least 20 minutes.  (The longer it simmers, the stronger the cinnamon flavor will be.)

Crock Pot Directions:
If you’re using a crock pot, mix everything together and heat on high for 3 hrs., then turn to low for the party so guests don’t burn their tongue.  I usually heat it on the stove about an hour before the party, then transfer it to the crock pot to keep warm.

*We love to use leftover wassail to make homemade oatmeal.  Just substitute it for half the water in your oatmeal and stir in some dried cranberries, if desired.  So easy and yummy!

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Awhile back I was CRAVING my favorite Chinese food, Mandarin Chicken.  But alas, there are no gluten free Chinese restaurants in town where I can go to feed my addiction.  After a disappointing search on the web for anything resembling my favorite orange sauce, I had a “duh” moment when I realized that I don’t need to make the sauce because it doesn’t contain any wheat.  A quick call to the Chinese restaurant down the road confirmed my suspicion that they sell the sauce as an optional side – for only $.89, which is cheaper than buying most jarred sauces at the grocery store!  So I drove down to the restaurant and introduced myself as “the weird lady who called about just buying Mandarin sauce,” and returned home with a gelatinous, unnaturally red, nectar of the gods.

All that remained was to fry up some chicken.  For this, I turned to my Texas grandmother’s chicken fried steak recipe because southerners know how to fry stuff.  Instead of round steak, I substituted chicken breasts that I floured, fried, and cut diagonally to look like the restaurant version.  I’m happy to report that it tasted just like we remembered (only with no MSG!), although I must confess that I’d probably eat cardboard if it was covered with that sauce.  The great thing about this recipe is that you pound the chicken flat, so it fries quickly and a little chicken can go a long way, especially when paired with a filling side dish like the one below.  (The chicken pictured is just 1 large chicken tenderloin!)

To round out the meal, I suggest the GF crock pot fried rice recipe by Stephanie O’Dea.  We. LOVE. It!  You can check out the hilarious recipe on her awesome blog, or follow the instructions for my version below.  I decided to try to make a healthier version by substituting quinoa (a gluten free grain that’s uber healthy) for half of the rice, and my husband agreed that it’s even better than the all-rice version because the quinoa seems to make it fluffier.  (If you’ve tried quinoa and been creeped out by the little round grains – my nephew calls them “eyeballs” – do try mixing it with rice because the texture is totally different than plain rice or plain quinoa.)

Even if Mandarin sauce isn’t your thing, this versatile chicken recipe would taste great with any dipping sauce.  My daughter dipped her chicken in cranberry mustard, which we encouraged because it left more sauce for us.  Check back later this fall for my Country Fried Chicken with Biscuits and Gravy variation on this recipe.  (Did I mention I have Texas roots?)  In the meantime, grab some chopsticks and boil a pot of Oolong tea because gluten free Chinese food is back on the menu!

Versatile Fried Chicken Breasts or Tenderloins

4 small chicken breasts or 2 large breasts cut in half or 8 tenderloins
Salt and Pepper
Gluten free flour blend (I used Gluten Free Pantry’s blend, but any would do)
2 eggs, beaten
3 – 4 T. milk
Canola oil for frying

Place chicken on a piece of waxed paper with plenty of space between each piece.  Place another piece of waxed paper on top and pound chicken with a meat mallet or rolling pin until about 1/4-in. thick.  For best results, pieces should not be larger than the palm of your hand when frying, so cut large pieces in half, if necessary.  Blot chicken dry with a paper towel, then season BOTH sides with salt and pepper.  (You’ll be tempted to think it’s not necessary to season both sides, but trust me, it really is.)

Pour about 1/3 c. flour in a shallow bowl or pie plate and dip both sides of each chicken piece in the flour.  Set aside floured chicken, and add additional flour to the bowl for the next step.  Heat about 1/2-in. oil in a large skillet over medium high.  When it begins to shimmer, flick a little water into the oil.  If it sizzles and pops a little, you’re ready to fry.

While oil is heating, beat 2 eggs in another shallow bowl or pie plate with a fork.  Beat in 3-4 T. milk.  Line 1 or 2 plates (enough to hold all your cooked chicken) with paper towels, and get out tongs for turning the chicken.  (You want to have everything ready so you can work quickly and keep an eye on the chicken.)

When the oil is very hot (but not smoking), coat a piece of chicken in the egg mixture, then use the fork to transfer it to the bowl of flour.  Coat both sides with flour, then carefully lay the chicken the pan.  Immediately turn the heat down to medium to keep the chicken from browning too quickly.  Continue with the remaining chicken until the pan is full.  (I like to lay them in a clockwise pattern so I can keep track of which ones have been in the longest.)

By the time the last piece is in (you may have to do 2 batches or use 2 pans), the first piece should be ready to turn.  Cook the chicken for about 3-4 minutes per side, until golden.  Drain on paper towels and serve immediately.  (Trying to keep them warm in the oven will result in soggy chicken.)  For a fancy presentation, cut the chicken diagonally into strips and cover with reheated sauce from your favorite Chinese restaurant (we used Quick Wok) or whatever sauce you like.  (Warning: If you order any other type of sauce, check to make sure it’s not made with soy sauce, since most Chinese restaurants don’t use GF soy sauce.)

Crock Pot Pork Fried Rice/Quinoa
Serves 4

1/2 c. enriched white rice (also called long grain rice – not instant)
1/2 c. quinoa, rinsed and drained (or another 1/2 c. rice)
3 T. butter or nondairy margarine
2 T. GF soy sauce (we use La Choy brand)
2 tsp. Worcestershire sauce
1 tsp. salt, divided
1/2 tsp. black pepper
1/2 yellow onion, diced
1 c. frozen peas and carrots (or whatever veggies you like)
1 c. diced ham (we use half of a 12 oz. package of Hormel’s nitrate-free cubed ham)
1 egg

In a medium saucepan, bring 2 c. water (minus 2 T. for fluffier rice) to boiling.  Stir in 1/2 tsp. salt, rice and quinoa.  Cover and reduce heat to low.  Simmer for 15 minutes or until all water is absorbed.  Fluff with fork.  While rice is cooking, chop onion and gather remaining ingredients.

In a 4-quart crock pot that’s been sprayed with nonstick spray, put 3 T. butter cut into cubes, chopped onion, and cooked rice/quinoa.  Stir in remaining 1/2 tsp. salt, pepper, soy sauce and Worcestershire sauce.  Add veggies, ham, and egg.  Stir until combined, then with the back of your spoon, press mixture against the side and bottom of the crock pot for maximum crispy pieces.

Cook on high for 3 hrs.  If possible, I like to stir it after about 2 1/2 hrs. and press against the sides again to get more crispy pieces.  If rice/quinoa seems too soggy, shift the lid so some steam can escape and let it continue cooking on high for another 15 minutes while the moisture is allowed to get out.   Serve with the chicken recipe above or by itself.

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There’s just something about coming home from church to a house that smells like pot roast.  My favorite Sunday dinner is still roast, potatoes, and carrots cooked overnight in the crock pot.  In our pre-GF days, I would sprinkle a packet of gravy over the veggies and add a little water.  Now I just season the roast with some salt and pepper, then throw in an onion and a little water to keep the veggies moist (I cook my roast on low for 14 hrs., so I usually have to add a bit of liquid).  To make gravy, we add any drippings to some gluten free beef broth and thicken with a little cornstarch mixed with water.  My favorite discovery is jarred Organic Better Than Bouillon (decently priced at Costco), which can be used like bouillon cubes but is better for you and gluten free (many beef broths and bouillons contain wheat).  It’s also way cheaper than buying cans of broth, and allows you to use just a little in recipes that don’t require a whole can or box of broth.  Since it’s low sodium, I like to add a dash of onion salt for a little extra flavor.

I try to take advantage of the fact that we always have leftovers when I cook a roast, by planning to make two favorite quick and easy dishes: French dip sandwiches and shredded beef burritos/chimichangas.  We used to think our French dip days were over since having to give up sub rolls, but we like the GF version I came up with even more!

Gluten Free French Dip Sandwiches

Leftover roast beef
Provolone cheese slices (or Swiss)
Ener-G brand Light Tapioca bread (be sure to get the “light” variety)
Beef flavored Better Than Bouillon
Onion salt

Assemble French dip sandwiches like you would a grilled cheese sandwich, by buttering the bread slices and grilling them with a piece of provolone and a generous amount of roast beef inside.  (To make this dairy free, just omit the cheese and use a dairy free margarine, like Earth Balance.)

In a small saucepan, heat 1-1/2 c. water to boiling.  Add 1-1/2 T. beef bouillon (or more to taste) and a dash of onion salt.  Pour into small dishes and serve with grilled sandwiches.

Gluten Free Roast Beef Burritos or Chimichangas

1/2 c. chopped onion
1/2 tsp. minced garlic
1 T. vegetable oil
1-1/2 c. shredded cooked roast beef
1/2 c. salsa
1/4 tsp. cumin
8-10 corn tortillas
Shredded cheese

Preheat oven to 350 degrees.  Place tortillas on an extra-large cookie sheet (or 2 baking sheets that fit side by side in the oven), overlapping slightly, if necessary.  Sprinkle with cheese.  Set aside.

Heat oil in a medium skillet.  Saute onion for 2 minutes or until tender.  Add garlic and heat for a minute.  Add the roast beef, salsa, and cumin.   Stir and cook over medium heat for 4-6 minutes until heated through.  Meanwhile, put tortillas in the oven and bake for 5-6 minutes or until softened and just starting to crisp around the edges.

Remove tortillas from oven and immediately place a large spoonful of filling down the center of each tortilla, distributing the filling equally among the tortillas.  Working quickly, roll up the burritos by folding in the short ends, then rolling up the long side.  (The cheese helps it hold together.)  Serve with additional salsa, or fry both sides in a frying pan filled with little oil over medium heat to make chimichangas.

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My son has the flu.  I knew something was up last night when he was curled up in a blanket on the couch instead of engaging in his usual pre-dinner, running laps around the house routine.  If you’re going to get sick, running a fever is about the best thing.  There are no messy tissues or vomit to clean up.  Your kid is basically just wiped out and lethargic – which, for those of us with high energy kids, can kind of feel like a vacation.  Don’t get me wrong, I hate seeing my little guy in pain, but the reality is that his immune system needs to be exposed to these bugs in order to develop properly.  If we overprotect our kids and try to keep them from catching anything, their immune systems won’t have the necessary opportunities to learn how to respond and protect them later in life. I read that autoimmune disorders are on the rise, partly due to all our germaphobic ways.  If our immune system doesn’t have bugs to fight while it is developing, it can go haywire and end up attacking the body later on.

So I recognize that today’s temporary setback is an important part of my son’s long-term immune system development, and provides an opportunity for a little pampering.  I remember when my sister and I both had the flu at the same time when we were kids, and we got to sit on my mom’s bed, watching The Dukes of Hazzard and eating Twinkies.  It was awesome!  So today I get to spoil my little boy.  While I can’t give my son Twinkies (because of gluten intolerance and because Twinkies don’t decompose – ever), there are nourishing foods I can give him to bolster his immune system and help him feel better.  One super food you’ve probably heard a lot about is yogurt.  By introducing the “good” bacteria into the gut – where our immune system lives – it helps your body fight the bad bugs.  So along with some egg casserole and an Udi’s GF bagel (a rare treat in our house) for breakfast, I made him a yogurt smoothie with frozen raspberries, strawberries, and blueberries (high in disease-fighting antioxidants), fresh banana and a little pomegranate juice blend I picked up at the dollar store.  Berry smoothie + Phineas and Ferb on the Disney channel = happy 9-year-old.

I’m also starting a pot of homemade chicken soup on the stove, made with bones from the delicious roast chicken I made a few weeks ago (and stored in the freezer).  I regularly make this awesome rotisserie-style slow cooker chicken from the crock pot lady, Stephanie O’Dea (whose fantastic crock pot recipes are gluten free).  I substitute 1 tsp. garlic salt for the minced garlic (and omit the chili pepper) so I can make a big batch of the seasoning and keep it on hand for this easy recipe.  I always save the bones, and sometimes freeze them if I don’t have time to make soup right away, because homemade chicken broth has so many health benefits.

According to Katie Fox over at Simple Organic, “Homemade stock contains tons of nutrients that you just don’t get in a box or a can (and many brands contain hidden MSG). The key is using bones. Yep, bones! Bones are full of minerals that will leach into the liquid as it simmers, and the result will be a rich, healing bone broth.  The minerals and nutrients in homemade chicken stock are in a form that your body can easily absorb and use. Calcium, magnesium, phosphorous, real gelatin, and fancy-schmancy things like chondroitin sulphates and glucosamine – for which people pay top dollar in supplement form – are all abundant in homemade chicken stock.”

The key to getting all these benefits is to add a little splash of cider vinegar to the water as the bones simmer because it will draw out these nutrients.  I never made homemade broth before we went gluten free, but now that I can’t just open up a can of chicken noodle soup, I’ve had to learn how to make my own.  I have a great chicken soup recipe that is full of flavor and nutrients.  You can add rice, dumplings made with leftover mashed potatoes, or your favorite noodles.  For kids soup, I like to use Tinkyada’s GF brown rice “Little Dreams” noodles that are in a variety of fun shapes.  However you make it, nothing beats homemade chicken soup (and The Dukes of Hazzard) when you’re sick!

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I can thank $.88 Tuesday at our local dollar store for getting me to try this recipe, since it calls for V8 juice and I happened to find the Kroger brand vegetable juice there.  It’s a great change of pace from chili, and has a nice kick – but follow the amounts listed for the jalapeno pepper slices carefully.  I nonchalantly tossed in an extra one when I first made it, and my family – who likes food with some heat – all had steam coming out of their ears!  If you are sensitive to hot spices, reduce or omit the jalapenos (although they do provide a lot of the flavor).

1 lb. ground beef
4-6 medium red potatoes, cubed (the smaller the cubes, the faster it cooks)
2 c. frozen corn
2 c. sliced celery
1 c. chopped onion
2 tsp. minced garlic
2 10-oz. cans diced tomatoes with green chilis
4 c. V8 (or generic brand) juice
4 pickled jalapeno slices – JUST 4! (I found pickled jalapenos at the dollar store, and the jar lasts a long time in the fridge)

Cook ground beef.  Drain grease.  (If using high fat beef, rinse in hot water and drain a couple times to remove excess fat.  Pat dry with paper towels.)  Add all ingredients to a *5-quart crock pot.  Cover and cook on low 7-8 hrs. or on high 4-5 hrs. (or until potatoes are tender).

Quick, Stove Top Method:
If you don’t want to wait for hours to eat, you can make this in a Dutch oven on the stove.  Cook the beef, onion, and celery until meat is no longer pink.  Drain.  Add remaining ingredients and bring to a boil.  Reduce heat, cover and simmer until potatoes are tender, about 15 minutes.

*To cut down on clean up, I love to use the Reynolds Slow Cooker Liners.  While holding the center down inside the crock pot with one hand, I gently stretch it around the edges of my 5-quart oval crock pot.  It also works in my 4-quart round crock pot.  These are a must for messy, tomato-based foods like soup and chili!

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These yummy tacos could not be easier, and they’re so cheap!  I cut this recipe in half the first time I made it, and it still provided plenty of leftovers for lunches later in the week.

3 lb. boneless pork sirloin roast
5 cans (4 oz. each) chopped green chilies
2 T. taco seasoning (McCormick is GF – many are not, so read labels)
1 T. cumin
24 corn tortillas (some contain added sugar, so check labels)
1 1/2 c. shredded Mexican cheese blend or cheddar
Shredded lettuce and salsa, for topping

Cut roast in half; place in a 4-quart crock pot.  In a small bowl, combine the chilies, taco seasoning, and cumin; pour over pork.  Cover and cook on low for 8-9 hrs. or until meat is tender.  (If I’m starting this at noon, I’ll speed it up by cooking it for 2 1/2  hrs. on high, then 3-4 hrs. on low.)

Using a large meat fork and a regular size fork, shred the meat in the crock pot (you can remove it if you want, but I shred it right in the pot).  Mix shredded meat with the seasonings in the crock pot.

Put as many tortillas as will fit on your largest baking sheet.  Sprinkle with a little cheese.  Heat in the oven at 375 degrees for about 5-7 minutes, until cheese is melted and tortillas are pliable.  While they are baking, prepare another sheet with the next batch of tortillas (trust me, your family won’t want to wait for their second helping).  Fill tortillas with pork mixture, shredded lettuce, and salsa.

This recipe was modified from the Aug./Sept. 2010 Taste of Home Healthy Cooking magazine.

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