Courtesy of Budget Bytes and Beth M – http://budgetbytes.blogspot.com/2011/05/chipotle-orange-pork-tacos-1913-recipe.html   Well, I had bought a big ‘ol pack of corn tortillas for the huevos rancheros and only used about 6, so I decided to make some tacos. And, since I LOVE slow cooked pork, I decided to try a new twist on a slow-cooker classic. This recipe did
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recipe from Beth @ http://budgetbytes.blogspot.com/  Here is what she had to say: I wanted to make something to eat along side my sushi bowls this week so I decided to make some Pork and Ginger Pot Stickers. I remember attempting to make pot stickers a long time ago but… well… lets just say they stuck to
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Ingredients 1/2 Tbsp sun-dried-tomato pesto 1/2 Tbsp reduced-fat mayonnaise 1 whole-wheat tortilla 2 Tbsp shredded mozzarella cheese Vegetables and pork tenderloin, thinly sliced (from Thursday’s dinner)Combine the pesto and mayonnaise, mixing them together in a small bowl, and spread over the tortilla. Layer the cheese, pork slices, and leftover vegetables on top, and wrap it
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Ingredients 1 pork tenderloin, about 3/4 pound (herb or lemon-garlic marinated, if available; check the meat section of your grocery store) 1 medium onion, quartered 1 1/2 cup mixed chopped peppers (from Monday’s LUNCH) 2 cloves garlic, crushed 1 Tbsp extra-virgin olive oil 1 Tbsp balsamic vinegar Salt and pepper Preheat the oven to 450˚F.
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