Barbecued Pulled Pork

3-4 lb. boneless pork roast (shoulder or butt)

1 tsp. black pepper

1 tsp. salt

1 tsp. ground cumin

1/2 tsp. cayenne pepper

1 tsp. paprika

1 medium green bell pepper, sliced

1 medium onion, sliced

1 jar (18 oz.) barbecue sauce

1/2 c. brown sugar

Sandwich rolls or cooked rice (optional)

Trim excess fat from pork. Combine black pepper, salt, cumin, cayenne and paprika in a bowl; rub onto roast. Place green pepper and onion into slow cooker; add pork. Combine sauce and brown sugar; pour over meat. Cover and cook on LOW for 8-10 hours. Serve on rolls or over rice if desired.

Grandma Larsen's Zucchini Bread

3 eggs, beaten

1 c. oil

1 tsp. vanilla

2 c. sugar

2 c. seedless, grated zucchini

3 c. flour

1 tsp. salt

3 tsp. cinnamon

1 tsp. soda

1/4 tsp. baking powder

1/2 c. nuts (optional)

Combine the eggs, oil, vanilla, and sugar and mix well. Add the zucchini and mix. Then pour in the flour, salt cinnamon, soda, baking powder, and nuts. Pour into 2 greased loaf pans. Bake at 325 for 60-75 minutes.

Picante Chicken Enchiladas

1 jar (16 oz.) picante sauce

1/2 c. sour cream

2 tsp. chili powder

2 c. cubed cooked chicken

1/2 c. shredded Monterey Jack cheese

6 flour tortillas, warmed

1 green onion, thinly sliced (about 2 Tbsp.)

Stir 3/4 c. picante sauce, sour cream and chili powder in a medium bowl. Stir the picante sauce mixture, chicken and cheese in a large bowl. Spoon 1/3 c. cup chicken mixture down the center of each tortilla. Roll up the tortillas and place seam-side up in a lightly greased 11x8-inch shallow baking dish. Pour the remaining picante sauce over the filled tortillas. Cover the baking dish. Bake at 350 for 40 minutes or until the enchiladas are hot and bubbling.

Cheesy Shrimp Tortillas

2 Tbsp. butter

Two 2-lb. bags frozen raw shrimp (31-40 per pound), thawed and tails removed

1 Tbsp. finely chopped garlic

salt and pepper

1 lemon, halved

3 chipotle chiles in adobo sauce, plus 1 tbsp adobo sauce

Twelve 10-inch flour tortillas

1 lb. gouda cheese, shredded

In a large, deep skillet, melt the butter over medium-high heat. Add the shrimp, garlic, 1/2 tsp. salt, and 1/2 tsp. pepper. Increase the heat to high and cook, stirring often, until the shrimp are just opaque, about 4 minutes. Squeeze the lemon halves over the shrimp. In a small bowl, mash the chipotles with the adobo sauce. Spread the paste in a thin layer on each tortilla. Cover half of each tortilla with a single layer of shrimp. Sprinkle the cheese over the shrimp; fold the tortillas in half. In a large nonstick skillet, working in 2 batches, cook 2 quesadillas, cheese side down, over medium-high heat until golden about 2 minutes on each side. Cut into wedges.

To freeze: Wrap each quesadilla in foil and stack 4 each into 2 resealable 1-gallon freezer bags; seal, label, and freese. The the quesadillas at room temperature for 2 hours. Cook cheese side down, as directed above.

Light Guacamole

2 large ripe avocados, peeled, divided

1 c. (8 oz.) fat-free sour cream

1/4 c. chopped onion (I sprinkle onion powder instead)

3 jalapeno peppers, seeded and chopped

6 Tbsp. minced fresh cilantro

4 tsp. lemon juice

1/2 tsp. salt

1/2 tsp. ground cumin

1/8 tsp. pepper

Garlic

In a food processor, combine one avocado and the rest of the ingredients. Process until smooth. In a bowl, mash the remaining avocado with a fork. Stir in the pureed avocado mixture.

HIdden Valley Skillet Fajitas

1 packet Hidden Valley Salad Dressing & Seasoning Mix

2 Tbsp. olive oil

1 Tbsp. water

1 1/2 lbs. flank steak strips

3 c. assorted pepper and onion strips

4-6 (10-inch) flour tortillas, warmed

Optional fillings: guacamole, salsa, sour cream

Combine seasoning mix, oil, and water. Saute steak in dressing mixture. Add peppers and onions; cook until tender crisp. Roll in tortillas with desired fillings. (4 servings)

Pan-Fried Pork with Blueberries

2 lbs. boneless pork line, cut crosswise into eighths

Salt

Pepper

1/4 c. flour

2 Tbsp. extra-virgin olive oil

1 3/4 c. chicken broth

1 c. blueberries

2 Tbsp. butter

Season the pork with salt and pepper. Add flour and toss to coat; shake off excess. In a larget skillet, heat the olive oil. Add the pork to the skillet and cook, turning once, until browned, about 5 minutes total. Transfer to a platter.

Increase heat to medium-high. Add the chicken broth and blueberries,bring to a boil, and cook until reduced by half, about 5 minutes. Stir in the butter and season with salt and pepper. Turn off the heat and return the pork and any juices to the skillet. Divide the pork among 4 plates ans spoon sauce on top.