Recipes for Week 1 Meal Plan Dinners

Slow Cooker Carnitas
http://allrecipes.com/recipe/slow-cooker-carnitas/detail.aspx

Moosewood Refried Beans (from my friend De'Etta)

"Moosewood" Refried beans - Crock pot version


2 C raw pinto beans
6 C water
1 1/2 tsp salt
1 1/2 C chopped onion
3 cloves crushed garlic
1/2 C minced green pepper (I didn't have any so left this out)
2 tsp ground cumin
1/4 tsp black pepper
1/2 C rice


Mix all in your crock pot. Cook on high. At 5 hours it was "beans and rice",
by 8 hours I only had to stir and it was mashed...with a few chunks...we
like chunks. I could have put it in the blender or mixer and made it really
smooth. Again - add oil if you like the taste. You could fry it if you'd
like.

Nacho Layer Dip

Mix leftover meat with beans, rice, and salsa. Spread on bottom of 9x13 pan. Mix sour cream and homemade taco seasoning and spread on meat mix. Cover with cheese. Bake until hot. Serve over chips with extra sour cream, cheese, lettuce, salsa, and guacamole.

Enjedra

http://vegweb.com/index.php?topic=21477.0

Pork LoMein

Boil 1/2 package of egg noodles.

Make sauce: 1/2 cup soy sauce, 2 cloves of garlic-minced, 1/4 tsp ginger, 2 tsp honey and a squirt of spicy brown mustard, 2 tbsp oil

Chop up leftover pork. Add whatever veggies you like. We use chopped cabbage, onion, frozen peas and carrots, and broccoli. Saute over high heat. Add one egg and scramble. Add sauce and noodles. Enjoy. :)

Cuban Black Beans and Rice

4 ounces bacon or 5 tbsps spanish olive oil

1 med onion, finely chopped
1 med green bell pepper, finely chopped
2 cloves garlic, finely chopped
1 cup dried black beans, rinsed and soaked or 2 16oz cans black beans
2 cups raw white rice
4 1/2 cups water
2 tsps salt
1 bay leaf
2 tbsps Spanish olive oil
1/4 tsp cumin
Freshly ground black pepper to taste


1. In a large saucepan, cook the bacon 6-8 minutes over low heat, or
heat the oil until fragrant. Add the onion, bell pepper, and garlic
and cook, stirring, until tender, 6-8 minutes. Add the remaining
ingredients and cook over med-high heat until all the water has been
absorbed and small craters form over the surface of the rice, 10-15
min.

2. Stir with a fork, cover, and cook over low heat until the rice is
tender, 10-15 min. Discard bay leaf and serve.


Makes 8 large servings.
From the cookbook: Memories of a Cuban Kitchen by Mary Urrutia
Randelman