Baked Chimichangas with Green Sauce

I got this recipe from Six Sister's Stuff and they were so yummy.  We all loved them.  It made a lot of sauce and I ended up freezing what was left of it (hopefully it works out) so I can use it on chimichangas or enchiladas another time.  I also just used whatever cheese we had on hand, which I think was mostly cheddar.

Ingredients:

2 cans cream of chicken soup
2 cans diced green chiles
5 pitted green olives (I didn't use these)
1 jalapeno pepper, seeded and chopped
2 T fresh lime juice
1 8 oz package cream cheese
1 8 oz package shredded Monterey Jack cheese
1/2 package taco seasoning
1 lb cooked, shredded chicken
8 flour tortillas
1 8 oz package sharp Cheddar cheese
chopped green onion
sour cream

Pour the cream of chicken soup into a blender, along with the green chiles, olives, jalapeno and lime juice.  Puree until smooth and pour into a saucepan over medium-low heat to keep warm.

In a large bowl stir together cream cheese, Monterey Jack cheese, and taco seasoning until well blended.  Fold in the chicken and divide among 8 tortillas.  Fold each tortilla into a rectangular packet around the filling.

Place all chimichangas into a greased 9x13 pan.  Brush all sides of chimichangas with olive or canola oil.  Bake at 350 degrees for 15 minutes, turn chimichangas over, and bake 15 minutes more.

To serve, place chimichanga on a plate and top with cheddar cheese, green onions and sour cream (and anything else you might want to add, like tomatoes).

Pulled Pork Sandwich

Mmmm this was really good and it made a lot, so leftovers can be frozen!

Ingredients:

1 boneless pork shoulder 4-5 lbs
salt and black pepper to taste
1/2 T canola or vegetable oil
1 cup apple cider vinegar
4 cups low-sodium chicken broth
1/2 T liquid smoke
hamburger buns (I made these french bread rolls)
coleslaw (optional; I don't like it so I didn't use any)

Heat a large skillet or saute pan over med-high heat.  Cut the pork into 2 or 3 big pieces and season with salt and pepper.  Add the oil to the pan and when hot, sear the pieces of pork until thoroughly browned on the outside.  Remove the pork and place in a slow cooker.

Add the vinegar to the hot pan and deglaze, scraping any bits of browned meat stuck to the bottom.  Pour vinegar over the pork, then add the broth and liquid smoke.  Set the slow cooker to high and cook for 4 hours, until the pork falls apart with gentle pressure.  Remove the pork from the liquid and shred.  Toss with a bit more vinegar and serve on top of warm buns with coleslaw.

*Note: I also added a little bbq sauce to my sandwich because, well, I love it and to add a little more juiciness.

Healthier Egg McMuffins

I honestly can't remember where I got this recipe from.  I think I might have Googled "cook this not that recipes" and got it off one of the sites that came up.  Either way, this is delicious!  Definitely a good breakfast sandwich, or great for lunch or dinner too.

Ingredients:

1 English muffin, toasted
1 slice of cheese
1 egg, scrambled or fried or however you like it
sliced turkey deli meat
1-2 slices of tomato
avocado slices or guacamole

While the egg is cooking, toast English muffin.  When done toasting, put slice of cheese on so it can melt a little, then put egg on top of that.  Top with turkey, tomato and avocado/guacamole and eat!