Combine the cumin, oregano, black pepper, and salt. Rub all over the pork roast.
Place the pork in slow cooker (fat side up); spread onion, jalapeno pepper, garlic and cilantro all around it.
Combine orange juice concentrate and lime juice and pour around the roast. Cook on low heat for 8-10 hours or on high for 6 hours. The meat should be very tender and falling apart. Remove from the crock pot and let cool. Shred the pork using an electric mixer.
Place meat back into juices and refrigerate until the next day (for best results).
Reheat the following day in the juices and use as desired.
This is chock full of nutrition! Â Lots of yummy vegetables wrapped in eggs, and topped with salsa, cheese and cilantro! Â It’s a great way to start your day! Â Of course, as always, you can swap out any ingredients you like, or leave out things you don’t like.
Heat small cast iron skillet over medium-medium high heat. Add 1/2 T. avocado oil. Saute onions and spinach until spinach is starting to wilt, stirring often. Add peppers and tomatoes. Cook for a few minutes. Stir until peppers and tomatoes are cooked as desired. Remove items from pan to a bowl.
Reduce heat to medium. Beat eggs with cream. Add salt and pepper to taste. Add another 1/2 T. avocado oil to hot skillet. Add eggs to skillet. As eggs begin to set up around the edges, tilt the pan and lift that portion of the egg with spatula, so that the uncooked egg runs down underneath the cooked egg. Continue moving around the skillet in this way until egg is done.
Add veggies to one side of the omelette.
Tilt skillet and guide gently onto a serving plate. Top with salsa, shredded cheese and cilantro, or your choice of toppings.
My husband and I both loved this fish! Â It was so good that we were wishing that I had made more than one filet for each of us. Â Mild white fish seasoned and cooked in a skillet, then topped with a cilantro lime butter. Â Delicious!
If you prefer, you can use flounder or tilapia instead of cod.
Heat a large cast iron skillet over medium-medium high heat.
Combine fish seasoning ingredients and sprinkle evenly over all 4 fish filets.
Add 2 T. butter to skillet.
Put fish in skillet and cook approximately 3 minutes on each side or until fish flakes easily when tested with a fork.
Meanwhile, mix together the ingredients for the Cilantro Lime Butter.
Place fish on serving platter; squeeze juice from lime quarters onto fish and top with cilantro lime butter.
Recipe Notes
Each serving contains 245 calories, 12 g fat, 103 mg cholesterol, 317 mg sodium, 736 mg potassium, 1 g carbs, 0 g fiber, 0 g sugar, 30 g protein
Place 2 cups of water on stove to begin boiling to cook rice. When it boils, add the rice and reduce heat. Simmer for 50 minutes. If there is any water remaining in the pan after it is cooked, drain it.
Meanwhile, cook chicken in skillet. (You will probably want to add some oil to the pan.) While those are cooking, dice fennel (or celery) and onion.
Remove chicken from pan when just done.
Add butter to skillet and cook fennel (or celery) and onion just until tender-crisp. Combine water and cornstarch and add to fennel and onion mixture. Add soup base, salt, pepper, and milk. Stir often over medium to medium-high heat until it is thickened as you desire. Add rice and chicken to soup. Add Asiago cheese and stir in, or you can use as a garnish. Ladle into serving bowls and top with cilantro, if desired.
Recipe Notes
Each serving contains: Â 506 calories, 26 g fat, 141 mg cholesterol, 1046 mg sodium, 477 mg potassium, 35 g carbs, 3 g fiber, 13 g sugar, 34 g protein
Much better flavor than canned refried beans!  These are  made from dried pinto beans.  Of course, you can add black beans in place of some or all of the pinto beans.  I added these to my tacos (https://www.cherylsrecipes.net/recipe/tacos/) last night, and it was fantastic!
Place beans, water, onion, garlic, chicken base, cumin, salt, pepper, and cayenne in crock pot. Cook on high until beans are tender (8 hours or so).
Heat the lard in large skillet over medium-medium high heat.
Drain beans and add to skillet. Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth if needed, to moisten.
Stir in the cilantro and lime juice.
Top with shredded cheese.
This is a good way to use up your leftover taco meat. This is the recipe I use. Make sure that if you want gluten-free or soy-free to check the labels carefully before buying any taco seasoning in the store.
Heat small skillet and add 1/2 T. butter. While that is heating, beat 2 eggs with heavy cream and salt & pepper. When pan is heated, add egg mixture. When omelette edges start to set up, lift edge with spatula while tipping pan so raw egg goes underneath. Continue going around the pan, lifting and tipping, until eggs are cooked through. Sprinkle some shredded cheese and taco meat on one side of cooked eggs. Fold edge without toppings over and carefully slide out of skillet onto serving dish. Garnish as desired.
Cook ground beef, crumbling as it cooks. While that is cooking, combine dry ingredients. Add seasonings to skillet with cilantro, lime juice and water.
Continue cooking, stirring occasionally, until the liquid has been absorbed.
We like to use fresh corn tortillas and cook them on a greased griddle until they are soft and starting to turn brown. Update: We have recently been toasting them over an open flame on our gas stove. That makes them lower calories and fat. Suggested garnishes include: cheese, fresh, chopped cilantro, sliced green onion, salsa, chopped lettuce, chopped tomato or guacamole.
