I feel the stretch between Thanksgiving & Christmas is such a, ‘which way is up’ season that I’m lucky to get a meal plan together but we’re going with it and doing our best to stick to it. Next week we are having what we call around here…’ hell week ’. You can look at it as what the hell are we having for dinner, or, let’s clean the hell out of this freezer for a fresh start in the new year. Either way, it’s always an interesting plate of food because it never makes sense.
Chili - Just seems fitting this time of year. And you can use the left overs later in the week for Chili Enchiladas. I love a good Planned-Over meal!
2 lbs ground beef
1 onion, diced
1 green bell pepper, diced
Tomato Juice, (like V8)
1 large can whole tomatoes, chopped in the can with scissors or knives
2 cans spicy chili beans
2 cans chili beans
1 pack mild chili mix
1 pack chili seasoning mix
oil
Saute the onions and peppers in oil until tender.
Brown the hamburger meat, do not drain. Season with Salt & Pepper
Add in the remaining ingredients. The tomato sauce will be as much as you;d like depending if you want your chili more soupy or not.
Simmer for 25 minutes then serve.
Chili Enchiladas - I’ve been making this dish forever and a day. I was a favorite growing up. My mom used canned Hormel Chili when I was a kid and I’ve used that when I have a nostalgic craving and no leftover chili. If you don’t have enough chili leftover to meet the 4 cups, try adding a can of refried beans and a little sour cream to stretch it.
4 cups Chili
Shredded Cheddar, measure with your heart
LowCarb or regular 8-inch flour tortillas, however many you need. I do 2 per person.
Toppings of your choice: Sour cream, lettuce, tomatoes, jalapeños, etc.
Spray a casserole dish with nonstick spray.
Fill each tortilla with 1/3 cup of chili and some cheese.
Roll them and place them seam-side down in your prepared dish.
Top with remaining chili and cheese. (Feel free to add about 1/4 cup sour cream to your chili and some refried beans. I did this to stretch mine a little because I didn’t have enough for the topping.)
Back covered, at 350 for 10-15 minutes and then uncovered for 10 more minutes or until cheese is melted and bubbly. Remember everything is cooked, you are just reheating and melting the cheese.
Serve with your favorite enchilada toppings!
Hamburger Patties with Creamy Tomato Sauce - Don’t let the name turn you away from making this. It says Keto in the title but that just means it’s low in carbs not super high in fat. This is one that we still make from our strict keto days. It’s so good!
Easy Carnitas - When I say, easy, I mean super easy! With just a few common ingredients and some planning ahead, this recipe results in amazing shredded pork! We’ll have this as actual carnitas one night for dinner, like in a shell with all the toppings, and then with leftovers, I’ll make a hash or taquitos. So many things to do when the base is flavorful!
4-5lb Boneless Pork Butt, cut until chunks
1/2 onion diced
2 cloves of garlic, peeled (no need to mince or chop, they can go in whole!)
juice of 1 orange
juice of 1/2 a lime
1/2 cup broth, any kind, chicken or beef
1/2 cup water
4 + Tablespoons olive or avocado oil
2 Tablespoons tomato paste (use this kind in a tube so you can save it easily in the fridge. This is an Amazon link just to show the picture. You can buy it in any grocery store in the tomato aisle.)
2 teaspoons cumin
2 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
Lime
cilantro, queso, salsa, cheese (optional)
Preheat oven to 300° and cut pork into chunks. Remove any access fat. You want some for flavor, but not too much.
In a small bowl, combine 3 Tablespoons of oil, tomato paste, cumin, oregano, garlic powder, onion powder, chili powder, paprika, salt & pepper. This will become paste like. Add this mixture to the pork chunks and toss them well to coat.
Heat a heavy bottom, oven safe dutch over over medium high heat. Like this one, and swirl about 1 Tablespoon of oil to heat. In steps, a few chunks at a time, begin to brown the pork on all sides. You aren’t cooking it all the way, jut getting some sear and color on each piece. Don’t over crowd the pan here. Once the first set is done, set aside and do the same for the remaining pieces.
Once all the pork is seared, to the same pan, add in onions and garlic and sauté for about 30 seconds. Add in broth, water and juices of orange and lime also throwing in the rind of the orange and lime.
Add back in your pork, and nestle them down in the liquid.
Put the top on and put that in the oven for 2-3 hours. Pork is done when it’s easily shreddable with a fork.
Remove from liquids and shred. You can serve it like it is, but it’s best crisped up a little. To do this, spread pork onto a foil lined cookie sheet in a single layer and broil for 3-5 minutes watching it closely. You only want some crispy color, and not to burn it!
Serve with all the toppings you like! Things like, cilantro, onion, salsa and lime. Lime is a must!
Make tostados with the leftovers!
Now that this stretch is over and I have loved all of the holiday dishes - I am in need of that clear the fridge/freezer/pantry menu to get a fresh start. Any suggestions on where to begin?
What cut of pork do you use? Looks delicious!