Lentil Tacos

INGREDIENTS

Jess introduced me to something that makes this recipe so speedy--steamed lentils at Trader Joe's. Hooray! Replace the dried lentils with the steamed and cook long enough to heat through. I used a little chicken broth to keep them moist. Water might work, too.

• 1 cup finely chopped onion
• 1 cup dried lentils, rinsed
• Taco Seasoning (next post down)
  
• 2 1/2 cups chicken broth
• 12 taco shells
• 1 1/2 cups shredded lettuce
• 1 cup chopped fresh tomato
• 1 1/2 cups shredded reduced-fat Cheddar cheese
• 6 tablespoons fat free sour cream

DIRECTIONS

1. In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.
2. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.

Taco Seasoning

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Directions

1. In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

The infamous "Cafe Rio Recipes": Pico de Gallo

via Everyone

4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro, chopped
2 cloves garlic, minced
1/2 t lime juice
1 t salt
1/2 t pepper

The infamous "Cafe Rio Recipes": Lime Rice

via Everyone

in a saucepan, saute:
2 T butter
1 yellow onion, chopped
4 cloves garlic, minced

In a large pot, bring to a boil the following:
6 2/3 cups water
8 t chicken buillion
1/2 bunch cilantro chopped
2 tsp cumin
2 sm cans diced green chilies
1 T lime juice
1/2 t pepper
3 cups of rice (maybe a half cup more, you'll have to play with it)

The infamous "Cafe Rio Recipes": Chicken

via Everyone

INGREDIENTS

5 lbs chicken breast, boneless, skinless
1 sm bottle zesty italian dressing
1 T chili powder
1 T cumin
3 cloves garlic, minced

DIRECTIONS

Mix all ingred together in a large crock pot. Cook on high for 5-7 hours. Remove chicken
and shred. Reserve a small amount of juice and pour over shredded chicken. Keep warm.

The infamous "Cafe Rio Recipes": Pork

via Everyone.

INGREDIENTS

3.5 lbs pork roast
1 bottle taco sauce (8 oz)
1 T cumin
1 C brown sugar
1 can Coke (not diet)

DIRECTIONS

Cook pork in pot on low for 6 hours (cover roast 1/2 with water. I cooked for a couple
of hours on high and switched to low, that made it shred easier; also, when you add
the other ingredients, please take out some of the water, leaving only about ½ in. in the
bottom of the pot). Add ingred. to pork 3 hours before it is done.

Serve in the following order:
tortillas
cheese
shredded chicken or pork
black or pinto beans
lime rice
red and green leaf lettuce, shredded
sprinkle crunch corn strips on top
fresh Parmesan cheese

sides of:
pico de gallo
guacamole
fresh cilantro
fresh lime slice
tomatillo dressing

Honey Lime Enchiladas

from Rachel Ray, via Lindsay

INGREDIENTS

6 T honey
5 T lime juice (or juice from one lime)
1 T chili powder
1/2 t garlic powder
1 lb chicken, cooked and shredded (I sometimes use canned as a shortcut)
8-10 flour tortillas
1lb shredded Monterrey Jack cheese
16 oz can green enchilada sauce (green salsa can substitute)
1 C heavy cream (half and half can substitute)
chopped tomatoes and green onions, optional

DIRECTIONS

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour. Pour about 1/2 cup enchilada sauce on bottom of 9x13 baking dish. Fill flour tortillas with chicken, green onions, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of the enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese, remaining green onions, and tomatoes. Bake at 350 for 30 minutes until brown and crispy on top.