Cafe Rio

Pork

6 lbs pork
1-16 oz jar salsa
1 can coke
1-2 C brown sugar

Put pork in crockpot and fill with water halfway up the pork. Cook on high for 5 hrs. Drain liquid. Cut pork into 3rds and put back into crockpot. Combine salsa, coke and brown sugar ( mix in blender or food processor if you want it smooth) and pour over meat. Cook for 3 more hours on high. Shred meat. Leave crockpot on low until ready to serve.

Dressing

1 Buttermilk Ranch Dressing packet ( made according to directions)
2 tomatillos ( peeled, washed, and quartered)
1/2 bunch cilantro
1 clove garlic
juice of 1 lime
1 jalepeno

Put all ingredients in blender and blend until smooth. Refrigerate.

Rice

3 C water
4 tsp chicken bullion
4 tsp minced garlic
1/2 bunch cilantro
1 can green chilis
3/4 tsp salt
1 Tbs butter
1/2 onion
3 C rice

Blend cilantro, green chilis and onion in food processor. Bring water to a boil. Add all ingredients and cook until rice is done.

Prep and Forget Turkey

1 lb ground turkey
1 med onion, finely chopped
2 C frozen mixed veggies
1/4 C Zesty Italian Dressing
1 tsp A1 Original steak sauce
1 can (16 oz) whole berry cranberry sauce
1 pkg (6 oz) turkey stuffing

Combine turkey, onion, veggies, dressing and steak sauce in small slow cooker. Top with cranberry sauce; sprinkle with dry stuffing mix. Cover with lid. Cook on low 6 to 8 hours ( or on high 3 to 4 hours)

You can mix turkey mixture as directed in slow cooker container the night before and refrigerate it covered. Then just add the cranberry sauce and stuffing in the morning.

Hunter's Steak

Never tried, just looked good.

2 1/2 lbs beef round steak
1 can (28 oz) whole peeled tomatoes
1 pkg (8 oz) presliced fresh mushrooms
1 C frozen sliced carrots
2 ribs celery, sliced
1 1/2 C beef broth
1 C cream of mushroom soup
1 packet beef stew seasoning mix

Cut steak into 6 serving-size portions; set aside. In a 5 qt slow cooker, combine undrained tomatoes , mushrooms, carrots, and celery. Place steak on top of veggies. In a medium bowl, whisk together beef broth, soup, and beef stew seasoning mix. Pour over steak. Cover and cook on low heat setting for 8 to 10 hours. Serve with cooked egg noodles.

Italian Chicken

Never tried, just looked good.

2 lbs boneless, skinless chicken breast halves
1 can (28 oz) whole peeled tomatoes, drained
2 pkg (8 oz each) frozen artichoke hearts, thawed
1 can (15 oz) pinto beans, rinsed and drained
1 pkg (8 oz) presliced fresh mushrooms
1 box (1.4 oz) vegetable soup mix
1 can ( 10.75 oz)cream of chicken soup
1/3 C Italian salad dressing

Trim fat from chicken; set aside. In a 5 qt slow cooker, combine tomatoes, artichoke hearts, beans, mushrooms, and vegetable soup mix. Add chicken. In a small bowl, combine soup and salad dressing. pour over chicken. Cover and cook on low heat setting for 5 to 7 hours. Shred or cut chicken breast halves into bite size pieces and serve over cooked pasta.

Chicken Paprika

Never tried before, but thought it looked good.

1 large onion, peeled and quartered
1 pkg (8oz) fresh sliced mushrooms
2 lbs boneless, skinless chicken thighs
salt and pepper
1 1/3 Tbs paprika, divided
1 can (10 3/4 oz) cream of mushroom with roasted garlic soup
1/2 C sour cream

In a 5 qt slow cooker, combine onion and mushrooms. Season chicken thighs with salt and pepper and one tsp paprika. Place in slow cooker on top of the veggies. In small bowl, stir together soup and remaining paprika. Pour over chicken. Cover and cook on low for 3 1/2- 4 1/2 hours. Remove chicken from cooker and keep warm. Strain and defat cooking liquid. Stir sour cream into liquid and serve hot over chicken.

Creamy Crockpot Tacos

1 lb ground beef
1 can Rotel tomatoes and green chilis
1 pint whipping cream
1 can chili beans
1 large box velveeta
fritos

Brown beef and drain. Put in crockpot. Add cream, chili beans, tomatoes and stir. Cut velveeta in chunks and put in cooker. Stir. Cook on low 1-2 hours. Serve over fritos with sour cream, olives, onion, lettuce and salsa.