Why are weeknight dinners so hard to come up with?! It seems like we make the same thing every week, so I'm trying to shake things but, BUT FIRST, here are three of my family's favorite recipes that I hope will become favorites of yours, too!
I never seem to take photos of my finished recipes, and that always holds me back from sharing, but this week, I decided to share anyway! No photos, so you'll have to trust me! ;)
Dr. Pepper Spicy Pulled Pork
*I got this recipe from the Pioneer Woman maybe 15 years ago (lol!) but I removed a few of the extras to make this recipe super simple)
Ingredients:
pork shoulder roast (I usually get a 3lb. boneless. bone in is fine, but will increase cooking time)
1 can chipotle adobo peppers (spicyyyy! use half the can for your first time, if you're a wimp!)
1 onion
1 can of Dr. Pepper (amount is really flexible)
salt and pepper
Instructions:
- Quarter the onion, and line bottom of crockpot with it.
- Generously salt and pepper the pork. Add to crockpot.
- Pour adobo peppers on top of pork.
- Pour dr. pepper over pork into crockpot
- Cook on low for 8ish hours or high for 5-6 hours.
- Take out pork and put into separate dish (I use a big casserole dish and pull off some fat then use a whisk to smash all the pork into pulled pork texture)
- Use a ladle to scoop out some of the juices from crockpot and add to meat for serving (or you can add back into crockpot).
- Enjoy! I usually serve on tortillas, but buns, sliders, potato, all so good!
Green Chile Beef Enchiladas
*This is a favorite for meal trains!
Ingredients:
1 lb ground beef (if you're feeding more men or big boys, go up to 1.5 or 2 lbs beef so you can add more mixture to each tortilla!)
1 block of cream cheese (can use 1/2 of it or can substitute green yogurt or a mix!)
1 small can chopped green chiles
1 jar green enchilada sauce (I use Siete)
8-10 tortillas (I use the fresh ones from Central Market soooo good, but any will work!)
Shredded cheese for sprinkling on top
Instructions:
- Brown ground beef in large skillet. Drain grease.
- Add cream cheese and can of chopped green chiles over low to medium heat. Mix in until cheese is melted and evenly distributed. This is your filling! Turn off burner.
- Pour a small amount of green chile sauce into bottom of casserole dish.
- Divide meat mixture (I eyeball it!). Take one tortilla and fill with one scoop of meat mixture. You don't want it too full! Wrap and place tortilla, seam side down in casserole dish. Repeat to make 8 or 10 enchiladas (depending how full you fill them!)
- Pour remaining enchilada sauce over top of enchiladas, evenly coating. (I don't like mine soupy, so I don't used the full jar. Up to you!)
- Sprinkle with cheese, as desired. Bake for 15 min at 350 degrees F (the meat is already cooked, so we are just baking to set everything and melt the cheese)
Easyyy One Pan Meatballs
*I used to never want to make meatballs because I didn't want to brown them in a pan, then put them in the oven, then put them back in a pan with sauce. These are EASY!
Ingredients:
1 - 2lbs of ground beef
1 cup italian breadcrumbs; plain also works, but may want to add more seasoning (I eyeball it)
1 tbsp of italian seasoning
salt & pepper to taste
1 egg
optional: parmesan cheese
1 jar pasta sauce
Instructions:
- Add all ingredients to a bowl and mix together with hands until well combined. Don't overmix.
- Pour sauce into braising pan/pan with lid.
- Form into meatballs, about 1.5 inches in diameter. Add to saucepan.
- Cook on medium heat until sauce is bubbling, then simmer on low heat, covered.
- Cook for 20-30 minutes, stirring occasionally, until internal meatball temperature is over 165 degrees F. (you need this meat thermometer!)
- Serve over noodles, zoodles, or whatever you want!