Beef & Chipotle Burritoes

1 1/2 lbs boneless beef roumd steak, cut 3/4 inch thick
1 14.5-oz can diced tomatoes, undrained
1/3 cup chopped onion (1 small)
1-2 canned chipotle peppers in adobo sauce, chopped (NOT 1-2 cans of....*)
1 tsp dried oregano, crushed
1/4 tsp ground cumin
1 clove garlic, minced
6 9 to 10 inch tomato-flavored or plain flour tortillas, warmed**
3/4 cup shredded sharp Cheddar cheese
1 recipe Pico de Gallo Salsa - as follows
Shredded jicama or radishes (optional)
Dairy sour cream (optional)

1. Trim fat from meat. Cut meat into 6 pieces. Place meat, undrained tomatoes, onion, chipotles pepper(s), oregano, cumin, and garlic into crock pot.

2. Cover and cook on low-heat setting fir 8-10 hours or on high for 4-5 hours. Remove meat from crocker. Using two forks, pull meat apart into shreds. Place meat in a large bowl. Stir in cooking liquids to reach desired consistency. Divide meat among warm tortillas, spooning it just below center. Tip with Pico de Gallo Salsa, and, if desired, jicama and sour cream. Roll tortillas.

*I made the mistake of putting 1 1/2 cans of chipotles. It did a number on us...
** Warm tortillas by wrapping a stack in foil. Heat in a 350 degree oven for 10 minutes to soften.

Pico de Gallo Salsa:
In a bowl combine:
2 medium finely chopped tomatoes
2 Tbsp finely chopped onion
2 Tbsp snipped fresh cilantro
1 fresh serrano chile pepper, seeded and finely chopped
dash of sugar

Cover and chill before serving.

Recipe from: Better Homes and Gardens New Cook Book

Chicken Cacciatore

6 boneless chicken breast halves (frozen or raw)
1 onion, chopped
6 mushrooms
1 tsp salt
1/4 tsp black pepper
2 6-oz cans tomato paste
3 cloves of garlic, minced
1 tsp oregano
1/2 tsp basil
1/2 tsp celery seed
1/4 cup chicken broth

1. Place chicken & onions in crock pot. Mix remaining ingredients and pour over chicken and onions.

2. Cook in crock pot on low for 7-9 hours or on high for 3-4 hours.

3. Cut or shred chicken into smaller bite-sized pieces if you want. Serve over favorite pasta.

*South Beach phase 2/3 if served over whole wheat pasta.
Recipe from: Mindy

Shredded Pork Burritos

1 pork roast
1 medium onion, chopped
1 4-oz can green chilies
1 16-oz bottle of salsa verde (green taco sauce)
1/2 tsp garlic salt

Cooked Rice
Black beans
Shredded cheese
Salsa

1. Combine roast, onion and chilies together in a 4 quart crock pot. Cook on low for 5 - 6 hours. Drain fat and remove bone and/or skin and excess fat. Shred pork.

2. Add garlic salt and salsa verde and continue cooking on low for 2 hours.

3. Serve with rice, black beans, and homemade salsa on a flour tortilla shell.

Recipe from: Elisabeth

Chicken & Sausage Gumbo

Save time by making the roux ahead of time. When cooked, roux should be a coppery color, similar to that of a tarnished penny.

1/3 cup all-purpose flour
1/3 cup cooking oil
3 cups water
12 oz cooked smoked sausage links quartered & sliced.
1 1/2 cups chopped cooked chicken or 12 oz skinless, boneless chicken breasts or thighs, cut into 3/4 - inch pieces
2 cups sliced okra or one 10 oz package of frozen okra sliced
1 cup chopped onion
1/2 cup chopped green sweet pepper
1/2 cup chopped celery
4 cloves garlic, minced
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp ground red pepper
3 cups hot cooked rice

1. For roux, in a medium heavy saucepan stir together flour and oil until smooth. Cook over medium-high heat for 5 minutes. stirring constantly. Reduce heat to medium. Cook and stir constantly about 15 minutes more or until a dark reddish-brown color is reached; cool.

2. Place water in a 3 1/2 or 4 quart crockery cooker. Stir in roux. Add sausage, chicken okra, onion, sweet pepper, celery, garlic, salt, black pepper and red pepper.

3.Cover and cook on low-heat setting fo 6 to 7 hours or on high-heat setiing of 3 to 3 1/2 hours. Skim off fat. Serve over hot cooked rice.

Recipe from: Better Homes & Gardens New Cook Book 12th Edition.