I don't know when this crazy obsession for meal planning started, but one thing I do know is that it has worked for us the past ten years and it's about time I share my tips and tricks!


First things first, it’s all about the planning! I take my “menu ideas” list {the link is found on the sidebar to your right}, and plan out my entire month in advance on our calendar in the kitchen. What works best for us is the following:


Sundays = a nice meal

Mondays = chicken

Tuesdays = soup/pasta

Wednesdays = beef

Thursdays = fish

Fridays = Date Nights {i.e. no cooking}!

Saturdays = misc

This way we rotate meals so we aren’t stuck in a rut. I then take my “grocery list” {the link is found on the sidebar to your right} and make my shopping list for the next 2 weeks. Remember, initially this takes more time in the beginning, but then your entire month is planned and you won’t have to figure out what’s for dinner plus I promise it saves money on your grocery bill!

August 3, 2010

Cafe Rio (Copy Cat Recipe)

















SWEET PORK

2 pounds pork

3 cans Coke (NOT diet)

1/4 cup brown sugar

dash garlic salt

1/4 cup water

1 can sliced green chilies

1 can red enchilada sauce

1 ccup brown sugar


Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 cup of brown sugar. Marinade for a few hours or overnight.


Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.


In a blender, blend 1/2 can Coke, chilies, enchilada sauce, and remaining brown sugar. Put shredded pork and sauce in crock pot and cook on low for 2 hours.


CILANTRO-LIME RICE

1 cup uncooked rice

1 tsp butter

2 cloves garlic, minced

1 tsp lime juice

1 can (15 oz) chicken broth

1 cup water

1 tbls lime juice

2 tsp sugar

3 tbls fresh chopped cilantro


In a saucepan combine rice, butter, garlic, 1 tsp lime, chicken broth, and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat.


In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.


BLACK BEANS

2 tbls olive oil

2 cloves garlic, minced

1 tsp ground cumin

1 can black beans, rinsed and drained

1 1/3 cup tomato juice

1 1/2 tsp salt

2 tbls fresh chopped cilantro


In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.


CILANTRO RANCH

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)

1 cup mayonnaise

1 cup buttermilk

2 tomatillos, remove husk

1/2 bunch of fresh cilantro

1 clove garlic

1 tbls lime juice

1 jalapeno

1/2 tsp cayenne pepper (optional)


Mix all ingredients together in the blender.



To make the salads layer tortilla, beans, rice, pork, lettuce, pico de gallo, sour cream, guacamole, chips, parmesan cheese, and the cilantro ranch.


***You can buy the 'Cafe Rio' type tins at the dollar store***

***You can buy the chips for topping at your local grocery store where you find croutons***

***Don't forget to melt cheese on the tortilla***

1 comment:

Shellyce said...

I went to Cafe Rio a couple weeks ago, and I was disappointed about the lack of lettuce. But I'm glad you put this up, THANKS!!