Sweet Pork Salads {Costa Vida Copycat with Dr. Pepper}

When I was in college at Utah State, I had a roommate that worked at Costa Vida. She would bring home extra rice and chips and even more importantly she had a 40% discount (or something) that we used on a fairly regular basis. We loved it. To this day, thinking about digging in to a nice big Sweet Pork Salad from Costa Vida makes my mouth water! Unfortunately, our budget doesn't allow for frequent Costa Vida runs. However, for practically the same price as ONE salad - you can make your own Copycat Costa Vida meal for the whole family.

I absolutely love this meal and love that I can make it at home in my crock pot. To make our dollars stretch I try to do the following things: 

1- Buy the pork roast on sale. You can get a nice 2-3 lb roast for just a couple of bucks if you time it right. Wait for a $1.48 - $1.60/lb sale and then stock up. Pork roasts freeze well and you can use them for many things. Don't pay $3/lb. 

2-After the pork roast is cooked and shredded, but before you add all of your ingredients, pull out a tupperware-full of pork to use for BBQ Pork Sandwiches. (If you have a big family, you should only do this if you buy a big roast - but I still recommend it. It's a great way to get several meals out of one roast.)

3-Have the sweet pork on salads the first night and then use the leftover sweet pork in burritos a couple of nights later. Just add in the rice/beans and maybe a can of diced tomatoes if you need to stretch it. Wrap them up in tortillas and top with half a can of red enchilada sauce and some cheese. So yummy! 

Sweet Pork

Source: Adapted from New Day, New Dish

Ingredients:
2-3 lb. pork roast
1 (12 oz.) cans Dr. Pepper
1/2 c. granulated sugar
1 jalapeno - seeded and chopped
2 carrots - shredded or finely chopped
1/4 c. onion, chopped
1 (8 oz) cans tomato sauce

1/2 c. salsa
3/4 tsp. cayenne pepper
2 cloves garlic, minced
1/2 tsp. garlic powder
1/2 c. brown sugar

Directions:
Slightly thaw pork roast in microwave. Remove from packaging, rinse under running water, pat dry. Place roast in crock pot with 1/2 cup Dr. Pepper. Cook on high for 4-5 hours. Remove roast from crock pot and place in kitchen aid with paddle attachment. Run kitchen aid on medium speed to shred pork. (You may want to remove the large pieces, dump the small pieces back into the crock pot, and then continue to shred the large pieces to prevent the smaller pieces from becoming too tiny.) 

Place shredded pork back into crock pot and add remaining ingredients. Stir to combine. Reduce heat to low and cook 2-3 additional hours. 

Spray a frying pan with cooking spray and heat to medium heat. Place tortilla in pan and brown both sides. This only take 15-30 seconds, but it adds so much to your salad! Place rice, beans, meat and lettuce on top of tortilla and top with yummy cilantro ranch dressing. (Recipes below.)

I've tried many sweet pork recipes (you can find them all over the internet) - but this one is my favorite by far! However, I know that sometimes so many ingredients, and all of the chopping/prep work isn't really in the cards. So, this is my other favorite recipe which is much easier: 

Easy Sweet Pork 

Source: Six Sisters Stuff

3 lb. pork roast
16 oz. chunky salsa
1 can Dr. Pepper
2 c. brown sugar

Put pork in slow cooker and fill halfway with water. Cook 4 hours on high. Drain water, cut pork in thirds, mix together sauce and pour on top. Cook 4 more hours on low. Drain liquid and shred pork. Save a little liquid and mix it in with the pork so it is really moist.



Tomatillo/Cilantro Ranch Dressing
Source: Adapted from A Mommy's Life with a Touch of Yellow

Ingredients:
1 packet of buttermilk ranch dressing
1 Cup mayo/Miracle Whip
1 Cup buttermilk (the smallest carton is perfect)
1 bunch of cilantro (after you wash, make sure you pat dry)
2 tomatillos husked
1 jalapeno (take the rib and seeds out)
Garlic powder (just a few shakes)
juice from 1 lime

Directions:
Put the mayo, dressing mix, buttermilk, and garlic in a blender and mix until blended all together. Squeeze lime juice directly into the blender. Cut up tomatillos, jalapeno, cilantro and pat dry. Add to the blender and blend until everything is mixed together and creamy. Chill in the fridge for at least 30 minutes. This can be stored in the fridge for several months - so don't throw your leftovers away. If it starts to separate - just shake it all back together.

Cilantro Lime Rice

Source: Favorite Family Recipes

(We don't always make this. Most of the time I just use regular white rice - but if I'm feeling fancy or want to go all out, I put this together and feel great about how easy it is. Also, as a side note- I never so anything special to my beans. I just open a can of black beans and a can of pinto beans and heat them up.) 

Ingredients
1 c. uncooked rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

Directions.
In a rice cooker combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Cook until rice is tender. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Two Timin' Pasta

We love pasta. (Well, I love pasta and David likes it when I make dinner and so he eats a lot of it.) It seems like we always have a half bottle of marinara sauce or a half bottle of alfredo sauce open in our fridge. Oftentimes we have one of each. On the times that I want to use those bottles up - this recipe is perfect! Plus, it tastes like the "Five Cheese Penne" that you can get at Olive Garden. I also love that you don't need any chicken to make it a full meal. (You can add some in if you want, but it stands on it's own.) Pair it with a couple of pieces of french bread and you are good to go! 

Two Timin' Pasta

Source: Pearls, Handcuffs, and Happy Hour

Ingredients:
1 box penne pasta
1 (15 oz.) jar Alfredo sauce
1 (24oz.) jar Marinara sauce
2 cups shredded mozzarella cheese
1 cup shredded parmesan cheese

Directions:
Cook pasta according to directions and drain. Mix the sauces together in a large bowl. Add the mozzarella and stir to combine. Then add the penne and toss to coat. Pour pasta into 9x13 baking dish and cook on 350 for 20-25 minutes or until bubbly. Remove from oven and sprinkle with shredded parmesan cheese and bake for another 5 minutes.

Manwich

I learned how to make this yummy meal while a sophomore at Utah State University. My sweet Mandy-roommate had her boyfriend/fiance/soon-to-be husband, Trent, over and he taught us the finer points of the manwich. So easy and super yummy! I think about them every time I make this dinner. We buy packages of lunchmeat at Sams Club and if I ever need to use up the last of the lunchmeat, I always pull out this meal.

Manwiches
Source: Trent and Mandy Olsen

Ingredients:
4 sandwich rolls
8 slices cheese
4 slices bacon
2 cups sliced lunchmeat (we use a combination of turkey and ham)
1 cup barbecue sauce

Directions:
Cook bacon in frying pan until crisp. Set aside. Slice lunchmeat into small pieces. Using the same frying pan from the bacon, fry up the lunchmeat. Once lunchmeat is browned add barbecue sauce and cook until heated through. Right before serving, brown insides of the sandwich roll in frying pan. Top sandwich roll with lunchmeat, cheese, and bacon.

Navajo Tacos

Growing up, whenever we had Navajo tacos it was quite the treat. My parents would fry up some scone dough - and we'd eat navajo tacos for dinner and scones for dessert. However, when we first got married - I tried to make frybread for dinner and ruined my favorite Aggie shirt. I've been wary of using frying oil ever since. Of course, I still do fry things on occasion - but that wariness in conjunction with our goal of eating healthier led me to this flatbread version of Navajo tacos. Honestly, it was just as delicious and much healthier than having the dough fried in oil. 

Navajo Tacos
Frybread Source: Adapted from Cook and Craft Me Crazy

Ingredients:
Biscuit Dough (found below)
Chili
1/2 lb hamburger (cooked)

Lettuce

Cheese

Salsa

Assorted toppings

Directions: 

Separate biscuit dough into six sections. Roll out flat. Sprinkle dough with cumin, chili powder, and salt. Place on George Forman and grill until golden brown. Cook hamburger and warm chili through. Top with chili, lettuce, cheese, salsa and other assorted toppings. Serve hot. 

Biscuits

Source:Adapted from AllRecipes

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
1/3 cup shortening or butter
1 cup milk

Directions:
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles small peas. Gradually stir in milk until dough pulls away from the side of the bowl.
Turn out onto a floured surface, and knead 15 to 20 times.

Indian Fry Bread
Source: Adapted from Taste and Tell

Ingredients:
5 tablespoons sugar
3 tablespoons oil
2 cups warm water
1 tablespoon active dry yeast
3 cup all-purpose flour
1 tablespoon salt
2 teaspoons baking powder
2-4 cups additional all-purpose flour
oil for frying

Directions:
In a large bowl, combine the sugar and the oil with the warm water. Stir in the yeast. Allow to sit for 5 minutes for the yeast to proof. Add in the flour, salt, and baking powder. Mix together. Add 2 more cups of flour, oil hands well and knead until dough is firm and begins pulling away from the sides of the bowl, adding more flour as needed. Heat at least an inch of oil in a large cast iron skillet.

Flour your work surface, then roll the dough into a long rope. Cut into 16 equal portions. Roll each into a ball and flatten into a disc. Keep the dough covered, and working with one or two portions at a time, fry in the hot oil until browned and bubbled. Flip and cook the opposite side. Drain on paper towels.

Creamy Chicken Fajitas

I originally made this recipe using Philidelphia Cooking Creme. However, the last time I went to the store they didn't have any of the Sante Fe cooking creme. So, I decided to improvise and I actually liked the end result even more when I made it myself! I'm not surprised, because we typically like these flavors and ingredients - but I am happy, because anytime I can make something from scratch instead of paying money for a pre-packaged good I'm all for it. I will probably never buy the cooking creme again because I can save money making it this way and it was de.lic.ious.

Creamy Chicken Fajitas
Source: The Peaden Kitchen

Ingredients:

2 boneless, skinless chicken breasts
1/2 onion, sliced
1 green or red bell peppers, sliced
4 oz cream cheese
1/4 cup sour cream
1/2 tsp chili powder
1/4 tsp cumin
1/8 tsp garlic salt
1/8tsp onion powder
Dash cayenne pepper
Salt and Pepper to taste

Tortillas
Sour Cream
Cheese
Avocado
Lettuce

Directions:

Cut chicken into strips and cook in olive oil in a pan. When chicken is cooked, add peppers and onion and saute until soft. Season with chili powder, cumin, garlic salt, onion powder, cayenne pepper, salt and pepper. Add cream cheese and sour cream and stir until melted and heated through.

Serve in tortillas with cheese, avocado, lettuce, tomato, and sour cream.

Sugar Cookie Bars

My friend, Sarah - author of High Heels and Grills, posted these a while back and I think that I tried them out that very same day. I'm such a fan! They are everything that you may want in a sugar cookie and only half of the work. You don't think that the rolling and cutting take that much time. But they do. This method is so much easier - and still so delicious!

Sugar Cookie Bars
Source: High Heels and Grills, a la Cooking Classy

Ingredients:
2-1/2 cups bread flour (or all-purpose flour is fine)
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter, softened
1 cup granulated sugar
1 egg
1-1/2 Tbsp. sour cream
1 tsp. vanilla extract

Directions:
Preheat oven to 375 and grease a 9x13 inch baking dish. In a medium bowl, combine flour, baking powder, and salt. Set aside. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. (The longer you beat it, the fluffier your cookies will be.) Add egg and combine well. Add sour cream and vanilla and mix until completely blended. Slowly add the flour mixture and stir until well combined.

Gently press the batter into the greased baking dish and spread out with hands. (If you butter your hands, this will help with the stickiness.)Bake 17-20 minutes, or until edges become lightly golden. Set aside to cool completely. 

Sugar Cookie Frosting

Ingredients:

1/2 cup butter, softened
4 cups powdered sugar
1/4 cup half and half
1 tsp. vanilla
Pinch of salt
Several drops of food coloring (optional)

Directions:

In a medium bowl, cream together butter, powdered sugar, and half and half until light and fluffy. Stir in vanilla and salt, combine well. Add food coloring until desired color. Frost your cooled cookie bars evenly. Cut into squares and serve. 

Zucchini Rounds

Zucchini and summer seem to go hand in hand. There are a million things that you can do with zucchini, but last night I wanted a simple side to go with our Macaroni and Cheese. I had lucked out earlier in the day and been given a zucchini by a neighbor (our zucchini plants were planted late and haven't started producing yet). I came up with these yummy guys, and I'm so glad that I did. We all loved them. David went back for seconds and thirds,  and Lydia kept signing "more". We will definitely be making these again. In fact, maybe tonight. Mmm....

Zucchini Rounds
Source: The Peaden Kitchen

Ingredients:
1 medium zucchini
1 cup shredded cheddar cheese
1/8 cups Italian seasoned bread crumbs

Directions:
Wash zucchini well and slice into rounds. Top with cheddar cheese and sprinkle a tiny bit of Italian bread crumbs on top. Bake at 350 (or you could probably even broil these) until cheese is melty and starting to brown. Serve hot.

Hamburgers & Fries

David and I share our household duties very evenly. We both do our best to keep our lives running smoothly. I tend to do more of the cooking because I am home and it's easier for me to watch over that area of our lives. However, there are a few meals that are "David Meals". I don't make them. That is what we eat when David tells me that he's giving me a break and that he's going to cook dinner for me. Or what we eat on a Friday or Saturday night when he's home and he makes dinner while I work on the dishes, or set the table. It works for us and I love it. I love that I'm the one who does most of the cooking - but that David is willing to step up and take his turn in the kitchen to make our family a delicious meal to enjoy together. Hamburgers is one of those "David Meals". He know the perfect thickness that the hamburger should be, the perfect way to season it, and the perfect length of time to cook it so that it is well done but still deliciously moist. I'd take a David-burger over a McDonalds burger any day. Serve up with some french fries, onion rings, or potato chips and you've got yourself a true american classic!

Hamburgers & Fries
Source: David Peaden

Ingredients:
1 lb Ground Beef
4 Hamburger buns
McCormic Hamburger Seasoning
Onion Salt
Garlic Salt
Salt and Pepper
Red Pepper Flakes

Lettuce
Ketchup
Pickles
Mustard
Onion Rings
French Fries

Directions:
Split ground beef into four sections. Flatten each section into a fairly large hamburger patty (it will shrink as it cooks). Season to taste. Cook in a skillet on the stove until no pink is left in the middle but the burger is still juicy. Meanwhile put frozen french fries or onion rings in the oven. When fries/onion rings and burgers are done, place each burger on a bun and top with desired toppings.

Serve with fruit and fries, onion rings, or potato chips.

Update: March 2021
David is still solely responsible for making hamburgers at our house - although of course, everything we do is a team effort. We recently ordered a Meal Delivery Kit and one of the recipes was "Griddled Onion Burgers". I thought that the sauce on the burger was pretty good, so I thought I'd include the recipe below. 

Optional toppings to make "Griddled Onion Burgers" (2 servings)

1 Yellow onion

1/8 cup Mayonnaise 

1 tsp minced garlic

1 tbs dijon mustard

salt and pepper 

Trim and peel onion; slice into four 1/4 inch thick rounds.  Finely chop remaining onion until you have about 1/4 cup. 

Combine mayo, mustard, and garlic. Season with salt and pepper. 

Heat a drizzle of oil in a large pan over medium high heat. Add chopped onion and season with salt and pepper. Cook, stirring, until lightly browned, 4-5 minutes, stir cooked chopped onion into mayo mixture.

Heat another drizzle of oil in the same pan, add onion rounds and cook until deeply browned and tender, 2-3 minutes per side. Toast hamburger buns with garlic butter, and serve with aoili and onion rounds on top of burger.