Topic: Education and Values
Crockpot in Summer?
Even when it's so miserably hot and humid? And you have no appetite for anything?
This is the perfect time for a crockpot assist with dinner.
Remember, your main course can be cooking while you're at work, it doesn't heat up the house, and needs no supervision.
So why not try this simple recipe for a delicious Savory Mexican-inspired Dinner Salad?
And the crockpot is the main reason it's so easy!
Put a lean, boneless pork or beef roast in a lightly oiled crockpot, pour on top of the roast- one cup of prepared salsa or enchilada sauce --red or green-- then cover and cook on “low” all day.
When you're ready for dinner, remove the roast to a large plate and shred the meat using 2 forks. Return the meat to the juices in the crockpot.
Make a salad with Romaine (or other dark leaved lettuce or combination of salad greens), chopped fresh tomatoes, seeded chopped cucumber or diced jicama, and one can of rinsed and drained black beans.
In a large mixing bowl, combine the salad ingredients. Add a dressing made with equal parts citrus juice and olive oil dressing (your choice lemon, lime, combination, some orange?). Add chili spices, salt and pepper, maybe some citrus zest. Toss together –40 times, remember?
Plate the dinner salad with a base of the prepared salad. Using tongs, place meat on top. Add a dollop of sour cream, guacamole, shredded cheese, crushed corn chips, etc—your choice.
Leftover shredded meat can be used to make enchiladas, a burrito casserole or tacos for another night's dinner!