1 lb. boneless skinless chicken breasts
1/3 c. chicken broth
1/4 tsp. garlic powder
1 tub Philadelphia Original Cooking Creme
2 c. grape tomatoes
2 c. hot cooked farfalle
12 fresh basil leaves, cut into strips
1. Cook chicken in large nonstick skillet on medium high heat 5 to 6 min. or until done. Add broth and garlic powder; cook 3 min.
2. Add cooking creme and tomatoes; cook and stir 3 min.
3. Sir in pasta and basil.
2 lbs. pork loin
4 garlic cloves, minced
1/3 cup cilantro leaves plus 1/4 cup chopped cilantro
1 large onion, chopped
1 1/2 tsp. dried oregano
1 tsp. orange zest
3/4 tsp. salt
1/4 tsp. red pepper flakes
1 can (14.5 oz.) chicken broth
Zest and juice of 1 lime
Soft corn tortillas
Toppings to your liking...
(We used sour cream, Monterey Jack cheese, cilantro, and a sprinkle of fresh lime juice)
1. Combine pork, garlic, 1/3 cup cilantro leaves, onion, oregano, orange zest, salt, lime juice and zest, and red pepper flakes in slow cooker bowl. Pour broth over top so pork is mostly submerged and cook on low for 6 hours or until pork is very moist.
2. Remove pork from slow cooker onto a big platter and let slightly cool. Shred pork and place into bowl; stir together with 1/2 cup cooking liquid.
3. Serve in warmed tortillas with desired toppings. We used a very small amount of Monterey Jack cheese, a dollop of sour cream, a sprinkle of fresh cilantro, and a few drops of fresh lime juice.
1 head cauliflower, cored and broken into small floretsInstructions:
2 tablespoons olive oil
1 1/2 teaspoons paprika
Coarse salt and ground pepper
1. Preheat oven to 450F.
2. Line a rimmed baking sheet with aluminum foil.
3. Spread cauliflower on foil.
4. Sprinkle with oil and paprika; toss to coat.
5. Season with salt and pepper.
6. Roast until tender and lightly browned, 20 to 25 minutes, tossing once.
