BD/AD

This next recipe turned out delicious, however I thought it appropriate to share the before dinner (BD) and after dinner (AD) conversations that ensued:

(please note, no names were used in the making of this blog entry to ensure anonymity)

BD: "What's for dinner?" "Ewwwww gross !" "What the heck is that?!"

AD: "That was good mom." "How many toot beans are in there?" "It's really good with the cheese on top." "Is there just one toot bean in mine?" "Just eat it, look, it's really good." "Are you SURE there's only one toot bean in mine?"

And there you have it.....I count success by cleaned plates and 4 out of 4 Perry's did just that. I served this to the hub and kiddos as taco filling while I enjoyed a DELICIOUS and healthful taco salad with all the fixins. (My particular fave is to slice up some fresh avocado, sprinkle with a little lemon juice and garlic salt.)


Crockpot Pork Burrito Bowls

2 lbs boneless pork shoulder roast
1 can pinto beans, rinsed and drained
1 envelope taco seasoning (I like Taco Bell brand)
1 can diced green chilies undrained

If roast comes with netting or ties, remove first and then place roast in crock pot. Sprinkle taco seasoning all over roast. Pour beans around the roast and pour the green chilies on top of beans. Cover and cook on low for 6-8 hours. About 45 minutes before serving, remove roast and shred. Put back in crockpot and mix with beans. Can be served over rice, as a taco or burrito filling, nacho topping, or taco salad topping.