Pork Taquitos

These are a favorite at our house. It's not one of our healthy meals so we don't have them a lot but we sure enjoy them when we do.

Ingredients 
1 pack pork stew meat
1/2 poblano chili diced
1/2 serrano chili diced
3 tbs diced yellow onion
1/2 tsp garlic salt
1 tsp cumin
2 tbs water
taco seasoning
couple of squirts lime juice
couple of hot sauce
6- 8 corn tortillas
canola oil

Toppings (optional)
fat free sour cream
hot sauces
guacamole
salsa
lime juice
cilantro
cheese
lettuce

toss the pork into a hot pan, sprayed with non stick spray. Toss in both types of chilis. sprinkle with garlic salt, cumin, and lime juice. Let pork cook thoroughly flipping periodically to cook evenly.

In a pot add a dollop of butter and saute onions till crispy.

When pork is cooked thoroughly take contents of that pan out to shred. Once shredded toss pork and chilis into the pot with the onions. Add water, taco seasoning and hot sauce. Mix together and let simmer for a minute. You don't want the mixture to be liquid we want a well seasoned meat that won't drench a tortilla.

Warm the tortillas up until they are pliable but won't tear easily. Warm up a pan with oil. Once the meat is seasoned then you take the tortillas and place the meat on them. Roll the meat in the tortillas and place in the hot oil. Let the tortillas brown on one side and flip them. Once they are almost completely browned, remove from pan  and place on a oven safe dish lined with paper towels. Sprinkle cheese over taquitos and place in a warm oven  (200 degrees F) to melt and stay warm while the other taquitos are cooking.

Serve taquitos over a bed of lettuce with fat free sour cream, lime juice, and hot sauce.

Balsamic tilapia and pasta

We have been out of town so our dinner tonight had to be something from the freezer or pantry. It also want we had to get creative. My favorite part about cooking dinner. Seriously, only on rare occasions do I follow a recipe word for word. Tonight my man wanted fish and pasta. However we were out of our normal pasta sauces. So instead I decided to make a balsamic vinegarette to replace our marinara and Alfredo.
I apologize for my guesstimates measures of cooking. One day I will learn to measure things before I write a recipe. (Probably not very soon,but I have pictures. Baby steps.)

I started by marinating the tilapia in 2 tbs of balsamic vinegar. I sprinkled garlic, Italian seasoning, oregano, garlic salt,and black pepper to lightly coat the top of the fish.

Meanwhile  I began boiling some whole wheat pasta. You can even see the steam in the picture above.

Here are all my ingredients. 

As the pasta was boiling, I poured a bit of  grape seed oil in a pan to warm up. I placed the fish in the pan with the remaining vinegar and seasonings.  I added a layer of Parmesan cheese on top of the fish and let it cook. 

Once the fish turn white on the bottom flip it over. Let that cook through and remove from heat.

Meanwhile grab a Tupperware and mix 2 tbs balsamic vinegar and a 4 tbs water. Sprinkle in 1/8 tsp garlic, a dash of salt, a dash of pepper, and desired amount of Parmesan. Add 3 tablespoons of oil. Top Tupperware with lid and shake vigorously. Taste dressing. 

At this point your pasta should be done, drain the pasta and leave in strainer. Add spinach into the hot pot with a dash of balsamic vinegar. Add pasta to spinach and stir together. You can add in olives, cut cherry tomatoes, or Parmesan cheese.

On a plate add pasta, top with fish and drizzle dressing.

Enjoy!