3 pounds pork shoulder or beef arm roast

7 strips orange zest

5 garlic cloves, sliced

1 large onion cut in 8ths

½ tsp crushed red pepper flakes

1 cinnamon stick

2 bay leaves

1 ½ tsp dried oregano leaves

1 tsp salt

¼ tsp ground cloves

cilantro

Trim any thick fat from surface of the meat & cut into large chunks. Place in a crock pot. Add enough water to cover by 1 inch. Sprinkle orange zest, garlic slices, onion, red pepper flakes, cinnamon stick, bay leaves, oregano, salt & cloves over meat. Cover and simmer in crockpot on low for 8 hrs or until meat is tender. Remove bay leaves, cinnamon stick and orange peel

Transfer meat to a shallow baking dish, keeping meat in 1 layer. Add enough of the cooking liquid to cover meat halfway. Bake uncovered in a 350 degree oven for 20-30 minutes until meat is slightly crisped. Serve topped with chopped cilantro.

Ingredients:

2 pounds bacon burger (1½ pounds beef with ½ pound bacon - should grind twice)

1 egg

Onion to taste

½ cup cracker crumbs

1/4 cup milk - as needed

Cheddar cheese

Directions:

Heat oven to 350 degrees. Combine all ingredients except milk; mix well. If mixture seems a little loose, add more crumbs; if dry, add milk, a tablespoon at a time, until mixture reaches desired consistency. Shape into 1-inch meatballs. Place on a sprayed broiler pan and bake 25 to 30 minutes. Can also be pan-fried (don’t crowd meatballs in pan, for better cooking) over medium to medium-low heat, for 20 to 25 minutes. Shake pan frequently to cook on all sides.

• 11/2 lbs. beef flank steak
• 1 lg. onion, chopped (1 cup)
• 1 med. green sweet pepper, cut into 1/2-inch pieces
• 1 or 2 jalapeño peppers, chopped
• 1 tbsp. snipped fresh cilantro
• 1 tsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1 tsp. bottled minced garlic
• 1/4 tsp. salt
• 1 can stewed tomatoes (8 oz.)
• 12 flour tortillas (7-onch.)
• 2 tsp. lime juice (up to 3 tsp.) (optional)
• Shredded colby and Monterey Jack cheese (optional)
• Guacamole (optional)
• Sour Cream (optional)
• Salsa (optional)

1. Trim fat from steak. Cut steak into 6 portions. Combine steak, onion, green sweet pepper, jalapeño peppers, cilantro, chili powder, cumin, coriander, garlic, and salt in Crockery Pot. Add undrained tomatoes. 2. Cover; cook on low for 8 to 10 hours. (Or cook on high for 4 to 5 hours.) 3. Set oven to 350°. To heat tortillas, wrap them in foil and bake for 10 to 15 minutes or until softened. remove steak from cooker and shred. return steak to cooker. stir in lime juice, if desired. 4. To serve, use a slotted spoon to spoon steak mixture onto warm tortillas. Top with cheese, guacamole, sour cream, and salsa, if desired. Roll up tortillas. Makes 6 servings.

Topping

• 1/3 cup ketchup
• 1/3 cup prepared yellow mustard
• 1/3 cup brown sugar
• Meatloaf
• ¾ cup skim/fat free milk
• 2 eggs, beaten
• ¾ cup plain bread crumbs
• 2 pounds lean ground beef
• ½ cup chopped onion
• ½ cup diced & seeded fresh tomato
• 1 Tbsp worchestershire sauce
• 1 Tbsp minced garlic
• 1 tsp salt
• 1 tsp black pepper

Tomato Gravy

• 1 cup diced onions
• 1 Tbsp olive oil
• 1-14.5 oz can diced tomatoes
• 1 cup low sodium beef broth
• ¼ cup ketchup
• 2 Tbsp prepared yellow mustard
• 2 Tbsp brown sugar

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or foil. For topping, combine all ingredients and set aside. To make meatloaf, Mix together all ingredients with your hands until well blended. Using a ½ cup measure, portion mixture into a 12 cup muffin tin. Brush top of each meatloaf muffin with topping. Place muffin tin on prepared baking sheet and bake muffins until cooked through…25-30 minutes. As muffins cook, make tomato gravy. Saute 1 cup onions in olive oil over high heat until softened (about 3 minutes). Add canned tomatoes, and remaining tomato gravy ingredients. Bring to a boil, reduce heat to medium low and simmer 10-15 minutes. Serve muffins topped with tomato gravy. Excellent with mashed potatoes!