Pastor Byron's Mexican Roast

Byron's Mexican Roast

Ingredients

• 3 to 5 lb Cooked pork shoulder roast shredded
• 1 – onion chopped
• ½ - green pepper chopped
• 1 – can rotel
• 1 – tsp cayenne pepper
• ¼ - cup siracha sauce
• 1 – tbs minced garlic
• 1 – juice from one orange
• 1 – jalepeno pepper chopped
• ¼ - cup salsa verde
• 1 – tsp smoked paprika
• 1 – tsp ground cumin
• 1 – tsp oregano

Directions:

Start by pan frying the shredded pork to give it a crusty texture, add the onions and green peppers while frying. When pork is hot through and through and onions and peppers are soft, pour all into the crockpot. Add all of the other ingredients, cook covered on high heat for 4-hours. Serve on burrito shells or over rice.

Chicken and Spinach Lasagna

Chicken and Spinach Lasagna

by: Mary Chesney

1 can cream of mushroom soup*
1 can cream of celery soup*
1 (10 oz) package frozen spinach, thawed and drained
2-2 1/2 cups cooked chicken, diced
8 oz sour cream (or 1 cup)
1 cup milk
1/2 cup parmesan cheese
1/2 cup chopped onions
1/2 teaspoon salt
1/4 teaspoon pepper
9 Lasagna noodles, uncooked
3 cups shredded mozzarella cheese

Place soup, chicken, spinach and sour cream in a large mixing bowl. Stir to combine. Pour in the milk and continue stirring until mixed well. Add onion and stir. Add the parmesan, salt, and pepper. Stir until well combined.

Place 3 lasagna noodles in the bottom of the crockpot. Break the noodles if they don't quite fit. Spread 1/3 of the spinach mixture on top of the noodles. Add 1 cup of the mozzarella. Continue with 2 more identical layers, topping off with the mozzarella cheese. Cover and cook on high for 1 hour. Reduce heat to low and continue cooking for 1 1/2 -2 hours.

I usually serve this with french toast but it is good with salad also.

*The original recipe called for 2 cans cream of chicken soup. I am NOT a fan of cream of chicken soup although I did fix it that way the first time. We prefer the combination of the cream of mushroom and the cream of celery.