Cafe Rio Pork Salad

This is definitely one of our favorite meals! We even like it more than the "real" Cafe Rio Salad because we can add/take away anything we want to.

Submitted by: Jessica

5 stars

Meat:

• 3 lb pork roast or 1/2 pork loin
• 1 cup water

Cook in a crock pot on low overnight until tender. (I cooked mine for about 7 hours on low) Shred meat.

Mix and add to pork:

• 1 tsp garlic salt
• 1/4 cup barbecue sauce
• 3/4 cup ketchup
• 1/2 cup sugar

Cilantro Dressing:

• 2/3 cup salsa verde
• 1 1/2 Tbl sugar
• 2/3 cup mayo
• 2 Tbl lime juice
• 1 tsp salt
• 1/4 tsp pepper

Put in blender on high and slowly add:

• 1/4 cup cilantro
• 1 cup vegetable oil

Other Toppings:

• Tortillas-unbaked
• Black beans
• Cheese-mozzarella or yellow
• Lettuce-spring mix
• Spanish rice or white rice
• Olives
• Guacamole
• Tin bowls

This is a bad picture. I will post a better one next time I make it. We usually makes ours in those tin bowls but I didn't have any on hand!

Slow Cooker Chicken Gyros

I found this recipe from Six Sisters' Stuff. These were pretty good, but I LOVE gyros with lamb so it was hard not to compare these to that. Still worth making though! I love crock pot meals!

Submitted by: Jessica

4 stars

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 3 gloves garlic, minced
• 1/4 cup lemon juice
• 1 onion, diced
• 1/4 cup water
• 1 tablespoon red wine vinegar
• 1 teaspoon oregano
• 1/4 teaspoon allspice
• 1 teaspoon lemon pepper
• more ingredients in bold in the directions

Directions:

1. Spray crock pot with non-stick cooking spray. Place chicken breasts inside slow cooker. Mix remaining ingredients together in a bowl and pour over chicken breasts. Cook on HIGH for 3-4 hours or LOW 6-8 hours. Shred chicken and serve with pita bread, sliced tomatoes, sliced onion, sliced cucumbers, lettuce, and tzatziki sauce.

Tzatziki Sauce

This sauce is great with gyros or a topping on fish!

Ingredients:

• 32 oz plain yogurt
• 1 cucumber
• 3 cloves garlic, crushed
• 2 tsp red wine vinegar
• 1 tsp lemon juice
• 1/2 tsp dill weed
• salt, pepper, and oilve oil to taste

Directions:

1. strain yogurt using a cheesecloth over a bowl (if you don't have that, a strainer lined with a coffee filter will work) for a couple of hours, or even overnight. I didn't do this because I didn't plan ahead, she said it makes a huge difference but I thought it was still pretty good!
2. Shred or grate the cucumbers and blot them with a paper towel to get rid of as much moisture as possible.
3. Mix together the strained yogurt, shredded cucumbers, garlic, vinegar and lemon juice. Add salt and pepper to taste. Keep in fridge until ready to serve. (let the flavors come together for 30 minutes before serving). 
4. Drizzle a little olive oil over top before serving.

Slow Cooker Chicken Taco Soup

I made this for a church function, and it is really good. The sour cream, chips, and cheese garnishes are important! This recipe serves 8 people.

 submitted by Chris

1 onion, chopped
1 can (16 oz) chili beans
1 can (15 oz) black beans
1 can (15 oz) corn, drained
1 can (15 oz) chicken broth
1 can (8 oz) tomato sauce
2 cans (10 oz) diced tomatoes with green chilis
1 package (1.25 oz) taco seasoning
Gently combine in a crock pot.
Place on top:
3 boneless, skinless, chicken breasts. Cook for 5 hours on low. (I used frozen chicken breasts right from the freezer and cooked for 6 hours.)

Remove chicken, cool slightly, shred and return to crock pot and cook for 2 more hours on low. (I cooked for three more hours, which was perfect.)
Serve and top with:
shredded cheese
sour cream
crushed chips