Pulled Pork Enchiladas

One pork tenderloin turned into two great dinners and leftovers for three nights, with the help of @everydayfood and @epicurious. Here’s how it went down.

Monday night I made pulled pork on the stove, using an adapted recipe from Everyday Food, “Lighter Pulled Pork Sandwiches.” I skipped the coleslaw and served the pork on sourdough sandwich rolls.  I served corn on the side. Tuesday night I had leftovers.

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Tonight I made enchiladas with the leftover pulled pork, corn and a new sauce taken from Epicurious’ “Garden Vegetable Enchiladas.” I used 1% instead of whole milk, and only 1 tablespoon of chili powder. (The recipe called for 3, wow!)

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Everyone loved the new enchiladas, but we’ll always hold a special place in our hearts for Birthday Enchiladas.

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Lighten Up

Fresh zucchini and asparagus from @farmfreshtoyou + @everydayfood recipe for Linguini with Spring Vegetables = tonight’s healthy dinner.

Spring is in full bloom and today’s warm & sunny temps called for something light. Click on the link above for the recipe. (I used two small zucchini in place of snap peas, and topped the finished pasta with fresh parmesan since I didn’t have fresh tarragon – basil would be good too!

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