Dinners

4 Chicken breasts or 2-lbs pork tenderloin (remove excess fat) or 2-lbs. London broil (remove excess fat)
1 tablespoon Extra Virgin Olive Oil (EVOO)
32-oz. Chicken or Beef or Vegetable Stock (Go with No-Salt Stock)
3-4 cups of Chili Sauce (See recipe in the Dressings, Gravies and Sauces Page)
2 cloves garlic
2 medium white onions
2 medium size carrots
4 medium green or red peppers or mix them
2 jalapeno peppers (for more heat use Serrano peppers)
1 14.5-oz. can petite diced tomatoes (go with no-salt or low sodium)
1/2 teaspoon Knorr Chicken Bullion
1/2 teaspoon ground cumin
1 tablespoon Mexican Oregano
1-2 limes
No-fat cheese or 1-2% cheese (use cheddar or jack)
Corn Tortillas

Heat a 5-Qt pot on low for about 5 minutes.
Add 1 tablespoon of EVOO
Add chicken breasts, pork tenderloin or London broil
Cook until meats are nicely brown
Add 16-oz. of the broth and cook at medium heat for 1.5 to 2 hours or until you can break apart meat with a fork
Remove chicken, pork or beef and set aside to cool
Put the remaining stock into the pot and place on low heat for about 15 minutes.
When Stock is heated, turn it off
*** Following the recipe for making Chili Sauce in the Dressing, Gravies and Sauces Page

Add 2 cloves of garlic either pulsed 3-4 times in a food processor or fine diced (#1 cone with SM machine)
Add 2 medium white onions, Julienne or thinly cut (use a #4 cone with SM machine)
Add 2 medium carrots, Julienne or thinly cut (use #2 cone with SM machine)
Add 4 medium to small green or red peppers, Julienne or thinly cut (use #2 cone with SM machine)
2 jalapeno chilies, de-vein and remove seeds. (If you desire more heat leave them in.) Julienne the chilies (#2 cone with SM machine) ***If you desire more heat, use Serrano chilies
Add Knorr Chicken Bullion, ground cumin, and Mexican oregano
Add petite diced tomatoes
Cook the vegetable and spices at medium heat for about 1 hour or until vegetables are soft.

Take the cooled chicken, pork or beef and with a fork, shred it and place into pot with the vegetables and chili sauce
Squeeze the 1 or 2 limes (depending on your choice of tartness) into pot and cook for 15-20 minutes.

To Serve:
Taco
Place 1-2 oz. of filing onto a corn tortilla and put 1-oz of cheese on top

Enchilada
Place 1-2 oz. of filing onto a corn tortilla, role tortilla and pour 1-oz or chili sauce over tortilla, then 1-oz of cheese on top

Burrito (use smaller burrito tortillas)
Place 3-4 oz. of filling onto tortilla, place 1-oz. cheese onto that and role tortilla

I have found that corn tortillas can fall apart if adding a very wet mixture. So I would usually heat my tortillas on a hot plate. I also find that placing the cheese on the tortilla while it is warming up, melts the cheese. So for Taco and Burrito a hot plate works very well.

If you want to make enchiladas then I would suggest making them and placing them into a 9 X 9 pan an then putting the chili sauce and cheese over that and placing it into the over at about 350°F for 20-30 minutes.

Serve with Mexican rice and beans as side dishes.

Since I look at lunch being the larger meal many of you have not adopted this yet so I placed them together and let you decide what you deisre per meals.