Cafe Rio Chicken

1 small bottle Zesty Italian salad dressing
1 Tbsp chili powder
1 Tbsp cumin
3 cloves minced garlic
5 lbs. boneless, skinless chicken breasts


Roast all ingredients in crock pot on low for 4 hours. Shred or cut chicken, roast for an additional hour.

Cafe Rio Pork

5-6 lbs. pork roast
1 Tbsp cumin
1 or 2 cups of brown sugar
20 oz bottle coke
12 oz red taco sauce


Place roast in crock pot and cover half way up with water. Cook roast in crock pot for 12 hours on low. *Save liquid from roast in separate bowl. Add remaining ingredients to roast and cook for an additional 4 hours on low. Take out roast and shred. Put pork back in sauce and cook for 2 more hours on low.


*Strain the fat from the liquid (place in fridge for a little while). Thicken with corn starch and then add a can of chile verde enchilada sauce to liquid. This sauce can then be placed over burrito.

Cafe Rio Rice and Creamy Dressing

Sorry I have not posted in so long.  We had Ryan's brother and his family in town.  Devon is in the Air Force and they are moving to Japan for at least 4 years.  Life has just been crazy having fun, and visiting with them.  Here are a couple really easy recipes for you.  I hope you enjoy them!  The meat recipes that go with them will be coming soon!

Creamy Tomatillo Dressing:

1 package buttermilk ranch dressing powder
3 tomatillos (peeled)
1 C. mayo
1 C. buttermilk
1 C. chopped cilantro
3 cloves garlic
1/8 tsp. cayenne pepper


Mix in blender and chill (makes a lot)

Cafe Rio Rice:

6 cups of water
4 tsp. chicken bouillon
4 tsp. minced garlic
1/2 bunch chopped cilantro
1 tsp. cumin
1 can green chilies
3/4 tsp. salt
1 Tbsp. butter
1/2 medium onion, chopped
3 c. rice, uncooked, long grain


Bring water to boil, add all ingredients. Cook for 30 minutes.

Chicken Roll Ups

chicken (can put in as little or as much chicken as you like)

1 pkg. crescent rolls

1 pkg. cream cheese ( can use low fat)

1 sm. can chopped olives

1 sm. can green chilies

1. Follow the instructions on the crescent roll package to preheat the oven.

2. Cook the chicken (you can either boil or grill) and chop up into pieces.

3. Soften the cream cheese and add to a bowl with olives, green chilies, and chicken. Roll out the crescent roll dough. Place some of the cream cheese filling in the center, and roll into crescent shape. Place on cookie sheet and back according to the instructions on the crescent roll package.

These are really yummy and originally came from a recipe one of my best friends shared with me. My sister and I have made a few alterations to it, but they are definitely worth a try!

Artichoke Pizza

1 can (14 oz) artichokes, drained and chopped
1 can (2.25 oz) sliced olives, drained
1/2 (2 oz) grated Parmesan cheese, divided
1 lemon
1/3 cup mayonnaise
1 garlic clove, pressed
1 package (13.8 oz) refrigerated pizza crust
1 small tomatoe, thinly sliced or diced (whatever you prefer)
1 teaspoon Italian seasoning mix

1.  Preheat oven to 425F.  Chop artichokes.  Zest lemon to measure 1 teaspoon zest; finely chop zest.  In a small bowl combine artichokes, olives, 1/4 cup of cheese, lemon zest, mayonnaise, and garlic; mix well.

2.  Unroll pizza dough on pizza pan/stone shaping it into a circle.  Using a lightly floured roller, roll dough to the edge of the pan.  Spread artichoke mixture evenly over crust to within 1/2 inch of edge.  Thinly slice tomatoe or dice it.  Arrange tomato pieces over pizza; sprinkle with seasoning mix and remaining cheese. 

3.  Bake 20-25 minutes or until cheese is melted and crust is golden brown.  Remove from oven; let stand for 10 minutes. 

Calories: 120 per slice

I prefer to use a thin pizza crust.  This is one of my very favorite things to have for dinner.  It is very easy and quick to make and is yummy!

Hawaiian Haystacks

Start to Finish: about 30 minutes

2 cans cream of chicken soup
1 cup chicken broth
2 cups cooked, chopped, chicken
4 cups cooked rice
1 can chow mein noodles
3 med tomatoes, diced
1 (20 oz) can pineapple tidbits, drained
1 cup grated cheese
1/2 cup coconut
1 can sliced olives, drained

Combine soup and broth in a sauce pan to make gravy.  Stir to blend and add the chicken and heat to almost boiling.  Prepare all the toppings, and cook the rice.   Serve gravy over rice, and add toppings as desired.  Enjoy!

This is a really good but quick recipe for Hawaiian Haystacks.  When at home I like to grill my chicken so that it tastes really good, versus boiling it.  You can prepare it however you want though.  I've made this a lot camping as well, and it's just as yummy there.  I hope you like it!

California Wraps

It's that time of year again, softball season!  I don't know about you, but this time of year starts out to be really crazy for my family.  This is a great and quick dinner for those nights that you are out running (like the ball park perhaps?).  You can make these ahead and pack a little picnic, or enjoy them at home.  My sister and Ryan both gave these an 8 or 9.  For a low calorie wrap, they are delicious!

Prep Time: 20 minutes

240 calories

1 large tomato, diced

6 tablespoons thinly sliced green onions with tops

1 medium ripe avocado, seeded *(see notes)

1 tablespoon reduced-fat sour cream

1/2 teaspoon lemon juice

1/8 teaspoon salt

6 (8-inch) fat-free tortillas

6-12 large lettuce leaves

8 ounces thinly sliced reduced-fat deli smoked turkey

1 package (4 ounces) salad sprouts

6 tablespoons shredded reduced-fat cheddar cheese

1.  Dice tomato and slice the green onions.  Using an avocado peeler, cut avocado in half lengthwise; remove seed and cut flesh away from skin.  Place avocado in a bowl and mash.  Stir in sour cream, lemon juice, and salt.

2.  Using a scoop, top each tortilla with a level scoop of avocado mixture; spread to within 1/4 inch of edge using a spreader.  Cover with one or two lettuce leaves, pressing lightly.  Place one slice of turkey over lettuce.  Top evenly with 1/2 cup of sprouts; sprinkle with 2 tablespoons tomato and 1 tablespoon each green onion and cheese.

3.  Roll up each tortilla tightly.  Cut each wrap diagonally in half with knife.

* If desired, you can use 1 container (6 ounces) of avocado dip instead of a fresh avocado.  I like to use the Lighthouse, avocado dip, with mild jalapenos.  It gives this just the right amount of kick.

* Wraps can be prepared in advance.  Wrap tortillas individually in plastic wrap and place in fridge for us to 3 hours.