Something a little different...

You know you're a full fledged mommy when you've been asked for your first time to "bake goodies" for the preschool carnival. For such a right of passage, I was compelled to find a recipe for something that would be unique, but would still sell at the bake sale. I was pretty proud of this creation, which I saw in a magazine. Use your favorite rice crispy treat recipe. Let the mixture slightly cool, then roll the it with your greased hands into rolls. Then use gummy fish and strips of green fruit roll ups. Bound to be a hit with kids and sushi-lovers!

Pork Pozole

I love slow cooker recipes. I found this one in Parents magazine, which means it's very easy. It is essentially a Mexican stew. It has some interesting ingredients and Jeff is a huge fan.

1 15 oz. can yellow or white hominy, drained

1 14.5 oz. can Mexican-style diced tomatoes (I actually used tomato sauce and added some taco seasoning)

1 10 oz. can mild green enchilada sauce

1 large onion, chopped

3 cloves garlic, minced

 2 tsp. ground cumin

1.5 lbs. boneless pork loin

1/2 cup chopped cilantro

1 t. lime juice

Tortilla chips

Diced avocado and lime wedges, optional

1. Combine the hominy, tomatoes, enchilada sauce, onion, garlic, and cumin in a 4 quart slow cooker. Top with pork, spooning hominy mixture over the meat. Cover and cook on hight for 2 to 2.5 hours. 

2. Place pork on a cutting board. Add cilantro and lime juice to the slow cooker. Coarsely chop pork; return to cooker, and stir well. Spoon into shallow bowls. Serve with tortilla chips, and if your family is a fan of avocado and lime, include them too. Makes 6 servings.

Nutrition per serving: 332 cal; 29g protein; 9g fat; 31g carb; 461mg sodium; 5g fiber