Freezer Meals Day 12- Pigs in a Blanket

It's kid friendly week here at Mommy's Kitchen Creations!  Today I've got a super easy one for you.  My kids like to call these mummys, because their grandma made them these for Halloween.  They are nice to just pop in the microwave and heat them up.

Pigs in a Blanket

1 pkg Crescent rolls

2 small pkgs Lil' Smokies

Preheat oven according to package directions (for the crescent rolls). Un-roll crescent rolls and combine 2 triangles together to create a square.  Pinch seams together.  Cut 5 rows lengthwise and then one cut in half cross wise, to make 10 pieces.  Wrap each piece around a link and place on a cookie sheet.   Bake according to crescent roll package directions. 

To Freeze- when cooked, allow them to cool and place cookie sheet in the freezer. When frozen, transfer to a freezer bag. Label and freeze. 

To Thaw: Toss in the microwave and heat through.  You can also bake them according to package instructions, and just add about 5-10 minutes for thawing time.

Green Chile Burritos

I've enjoyed taking a couple of days off the past few days.  I've been recovering from last weeks class! Wow what a success!!!  I've also been focusing on potty training my little one.

I've been working on my iron levels to get them back up to par again, so I don't get so wiped out.  I have been so blessed to be able to do so much more than ever this pregnancy.  I've really been enjoying all of the fun things I've been able to do.  My kids have never been happier, and I have never been happier. 

Our freezer meal class this past week was a burrito extravaganza.  We had a great turn out!  We made Green Chile Burritos, Chile lime Chicken Burritos, Breakfast Burritos and Bean and Cheese Burritos.  Each person walked away with at least 32 burritos to store for a rainy day.  Boy oh boy was it fun!  The downer to my little story is that I forgot to take pictures of the different burritos!!!  So if anyone has any pictures, please feel free to send them my way.  This one is one I took a while ago before I perfected my recipe. But you get the general idea.

All 4 of these burritos freeze really well and will last up to 3 months or more in the freezer.

Green Chile Burritos

1 Large pork shoulder roast

1 large Can of Green Enchilada Sauce (I use Las Palmas)

1 bottle of Salsa Verde (make sure the main ingredient is tomatillos)

1 large can (or 2 small) diced tomatoes (with green Chiles is preferred)drained

4 cans diced green chiles (drained)

Cook the meat in the crock pot on low for about 8 hours (4 on high) or until the meet is shredable. Drain juices from the meat and then shred the meat. Add all other ingredients. Scoop into burrito size tortillas, roll and serve. To freeze, roll each burrito in plastic wrap or foil.  Makes about 2 dozen burritos.  

To re-heat, cook on high (make sure to remove foil FIRST) in the microwave for about 4 minutes from frozen, until cooked through. 

Tip: You can use any type of cut for this.  The butcher told me shoulder is best for shredding, but all work. You can also use beef too. (pictured above) 

Costa Vida Sweet Pork

This week I am going to focus on some yummy crock pot recipes for you.  With the heat still climbing, the last thing we want to do is heat up the house! Crock pots are nice because they don't heat up the house and you can still enjoy a delicious meal at the end of the day!  If you don't have a crock pot, don't worry... You can still cook these over the stove or in the oven (you'll just have to make some adjustments including cook time).

Today I've got a real treat for ya! Three recipes in one post! Only the pork is the crock pot portion of the post, but you can't have one without the other.  The dressing and rice are a must! I've also made this recipe with chicken. It works great. I got this recipe from my sister in law.  It's a copy cat of the restaurant Costa Vida.  It's a lot like Cafe Rio or other similar.  Enjoy!

Costa Vida Sweet Pork



2 lbs pork loin roast

2 cups brown sugar

1 clove garlic

1/2 to 1/3 cup ketchup

1 can coke

1 cube butter

In a crock pot, combine meat and garlic together. Cook on low for 8 hours. When you have about an hour left, shred your meat and add the rest of the ingredients. 

Better Than Costa Vida Rice 

3 cups water

4 tsp chicken bullion

1 can green chilies

1 Tbsp butter

1-1/2 cups rice

 4 tsp minced garlic

1/2 bunch cilantro

1/2 onion

Combine all ingredients into a pot.  Simmer on low for about 20 min or until rice is cooked through and tender.  Or you can combine all ingredients into a rice cooker and cook on the white rice setting.

Cilantro Lime Ranch Dressing

1 can green chilies

1/3 cup cilantro

1 small tomatillo (husks removed)

1/2 tsp lime juice

1 dash of cayenne pepper

1 clove garlic

1-2 fresh jalapeno

1 tsp salt

1 pinch of brown sugar

¾ c buttermilk ( I just make my own)

Combine in Blender adding the buttermilk slowly

Add 1 packet ranch dressing mix