Sweet Pork Tostadas

This is kinda 2 recipes in one. The first is for the pork. It's a homemade BBQ sauce recipe that my friend Kirsten at work put in our work cookbook last year. (All you Timpanogos ladies, please open your books to page 70.) It is so good, I don't think I can ever go back to the evil bottled stuff again. I usually throw some boneless pork ribs in a crockpot cover it with his sauce and in 7-8 hours... Voila! Beautiful tender delicious pork! The best part, I can usually get 2 meals out of these super easy babies. I usually serve the pork alone the first night and then in something like these beautiful tostadas the second. I think I could eat these tostadas every stinkin day they are that good.

Kirsten's Homemade BBQ Sauce

1 cup ketchup or 1 can tomato sauce (I always use the tomato sauce)
3/4 cup brown sugar
1/4 cup Worcestershire sauce
2-3 Tbs yellow mustard
1 tsp lemon juice
1/2 yellow onion, finely chopped
1/2 tsp salt (I usually omit)

Mix together and pour over 3-4 lbs of whatever meat you like (again, I usually use boneless country style pork ribs). Makes approx 2 cups of sauce.

Pork Tostadas

leftover shredded BBQ pork
flour or corn tortillas
black beans
Mexican blend cheese
tomatoes
green onions
lettuce
sour cream
guacamole
salsa
lime wedge
or whatever else you like on top!!!

Brown tortilla in a skillet or in oven until slightly crisp on each side. Top with meat, beans and then cheese and place back in oven until cheese melts. Top with whatever you want, lettuce, tomatoes and onions are a must as well as sour cream!! Yummm... and then enjoy!!!

Spinach Salad

In my quest to get my family to eat more veggies, I am always trying to make salads(especially Spinach) more fun and tasty. There are a bunch of Spinach recipes out there but this one is by far my favorite! I have been using this one so long, I can't remember where I got it...

I have taken this salad to family/friend/work parties and it is always popular, even with the kids. They will be eating not only Spinach but cabbage and red onions and they will enjoy it.

If you don't tell, I won't!

8 ounce package baby spinach washed and dried
1 cup shredded cabbage
2 packages bacon(about 4 ounces) cooked, cooled and cut into small pieces
1 cup scrambled eggs, cooked, cooled and crumbled into small pieces
½ red onion sliced and then cut slices in half, cut in half again
16 ounce Poppy Seed dressing
¼ cup parmesan cheese

Mix all together in a large salad bowl and toss until all contents are well coated with dressing. Serve immediately. Serves 10-12.