Mexican Shredded Pork

1 (3 lb) boneless pork loin roast, cut into 2" pieces (for our small family, I buy 1 lb or less and that's more than plenty.)
1/2 tsp salt
2 (4 oz) cans diced green chili peppers
3 cloves garlic, crushed
1/4 cup chipotle sauce (I've used chipotle salsa)
3 1/4 cups water, divided
1 1/2 cups uncooked rice
1/4 cup lime juice
1/4 cup chopped cilantro

*Put the roast in a crock-pot and season with salt. Put chili peppers and garlic on top. Pour in the chipotle sauce and 1/2 cup water. Cover and cook on low 7 hours.

*In a pot, mix rice with 2 3/4 cups of the water. Mix in the lime juice and cilantro and simmer 20 min on the stove. (In other words, just cook the rice as you normally would but with lime juice & cilantro.:)

*Remove roast from the crock-pot, and use 2 forks to shred. Return pork to the crock-pot and allow to sit 15 minutes to absorb some of the liquid.

*You can serve this just over the rice, or as we like to do, make burritos! Yum yum yummy. Set out cheese, salsa, beans (refried, black, whatever), cilantro, rice, pork, avacado, lime, etc, and tortillas so everyone can make their own.

Grilled tilapia

We're not fish lovers at all, but this makes it pretty tasty! We prefer to grill it outside so our house doesn't smell like fish for 2 weeks :), but this is also a good broil recipe if you prefer.

1 lb-ish tilapia (or any light fish of your choice)
1/4 c. parmesan
1/8 c. butter, soft
1 1/2 Tbsp mayo
1 Tbsp lemon juice
1/8 tsp dried basil
1/8 tsp pepper
pinch onion powder
pinch celery salt
smidgen garlic powder (really, this whole recipe isn't one to "measure" :)

Mix ingredients (except fish) in bowl and set aside. Grill the fish for a few minutes (we use a grill pan lined with foil), and when you flip it over, spread the prepared mixture on both sides. Cook through, la de dah, tasty fish. Oopsie, I forgot to take a picture before ... but as you see, it was good. :)

We like it served with steamed broccoli and rice.