Pork and Pepper Lunch
Serves 4 to 6. Recipe is by Julie Kay.
1 to 2 lbs. boneless pork strips
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 large onion, sliced
1 (8-oz.) pkg. fresh mushrooms, chopped
1 tbl. garlic salt and pepper
¼ cup Worcestershire sauce
2 tbls. light soy sauce
1 cup shredded Monterey Jack cheese
Tortillas or multigrain sandwich thins
1. Place all ingredients except cheese and tortillas or sandwich thins into slow cooker.
2. Cook on Low for 6 to 8 hours.
3. Remove with slotted spoon and place pork mixture in center of each tortilla or sandwich thin. Top with shredded cheese. Roll up and serve.
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