Walter and Sally’s Easy Dinner Recipes

This week, Mary Cheatham involved her kids, Walter and Sally, to each choose and prepare a dinner for the family! They were actually delicious meals and they got to be in charge of the kitchen (win,win!)

Walter chose an easy spaghetti dinner that you (or your kids) can try this weekend:

WALTER’S EASY SPAGHETTI

INGREDIENTS:

One jar of Rao’s homemade tomato basil marinara sauce

1 lb of grass fed beef

1 large onion chopped

4 large carrots chopped

1 box of spaghetti

1 spaghetti squash

Parmesan cheese

INSTRUCTIONS:

Saute carrots and onions in a little bit of butter and salt and pepper until they are tender. Add beef and saute until cooked through. Add jar of marinara sauce and let simmer. Add cooked noodles and serve!

To cook the spaghetti squash, cut it in half and put it face down in a casserole dish with a little bit of water and microwave for 8-10 minutes depending on the size.

SALLY’S WHOLE 30 CRISPY CARNITAS VIA TASTES LOVELY

INGREDIENTS

4-pound boneless pork butt, cut into 2″ chunks

1 yellow onion, sliced

2 cups chicken stock

juice from 1 orange

juice from 2 or 3 limes

2 teaspoons cumin

1 teaspoon oregano

1 teaspoon salt

1 teaspoon pepper

2 bay leaves

INSTRUCTIONS

In a large measuring cup, combine the chicken stock, orange juice, lime juice, cumin, oregano, salt + pepper. Stir to combine.

In your instant pot, add all the pork butt + raw onion. Pour over the chicken stock mixture and add in the bay leaves. Close with the lid, and make sure the vent is at SEALING.

Cook on HIGH PRESSURE for 30 minutes. Will take about 10-15 minutes to reach pressure, then it will start counting down from 30. After the 30 minutes is up, do a NATURAL RELEASE for 15 minutes. It will start counting up to 15. Then do a QUICK RELEASE, where you move the valve to VENTING to release any more steam. Once all the steam is gone, you can safely open the instant pot.

Set your oven to BROIL.

Gently remove all the carnitas and transfer to a rimmed baking quarter sheet. Discard the bay leaves. Shred the carnitas into bite size pieces using 2 forks. Pour 1/2 a cup of the sauce and onions over the carnitas.

BROIL the carnitas for 5 minutes, until crispy. If I have time, I like to turn the carnitas a few times and keep broiling in 5 minute increments. This really caramelizes the fat and gives it the most amazing texture and flavor.

Serve warm topped with chopped cilantro. Delicious in burrito/taco bowls with fajita veggies, cauliflower rice, guacamole + salsa. Can also serve in lettuce leaf tacos or as a salad.

Will keep in an airtight container for 5 days, or frozen for 6 months.

Enjoy, y’all!