Diced pork with onions, zucchini, mushrooms and a splash of some Wild 'n' Mild sauce:
I found out about this stuff from Tina at Carrots 'N' Cake. She had some promo coupon code a while back and I was able to snag a couple of bottles for super cheap. It's the 'wild' blend, so it's definitely got some heat. I just added a tiny bit- probably not even a tablespoon for the whole pan- and it gave it just the right amount of kick.
Since we were going with a Mexican theme, I had Doug mix me up a Tequila Sunrise:
Made with some sugar-free orange drink mix. Gotta love that stuff when making calorie-conscious cocktails. Tasted great!
And finally, the finished product, served on grilled corn tortillas with diced tomatoes on top:
I ended up topping each one with a dab of light sour cream to ease the heat a bit. Tasty! Doug made his into burritos and added shredded cheese. Great dinner, but next time, we both agreed that some diced pineapple would be awwwwesome. Ah well. Next time!
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