Cranberry Apple Pork

Recipe from:  Simply Made with Love

Cook Time: 8 hours 

Total Time: 8 hours 

Yield: Serves 4 to 6 

Ingredients:
1 (3 to 4 lb) boneless pork loin roast
2 cloves garlic, minced
1 can whole cranberry sauce
1/4 cup brown sugar
1/2 cup apple juice
2 apples, cored, peeled and coarsely chopped (I didn't peel them and they were still delicious)
salt and pepper to taste

Preparation:
1.  Place roast in slow cooker; rub all over with the minced garlic.
2.  Add remaining ingredients and cook on low for 7 to 9 hours. Pork should be about 160° when fully cooked.

Verdict:
This pork was absolutely delicious.  It had a sweet flavor and it just melted in your mouth.  I served it with mashed potatoes, green beans and blueberry muffins.  

If you're looking for an easy weeknight meal, give this Cranberry Apple Pork recipe a try!  I promise you won't be disappointed.

Bon Appetit!

Italian Pork Chops

Ingredients:

Boneless pork chops

1 family sized can of Campbell's tomato soup

1 can diced tomatoes (drained)

1 tbsp. oregano
1/2 tbsp. Italian seasoning (can omit)

1 garlic clove

salt and pepper to taste

Directions:

Place all ingredients into a slow cooker and cook on low for 6-8 hours. 

*I even put my pork chops in frozen and they were still ready. We also like to use some of the remaining sauce on our pork chops and rice.  Yummy!!

Brown Sugar and Balsamic Glazed Chicken

Recipe adapted from: C+C Marriage Factory

Ingredients:

1 (2 pound) boneless pork tenderloin (or chicken)

1 teaspoon ground sage

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove garlic, crushed

1/2 cup water

Glaze:

1/2 cup brown sugar

1 tablespoon cornstarch

1/4 cup balsamic vinegar

1/2 cup water

2 tablespoons soy sauce

Directions:

Combine sage, salt, pepper and garlic. Rub over roast/chicken. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast/chicken with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

**This was a HIT!  I didn't have a pork tenderloin so I improvised with chicken and it was delicious.  We're definitely keeping this recipe.

Angel Chicken

Recipe from: CleverlyInspired

 

Ingredients:

4 skinless, boneless chicken breast halves (about 1-1/2 pounds)

1 8-oz. pkg. fresh button mushrooms, quartered

1 6-oz. pkg. fresh shiitake mushrooms, stems removed, caps sliced

1/4 cup butter

1 0.7-oz. pkg. Italian dry salad dressing mix

1 10-3/4-oz. can condensed golden mushroom soup

1/2 cup dry white wine

1/2 of an 8-oz. tub cream cheese spread with chives and onion

Hot cooked rice or angel hair pasta

Directions:

1. Melt butter in a saucepan.

2. Add in Italian dressing packet

3. Stir in soup , wine and cream cheese until it combines and melts

4. Cut up mushrooms

5.  Place mushrooms on the bottom of slow cooker, top with chicken and pour sauce on top.

Cook on low for 5 hours.

Crock Pot BBQ Pork Chops

Ingredients:
1 lb. Pork Chops fresh or frozen
1 tbsp. Minced Onion or 1/4 c. chopped fresh onion
1 c. of your favorite Barbecue Sauce
1/2 c. water

Directions: 
Place 1 lb pork chops in crock pot. Sprinkle with onion. Pour BBQ sauce and water on top. Cook for 6-10 hours on low. Serve with your favorite starch and steamed veggies, or let it cool and pull it apart for pulled pork recipes.

Buffalo Chicken Soup

Ingredients:

• 6 cups milk
• 3 (10 1/2 ounce) cans cream of chicken soup (use any flavor creamed soup you like chicken, mushroom, celery, etc I use 2 chicken and 1 celery)
• 3 cups cooked chicken
• 1 cup light sour cream
• 1/2 cup ranch dressing or blue cheese dressing
• 1/2 cup hot sauce, adjust to your taste

Directions :
1. Stove Top: Combine all ingredients in a large pot and cook on stove until hot and flavors have blended. Stir often to dissolve everything and to keep from scorching on the bottom. At least 30 minutes.
2. Crock Pot: Follow same directions above using crock pot. Just put everything in, stir well to combine everything and then cook on low for 4 hours.
3. Adjust hot sauce to your liking and/or serve additional sauce on the side to allow each person to adjust their own bowl.
4. Garnish with an additional dollop of sour cream, ranch or blue cheese dressing/dip and a celery stick. Would also be good with some shredded cheese on top. If you want to stretch it to feed more try serving it over a scoop of white rice.

French Dip Sandwiches in the Crock-Pot

Recipe from: Reasons to Gather

Ingredients:
1 boneless chuck roast (3 1/2- 4lbs- I make more for a big gathering, less for just us)
1/2 cup soy sauce
1 beef bouillon cube (a lot of times I will just do beef broth-atleast 2 cans- cause I don't use bouillion cubes that often and usually end up throwing them out)
1 bay leaf
3-4 peppercorns
1 tsp dried, crushed rosemary
1 tsp dried thyme
1 tsp garlic powder
(I also like to add a few dashes of Worcestershire)
French rolls split
Provolone Cheese (optional)
Grilled Onions and Peppers (optional)

Directions:
1. Place trimmed roast in slow cooker.

2. Combine rest of ingredients (minus the rolls, cheese, onions, and peppers) and pour over roast.

3. Add water to slow cooker until roast is almost covered.

4. Cook, covered, on low for about 7 hours or until very tender.

5. Remove and shred/slice. Place roast back into the pot with the juice and use a ladle for the juice.

6. Serve on rolls (you can toast in the oven with Provelone cheese) and reserved broth for dipping. You can also serve with sauteed onions and peppers.

Zesty Crock-Pot Chicken

Ingredients:
4 boneless, thawed chicken breasts
1 can cream of chicken soup
1 pkg Good Seasons zesty Italian salad dressing mix
1 c. water
1 tsp. parsley
1 pkg cream cheese

Directions:
1. Place chicken in crock pot.
2. Blend soup, dressing mix, water and parsley, add to crock pot.
3. Cook on low for 6 to 8 hours.
4. One hour before serving, add the package of cream cheese.
5. Serve over rice or noodles.

Recipe can be found here.

Crock-pot Creamy Ranch Chicken

From: Faith at Simple~But~Delicious

Ingredients:
4 skinless~boneless chicken breasts
2 cans cream of chicken soup
1 pkg dry ranch dressing mix
4 oz creme cheese (cubed)

1. Mix soup and dressing mix in crock pot.
2. Add chicken, spooning soup mixture on top of chicken breasts.
3. Cook on high for about 3 hours or on low for about 4.5 hours.
4. Add creme cheese bits and cook about 30 longer.
5. Serve with rice (or noodles), spooning soup mixture on top of the rice or you can shred the chicken and mix with rice and soup mixture.

French Onion Crock Pot Chicken

From: Natasha

In a crock pot add:
1/2 onion, roughly chopped
16 oz lowfat sour cream
1 can cream of mushroom soup or cream of chicken soup
1 packet french onion soup mix (Lipton/Knorr powder packets)
4 chicken breasts

Egg Noodles, boil just before you're ready to eat.

Cook for 8 hours on low or 6 hours on high, serve over egg noodles and top with chopped scallions or chives for a little color if you have them.