Easy Slow Cooker Pulled Pork

2 Yellow Onions Chopped
4 Medium Garlic Cloves, Minced
1 Tablespoon Packed Brown Sugar
1 Tablespoon Chili Powder
1 Tablespoon Salt
1/2 Teaspoon Cumin
1/4 Teaspoon Cinnamon
4-5 lb. Pork Roast
2 Cups Barbecue Sauce

Place all ingredients into a slow cooker.  Cook on low 8-10 hours or 6-8 on high.  Serve on Rolls with Coleslaw.

Crock Pot Chicken Stroganoff

1 can cream of mushroom soup (fat-free is fine)
16 oz sour cream (fat free is fine)
1 envelop Lipton onion soup mix
1-4 lb. frozen skinless boneless chicken breasts

1. Spray crockpot with nonstick cooking spray.  Put chicken breasts in crockpot.  Cover with other ingredients.  
2. Cook on low for 7 hours.
3. Shred the chicken with forks and stir back into sauce.
4. Serve over noodles if desired. 

*4 Weight Watchers POINTS per serving if you use all fat free ingredients

Easy Pulled Pork

1 pork tenderloin
1 12 oz. root beer
1 18 oz. bottle of BBQ sauce
8 hamburger buns
Place pork tenderloin in a slow cooker.  Pour root
beer over meat.  Cook 6 to 7 hours.  Drain well.  Stir in BBQ sauce.  Serve over hamburger buns.

Pulled Pork Sandwich

BBQ Sauce:
1 cup ketchup
1/3 cup brown sugar
1/3 cup apple cider vinegar
2 teaspoons Worcestershire sauce
1/4 teaspoon cayenne
1/4 teaspoon red pepper flakes
Pinch salt and freshly ground black pepper



Spice Rub:
2 tablespoons paprika
1 tablespoon dried oregano
1 tablespoon freshly ground black pepper
1 tablespoon brown sugar
2 teaspoons salt
1/2 teaspoon cayenne
One 2 1/2-pound boneless pork shoulder, excess fat trimmed

For the BBQ sauce: Combine the ketchup, brown sugar, vinegar, Worcestershire, cayenne, red pepper flakes and salt and black pepper in a small bowl.

For the spice rub: Combine the paprika, oregano, black pepper, brown sugar, salt and cayenne in a medium bowl and toss with your fingers to mix. Rub the spice mixture onto the pork on all sides.

Place the pork in a slow cooker insert. Add 1/2 cup BBQ sauce and cover the slow cooker. Cook on high until the pork is fork-tender, 4 to 5 hours, or on low, 8 to 10 hours. Transfer the pork to a carving board. Let the pork stand, about 5 minutes.

Meanwhile add 2 tablespoons of the simmering pork liquids to the remaining BBQ sauce. Bring the BBQ sauce to a simmer in a small saucepan over low heat, about 10 minutes.

Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/bbq-pulled-pork-sandwich-recipe/index.html?oc=linkback

Cafe' Rio Sweet Pork

Café Rio Sweet Pork

2 pounds boneless pork roast

3 cans Coke (NOT diet)

¼ c. brown sugar

Dash garlic salt

¼ c. water

1 can diced green chilies

¾ (10 oz) can red enchilada sauce

1 c. brown sugar

Put the pork in a heavy duty Ziploc bag to marinate. Add about a can and a half of coke and about ¼ c. brown sugar.  Marinate for a few overs or overnight.

Drain marinade and put pork, ½ can coke, water, and garlic salt in crock pot on high for about 4-5 hours or until it shreds easily, but don’t let it get too dry.  Remove pork from crock pot and drain any liquid left in the pot.  Shred Pork.

In a food processor or blender, blend ½ can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste).  If it looks too thick, add more Coke little by little. 

Put shredded pork and sauce in crockpot and cook on low for 2 hours.

Harvest Time Chili

1 onion, chopped
1 lb ground beef or turkey
2 cans diced tomatoes
2 cans kidney beans - not drained
2 cans black beans - not drained
1-2 can corn - not drained
3 Tbsp chili powder
1 tsp cumin
1 tsp paprika
1-2 tsp cinnamon
Salt & Pepper to taste

Toppings:
Cheddar cheese
Sour cream
Green onions

Saute onion and ground beef until meat is browed through.  Add canned items, not drained, and seasonings.  Bring to a boil then turn down and simmer for 30-45 minutes.  Serve with desired toppings

Spicy White Chili

                                                   From Better Homes and Gardens        
2 c. chopped onions
4 cloves minced garlic
2 Tbsp. olive oil
1 4.5 oz can diced green chiles
3 tsp. chili powder
1 tsp. dried oregano, crushed
1/8 tsp. cayenne pepper
3 15 oz. can chit kidney beans, rinsed and drained
2 14.5 oz. reduced sodium chicken broth
5 cups cubed cooked chicken
4 oz. Monterey Jack cheese shredded

Cook onions garlic in hot oil over medium heat for 5 or 6 minutes in a large dutch oven.  Stir in chiles, chili powder, oregano, and cayenne.  Cook 1 minute.  Mash one can of beans.  Add all beans and broth to dutch oven.  Simmer covered for 10 minutes.  Stir in chicken.  Cook about 10 more minutes.  Stir in cheese until melted.  Makes 8-10 servings.

355 calories per serving
13 g fat
27 g carbs
8 g fiber

Mexican Chicken Chili

Ingredients

2 medium green bell peppers, cut into thin strips

1 large onion, quartered and thinly sliced

4 chicken thighs

4 chicken drumsticks

1 tablespoon chili powder

2 teaspoons dried oregano leaves

16 ounces chipotle salsa

1/2 cup ketchup

2 teaspoons ground cumin

1/2 teaspoon salt

noodles, hot cooked

Directions

1. Place bell peppers and onion into Crock-Pot® slow cooker; top with chicken.
2. Sprinkle chili powder and oregano evenly over chicken. Add salsa.
3. Cover and cook on Low for 7 to 8 hours or on High for 2 to 3 hours or until chicken is tender.
4. Remove chicken pieces to serving bowl; keep warm.
5. Stir ketchup, cumin and salt into liquid in slow cooker. Cook, uncovered, on High 15 minutes or until hot.
6. Pour mixture over chicken. Serve with noodles.

Sausage Potato Soup

1 lb. bulk Italian sausage, drained (I added 1 kielbasa sausage to this as well)

4 c. chicken broth (14.5 oz each)

8 small red potatoes, quartered and sliced

1 envelope Italian salad dressing mix

2 c. fresh spinach chopped (I used freeze dried spinach from a 10# can)

Brown sausage. In a Dutch oven or large pan combine the broth, potatoes, and salad dressing mix. Bring to a boil; cover and simmer for 10 minutes until potatoes are tender. Add drained sausage and spinach to broth mixture; heat thoroughly.

CROCK POT

I made this in a crock pot rather than on the stove. I browned the sausage. I added the drained sausage into my crock pot with water and chicken bouillon, salad dressing mix and the dehydrated spinach. I let it cook for about 4 hours on high heat. It turned out great and took very little prep time.

Moist Pot Roast

1 boneless roast (2 lbs.)

1/2 tsp. salt

1/4 tsp. pepper

1 bottle Catalina dressing, divided

2 large onions sliced

2 lb. yukon gold potatoes, peeled and cut into 2 inch pieces

1 lb. carrots, peeled and cut into 1 inch pieces

Water

2 Tbsp. parsley chopped

Season with salt and pepper. Place in dutch oven. Add onions, and brown meat with 1/4 cu. dressing. Add remaining dressing, carrots, and enough water to come 3/4 of the way up the meat. Cover and simmer 2 hours until meat and vegetables are tender.

400 cal

13 g. fat

4 g. fiber

37 g. carbs

Crockpot Tex Mex Chicken

Chicken Breasts

1 can black beans

1 can corn

1 jar salsa

Cook on low for 7-8 hours. Add Sour Cream of Cream Cheese.

Bean Taco Soup

1 lb. meat chopped

1 chopped onion

1 16 oz. can kidney beans

1 16 oz. can white beans

1 16 oz. pinto beans

1 16 oz. can corn

1 can rotell tomatoes with green chili

1 can stewed tomatoes

1 package taco seasoning

1 package ranch mix

Combine above ingredients. You can use a crock pot if wanted. Top with sour cream, tortilla chips, and cheese.

Oriental Chicken

2 lbs. boneless skinless chicken cut into bite sized pieces

2 12 oz. jars sweet and sour sauce

16 oz. pkg. frozen broccoli, carrots and peppers blend, thawed and drained

Combine chicken and sauce in a slow cooker. Cover and cook, on low setting for 7-8 hours. Shortly before serving stir in vegetables. Increase to high setting; cover and cook for 10-15 minutes, until vegetables are crisp-tender.

Teriyaki Beef

Teriyaki Marinade

1 can crushed pineapple

1 1/2 lb. boneless chuck steak or roast

Spray crock pot with non stick spray. Add marinade, pineapple with juice and Steak. Cover and cook on high for 2 1/2 to 3 1/2 hours.

Homestyle Stuffed Peppers

1 1/2 lbs. ground beef

1 chopped onion

1 c. uncooked rice

4 green peppers washed with the tops removed

15 oz can tomato sauce

Mix together ground beef, onion and rice; spoon into peppers. Arrange peppers in a slow cooker; pour tomato sauce over top. Sprinkle with seasoning, if desired. Cover and cook on low setting for 5-6 hours.

Magic Meat Loaf

2 lbs. ground beef

2 eggs beaten

1 c. quick cooking oats

1/2 c. catsup

1 1/2 c. mild salsa

Combine ground beef, eggs, oats, catsup and salsa. Shape into loaf. Place in a slow cooker. Cover and cook on low setting for 8-10 hours or on high for 4-6 hours.

Slow Cooker Swiss Steak

1 lb. beef round steak, cut into serving size pieces

1.35 oz. onion soup mix

16 oz. can stewed tomatoes

salt and pepper

Sprinkle steak with salt and pepper; place in slow cooker. Add remaining ingredients. Cover and cook on low setting for 6 to 8 hours or on high setting for 3-4 hours.

Pine Cones in Tomato Sauce

2 8 oz. cans tomato sauce

1/4 t. garlic powder

1/2 c. water

1 1/4 lb. ground beef

1/2 c. long cooking rice

2 T. chopped onion

1/2 t. salt

1/4 t. pepper

Mix together tomato sauce, garlic powder and water in a slow cooker. Combine remaining ingredients in a large bowl; mix well. Shape into 4 pinecone shaped balls; arrange in slow cooker. Cover and cook on low setting for 7-8 hours. Makes 4 servings.

Pork Sandwich Spread

2-3 lb. pork roast

1/4 t. dried basic

1/4 t. oregano

20 sandwich buns

salt and pepper to taste

Place roast in a slow cooker; sprinkle with seasonings. Cover and cook on high for 5 hours. shred meat. Spoon onto warm buns.

California Chicken Tacos

1 lb. boneless, skinless chicken breasts

1 1/4 oz. pkg. taco seasoning mix

16 0z jar salsa

8-10 taco shells

Garnish:

Lettuce

tomatoes

sour cream

shredded cheddar cheese

Combine first three ingredients in a crockpot. Cover and cook on low for 6-8 hours or on high for 4 hours. Shred chicken and spoon into taco shells. Add garnish as desired. Makes 8-10 tacos.