Crock Pot Pulled Pork

This was really good. Great flavor and so easy to fix and forget. Don't let the root beer steer you away. I actually use diet root beer. Make this the night before, shred and you can pop back in the crock to warm up. The flavors have time to marry this way as well.

Crock Pot Pulled Pork

2 lb. pork tenderloin

12 oz. can or bottle of root beer

18 oz. bottle of your favorite BBQ sauce ( I used Sweet Baby Ray's)

Place pork tenderloin in crock pot; pour root beer over the meat. Cover and cook on low for 6-7 hours. Shred pork, drain and add barbecue sauce.

Easy Baked Beans

This was a quick tasty crock pot dish that's perfect to take to a potluck or picnic.

Easy Baked Beans

2 cans (28 oz. ea.) Vegetarian baked beans, drained

1 medium onion, chopped (1/2 cup)

2/3 C barbecue sauce

1/2 C packed brown sugar

2 Tbsp. ground mustard

Mix all ingredients in 3.5 to 6 qt. crock pot. Cover and cook on low 4-5 hours.

Crock Pot Pork Chops with Jalapeno Pecan Cornbread Stuffing

This was really good. The kids even loved it (unheard of especially since I slipped and called it "pork" instead of "chicken" which I call ALL white meat so they eat it). I didn't have the cornbread stuffing so I used chicken and I omitted pecans since I didn't have any on hand. Delicious anyway.

Crock Pot Pork Chops with Jalapeno Pecan Cornbread Stuffing

6 boneless loin pork chops,

1" thick 3/4 cup onion, chopped

3/4 cup celery, chopped

1/2 cup pecans, coarsely chopped

1/2 medium jalapeno pepper, seeded and chopped

1 teaspoon rubbed sage

1/2 teaspoon dried rosemary leaves

1/8 teaspoon black pepper

4 cups cornbread stuffing mix

1 cup reduced-sodium chicken broth (increase to 11/4 C for moister stuffing)

1 egg, lightly beaten

Spray large skillet with nonstick cooking spray; heat over medium heat. Add pork; cook 10 minutes or until browned on all sides. Remove and set aside. Add onion, celery, pecans, jalapeno pepper, sage, rosemary and black pepper to skillet. Cook 5 minutes or until vegetables are tender; set aside. Combine cornbread stuffing mix, vegetable mixture and broth in medium bowl. Stir in egg. Spoon stuffing into slow cooker. Arrange pork on top. Cover and cook on Low for 6 hours or until pork is tender.

photo courtesy of Food Nework

Slow Cooker Hoisin Pork Wraps

What a different twist on say BBQ pulled pork or chicken. Tangy, easy and quite good. I'd make this again and I'd also consider it for a pot luck or group get together. Made as written with no substitutions.

Slow Cooker Hoisin Pork Wraps

1 - 2 lb boneless pork roast, trimmed of fat
5 Tbsp hoisin sauce
1 Tbsp grated gingerroot
1 tsp Chinese 5 spice powder
2 garlic cloves, minced
10 - 10" flour tortillas
3 cups shredded lettuce
1/2 cup sliced green onions
1 - 15 oz can mandarin orange segments, drained

Place pork roast in 3 to 4 quart slow cooker. In small bowl, combine 4
tablespoons of the hoisin sauce, gingerroot, 5 spice powder and garlic
and mix well. Spread mixture over pork.

Cover; cook on Low setting for 7 to 8 hours.

About 15 minutes before serving, heat oven to 300 degrees F. Wrap
tortillas in foil. Heat packet at 300 degrees F. for 10 to 15 minutes or
until warm.

Meanwhile, remove pork from slow cooker; place on cutting board. Stir
remaining tablespoon hoisin sauce into juices in slow cooker. Shred pork
with 2 forks then return to slow cooker and mix well.

To serve, spoon about 1/2 cup pork mixture onto each warm tortilla. Top
each with lettuce, onions and orange segments. Roll up.

Makes: 10 wraps

Crock Pot Smoked Sausage Snack

People love this recipe. It couldn't be easier and makes for a great addition to a party or potluck. I use turkey based sausage but any kind will do. You could even use the little weenies from Hillshire Farms.

Crock Pot Smoked Sausage Snack

3 lbs smoked sausage cut into bite size pieces (1/2 round discs is what I usually do)

2 C brown sugar

1/2 C cider vinegar

mustard for dipping if desired

If your sausage isn't low fat, boil for about 10 min to remove fat. Place sausage in crock pot and combine remaining ingredients and pour over sausages. Cook on high for 3 hours then to low for remainder of cycle.

Crock Pot Chicken Enchilada Dip

This had me at cream cheese. Fabulous dip for parties or potlucks. Make sure to use a crock pot liner that's sprayed with nonstick spray, you'll thank me at the end of the night.

Chicken Enchilada Dip

4 cooked chicken breasts; shredded

1 red pepper, finely chopped

1C chopped onion

8oz cream cheese softened

4 oz can chopped green chilis

1 C mayo (NOT Miracle Whip)

1 tsp lemon juice

1 pkg taco seasoning

tabasco to taste

Combine all ingredients; heat in crock pot on high until cream cheese is melted. Turn to low or warm and continue to heat through. Serve with pita or tortilla chips.

Crock Pot Pork Chops and Potatoes in Mustard Sauce

This was good, hearty comfort food. Anything with a cream based soup to me is comfort food. Throw in some 'taters and I'm a happy camper.

Crock Pot Pork Chops and Potatoes in Mustard Sauce

6 pork loin chops

1 can fat free cream of mushroom soup

1/4C low sodium chicken broth

1/4 C Dijon mustard

1 clove garlic minced or 1/4 tsp garlic powder

1/4 tsp pepper

6 medium potatoes, thinly sliced

1 onion sliced

In nonstick skillet, brown chops in 2 Tbls oil if desired. Drain fat.

In crock pot mix soup, broth, mustard and garlic and pepper. Add potatoes and onion, stirring to coat. Place browned chops on top of potato mixture. Cover and cook on low for 6-8 hours or on high 4-5 hours.

Crock Pot Peking Pork Chops

These are a family favorite. So easy to prepare and I use boneless frozen chops and cook 'em on low pretty much for 7 hours. We usually eat them with some mashed potatoes and a green veggie.

Crock Pot Peking Pork Chops

6 pork chops about 1" thick

1/4 C brown sugar

1 Tblsp ground ginger

1/2 C reduced sodium soy sauce

1/4 C ketchup

1-2 cloves garlic; pressed

salt and pepper to taste

Trim any excess fat from chops. Place chops in crock pot. Combine rest of ingredients and pour over chops. Cook on low 4-6 hours or until meat is tender (if using frozen chops, figure on about 7 hours on low).

Enjoy!

Crock Pot Corn on the Cob

OK so I stumbled on the EASIEST was to cook corn on the cob!!! CROCK POT!! I had to make about 12 ears for a cookout and didn't want to boil them and heat up the house on a 90 deg. day and the last time I tried to grill them, I ended up with burnt popcorn smelling corn. Yuck. So I tried this was and the corn turned out PERFECT!! I will never go back to boiling.

Crock Pot Corn on the Cob

__ ears of corn (insert however many ears you want)

aluminium foil

Shuck and rinse your ears of corn. Wrap each one individually in a piece of aluminium foil. Put them in the crock pot, layered on each other if you have to. Cook on high for 2-3 hours depending on how many ears you have. I fit 9 into my crock pot so I cooked them for 3 hours on high and they turned out PERFECT!! They're super hot so be careful!

Crock Pot Sweet 'n Sour Chicken

This was a "throw together because I thawed Chicken Breasts 2 days ago and I need to cook them". Plus, it was a WW recipe so I knew that it would be diet friendly. It was really good and QUICK, EASY and the kids liked it. Trifecta if you ask me. Careful not to overcook the chicken in the crock pot. I cooked it for like 5 hours on low and it was PERFECT. You could also add some pineapple and peppers to this and it would be super! Add toward the end of the cooking cycle to avoid mushy veggies though.

Crock pot Sweet 'n Sour Chicken

3 pounds of boneless, skinless Chicken Breasts (I used 3 breasts and I cut them

into bite size pieces.)

3/4 C Apricot spreadable fruit (I used Simply Fruit brand)

1 8oz bottle of Kraft Fat Free Catalina Dressing

1 pkg. dry onion soup mix

Spray crock pot with non-stick spray. Mix all ingredients together and place into crock pot. Cook on low for 5-7 hours. Serve over rice for additional points.

NI: 1/2 C Serving without rice: Cal 183 Fat 3g Carb 11g, Fiber trace, Cholesterol 69 mg, Sodium 374 mg.

Slow Cooker BBQ Chicken

This was super easy and quite tasty. Taken from the cookbook "Eat what you love" by Marlene Koch. I loved the BBQ sauce because it was homemade and low in calories/sugar/fat/etc. I'd definitely make this again. Next time I think I'll BBQ the breasts on the grill and baste with the sauce during the last few minutes of cook time. Either way this is a delicious, low calorie/sugar/fat dinner that everyone liked.

Slow cooker BBQ chicken

Makes 6 servings

Sauce
1 cup sugar-free root beer*
1 cup reduced-sugar ketchup
2 tablespoons apple cider vinegar
2 tablespoons molasses
2 tablespoons Worcestershire sauce
1 1/2 teaspoons liquid smoke
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon paprika

2 1/2 to 3 pounds skinless chicken breasts and thighs

*Sweetened with sucralose

1. To make the sauce, whisk together all the sauce ingredients (through the paprika) in a medium saucepan. Bring to a simmer and cook for 10 minutes.
2. Place the chicken in a slow cooker and pour 3/4 cup of the barbecue sauce on top. Cover and cook for 3 to 4 hours on high, or 7 to 8 hours on low. Heat the remaining barbecue sauce for 10 to 15 more minutes, or until thick enough to coat the back of a spoon. Serve with cooked chicken.

Or try this: For Oven Root Beer Barbequed Chicken, brown the chicken piece in a large skillet coated with cooking spray over medium-high heat. Transfer the chicken to a baking dish and coat with 3/4 cup of the barbecue sauce. Bake for 45 to 55 minutes at 350˚F, or until the chicken is completely cooked through. While the chicken is cooking, simmer the remaining sauce for 10 to 15 minutes, or until thick enough to coat the back of a spoon. Baste chicken with sauce before serving.

Marlene Says: Most barbecue sauces average 12 to 16 grams of carbohydrate (with 9 to 12 of them coming from sugar) per typical 2-tablespoon serving. To reduce the amount of sugar, make your own, or look for a reduced-sugar brand like KC Masterpiece Classic Blend.

Nutrition information per serving (1/6 recipe): Calories: 210; Carbohydrate: 6 g (Sugars: 3 g); Total Fat: 7 g (Sat Fat: 2 g); Protein: 29 g; Fiber: 1 g; Cholesterol: 90 mg; Sodium: 420 mg

Food Exchanges: 4 Lean Meat
Carbohydrate Choice: 1/2
Weight Watcher Point Comparison: 4

Crockpot Pork Chop Delight

This was really, really good. I'll warn you though, it's a sodium bomb. Since I used the crockpot, I skipped browning the chops in a pan and just seasoned them with seasoned salt and pepper. It was too much salt when you added the onion soup mix and the cream of mushroom soup. Next time, and there WILL be a next time, I'll season the chops with a no salt blend and use the rest of the recipe as is. I served this with mashed potatoes and green beans. Wonderful comfort food.

Pork Chops Delite

recipe courtesy of:

Rachel--burns_toast

4 pork chops; boneless

1 can cream of mushroom soup

1 pkg. dry onion soup mix

1/2 cup beer

salt/pepper to taste

Season pork chops with a no-salt seasoning and some freshly ground pepper. Spray a 5 qt crock pot with nonstick spray. Put seasoned chops into crock pot. Mix remaining ingredients, pour over chops. Cover and cook on low for 5-6 hours, depending on thickness of chops.

Slow Cooker Chicken Tortilla Soup

• Now I'm not a HUGE soup fan and I tend to steer away from soup recipes BUT this looked sooooo good that I felt I just had to try it. I'm so glad I did. This was YUMMY!! Loved how low fat it is and how you can just add whatever you want to this recipe and it'll turn out delicious (think black beans). I think this will be even BETTER the next day.
• 
  
• Slow Cooker Chicken Tortilla Soup
• 
  
• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• 7 corn tortillas
• vegetable oil

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8.

Preheat oven to 400 degrees F (200 degrees C) or on High setting for 3 to 4 hours.

Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Crockpot Sloppy Joes

These ain't yer typical sloppy joes folks. These here joes are sooo much better. Perfect for potlucks too. My co-workers can attest to that!

Crockpot Sloppy Joes

3lbs. ground beef or turkey

1 lg. onion, chopped

1 med. green pepper, chopped

1 bottle of chili sauce

3 Tblsp Worcestershire sauce

3 Tblsp brown sugar

1 small can tomato paste

Brown meat with onion and pepper. Drain. Mix with other ingredients in the crockpot. Cook on low at least 4 hours for best results. Stir occasionally.

Slow cooked sweet 'n' sour pork

This was good and it warmed up well. I used boneless pork chops because they were B1G1 free. I also used about 1/3C of flour with the paprika when I coated the chops to brown them up. Makes the sauce a bit thicker too. Very good, I'd make again.

Slow Cooked Sweet 'n' Sour Pork

• 2 tablespoons plus 1-1/2 teaspoons paprika
• 1-1/2 pounds boneless pork loin roast, cut into 1-inch strips
• 1 tablespoon canola oil
• 1 can (20 ounces) unsweetened pineapple chunks
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1/4 cup cider vinegar
• 3 tablespoons brown sugar
• 3 tablespoons reduced-sodium soy sauce
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 2 tablespoons cornstarch
• 1/4 cup cold water
• Hot cooked rice, optional

• Place paprika in a large resealable plastic bag. Add pork, a few pieces at a time, and shake to coat. In a nonstick skillet, brown pork in oil in batches over medium-high heat. Transfer to a 3-qt. slow cooker.
• Drain pineapple, reserving juice; refrigerate the pineapple. Add the pineapple juice, onion, green pepper, vinegar, brown sugar, soy sauce, Worcestershire sauce and salt to slow cooker; mix well. Cover and cook on low for 6-8 hours or until meat is tender.
• Combine cornstarch and water until smooth; stir into pork mixture. Add pineapple. Cover and cook 30 minutes longer or until sauce is thickened. Serve over rice if desired. Yield: 6 servings.

Slow cooker Lasagna

This was REALLY good and REALLY easy! It also leaves plenty of room to doctor it up to your liking. I use ground turkey and next time will let it cook on low only 4 hours because I felt the noodles were too soft at about 5 1/2 hours out.

Slow Cooker Lasagna

1 lb. ground beef
1 jar (26 oz.) spaghetti sauce
1 cup water
1 container (15 oz.) Ricotta Cheese
1 pkg. (7 oz.)Shredded Mozzarella Cheese, divided
1/4 cup Grated Parmesan Cheese, divided
1 egg
2 Tbsp. chopped fresh parsley
6 lasagna noodles, uncooked


BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.

SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.

COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.