Slow Cooker Pork Tacos

If you are in my freezer group this is what you are getting this month.  We had this tonight and it was so yummy!  If you are going to make this and freeze it save some of the liquid in the crockpot to put in the freezer bags with  the pork.  This will keep the pork from drying out.

Ingredients:

• 1 poblano pepper
• 4 cloves garlic, minced
• 3 chipotles in adobo sauce
• 1/2 medium white onion, roughly chopped
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons honey
• 1 tablespoon cider vinegar
• Kosher salt
• 2 teaspoons dried oregano, preferably Mexican
• 3 3/4 cups chicken broth
• 4 pounds pork tenderloin
• Freshly ground pepper
• 2 bay leaves
• 1/2 cinnamon stick
• Corn tortillas, warmed for serving
• Assorted taco toppings (cilantro, limes, mangos, cheddar cheese, avocado, red cabbage)

Put the poblano, garlic, chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt, and the oregano to the blender; puree until smooth.
Season the pork all over with salt and pepper and transfer to a large slow cooker.  Add the bay leaves and cinnamon stick, then pour in the sauce and the chicken broth.  Cover and cook on high until the meat is tender, about 5 hours.  (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees F; uncover and cook 30 more minutes.)
Discard the bay leaves and the cinnamon stick.  Shred the pork with 2 forks; season with salt and pepper.  Serve the shredded pork in the tortillas, along with toppings.

Crock Pot London Broil

1 london broil
1 pkg. ranch salad dressing
1 pkg. Italian salad dressing mix
1 pkg. brown gravy mix
1½ cups water

Mix all the dry ingredients with water.
Place beef in crock-pot. Pour mixture
over roast and cook on low overnight.

Slow Cooker Tomato Basil Parmesan Soup

2 (14 oz) cans diced tomatoes, with juice

1 cup finely diced celery

1 cup finely diced carrots

1 cup finely diced onions

1 tsp dried oregano

1 Tbsp. dried basil

4 cups chicken broth

½ bay leaf

½ cup flour

1 cup Parmesan cheese

½ cup butter

2 cups half and half, warmed

1 tsp salt

¼ tsp black pepper

Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil (if using fresh oregano and basil, if using dried oregano and basil add it in the last hour of cook time), and bay leaf to a large slow cooker. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft. About an hour before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Cover and cook on LOW for another hour until ready to serve. Serves 8.

Honey Lime Chicken

2 lbs chicken tenders

½ T garlic salt

1 T peanut oil

1 - 20 oz can pineapple rings

¼ cup honey

3 T lime juice

2 T soy sauce

1 T cornstarch

1. Sprinkle chicken with garlic salt. Brown in Oil.

2. Drain pineapple. Add one fourth of the pineapple juice to skillet.

3. Cover and simmer 6-8 minutes until chicken is golden. Remove chicken.

4. Add honey, lime juice, soy sauce, cornstarch and remainder of pineapple juice. Bring to boil.

5. Cook and stir until thick and clear, about 1 minute.

If Freezing

6. Remove from heat.

7. Allow to cool.
   

8. Place chicken, pineapple rings and sauce in freezer bag. Label and freeze.

To Serve:

Thaw. Heat until sauce is hot and bubbly and chicken is heated through.

Pork Chops and Rice

4-6 pork chops

2-3 cups of minute rice

1 can cream of broccoli soup (if you are using 3 cups of rice then you will have to

adjust your soup to 2 cans).

1 cup milk

3 TLB butter or Margarine

1 cup grated cheese (whatever kind you choose)

Brown your pork chops in butter or margarine.

Put pork chops to the side.

Pour cream of broccoli soup and milk into the drippings. Let simmer for 2 min.

Spray 9x12 cake pan with non-stick spray. Place uncooked minute rice into cake pan.

Add 3/4 of the warm soup mixture to minute rice and mix up.

Place the browned pork chops on the top of the rice.

Pour the rest of the soup mixture over the top of the pork chops.

Cover with grated cheese.

Sweet Potato-Coconut Soup with Spicy Relish

We just had this for dinner and it was SO GOOD !!!  If you don't want it to be spicy I would just skip some or all of the red-pepper flakes. 

 

Serves: 4

Spicy Relish Ingredients:
1 Tbsp canola oil (we used olive oil)
1 Tbsp unsalted butter
Pinch of red-pepper flakes
1/2 small sweet potato, peeled and cut into a small dice
Salt and fresh black pepper
1/4 cup finely chopped fresh flat-leaf parsely (We used cilantro.  We aren't parsely fans but we LOVE cilantro.  We thought it was a delicious substitute!)

Sweet Potato-Coconut Soup Ingredients:
1 1/2 Tbsp canola oil (again, we used olive oil . . . so much better for you!)
1 small red onion, chopped
2-inch piece of fresh ginger, grated
Pinch of red-pepper flakes
3 cups homemade chicken stock
1/2 cup water
1 1/2 lbs. sweet potatoes, peeled and cut into a large dice
1 1/2 cups unsweetened coconut milk
1 Tbsp clover honey
Large pinch of ground cinnamon

Directions:
1.  For relish: Heat oil and butter over medium heat.  Add red-pepper flakes; heat for 10 seconds.  Add the diced sweet potato, salt, and pepper.  Cook, covered, stirring occasionally, until softened, about 15 minutes over medium-low heat.  Uncover, increase heat to medium-high, and cook until diced potatoes are golden brown, 5 to 7 minutes.  Transfer to a bowl; stir in parsley or cilantro.

2.  For soup: Heat oil in a saucepan over medium heat.  Add onion and ginger; cook until soft 5-7 minutes.  Add red-pepper flakes and cook for 30 seconds.  Add stock and water; bring to a boil.  Add sweet potatoes; bring to a simmer.  Cook until potatoes are soft, 20 to 30 minutes.  Cool for 10 minutes.

3.  Transfer mixture to a blender (or food processor) and process until smooth.  Return to saucepan; simmer over low heat.  Whisk in coconut milk, honey, and cinnamon.  Cook until thickened and warmed through.  Season with salt and pepper.  Ladle into bowls; top with spoonful of spicy relish.

 

Sausage Casserole

this was something easy to put together and it tasted pretty good!

Ingredients

• 5 potatoes, sliced
• 1 onion, sliced
• 1 (15 ounce) can whole kernel corn, undrained
• 1 (14.5 ounce) can diced tomatoes
• 1 pound pork sausage, sliced
• salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place potato slices in the bottom of a lightly greased 9x13 inch baking dish. Add onion slices, corn with liquids and tomatoes with liquids. Top with sausage slices and season with salt and pepper to taste. Bake in the preheated oven for about 1 hour or until pork is cooked through.

from allrecipes.com