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.