Balsamic-Sauced Pork Roast

4 lb boneless pork shoulder roast
2 tsp dried Italian seasoning
1 tsp seasoned salt
1/4 tsp ground black pepper
2 large onions, halved and thinly sliced
4 cloves garlic, minced
1/4 c quick-cooking tapioca
2 14.5 oz cans Italian-style stewed tomatoes (do not drain)
1/4 c balsamic vinegar
3 c hot cooked noodles (about 8 oz dry)

• Trim fat from pork and if necessary cut to fit a 5 or 6 quart slow cooker.
• Sprinkle pork with seasonings.
• Place onions and garlic in slow cooker and sprinkle with tapioca.  Place roast on top.
• Separately, combine the tomatoes and vinegar and then pour over pork.
• Cook on low for 12-14 hours or high for 6-7 hours.
• Serve over noodles.

Note:  The recipe is from Better Homes and Gardens

Herbed Artichoke Chicken

1 1/2 pounds boneless chicken breasts

14 ounces canned tomatoes, drained and diced

14 ounces artichoke hearts, canned in water, drained

1 small onion, chopped

1/2 cup kalamata olives, pitted and sliced

1 cup nonfat chicken broth

1/4 cup dry white wine

3 tablespoons quick-cooking tapioca

2 teaspoons curry powder

1 tablespoon fresh Italian parsley, chopped

1 teaspoon sweet basil, dried

1 teaspoon dried thyme leaves

1/2 teaspoon salt

1/2 teaspoon ground black pepper

 

Directions

1. Combine all ingredients into slow cooker. Mix thoroughly.
2. Cover and cook on low for 6 to 8 hours or on High for 3 ½ to 4 hours or until done.

Note:  This recipe is from Crock-Pot®.

Meal Planning - New Start!

Well, it's a New Year and I'm bound and determined to make meal planning work for my family!  I think I have finally reached the point where the stress from not doing so is starting to outweigh any stress that comes from doing so which means it is time to go HARDCORE baby!

So here is what we've been eating this week:

• Monday - Brown Rice Casserole
• Tuesday - Crockpot Royal Round Steak
• Wednesday - Crockpot Chili With Chocolate 
• Thursday - Taco night (turkey tacos and spanish rice)
• Friday - Cranberry Pork Roast (slow cooker)

Notice I'm using my crockpot alot?? 

Busy Crockpot

Boy has my crockpot been busy today! 

Last night before bed I put in a chuck roast to make Shredded Beef Filling and this evening I made a homemade Cranberry Sauce in it.  The Cranberry Sauce was for the Cranberry Pork Roast that I made tonight for my Frozen Meal Group.  I made 5 Cranberry Pork Roasts tonight!  I love that it can be put in the crockpot frozen.  This time of year I love to cook in the crockpot.  Ever since having Olivia I have been looking for more and more slow cooker recipes.  It is so nice to come home and have the main course already done.

Crockpot Chili

Ingredients:

    1 lb. ground meat

    1 can black beans

    1 can red kidney beans

    1-2 pkgs. chili seasoning

    1 large can crushed tomatoes

    1 large can tomato puree

    1 large onion, diced

    Mexican Blend Cheese

    Sour Cream

Directions:

1. Brown the meat; Remove. 
2. Add diced onion to remaining grease and sautee till transparent. 
3. Put meat back in, stir in the chili seasoning packets. 
4. Transfer to crockpot
5. Add tomato products and beans (undrained). 
6. Cook on low heat 4-6 hours.
7. Serve.  Add sour cream and cheese if desired!

TIPS & HINTS:

-This is a mild chili, if you would like it hotter just add hot seasoning to it.

-If the chili is too acidic, add a sprinkle of sugar. 

-Ground venison or ground turkey can also be used in place of the beef. 

-Serve this with warm cornbread fresh out of the oven!

Crockpot Salsarita Chicken over Rice

This is very easy to make and it's always a hit at our house!   Hope you enjoy!

Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tsp. garlic powder
- 1 jar (16oz.) salsa, whatever "heat level" your family prefers

- 2 c. Carolina white rice**
- 2 1/2 c. water
- 1 tsp. oil
- pinch of salt

• Insert chicken and garlic powder into the crockpot with 1/2 can of chicken broth; cook on low 6-8 hours.
• When fully cooked, remove chicken and cut into chunks.  Chicken will be moist and will most likely shred and fall apart, that's ok!  Put into pot with Salsa; heat until salsa is warm.
• In another pot add water oil and salt.  Bring to a boil.
• Once boiling, add rice and stir (only once); Cover, reduce to simmer.  Cook about 10 minutes or until water is totally absorbed.
• Serve chicken and salsa over rice; ENJOY!  Serves 4.

**You can use whichever kind of rice you prefer.  Just follow the directions from your prefered brand.

TIPS & HINTS:
    If you don't want to use the crock pot, cube chicken and cook it in a skillet.  Then follow the rest of the directions.

Shredded Chicken

This is by far one of the easiest things I've ever done! 

Last night I put about 3.5 lbs chicken breasts in the crockpot with two cans of chicken broth for 8 hours on low.  This morning I used my tongs to pull the breasts out and they just shredded instantly.  I am SO excited!  I love having shredded chicken in my freezer because it thaws quickly and can be used in most any casserole as well as a number of mexican dishes.  I put it in the fridge after it cooled this morning and tonight I will put 2 cup batches into freezer bags for future use.  This will be a huge timesaver for me later on and it really took barely any effort!

Slow Cooker Pulled Pork

Ingredients

• 1 (2 pound) pork tenderloin
• 1 (12 fluid ounce) can or bottle root beer
• 1 (18 ounce) bottle your favorite barbecue sauce
• 8 hamburger buns, split and lightly toasted

Directions

1. Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours.
2. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

Crock Pot Chicken Chili

3 raw chicken breasts (thawed)

15oz can of corn - drained (frozen should work fine too)

15oz can of black beans - drained

16oz jar of salsa

1 package taco seasoning

Place chicken in bottom of crock, sprinkled with taco seasoning. Pour corn, beans, and salsa over top.

Cook on low anywhere from 5-10 hours

Shred the chicken with forks just before serving so that it's more like a chili.

Serve with cheese, Tostitoes, and sour cream, etc.

*The above ratio is pretty heavy on chicken, so if I were going to make 4 or more chicken breasts, then I'd increase the other ingredients.

Crock Pot - Zesty Italian Sirloin Pork Roast

Prep Time: 10 minutes
Cook Time: 6 hours

Ingredients

• 3/4 cup Italian Dressing OR
• 1/4 cup vinegar
• 1/4 cup water
• 1/4 cup oil
• 1 packet Good Season Italian Dressing Mix
• 1.5-2lbs Boneless Sirloin Pork Roast
• 2 cups spaghetti sauce
• shredded cheese and/or grated Parmesan cheese

Directions

1. Place pork in crock pot.
2. Pour Italian dressing over pork
3. Cook on LOW for 4 hours.
4. Break pork into smaller chunks.
5. Cover pork with spaghetti sauce.
6. Top with cheese.
7. Cook on LOW for 2 hours.
8. Serve over pasta.

Personal Flair and Reflection
     I chose to use the Good Season Italian dressing mix, but using already prepared Italian dressing would work the same. The spaghetti sauce can be whichever kind is your favorite. I use Ragu Traditional Sauce.

     I was looking through recipes and found one for pork chops that included using spaghetti sauce. I had already been thinking about doing my pork roast in the crock pot with Italian dressing, so I thought about putting the two together somehow. So this recipe was really a creation I played around with. I wasn't sure what to expect having the spaghetti sauce flavor with the pork roast, but surprisingly it took on a whole new taste. The meat was delicious and tender, with just enough flavor to make your taste buds dance.
     You can scoop the sauce and meat over pasta if you wish. I actually added the cooked bow tie pasta to the crock pot and mixed well. I served with corn and buttered bread. Over all it was a success! Enjoy!