Cranberry-Orange Pork Roast

I started Twittering a lot of the fun recipes I find ( can’t blog them all! ).

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Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom

 

 

Please come back and join me for Freezer Food Friday…

 

 

Cranberry-Orange Pork Roast

Prep time: 15 minutes
Start to finish: 7 hours,
15 minutes

Slow cooker size: 3 1/2 to 4 quart

Servings: 4

2 1/2 pound boneless pork shoulder roast, trimmed of fat
1 cup sweetened dried cranberries
1/2 cup chicken broth
1 teaspoon shredded orange peel
1/2 cup cranberry juice cocktail
2 tablespoons cornstarch

1. Place pork roast in slow cooker. In small bowl, mix cranberries, broth, orange peel and 1/4 cup of the cranberry juice cocktail. Pour over pork.

2. Cover; cook on low setting seven to nine hours.

3. Remove pork from slow cooker; place on serving platter. Cover with foil. Pour juices from the slow cooker into a 2-quart saucepan. If necessary, skim off any fat.

4. In small bowl, mix remaining 1/4 cup cranberry juice cocktail and cornstarch until smooth. Stir into juices in saucepan. Cook over medium heat, stirring constantly, until bubbly and thickened. Cut pork into slices. Serve pork with sauce.

Quick tip: This easy and elegant dish is perfect served with whole green beans and mixed rice pilaf. Add some freshly baked refrigerated crescent rolls and you’ll win rave reviews.

From “Pillsbury Fast Slow Cooker Cookbook”

Gramma Bertha’s Banana Cake

I have ripe bananas and I am going to make this today….

 

 

Gramma Bertha’s Banana Cake

 

Makes 1 – 10 inch Bundt pan (16 servings).

 

1/2 cup butter

1 1/2 cups white sugar

4 eggs

3 bananas, sliced

1 cup sour cream

1 tsp baking soda

2 cups all-purpose flour

 

 

Preheat oven to 350 degrees F (175 degrees C). Spray a 10 inch Bundt pan

with non-stick cooking spray.

 

In a large bowl, cream together the butter and sugar until light and fluffy.

Beat in the eggs one at a time. Beat in the sliced bananas, sour cream and

baking soda. Beat in the flour. Pour batter into prepared pan.

 

Bake in the preheated oven for 60 minutes, or until a toothpick inserted

into the center of the cake comes out clean.

 

Let cool in pan for 10 minutes, then turn out onto a wire rack and cool

completely.

Spicy Crockpot Chicken With Chipotle Marmalade Sauce

Spicy Crockpot Chicken With Chipotle Marmalade Sauce

1 chipotle pepper in adobo sauce, finely chopped, with about 1 teaspoon of the sauce
1/3 cup sweet orange marmalade
1 teaspoon chili powder
1/4 teaspoon garlic powder
1 tablespoon balsamic vinegar
1 tablespoon honey
1/2 cup chicken broth
1 tablespoon oil
Dash pepper
Dash salt
4 boneless chicken breast halves
1 tablespoon cornstarch
2 tablespoons cold water

Combine the chipotle with adobo sauce, marmalade, chili powder, garlic powder, vinegar, honey, chicken broth, and oil.
Wash chicken and pat dry; sprinkle with salt and pepper. Arrange the chicken breasts in the slow cooker; pour marmalade mixer over all. Cover and cook on LOW for 5 to 7 hours, or until chicken is cooked through.

Put the chicken breasts on a plate; cover and keep warm. Pour the liquids into a saucepan and bring to a boil over medium-high heat. Reduce heat to medium and simmer for about 5 to 7 minutes, until slightly reduced. Combine the cornstarch with cold water until smooth; stir into the sauce and continue cooking, stirring, for about 1 minute longer, or until thickened. Serve the chicken with the thickened sauce over a bed of rice.
Serves 4.

Chicken Parmesan with Eggplant

Chicken Parmesan with Eggplant

Serves 6-8
6 boneless, skinless chicken breasts
2 eggs
2 tsps. black pepper
2 cups Italian bread crumbs
½ cup olive oil
1 stick butter
2 medium eggplants cut in ¾-inch slices
1½ cups grated Parmesan cheese, divided
2½ cups prepared tomato with basil spaghetti sauce, divided
1 lb. sliced or shredded mozzarella cheese

Slice the chicken breasts into quarters lengthwise forming 4 (¾ inch) slices. Combine eggs and pepper in a medium size bowl. Dip each chicken piece in egg mixture then in the bread crumbs. Heat oil and butter in skillet over medium heat until hot. Brown chicken on all sides and place on paper towel lined plate to drain. Layer eggplant on bottom of slow cooker. Add ¾ cup Parmesan cheese and 1¼ cups tomato sauce. Next, layer chicken then top with remaining Parmesan cheese and sauce cover with lid. Begin cooking. Half way through the cooking, add the mozzarella cheese, return lid to cover and continue cooking. Cook on low 6 hours or high for 2-4 hours.

Crock Pot Minestrone

Crock Pot Minestrone

1/3 cup Italian Dressing (I use zesty)
1 cup chopped onions
3/4 cup chopped celery
1 cup chopped carrots
1 can (15 oz.) diced tomatoes
1 can (19 oz.) kidney beans (drain)
2 cans (14 oz. each) vegetable or chicken broth
2 cups water
1/2 tsp garlic powder
1 tsp. Italian seasoning
1-1/2 cups small shell macaroni, uncooked
3/4 Cup Parmesan Cheese (grated)
Directions:

Heat dressing in large nonstick skillet on medium-high heat. Add onions, celery and carrots; cook about 2 minutes, or until crisp-tender. Stir occasionally. Spoon mixture into slow cooker. Add tomatoes, beans, broth, water and Italian seasoning and stir. Cover.

Cook on low for 5-6 hours.

Stir in macaroni and cook another 10 to 15 minutes until macaroni is tender. Sprinkle with Parmesan cheese just before serving.
Serve with your choice of bead, crackers or toast. It’s a wonderful main dish as well as a side with a sandwich. Enjoy !

Pulled Barbecue Chicken – crockpot

Pulled Barbecue Chicken

Makes about 14 servings
Preparation time: 10 minutes
Cooking time: 5 hours on low

2 to 2 1/4 pounds boneless, skinless chicken breasts, well-trimmed
1 large finely chopped onion
1 (15-ounce) can rinsed pinto beans
1 (6-ounce) can no-salt-added or regular tomato paste
1/4 cup red or white wine vinegar
1/3 cup packed light brown sugar
1 tablespoon Worcestershire sauce
1/4 teaspoon chipotle chili powder
1/2 cup water
1/2 cup ketchup
1 teaspoon smoked paprika

Cut chicken into 1 1/2 -inch chunks. Place chicken, onion and beans in a 5-quart slow cooker and mix well. In a small bowl, combine tomato paste, vinegar, sugar, Worcestershire sauce, chipotle chili powder and water. Stir until blended. Pour over chicken and mix well. Cover and cook on low 5 hours. Remove chicken and shred with 2 forks. Return chicken to cooker. Add ketchup and paprika to mixture and mix well. Cover, cook 10 minutes on high. Serve.

Per ( 1/2 -cup) serving: 143 calories, 18 grams protein, 1 grams fat (7 percent calories from fat), 0.2 gram saturated fat, 16 grams carbohydrate, 38 milligrams cholesterol, 223 milligrams sodium, 3 grams fiber.

Stewed Chicken – crockpot

Stewed Chicken

Serves 4 to 6.

1 whole chicken, cut up or 4 thigh/leg quarters or 4 boneless, skinless chicken breast halves
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 (10-3/4-oz.) can cream of chicken soup
1 pkg. dried onion soup mix
1/2 cup water
1 (8-oz.) can sliced mushrooms, drained

1. Wash and pat dry chicken. Place in slow cooker. Sprinkle with garlic powder and pepper.

2. In a medium-size bowl, mix soup, dried onion soup mix and water. Pour over chicken.

3. Cover and cook on Low for 8 hours. Add mushrooms in last 15 minutes of cooking.

4. Serve over rice.

Menu Plan #113

Here is my menu plan for the coming week. I only planned 5 meals. I don’t generally cook on Sunday and I usually do leftovers one night.  I post my plan on Friday or Saturday after shopping, but on Monday I will link it at OrgJunkie’s Menu Plan Monday post.  

 

A Dilly of a Fish, mashed red potatoes, salad

Hoisin Pork Chops, fried rice, zucchinni,

Chicken and Corn Chili

Newman’s Own Bandito Enchiladas, Spanish rice

Grandmas’s Country Style Steak , mashed potatoes, salad

Make-Ahead Sloppy Joes

Welcome to Freezer Food Friday! I hope you are finding some good recipes. Please share your share your recipe and link it below. Feel free to use the Freezer Food Friday button.

By the way, I am now TWITTERING …. follow me at  ttps://twitter.com/mjpuzzlemom

where I am sharing cool recipes, coupon codes, and other interesting things I find while surfing the net.

Here is my offering for today: Make Ahead Sloppy Joes.

Make-Ahead Sloppy Joes
Quick Cooking

1 pound bulk pork sausage
1 pound ground beef
1 medium onion, chopped
14 to 16 sandwich buns, split
2 cans (8 ounces each) tomato sauce
2 tablespoons prepared mustard
1 teaspoon dried parsley flakes
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano

In a large skillet, cook the sausage, beef and onion over medium heat until meat is no longer pink; drain.Remove the centers from the tops and bottoms of each bun. Tear removed bread into small pieces; add to skillet. Set buns aside.

Stir in remaining ingredients into sausage mixture. Spoon about 1/3 cupful onto the bottom of each bun; replace tops. Wrap individually in heavy-duty foil.

Bake at 350° for 20 minutes or until heated through or freeze for up to 3 months.

To use frozen sandwiches: Bake at 350° for 35 minutes or until heated through.

Yield: 14-16 servings

Green Chile Posole

Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom

 

 

Please come back and join me for Freezer Food Friday…

 

 

Green Chile Posole

Makes 4 servings

1 tablespoon olive oil
1 cup onion cut into 1/4-inch dice
1/2 cup celery cut into 1/4-inch dice
3 garlic cloves, minced
1 pound pork tenderloin, cut into 1/2-inch cubes
1 cup chicken broth
2 cans (15 ounces each) golden hominy, rinsed and drained
1 jar (8 ounces) salsa verde
1 can (7 ounces) chopped green chiles, drained
2 teaspoons ground cumin
2 teaspoons chile powder
1 bunch chopped fresh cilantro
Salt and pepper to taste

To prepare vegetables and pork: In large saute pan, heat oil over medium-high heat. Add onions, celery and garlic. Saute for 6 minutes or until soft. Add pork chunks. Cook for 3 minutes or until browned on all sides.

To cook posole: Transfer meat mixture to crockpot. Add chicken broth, hominy, salsa, chiles, cumin and chile powder. Stir well. Cover. Cook on low for 6 to 8 hours or until meat is fork-tender and flavors are blended.

To serve: Stir in 1/4 cup chopped cilantro. Season to taste with salt and pepper. Divide among bowls. Sprinkle with additional cilantro. Serve.

 

From TwinCities.com, MinnMoms.com & the Pioneer Press