Pork Roast with Honey, Lime and Cilantro

Crock Pot Honey Lime Pork Roast

Look for other delicious pork recipes in Tastes and Treasures cookbook.

Ingredients:
2 pounds pork loin
2 tablespoons olive oil
Marinade:
1/2 cup honey
2 1/2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
3 cloves garlic, minced
1 lime, zested and juiced
2 tablespoons cornstarch
1/4 teaspoon red pepper flakes
1/4 teaspoon ground ginger
kosher salt and freshly ground pepper, to taste
fresh cilantro, garnish

Directions:
Season pork loin generously with salt and pepper, then heat olive oil in a large skillet over medium-high heat. Once oil is hot, sear pork loin until nicely charred and blackened.
Combine honey, soy sauce, Worcestershire sauce, garlic, lime juice and zest, red pepper flakes and ground ginger in a small bowl, and whisk together.
Transfer pork loin to slow cooker, then pour marinade over the top. Cover slow cooker and cook on low for 6-8 hours (or on high for 3-4), or until pork is tender.
Once pork is cooked through, pour remaining marinade/juices into a small saucepan and place over medium-high heat.
Combine cornstarch with 3 tablespoons water in a small bowl and whisk to create a slurry.
Pour slurry into sauce mixture and bring to a boil.
Reduce heat and cook for 10-12 minutes, or until mixture starts to thicken.
Pour over pork, then serve hot, garnished with lime wedges and freshly chopped cilantro.

Thanks to 12Tomatoes.com for the recipe.

Chili for Fall and Football

Chili is the perfect dish for a crowd. This recipe is super easy and quick. Make it ahead and leave to simmer in the crockpot until the company arrives.

Ingredients:
1 lb ground turkey
1 lb ground beef
1 package chili mix
1 large jar Great Northern White Beans (drained)
2 large cans diced tomatoes
1 can diced black olives (drained)
Topping Ingredients:
Sour Cream
Chives
Shredded Cheddar Cheese
Chopped Avocado

Brown meat in skillet. Drain grease. Add all ingredients to crock pot and simmer for 4 hours.

Crock Pot Southwest Chicken

There are lots of great recipes with Southwest flavors in Tastes & Treasures cookbook but here are two not found in the book.

Easy Peasy Crock Pot Southwest Chicken    

Ingredients:
4 chicken breast
1 packet Fiesta Ranch mix (by the salad dressing in the grocery store)
1 can black beans
1 can Rotel (canned tomatoes with diced green chiles)
1 can corn not drained
1 block cream cheese

Directions:
Add all the ingredients and cook in the slow cooker for 4 hours on high or 6 hours on low. Serve with sour cream and salsa.  Eat over rice or with tortillas! Yummmmm.

For variety: Omit cream cheese.
                    Omit Fiesta Ranch mix and 
use canned salsa.
                    Use packet of Taco Mix


Hungry Girl has another version of Crock pot Southwest Chicken
Ingredients:
1 1/2 lbs. raw boneless skinless chicken breasts, halved
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. onion powder
One 15-oz. can black beans, drained and rinsed
One 14.5-oz. can diced tomatoes, drained
One 7-oz. can diced green chiles, drained
1 cup frozen sweet corn kernels
1 cup chopped onion
1 cup chopped bell pepper
1 tsp. chopped garlic
1/8 tsp. cayenne pepper
4 cups reduced-sodium chicken broth
1/2 cup light sour cream
1/2 cup shredded reduced-fat Mexican-blend cheese
1/2 cup chopped cilantro
Optional seasonings: salt and black pepper

Directions:
Season chicken with cumin, chili powder, garlic powder, and onion powder.

Place chicken in a slow cooker. Add all remaining ingredients except broth, sour cream, cheese, and cilantro. Top with broth, and stir well. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until chicken is fully cooked.

Transfer chicken to a large bowl. Shred with two forks -- one to hold the chicken in place and the other to scrape across and shred it. Return shredded chicken to the slow cooker, and stir well.

Top each serving with 1 tbsp. each sour cream, cheese, and cilantro. Enjoy!
MAKES 8 SERVINGS

Tex Mex Crock Pot Chicken

We like Black Bean and Salsa Soup from page 81 in Tastes & Treasures cookbook, compliments of El Chorro Lodge.  Here's another tasty soup. Nothing like hearty, zesty, comfort-food goodness. . .

Tex Mex Crock Pot Chicken



Ingredients:

1 1/2 lbs. raw boneless skinless chicken breasts, halved 

1 tsp. ground cumin 

1 tsp. chili powder 

1/2 tsp. garlic powder 

1/2 tsp. onion powder

One 15-oz. can black beans, drained and rinsed 

One 14.5-oz. can diced tomatoes, drained 

One 7-oz. can diced green chiles, drained 

1 cup frozen sweet corn kernels 

1 cup chopped onion 

1 cup chopped bell pepper 

1 tsp. chopped garlic 

1/8 tsp. cayenne pepper 

4 cups reduced-sodium chicken broth 

1/2 cup light sour cream 

1/2 cup shredded reduced-fat Mexican-blend cheese 

 1/2 cup chopped cilantro 

Optional seasonings: salt and black pepper



Directions: 
Season chicken with cumin, chili powder, garlic powder, and onion powder. 

Place chicken in a crock pot. Add all remaining ingredients except broth, sour cream, cheese, and cilantro. Top with broth, and stir well. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until chicken is fully cooked. 

Transfer chicken to a large bowl. Shred with two forks -- one to hold the chicken in place and the other to scrape across and shred it. Return shredded chicken to the crock pot, and stir well. 

Top each serving with 1 tbsp. each sour cream, cheese, and cilantro. Enjoy!


MAKES 8 SERVINGS
1/8th of recipe (about 1 1/4 cups): 234 calories, 4g fat, 713mg sodium, 21g carbs, 4.5g fiber, 6g sugars, 27.5g protein
Thanks to Hungry Girl for recipe 



Crockpot Quinoa Chili

Even on a hot day, Chili is good. Tastes & Treasures has a recipe for Chicken and White Bean Chili on page 181. Yummm.


We found this Chili recipe using quinoa. Unique flavors combine to create a delicious dish.

Crockpot Quinoa Chili

Ingredients:
1 1/2 cups uncooked quinoa
3 cups water or bean cooking liquid
1 1/2 cup cooked kidney beans (1 can, drained and rinsed)
1 1/2 cup cooked black beans (1 can, drained and rinsed)
1 cup unsalted tomato sauce OR: 1/4 cup unsalted tomato paste + 3/4 cup water
1 Tbsp olive oil
1/4 cup chopped onion
1 celery stalk, diced
1 Tbsp (2 - 3 cloves) minced garlic
2 Tbsp minced jalapeño pepper
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 tsp cumin powder
2 tsp gr coriander
1 tsp paprika
1 tsp dried basil leaf
1/2 tsp dried thyme leaf
1/2 tsp dried marjoram leaf
1/8 - 1/4 tsp chipotle pepper powder
1 bay leaf
1 Tbsp light molasses
1 Tbsp Braggs Liquid Aminos, or soy sauce
1/4 cup chopped cilantro
Fresh ground black pepper to taste
More Heat: Add more chile powder

Stovetop Directions:

Soak the quinoa 5 minutes
Rinse, then drain into a colander
If using canned beans, drain into a colander and rinse well
Peel & mince the garlic and jalapeño pepper
Dice the onion
Wash and trim the celery, slice lengthwise, then crosswise to dice
Seed and dice the red and green pepper
Heat the oil on medium-high in a dutch oven or large sauce pan
Fry the garlic, jalapeno, onion and celery until soft (about 5 minutes)
Add the peppers and fry 5 minutes
Add the spices and herbs, stir 2 minutes
Add the beans, water or bean liquid, molasses, tomato sauce, and quinoa
Bring to boil, cover, and simmer 20 minutes or until quinoa is cooked
Stir in Braggs or soy sauce, and pepper. Adjust seasonings
Serve garnished with cilantro
Optional: Add a dollop of dairy or non-dairy sour cream to each bowl

Crockpot Directions:
Sauté jalapeno, garlic, celery, and peppers in oil for 5 minutes on med-high
Add spices and herbs, stir 2 minutes
Combine with water, tomato sauce, salt, quinoa and beans in a 6 qt crockpot
Cover and cook on low for 5 - 6 hours
Add Braggs or soy sauce, molasses, pepper
Serve garnished with chopped clilantro and sour cream (optional)
Cooking Tips:
You can use any combination of beans you like in quinoa chili, although we thought it was perfect with a mixture of kidney beans and black beans. One or the other would be good too.

We used canned tomato sauce, but tomato paste and-or fresh tomatoes would also work. We like the Amore brand that comes in a tube - we got tired of throwing out almost-full cans of tomato paste.
This chili recipe only takes about 1/2 hour to cook on the stove, or 5 - 6 hours in a crockpot or slow cooker. If you need to be away longer, a digital timer is handy & inexpensive. Then your chili can be ready to eat when you are.
Serve with fresh cilantro as garnish. Add a dollop of dairy or non-dairy sour cream if you like.

6 Servings
Nutrition Data, 194g Serving: 227 cal, 39g carb, 4g fat, 183mg sodium, 8g fiber, 11 g protein, low Cholesterol, good source Vit C, Folate. Estimated Glycemic Load 17

Sweet Apple BBQ Chicken

Crockpots are an easy one-step solution to dinner on a hot summer day.

Another wonderful summer dish is Chicken Salad Pie with the recipe on page 176 in Tastes & Treasures cookbook.

Sweet Apple BBQ Chicken Crockpot

Ingredients:

1 1/2 lb. raw boneless skinless chicken breast, cut into 1-inch cubes

3/4 tsp. salt

1/4 tsp. black pepper

3 cups chopped Fuji apples

1 1/2 cups chopped onion

1/2 cup BBQ sauce with 45 calories or less per 2-tbsp. serving

2 tsp. chopped garlic

1 tbsp. cornstarch



Directions:

Season chicken with 1/4 tsp. each salt and black pepper and place in a crock pot. Top with apples and onion.

 In a medium bowl, thoroughly mix garlic into BBQ sauce. Pour sauce mixture over contents of the crock pot, and lightly stir. 

Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until chicken is fully cooked.

 Turn crock pot to low (if needed).
In a small bowl, stir to dissolve cornstarch in 1 tbsp. cold water. Stir mixture into the contents of the crock pot, along with remaining 1/2 tsp. salt.

 Let sit, uncovered, until slightly thickened, about 10 minutes. Stir and enjoy! 


MAKES 6 SERVINGS

1/6th of recipe (about 3/4 cup): 211 calories, 1.5g fat, 600mg sodium, 21g carbs, 2g fiber, 13.5g sugars, 26.5g protein



Thanks to Hungry Girl for stats and recipe

Crockpot oatmeal breakfast

Crockpot Oatmeal Breakfast

Want breakfast tomorrow without lifting a finger?

Place 2 sliced apples, 1/4 cup brown sugar, 1 tsp cinnamon, pinch salt in the bottom of the crock pot.
Pour in 2 cups of steel cut oatmeal, 2 cups of milk and 2 cups water.
Do NOT stir.
Cook overnight for 8 - 9 hours on low.

Comments: try cooking in the evening and watching it so it doesn’t burn. Then refrigerate and warm up for breakfast.

I like to offer additional ingredients when I serve it such as craisins, raisins, dried apricots, walnuts, bananas, more brown sugar and cinnamon. Yummmm.

Note:It is important to use Steel cut oats not regular oatmeal. Steel cut oats, sometimes labeled "Irish oatmeal," look like small pebbles. They are toasted oat groats—the oat kernel that has been removed from the husk that have been cut in 2 or 3 pieces.

Veggies the Way Mom Would Make

Big Sweet 'n Spicy Veggie Pot

Just like Mom would make, this dish is so healthy you can feel it nourish your body. It is easy to make and very tasty too. For other recipes with vegetables try Tastes & Treasures Herb-Roasted Vegetables, pg 24 and Melange of Sauteed Vegetables, page 36.

Ingredients

2 cups cubed butternut squash (about half a squash) 

1 large eggplant, stem removed, peeled, and cubed 

1/2 head of cabbage, cored and cut in chunks 

1 zucchini, sliced into 1/4-inch coins 

1 large onion, chopped 

1 cup chopped carrots

One 15-oz. can pure pumpkin 

One 6-oz. can tomato paste 

1 1/2 tbsp. brown sugar (not packed) 

1 tsp. chopped garlic 

1/2 tsp. cinnamon 

1/2 tsp. salt, or more to taste 

1/4 tsp. cayenne pepper, or more to taste

1/4 tsp. ground ginger, or more to taste 

1/4 tsp. ground cumin, or more to taste 

1/4 tsp. chili powder, or more to taste

Directions 

Place all cut veggies in an extra-large bowl and set aside.
In a medium bowl, combine all other ingredients and thoroughly mix. Spoon this mixture over the veggies and stir to coat.
Transfer mixture to a crock pot with a capacity of four quarts or more. If needed, pack it in tightly. (It will cook down.)
Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until veggies are very tender.
Stir well and serve.

MAKES 10 SERVINGS

PER SERVING (1 cup): 85 calories, 0.5g fat, 163mg sodium, 20g carbs, 5.75g fiber, 9g sugars, 3g protein -- POINTS® value 1*