Slow-Cooked Spiced Pork

I used this with pork chops, but it would work really well for a roast as well and it is a great way to have an awesome meal made while you are at work!

6 thick pork chops
1/2 c. white or apple cider vinegar (apple cider is my favorite)
1 Tbsp. minced garlic
1/2 c. minced onion (or 1 Tbsp. dehydrated)
1/2 c. mulling spices (mine came in a package, but you can make your own using this recipe: http://www.food.com/recipe/mulling-spices-for-wine-apple-cider-106470)
1 diced green apple

Put pork in your crock pot and add other ingredients (make sure that they are mixed together well). Turn on "high" and let cook for 8 hours.

• 
• 
• 
• 
• 

Parmesan Garlic Basil Hummus

This can be a tasty appetizer, or a great light dinner!
1 can garbanzo beans (or 2 c. prepared chick peas)
1/2 c. water (or juice from the can)
1/2 c. grated parmesan cheese
1 minced garlic clove (or 1 tsp. garlic powder)
1 tsp. minced dried onions
1 tsp. cayenne pepper
1 tbsp. fresh basil

Mix ingredients together in a blender until smooth. Transfer to a saucepan and heat on medium until thick and bubbly.

My 2 favorite ways to eat this are:
1) Fried in pita bread & dipped in pizza sauce
2) Stuffed in tortillas (can be fried) with fresh spinach)

Prep time: 5 minutes
Cook time: 5 minutes
Serves 5-6 people (as a meal)

• 
• 
• 
• 
• 

Shredded Pork Tacos

We used leftover pork roast for this, but you could just use slow-cooked pork as well.If you go the leftover route, I suggest boiling the pork for about 5 minutes so that it softens it & makes it easier to shred & get the fat out.

1 lb. shredded pork roast
1 medium lime
1 tbsp. dried onions or1/4 c. fresh diced onions
1 Tbsp. Italian Dressing
2 tsp. Tabasco sauce
Steamed Tortillas
Taco Veggies (sliced & prepared)
Guacamole
Sour Cream (optional)
Refried or Black Beans (we used nonfat refried)
Salsa

Put shredded pork in a sauce pan on medium heat. Slice and juice lime over the pork, stirring occasionally. Add the dried onions, stir. Mix in Italian Dressing and Tabasco. Reduce heat to medium low and simmer, stirring constantly, for 5 minutes.

To steam the tortillas, we use the microwave & put a folded up wet paper towel in the package they come in, then cook for 2 minutes.

Our taco veggies of choice were green leaf lettuce & diced roma tomato, but radishes & green onions would be great as well. Top with beans, guacamole, sour cream & salsa and enjoy!

Prep time: 10-15 minutes
Cook time: 6 hours (non-leftover) or 15 minutes (leftover)
Served: about 6-8

• 
• 
• 
• 
• 

Hawaiian Shrimp over Thai Noodles

1 lb. peeled medium shrimp
2 Tbsp. minced garlic
2 Tsp. grated fresh ginger
1 1/2 cans light coconut milk
1 c. crushed pineapple
1 c. shredded coconut
1 1/2 c. steamed edamame (shelled) (optional)
Prepared Thai Rice Noodles

In a large skillet, heat up shrimp, ginger & garlic. You may need a small amount of olive oil or nonstick spray to keep it from sticking. Cook over medium to high heat until shrimp is cooked through. Reduce heat and add coconut milk. Stir constantly until bubbly. Add pineapple and coconut. Reduce heat to medium low, stirring constantly until it is bubbly. In a separate pan (or microwave) steam edamame. Drain & add to shrimp mixture (or serve on the side for those who don't like edamame). Serve over prepared Thai Rice Noodles.

Prep time: 15 minutes
Cooking time: 20 minutes
Serves 5-6 people

• 
• 
• 
• 
• 

Fondue Casserole

This casserole combines the taste of fondue sauce without the mess...
1 c. milk
1/4 c. olive oil
1/2 c. flour
1 c. white wine (I prefer sweeter wine & love Moscato for this)
8 oz. grated cheese (I prefer either swiss or sharp cheddar)
1/2 tbsp. minced garlic
pinch salt
pinch pepper
1 tsp. paprika
2 c. diced chicken breast
2 c. sliced mushrooms
1 c. diced green apples
1 c. Craisins (optional)
1 can/roll Pillsbury French Bread

Preheat oven to 400. In saucepan, mix well together milk, oil, flour, salt and pepper and stir constantly over medium heat until creamy. Add wine, cheese, garlic and paprika and stir constantly until creamy once again. In casserole pan (or 9x13 baking pan), mix together chicken, mushrooms, apples and Craisins and drench in cheese sauce. Roll out the French Bread Dough on a lightly floured board and use to top the other ingredients in the casserole pan. Bake for 40 minutes, or until chicken is done and bread on top is golden.

prep time: 20 minutes
cook time: 40-45 minutes
serves: 5-7 people

• 
• 
• 
• 
• 

A different Pot Pie

2 deep dish frozen pie crusts, thawed
1 box long grain & wild rice with flavoring packet (I prefer herb & butter)
1 c. water
1 can cream of broccoli cheese soup
1/2 c. grated cheddar cheese
1 boneless skinless chicken breast, diced
1/4 tsp. minced garlic
1 small can mushrooms, drained

Preheat oven according to directions on pie crust package.In a shallow sauce pan, combine rice and water and bring to a boil. Cook for 10 minutes, then remove from heat and drain. Put rice in one of the pie crusts and mix in soup, garlic, mushrooms, chicken and sauce packet. sprinkle cheese on the top. Cover with the other pie crust, crimping the corner and cutting a vent hole in the top. Bake for 40 minutes, or until chicken is done and crust is golden.

prep time: 15 minutes
cook time: 40-50 minutes
serves: 4-5 people

• 
• 
• 
• 
• 

Potato Cheddar Soup

This is a soup that my family just loves! It also works great with leftover mashed potatoes.

5-6 medium potatoes, peeled, diced and boiled OR 4-5 servings worth prepared instant mashed potatoes
1 large can chicken broth (or 3 small cans vegetable broth for vegetarian version)
1/2 lb. grated cheddar cheese
1 Tbsp. minced garlic
1 c. milk (or more if needed to make soup less thick)
1 c. diced, cooked bacon (optional)

In large soup pan, mash potatoes. Stir in broth, milk and garlic. Heat on medium heat, stirring constantly until bubbly. Add cheese (and bacon) and stir. Reduce heat. Simmer on low until soup is bubbly again and cheese is melted (not a large glob in the bottom of the pot).

prep time: 5-30 minutes
cook time: 10 minutes
serves: 4-5 people

• 
• 
• 
• 
•