Berry Barbecued Pork Roast

Ok kids. Made this last night and really liked it. Mark really loved it.

Ingredients:

1 (3 pound) boneless pork loin roast

salt

pepper

crushed garlic

sage

4 cups fresh or frozen cranberries

1 cup sugar

1/2 cup orange juice

1/2 cup barbecue sauce

Directions:

1. Rub salt, pepper garlic and sage on roast to your heart's desire. Put in crock-pot and cook on low for 4 hours (or until almost done).
2. In a saucepan, combine the cranberries, sugar, orange juice and barbecue sauce. Bring to a boil. Reduce heat to medium-low and simmer for 10-12 minutes or until cranberries pop and sauce thickens.
3. Brush half of the sauce on roast and continue cooking until finished. Let stand for 10 minutes before slicing and serve with remaining sauce.

Moroccan Tagine

I loved Shelley's butternut squash risotto, and was looking for another butternut squash recipe. We really liked this with couscous. Courtesy of allrecipes.com. You can omit the chicken for a vegetarian dish.

Servings: 6

Ingredients:
1 tbs. olive oil
2 boneless, skinless chicken breast halves- cut into chunks
1/2 onion chopped
3 cloves garlic, minced
1 small butternut squash, peeled and chopped
1 (15 oz) can garbanzo beans, drained and rinsed
1 carrot, peeled and chopped
1 (14 oz) can diced tomatoes
1 (14 0z) vegetable broth
1 tbs. sugar
1 tbs. lemon juice
1 tsp. salt
1 tsp. ground coriander
1 dash cayenne pepper
couscous

Directions:

1. Heat the olive oil in a large skillet over medium heat, and cook the chicken, onion and garlic until browned.
2. Mix the squash, garbanzo beans, carrot, tomatoes with juice, broth, sugar, and lemon juice into the skillet. Season with salt, coriander and cayenne pepper.
3. Bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender.
4. Serve over couscous

Minestrone Soup

Thanks for all your crock pot recipes. Here is one of my favorites. It's stock full of veggies and makes me feel healthy when I'm eating it.


Minestrone Soup

1 lb. Italian sausage, browned
1 large onion, chopped
4 carrots, sliced
3 ribs celery, sliced
2 garlic cloves, minced
1 Tbsp. olive oil
6-oz. can tomato paste
8-oz. can tomato sauce
14 ½-oz. can chicken, beef or veg. broth
24 oz. can pinto beans, undrained
10 oz. pkg. frozen green beans (or 1 can, drained)
2-3 cups chopped cabbage
1 medium zucchini sliced
8 cups water
2 Tbsp. parsley
2 Tbsp. Italian spice
1 tsp. salt or more
½ tsp. pepper
¾ cup dry acini di pepe (small round pasta)- I omit
Grated Parmesan or Asiago cheese

1. Saute onion, carrots, celery and garlic in oil until tender.
2. Combine all ingredients except pasta and cheese in slow cooker.
3. Cover. Cook 4-5 hours on high or 8-9 hours on low, adding pasta 1 hour before cooking is completed.
Top individual servings with cheese.

MAKES 8-10 servings

Creamy Italian Chicken

This recipe is not very healthy, but is delicious. I have only made it twice when we had company, but it was definitely a hit both times. It calls for cream cheese, but I would really like to try it with the low-fat or non-fat cream cheese as I'm not sure how much you would be able to tell with the other tastes. If any of you try that, let me know how it goes!

Ingredients:
4-6 pieces boneless, skinless chicken
½ cube butter (I use less)
1 pkg Italian dressing mix
Italian seasoning
Salt and pepper
1 can cream of mushroom soup
1 (8 oz.) package cream cheese

Put chicken in crock pot in layers, seasoning each layer of chicken generously with the salt, pepper, Italian dressing mix, and Italian seasoning. Also cut the butter into thin wedges and put between layers. Take cream cheese out of the fridge to come to room temperature. Simmer the chicken in the crock pot on high for 3 to 5 hours. When chicken is tender (about 45 minutes before it is done cooking) blend the cream cheese and cream of mushroom soup in a separate bowl. Skim any visible oil/fat from the top of the chicken juices in the crock pot and discard, then pour the cream cheese mixture over the chicken. Cook for 45 minutes longer, or until the chicken is completely done. Enjoy with mashed potatoes, rice, or noodles

Chipotle Roast for Tacos or Burritos

This makes delicious shredded beef for tacos or burritos. It reminds me of mom's Mexican Meat Mix, but adds a chipotle kick for those times when you're wanting something spicy. I made it once when we had dinner with Lulu, Eric, Scott, and Marissa, and everyone rated it a 9 or 10!

7¼ hours

5 min prep

SERVES 6 -8

3 lbs chuck roast, trimmed of visible fat
1 teaspoon salt
1 teaspoon pepper
2 teaspoons chili powder
2 teaspoons cumin
3 chipotle chiles in adobo, chopped
1 (4 ounce) can green chilies
1 (7 ounce) can salsa verde
1 cup sliced onion
3 teaspoons minced garlic
1 cup beef broth

1. Place chuck roast in large crock pot and sprinkle with the salt and pepper, chili powder and cumin.

2. Add the remaining ingredients and simmer on high for 5 hours or on low for 7-8 hours.

3. Shred the meat with a fork and simmer on high for additional 10-15 minutes.

4. Serve in enchiladas, tacos, burritos or on crusty rolls with the juice for dipping.