RECIPE #33 - BROWN SUGAR AND BALSALMIC PORK LOIN

We had this for dinner over the weekend.  It was great with some carrots and butter peas.  The recipe comes from C+C Marriage Factory.  Another wonderful Pinterest find.  If you still have not looked at Pinterest, you are missing out.
Ingredients:
1 (2 pound) boneless pork loin
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water

Glaze:
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

Directions:
Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

RECIPE # 14 - FIVE SPICE RIBS WITH SWEET & SOUR APRICOT SAUCE

FOR THE RIBS
1 rack of ribs (3 lbs)
1 Tbsp five spice powder (we found it at Target called Chinese Five Spice powder)
1/2 tsp salt
1/4 black pepper
1/4 cup apricot preserves
1/2 cup minced onion
1 Tbsp cider vinegar
1 Tbsp soy sauce
1 tsp ginger

FOR THE DIPPING SAUCE
1/4 cup apricot preserves
1/4 cup ketchup
1 Tbsp cider vinegar
1 Tbsp brown sugar
1/4 tsp salt
Black pepper and hot sauce to taste

Place ribs in a large bowl.  Combine five spice powder, salt, and black pepper in a small bowl.  Sprinkle on ribs and rub mixture into meat.  Place the ribs in a slow cooker.  Stir together preserves, onion, vinegar, soy sauce, and ginger.  Pour the mixture over the ribs and toss to coat.  Place cover on slow cooker and cook on the low heat setting for 4 to 5 hours, stirring occasionally.
Combine preserves, ketchup, vinegar, soy sauce, brown sugar, and salt for dipping sauce in a sauce pan over medium heat, stirring occasionally, until preserves are melted.  Remove from heat and add black pepper and hot sauce to taste.

RECIPE #11 - LONDON BROIL

1 3 pound london broil
1 can condensed tomato soup
1 can condensed cream of mushroom soup
1 large onion

Place meat in crock pot.  Add sliced onion.  Spread tomato and mushroom soup on top of onions.  Set crock pot on low setting for 6 to 8 hours.

RECIPE #5 - SIMPLE POT ROAST

This is not a new recipe, but it is one that we enjoy!

Medium size chuck roast
Lipton Onion soup mix (the kind in the box)
1 large onion, chopped (we like the pieces pretty big)
1 small package of fresh mushrooms
1 14 ox package of baby carrots
5 medium red potatoes, cubed with skin on (cut into 1 inch cubes)

Place roast in crock pot and cover with soup mix, mushrooms, and onions.  Do NOT add water.  Set crock pot for 6 to 8 hours.  Add carrots and potatoes for the last hour of cooking.  Enjoy!

RECIPE # 2 - SANTA FE SOUP

Santa Fe Soup is one of our favorite things to make in the fall/winter.  There are a lot of different recipes out there and I have heard it called Mexican Bean Soup, Taco Soup, and  Spicy Bean Soup.  We have made it a lot and it is great if you are having people over.  It is fairly cheap to make, quick, and add in a meat tray for sandwiches and you can feed a lot of people.

SANTA FE SOUP

2 pounds of lean ground beef

28 oz can of diced tomatoes (you can also use Rotel Tomatoes)

2 15.5 oz cans of kidney beans

2 15 oz cans of black beans

1 15 oz can each of pinto beans, red beans, black-eyed peas

1 package of taco seasoning (we use Taco Bell brand)

2 packages of Hidden Valley Ranch Dressing Mix
1 15 oz can of water

Brown ground beef and drain fat. Place all ingredients in crock pot.  Do not drain any of the beans.  We use the 4 hour high heat setting on our crock pot.
Shane and I find that most of our guests like it with sour cream and shredded cheese on top.

RECIPE #1 - CAJUN PORK

We tried a new recipe this week.  I love to have something different and get out of the same standard meals of the week.  Plus - since I am dieting, most fast food is out for me.

My friend, Yvette, brought in this recipe that was in her Better Homes and Gardens Fast Family Food magazine.  I made it on Saturday and it was WONDERFUL!!

CAJUN PORK:

Prep: 20 min   Cook:  6hr (low) or 3hr (high) plus 30 minutes. 

2 1/2 to 3 pounds boneless pork shoulder, trimmed and cut into 1-inch cubes
2 Medium yellow sweet peppers, diced
1 Tablespoon Cajun seasoning (we used Weber's New Orleans Cajun Seasoning)
1 14.5 oz package of frozen cut okra
1 6 oz package of brown rice

1)  Lightly coat a large skillet with cooking spray.  heat over medium heat.  Cook meat until brown.  Drain off fat.
2)  In a 3 1/2 to 4-quart slow cooker, place meat and sweet peppers. Sprinkle with Cajun seasoning.  Top with undrained tomatoes.
3)  Cover and cook on low seating for 7-8 hours or on high heat for 3 1/2 to 4 hours.  If using the low heat setting, turn to high heat setting at the end of cooking and add the frozen okra.  Cover and cook for 30 minutes more.  Serve over rice.  Makes 6 to 8 servings. 
244 calories per serving.