Welcome!

You will find recipes and shopping lists to prepare 5 meals in a week. Why only 5 meals? We ususally have a night of leftovers and another night where I "fly by the seat of my pants" because I don't have time to cook. For instance, "breakfast for dinner" night!

My shopping lists include items for the recipes shown. If you like my side dish suggestions - go ahead and add them to the shopping list, or just add your own.

Have a comment to help improve this blog? Please be positive and send me a message.

Hopefully I save you some time that can be spent as quality time with your family instead!

Enjoy!

Monday, December 26, 2011

Week 47 Recipes

It's vegetarian week!  These are some meatless recipes for 'meat lovers'!  They are not 'rabbit food' and will really fill you up!

Vegetarian Potstickers serve with rice
Serves 4

Ingredients
1 red onion sliced
1 tablespoon minced ginger
1 cup sliced shiitake mushrooms
1 cup white cabbage, shredded
1 cup carrots, shredded
1 cup chopped garlic chives or chives
1 teaspoon white pepper
1 teaspoon sesame oil
1/4 cup chopped cilantro
1 package round dumpling skins, also called gyoza (preferably twin dragon brand)
Salt to taste
Canola oil


Directions
 In a wok or large saute pan, add a little oil and saute onions and ginger. Add the mushrooms and stir. Add the cabbage, carrots and chives. Season. When mixture is soft, place in colander to drain. Add the sesame oil and cilantro when mixture is cooled. Check for seasoning. Using the gyoza skins, make half moon dumplings keeping the bottom flat. In a hot non-stick pan, coat with oil and place dumplings. When bottom gets brown, add 1/4 cup of water and immediately cover. This will steam the dumplings. Carefully watch the dumplings and completely evaporate the water so that the bottom gets crispy again and sticks to the pot.  Serve with dipping sauce.

SPICY SOY DIPPING SAUCE:
1/3 cup thin soy sauce
1/3 cup rice wine vinegar
1/3 cup sliced scallions
1 teaspoon sesame oil
1 tablespoon sambal
Mix all together.
Source:  foodnetwork.com



Vegetarian Pot Pie serve with a side salad
Serves 6

Ingredients
1 tablespoon unsalted butter
2 small heads fennel, finely chopped (about 3 cups)
1/2 medium yellow onion, finely chopped
2 medium carrots, peeled and finely chopped (about 2/3 cup)
12 ounces white button mushrooms, sliced (about 5 cups)
1 small russet potato, peeled and diced small (about 2 1/2 cups)
1/4 cup all-purpose flour
1 cup low-sodium mushroom broth
1 cup whole milk
1 cup frozen baby green peas
1/4 cup thinly sliced fresh chives
1/4 cup parsley
1 tablespoon white vinegar
1 large egg yolk
7 ounces store-bought puff pastry or pie dough, defrosted if frozen

Directions
Heat the oven to 400 degrees F and arrange a rack in the middle.

Melt butter over medium heat in a 3- to 4-quart Dutch oven or heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes.

Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.

Remove from heat, add peas, herbs, and vinegar, and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8 by 8-inch baking dish.

Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.

With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving.
Source:  footnetwork.com


Vegetarian Tortilla Stew serve with crusty bread
Serves 6

Ingredients
 1 (19 ounce) can green enchilada sauce
 1 1/2 cups water
 1 cube vegetable bouillon
 1/2 teaspoon garlic powder
 1/4 teaspoon chili powder
 1/4 teaspoon ground cumin
 1 (15 ounce) can pinto beans, drained and rinsed
 1/2 (16 ounce) can diced tomatoes
 1 cup frozen corn
 1/2 cup vegetarian chicken substitute, diced (optional)
 4 (6 inch) corn tortillas, torn into strips
 1 tablespoon chopped fresh cilantro
 salt and pepper to taste

 Directions
1. In a pot, mix the enchilada sauce and water. Dissolve the bouillon cube in the liquid, and season with garlic powder, chile powder, and cumin. Bring to a boil, and reduce heat to low. Mix in the beans, tomatoes, and corn. Simmer until heated through. Mix in vegetarian chicken and tortillas, and cook until heated through. Stir in cilantro, and season with salt and pepper to serve.
Source:  allrecipes.com



Vegetarian Lasagna serve with garlic bread and a side salad
Serves 8
Ingredients
1 plastic produce bag stuffed tightly full of spinach (preferably not baby spinach)
 1 lb. ricotta
 2 eggs
 1/2 teaspoon nutmeg
 1 onion, diced
 2 cloves garlic, minced
 1/2 head cauliflower florets and some stem, cut small
 2 large (28 oz.) cans plain tomato sauce
 zest from 1 lemon
 1.5 pounds no-boil lasagna noodles (or regular lasagna noodles, par-boiled)
 salt, pepper to taste
 1 lb. grated mozzarella
 4 oz. grated parmesan cheese

Directions
 1.Clean the spinach well and wilt it, cool, squeeze out all water, stir it into the ricotta along with the nutmeg. Salt and pepper to taste, then beat in the eggs.
 2.Saute the onion & garlic  in a good amount of olive oil, add the cauliflower and saute 5 minutes, add the tomato sauce and lemon zest, simmer 5 minutes, salt to taste
 3. Oil an 11″ x 13″ pan (at least 2″ deep). Build up layers of noodles, sauce, ricotta mixture, and mozzarella. Be sure to get the noodles quite wet since they are the no-boil type and need plenty of moisture. You’ll have about 4 layers total. I do sauce on every layer, but ricotta on some and mozzarella on others. Do what you feel.
 4.Finish with a heavy layer of mozzarella and the parm, mixed together.
 5.Bake at 375 F., covering with tin foil part of the time if needed to avoid overbrowning. It is done when internal temp is say 170 F. (check a few spots) or when you can easily pierce the noodles with a fork, and the sauce is bubbling around the sides.
 6. If the cheese isn’t crispy and brown enough, finish judiciously with the broiler.
 7.Allow to rest at least 15 minutes before serving so it has time to set up a bit.
Source:  herbivoracious.com


Vegetarian Korma serve with Naan
Serves 4

Ingredients
 1 1/2 tablespoons vegetable oil
 1 small onion, diced
 1 teaspoon minced fresh ginger root
 4 cloves garlic, minced
 2 potatoes, cubed
 4 carrots, cubed
 1 fresh jalapeno pepper, seeded and sliced
 3 tablespoons ground unsalted cashews
 1 (4 ounce) can tomato sauce
 2 teaspoons salt
 1 1/2 tablespoons curry powder
 1 cup frozen green peas
 1/2 green bell pepper, chopped
 1/2 red bell pepper, chopped
 1 cup heavy cream
 1 bunch fresh cilantro for garnish


 Directions
1. Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
2. Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.
Source:  allrecipes.com

Week 47 Shopping List

___1 red onion sliced
___1 tablespoon minced ginger
___1 cup sliced shiitake mushrooms
___1 cup white cabbage, shredded
___1 cup carrots, shredded
___1 cup chopped garlic chives or chives
___1 teaspoon white pepper
___1 teaspoon sesame oil
___1/4 cup chopped cilantro
___1 package round dumpling skins

___1/3 cup thin soy sauce
___1/3 cup rice wine vinegar
___1/3 cup sliced scallions
___1 teaspoon sesame oil
___1 tablespoon sambal
___1 tablespoon unsalted butter
___2 small heads fennel, finely chopped (about 3 cups)
___1/2 medium yellow onion, finely chopped
___2 medium carrots, peeled and finely chopped (about 2/3 cup)
___12 ounces white button mushrooms, sliced (about 5 cups)
___1 small russet potato, peeled and diced small (about 2 1/2 cups)
___1/4 cup all-purpose flour
___1 cup low-sodium mushroom broth
___1 cup whole milk
___1 cup frozen baby green peas
___1/4 cup thinly sliced fresh chives
___1/4 cup parsley
___1 tablespoon white vinegar
___1 large egg yolk
___7 ounces store-bought puff pastry or pie dough, defrosted if frozen
___1 (19 ounce) can green enchilada sauce
___1 cube vegetable bouillon
___1/2 teaspoon garlic powder
___1/4 teaspoon chili powder
___1/4 teaspoon ground cumin
___1 (15 ounce) can pinto beans, drained and rinsed
___1/2 (16 ounce) can diced tomatoes
___1 cup frozen corn
___1/2 cup vegetarian chicken substitute, diced (optional)
___4 (6 inch) corn tortillas, torn into strips
___1 tablespoon chopped fresh cilantro
___1 plastic produce bag stuffed tightly full of spinach
___1 lb. ricotta
___2 eggs
___1/2 teaspoon nutmeg
___1 onion, diced
___2 cloves garlic, minced
___1/2 head cauliflower florets and some stem, cut small
___2 large (28 oz.) cans plain tomato sauce
___zest from 1 lemon
___1.5 pounds no-boil lasagna noodles
___1 lb. grated mozzarella
___4 oz. grated parmesan cheese
___1 1/2 tablespoons vegetable oil
___1 small onion, diced
___1 teaspoon minced fresh ginger root
___4 cloves garlic, minced
___2 potatoes, cubed
___4 carrots, cubed
___1 fresh jalapeno pepper, seeded and sliced
___3 tablespoons ground unsalted cashews
___1 (4 ounce) can tomato sauce
___1 1/2 tablespoons curry powder
___1 cup frozen green peas
___1/2 green bell pepper, chopped
___1/2 red bell pepper, chopped
___1 cup heavy cream
___1 bunch fresh cilantro for garnish

Sunday, December 18, 2011

Week 46 Recipes

This week I made a bunch of frozen crockpot meals for my in-laws who don't like to cook.  I mixed everything together in a bowl and then put the meals into zip-top freezer bags.  All they need to do is defrost each one then cook on low for 6-8 hours in the crockpot!  Voila, dinner is served. 

Beef Stew
1 pound beef for stew
1 can Cream of Mushroom soup
1 can condensed French onion soup
Mix together and pour into zip-top bag.

Pot Roast
1 onion, sliced
1/4 cup flour
2 1/2 pound boneless beef chuch roast
pinch salt and pepper to taste
1 package dry beef gravy mix
1 package dry ranch dressing mix
1 package dry Italian-style salad dressing mix
1/2 cup water
5 peeled carrots, cut in large pieces
2 large russet potatoes, peeled and cut into chunks

Mix the flour, salt, pepper, gravy mix, ranch mix and Italian dressing mix with the water.  Pour over other ingredients in the zip-top bag.


Peach Pork Chops
29 ounce can peach slices
6 bone in pork chops
salt and pepper to taste
1/4 cup packed brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground cloves
8 ounce can tomato sauce
1/4 cup cider vinegar

Drain peaches and reserve 1/4 cup juice.  Sprinkle chops with salt and pepper and place in zip-top bag.  Mix all other ingredients together and pour over pork chops.


Creamy Dijon Pork
2 1/2 pounds whole pork tenderloins
salt and pepper to taste
1/4 tsp garlic powder
1 onion, chopped
8 ounce package sliced fresh mushrooms
1/4 cup white wine
1 can cream of mushroom soup
2 tbls dijon mustard
1/4 cup sour cream

Season tenderloins with salt, pepper and garlic powder and place in zip-top bag.  Mix all other ingredients and pour over the tenderloins.


Lime Cilantro Chicken
16 oz jar salsa
1 pkg dry taco seasoning mix
1 lime, juiced
3 tbls chopped fresh cilantro
3 pounds skinless boneless chicken breast halves

Mix salsa, taco seasoning, lime juice and cilantro together.  Place chicken in zip-top bag and pour salsa mix over the top.


Chicken and Stuffing
4 boneless, skinless chicken breast halves
1 can cream of chicken soup
1 1/4 cups water
1/4 cup melted butter
6 oz package corn bread stuffing mix

Place chicken in zip-top bag.  Pour soup over chicken.  Mix water, butter and stuffing mix.  Pour over chicken.


Chicken Jambalaya
1 lb. skinless, boneless chicken breast halves, cut into 1 inch cubes
1 lb. andouille sausage, sliced
28 oz can diced tomatoes with juice
1 large onion, chopped
1 large green pepper, chopped
1 cup celery, chopped
1 cup chicken broth
2 tsps dried oregano
2 tsps dried parsley
2 tsps cajun seasoning
1 tsp cayenne pepper
1/2 tsp dried thyme
1 pound frozen cooked shrimp without tails

Place chicken and sausage in the zip-top bag.  Mix tomatoes, onion, green pepper, celery, broth, oregano, parsley, Cajun seasoning, cayenne and thyme.  Pour over chicken and sausage.  Save shrimp for later...  About 1/2 hour before done cooking, add the shrimp.  Serve when the shrimp is cooked through.

Week 46 Shopping List

___1 pound beef for stew
___can Cream of Mushroom soup
___1 can condensed French onion soup
___1/4 cup flour
___2 1/2 pound boneless beef chuch roast
___1 package dry beef gravy mix
___1 package dry ranch dressing mix
___1 package dry Italian-style salad dressing mix
___5 peeled carrots, cut in large pieces
___2 large russet potatoes, peeled and cut into chunks
___29 ounce can peach slices
___6 bone in pork chops
___1/4 cup packed brown sugar
___1/2 tsp ground cinnamon
___1/4 tsp ground cloves
___8 ounce can tomato sauce
___1/4 cup cider vinegar
___2 1/2 pounds whole pork tenderloins
___1/4 tsp garlic powder
___3 large onions
___8 ounce package sliced fresh mushrooms
___1/4 cup white wine
___1 can cream of mushroom soup
___2 tbls dijon mustard
___1/4 cup sour cream
___16 oz jar salsa
___1 pkg dry taco seasoning mix
___1 lime, juiced
___3 tbls chopped fresh cilantro
___5 pounds skinless boneless chicken breast halves
___1 can cream of chicken soup
___1/4 cup melted butter
___6 oz package corn bread stuffing mix
___1 lb. skinless, boneless chicken breast halves, cut into 1 inch cubes
___1 lb. andouille sausage, sliced
___28 oz can diced tomatoes with juice
___1 large green pepper, chopped
___1 cup celery, chopped
___1 cup chicken broth
___2 tsps dried oregano
___2 tsps dried parsley
___2 tsps cajun seasoning
___1 tsp cayenne pepper
___1/2 tsp dried thyme
___1 pound frozen cooked shrimp without tails

Sunday, December 11, 2011

Week 46 Recipes

Grilled Pork Chops with Sesame Slaw
Yields 4 servings

Ingredients
4 8-ounce bone-in pork chops (about 1 inch thick)
kosher salt and black pepper
1/4 cup orange juice
2 tablespoons extra-virgin olive oil
2 tablespoons rice vinegar
2 teaspoons sesame seeds
1 tablespoon honey
1 small head Napa or green cabbage, thinly sliced (about 6 cups)
1 cup fresh cilantro leaves


Directions
1.Heat grill to medium-high.
2.Season the pork with ¾ teaspoon salt and ½ teaspoon pepper. Grill until cooked through, 6 to 7 minutes per side.
3.Meanwhile, in a large bowl, combine the orange juice, oil, vinegar, sesame seeds, honey, and ¾ teaspoon salt.
4.Add the cabbage and cilantro and toss to combine. Serve with the pork chops.

Source:  Real Simple



Roast Chicken serve with couscous and edamame
Yields 4-6 servings

Ingredients
 1 (3 pound) whole chicken, giblets removed
 salt and black pepper to taste
 1 tablespoon onion powder, or to taste
 1/2 cup margarine, divided
 1 stalk celery, leaves removed


Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
3. Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
Source:  Allrecipes.com



Barbecue Beef serve with potato salad and corn on the cob
Yields 8-10 servings

Ingredients
 1 1/2 cups ketchup
 1/4 cup packed brown sugar
 1/4 cup red wine vinegar
 2 tablespoons prepared Dijon-style mustard
 2 tablespoons Worcestershire sauce
 1 teaspoon liquid smoke flavoring
 1/2 teaspoon salt
 1/4 teaspoon ground black pepper
 1/4 teaspoon garlic powder
 1 (4 pound) boneless chuck roast



 Directions
1. In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
2. Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
3. Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.
Source:  allrecipes.com


Shrimp Francesca serve over rice with steamed broccoli
Yields 4 servings

Ingredients
 1 pound uncooked large shrimp, peeled and deveined
 1 (8 ounce) can (8 to 10 count) artichoke hearts in water, drained
 1/2 cup Italian seasoned bread crumbs
 1 tablespoon chopped fresh parsley
 1 lemon, juiced
 1/2 cup butter
 1 1/2 tablespoons minced garlic
 1 tablespoon finely shredded imported Romano cheese


 Directions
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
2. Arrange the shrimp in the bottom of the prepared baking dish. Gently squeeze any excess liquid from the artichoke hearts, break the hearts into quarters, and arrange in spaces between the shrimp. Sprinkle the bread crumbs and parsley over the shrimp and artichoke hearts; sprinkle lemon juice over the crumbs.
3. Melt butter with garlic in a small saucepan over medium-low heat; drizzle the butter mixture over the bread crumbs. Sprinkle the top with Romano cheese.
4. Bake in the preheated oven until the crumbs and cheese brown lightly and the shrimp turn opaque and orange-pink in color, 10 to 12 minutes. Serve hot.
Source:  allrecipes.com



Butternut Squash Soup serve with a crusty bread
Yields:  6 servings

Ingredients
1 (2 to 3 pound) butternut squash, peeled and seeded
2 tablespoons unsalted butter
1 medium onion, chopped
6 cups chicken stock
Nutmeg
Salt and freshly ground black pepper

Directions
 Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.
Source:  foodnetwork.com

Week 46 Shopping List


___4 8-ounce bone-in pork chops (about 1 inch thick)
___1/4 cup orange juice
___2 tablespoons extra-virgin olive oil
___2 tablespoons rice vinegar
___2 teaspoons sesame seeds
___1 tablespoon honey
___1 small head Napa or green cabbage, thinly sliced (about 6 cups)
___1 cup fresh cilantro leaves

___1 (3 pound) whole chicken, giblets removed
___1 tablespoon onion powder, or to taste
___1/2 cup margarine, divided
___1 stalk celery, leaves removed

___1 1/2 cups ketchup
___1/4 cup packed brown sugar
___1/4 cup red wine vinegar
___2 tablespoons prepared Dijon-style mustard
___2 tablespoons Worcestershire sauce
___1 teaspoon liquid smoke flavoring
___1/4 teaspoon garlic powder
___1 (4 pound) boneless chuck roast

___1 pound uncooked large shrimp, peeled and deveined
___1 (8 ounce) can (8 to 10 count) artichoke hearts in water, drained
___1/2 cup Italian seasoned bread crumbs
___1 tablespoon chopped fresh parsley
___1 lemon, juiced
___1/2 cup butter
___1 1/2 tablespoons minced garlic
___1 tablespoon finely shredded imported Romano cheese

___1 (2 to 3 pound) butternut squash, peeled and seeded
___2 tablespoons unsalted butter
___1 medium onion, chopped
___6 cups chicken stock
___Nutmeg

Sunday, December 4, 2011

Week 45 Shopping List

 ___1 1/2 lbs lean ground beef
 ___7 onions
 ___2 medium eggs, well beaten
 ___2 cups uncooked rice (can use Minute Rice and the dish will cook quicker)
 ___2 cans sauerkraut with the juice
 ___4 boneless, skinless chicken breasts
 ___1/3 cup peanut butter
 ___1 cup chunky salsa
 ___2 tablespoon lemon juice
 ___1 tablespoon soy sauce
 ___2 teaspoon finely minced ginger root
 ___1/4 cup chopped peanuts
 ___1 can chicken broth
 ___1 jar (18oz) apricot preserves
 ___2 Tbsp  Dijon mustard
 ___4 Lb. boneless pork loin roast
 ___2 10 oz. cans beef consumme
 ___2 14 oz. cans beef broth
 ___1 pkt. onion soup mix
 ___8 slices French bread
 ___1 c. shredded Gruyere or swiss cheese
 ___1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
 ___1 medium stalk celery, diced (1/2 cup)
 ___1 carton (32-oz) chicken broth
 ___3 tablespoons all-purpose flour
 ___1 cup milk
 ___1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
 ___1/4 cup real bacon pieces
 ___4 medium green onions, sliced (1/4 cup)

Week 45 Recipes

It's crockpot week!  Thanks to the ladies at crockpotgirls.com here are a few of my favorites...


Sauerkraut and Meatballs serve with mashed potatoes and glazed brussels sprouts

Serves 6

Ingredients
1 1/2 lbs lean ground beef
1 large onion, chopped
2 medium eggs, well beaten
2 cups uncooked rice (can use Minute Rice and the dish will cook quicker)
Salt and pepper to taste
2 cans sauerkraut with the juice

Directions
Mix all ingredients except sauerkraut. I brown the meatballs in a small amount of oil before placing in CP, but this is not absolutely necessary. Just gives them a little better flavor. Place meatballs in bottom of CP and cover with sauerkraut and juice. Add about 1/2 to 1 can of water (sometimes the cans of sauerkraut don’t have a lot of juice and there needs to be some juice so the rice will cook properly). Cook on medium until rice is done, usually about 3-4 hours if you use Minute Rice and 5-6 hours if you use regular rice. Delicious served with fresh fruit salad and mashed potatoes or baked potatoes.




Crockpot Peanut Chicken  serve with rice and steamed broccoli
Serves 4
Ingredients
4 boneless, skinless chicken breasts
1/3 cup peanut butter
1 cup chunky salsa
2 tablespoon lemon juice
1 tablespoon soy sauce
2 teaspoon finely minced ginger root
1/4 cup chopped peanuts

Directions
In a 3-5 quart crockpot/slow cooker, mix all ingredients except chicken and chopped peanuts. Add chicken and stir to coat. Cover crockpot and cook on LOW for 8-9 hours or until chicken is no longer pink in the center. Sprinkle with chopped peanuts as a garnish.



Apricot Glazed Pork Roast serve with a warm quinoa and vegetable side

Ingredients
1 can chicken broth
1 jar (18oz) apricot preserves
1 Lg. chopped onion
2 Tbsp  Dijon mustard
4 Lb. boneless pork loin roast

Directions
Mix both, preserves, onion and mustard in a slow cooker Add pork and turn to coat. Cover and cook on LOW for 8-9 hrs.

*For a thicker sauce, after cooking the pork roast, remove from the cooker. Mix in 2 Tbls of cornstartch and 2 Tbls of water. Stir into slow cooker. Cook this on HIGH for 10 minutes or until the mixture boils and sauce thickens.



French Onion Soup serve with crusty bread

Ingredients
5 small onions, thinly sliced
2 10 oz. cans beef consumme
2 14 oz. cans beef broth
1 pkt. onion soup mix
8 slices French bread
1 c. shredded Gruyere or swiss cheese

Directions
Combine onions, broth, consomme, and soup mix in slow cooker. Cook on HIGH for 4 hrs. or Low for 8 hrs. Top bowls of soup with bread and melt cheese on top under broiler.



Ingredients
1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1/2 cup chopped onion
1 medium stalk celery, diced (1/2 cup)
1 carton (32-oz) chicken broth
1 cup water
3 tablespoons all-purpose flour
1 cup milk
1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
1/4 cup real bacon pieces
4 medium green onions, sliced (1/4 cup)

Directions
In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.
Cover; cook on Low heat setting 6 to 8 hours.
In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.