Tag Archives: Jess D.

Apple Cinnamon Pork

Apple Cinnamon Pork – Submitted by Jess D.

4 cuts of pork
1 cup applesauce (sugar free/natural)
1 tbs. Cinnamon
Cook in Crockpot on low 6 to 8 hours

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Cajun 16 bean soup with Ham

Cajun 16 bean soup with Ham – submitted by Jess D.

Ingredients
16 Bean and Cajun Spice package (from dry bean aisle at the grocery store)
2 onions, pureed
2 tbs. garlic powder
1 tbs. season all
1 bay leaf
2 cups chopped ham
1 ham hock

How to: Cook ham hock and 1 bay leaf submerged in water in crockpot on high overnight.

In the morning, stain broth, discard hock and remnants. Pour broth back into crockpot. Add remaining ingredients and cook on high 6-8 hours. Can add salt to taste.

Serves 12. Freezer portion is 1/3 a traditional batch.

To cook from freezer:

Thaw and cook on stove top until bubbling, stir often. OR, heat in crock pot on low 8 hours.

 

White Chicken Chili

WHITE CHICKEN CHILI – Submitted by Jess D.

2 cups shredded chicken

3 cups chicken broth

1 block cream cheese

1 cans chopped green chile

2 cans cannelini beans, drained

1 tsp. cumin

1/2 tsp oregano

1/2 tsp. garlic powder

1/2 tsp. black pepper

Simmer on stove top 30 minutes, or heat in crock pot on low 3-4 hours.

Garlic Broccoli

Garlic  Broccoli – submitted by Jess D.

4 servings of broccoli, frozen

2 tsp. olive oil

2 tsp. garlic salt

Place all ingredients into bag. Shake to coat broccoli. Pour into a nonstick pan and bake at 350 degrees for 40 minutes. Stir once while cooking. Broccoli should crisp in spots.

Broccoli: The broccoli can be kept frozen. About 40 minutes prior to dinner, use a nonstick pan (or spray a pan with pam/olive oil) to cook the broccoli. You might want to add extra salt as I tried to keep these light on the salt. Cook at 350 degrees for 40 minutes, stir once through cooking. Broccoli should crisp up in spots.

Greek Chicken

Greek Chicken – Submitted by Jess D.

Chicken: Empty contents of bag with chicken, tomatoes, and olives into crockpot. Add ½ c. water to keep chicken moist. Cook on low 6-8 hours. Thaw feta in refrigerator while meat cooks. When the chicken is done, and you are ready to serve, you can spoon olive and tomato mixture over chicken (or not, as you prefer). Sprinkle the top of the chicken with feta. OPTIONAL: I also sprinkle mine with some fresh ground black pepper.

Ingredients:

For chicken:

4 chicken breasts

2 tsp. Garlic salt with parsley

½ c. each tomatoes (fresh or canned), green olives, black olives

Feta cheese (as topping)

Rub chicken with garlic salt with parsley. Place in bag. Add 2 fresh chopped tomatoes (used here) or 1 c. canned chopped tomatoes. Seal bag until ready to cook. Cook in crockpot 6-8 hours on low. Garnish with feta once done.

Serve with Garlic Broccoli (10/8/2013)

*For us, this is very filling  so we do not add other sides. A salad would be good though, esp. with Italian dressing.