Source: Taste of Home
2 1/2 to 3 pounds boneless pork country-style ribs
Salt and ground black pepper to taste
1 16-ounce can whole cranberry sauce
1 large onion, chopped (1 cup)
3 chipotle peppers in adobo sauce, finely chopped
3 cloves garlic, minced
Trim fat from ribs. Sprinkle with salt and pepper.
Place ribs in a 3 1/2 to 4-quart slow cooker.
In a medium bowl, stir together cranberry sauce, onion, chipotle peppers, and garlic. Pour cranberry mixture over ribs.
Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Transfer ribs to a serving platter. Stir sauce. Drizzle some of the sauce over the ribs. If desired, serve remaining sauce.
Makes: 6 to 8 servings
1 lb ground beef, thawed
16 oz can red kidney beans, drained
1 cup (4 oz) Colby cheese
1 to minced dried onion flakes
16 oz can whole corn, drained
10 3/4 oz can condensed tomato soup
1/4 cup milk
1/2 teaspoon chili powder
Combine beef, corn, beans, soup, cheese, milk, onion & chili powder in slow cooker.
Cover. Cook on Low 1 hour.
Makes 5 servings.
1 pound Yukon Gold potato — or other waxy potatoes, scrubbed and cut into 1-inch chunks
1 large cauliflower — about 1 1/2 pounds, trimmed and cut into 1-inch florets
1/4 cup olive oil
1 teaspoon salt
freshly ground pepper
1 cup broth — store-bought, homemade, or water
2 tablespoons chopped fresh flat-leaf (Italian) parsley — dill, or basil
Place the potatoes and cauliflower in a large slow cooker. Add the oil, salt, and pepper to taste and toss well. Add the broth. Cover and cook on high for 3 to 4 hours, or until tender.
Sprinkle with the herbs and taste for seasonings. Serve hot or at room temperature.
2 tablespoons oil
1 flat boneless pork loin roast (4 lb.)
1 can (14 oz.) whole berry cranberry sauce
1/2 cup Kraft Classic Catalina Dressing
1 tablespoon less-sodium soy sauce
1 tablespoon cornstarch
1 teaspoon zest and 1/4 cup juice from 1 orange
Heat oil in large skillet on medium-high heat. Add meat; cook 4 to 5 minutes on each side or until browned on both sides. Transfer meat to slow cooker.
Mix cranberry sauce, dressing and soy sauce; pour over meat. Cover with lid.
Cook on LOW 4 to 5 hours. Remove meat from slow cooker, reserving liquid in slow cooker. Cover meat to keep warm. Whisk remaining ingredients in small bowl until blended; stir into liquid in slow cooker. Cook, covered, on HIGH 10 min. or until thickened.
Slice meat; place on platter. Drizzle lightly with sauce. Serve with remaining sauce.
Note: For best results, do not cook the meat on the HIGH heat setting.
3/4 cup regular barley
3/4 cup wild rice
2 cans diced tomatoes with garlic — (14.5 ounce) basil, and oregano, undrained
1 cup finely chopped celery — (2 stalks)
1/2 cup finely chopped onion — (1 medium)
4 cloves garlic — minced
1 teaspoon snipped fresh rosemary
1/2 teaspoon cracked black pepper
1/4 teaspoon salt
2 cans broth — (14.5 ounce) chik’n flavor, water or juice
1/4 cup coarsely chopped cashews — unsalted
Rinse and drain barley and wild rice. In a 3 1/2- or 4-quart slow cooker combine barley, wild rice, tomatoes, celery, onion, garlic, rosemary, pepper, and salt. Pour broth over mixture in cooker.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
Remove crockery insert from cooker, if possible, or turn off cooker. Cover and let stand for l0 minutes before serving. Top each serving with cashews.
Number of Servings: 12
3 medium onions — thinly sliced
2 tablespoons olive oil
1 cup kasha — medium or coarse (buckwheat groats)
1 large egg
8 oz sliced cremini mushrooms — or white button mushrooms
2 1/2 cups broth — (homemade or low-sodium store-bought)
Fresh black pepper
Kosher salt — (if using homemade broth)
In a 3-quart slow cooker, stir the onions and olive oil together. Cook on HIGH for 2 hours, stirring once. The onions should begin to brown here and there.
In a small bowl, toss the kasha with the egg to coat all of the grains, then add it to the slow cooker along with the mushrooms, broth, and 1/2 teaspoon of black pepper. Stir everything together.
Cook on HIGH for 40-45 minutes, stirring once or twice, or until the liquid is absorbed and the kasha is soft.
Serve as a side dish to any roast or grilled meat or fish.
Serving Size: 6
1 medium-size onion, coarsely chopped
1 boneless pork shoulder roast or picnic roast (about 3 1/2 pounds)
1 medium-size sweet red pepper, cut into 1/4-inch squares
1 medium-size sweet green pepper, cut into 1/4-inch squares
1 can (14.5 ounces) jalapeño-flavored diced tomatoes
2 teaspoons ground cumin
1 1/2 teaspoons garlic salt
1 1/2 teaspoons dried oregano
1/2 teaspoon cayenne red pepper
1 jar (4 ounces) diced green chiles, drained
1 can (11 ounces) corn kernels, drained
3 tablespoons tomato paste
16 corn tortillas (about 6 inches), warmed following package directions
1/2 cup fresh cilantro leaves, rinsed and patted dry
In 5- to 5 1/2-quart slow cooker, layer the chopped onion, pork roast and sweet peppers.
In a medium-size bowl, stir together the tomatoes, cumin, garlic salt, oregano and cayenne pepper. Pour evenly over the mixture in the slow cooker. Add chiles and corn. Cover slow cooker; cook on high heat for 5 hours. Remove pork roast to cutting board; keep warm. Remove 1 1/2 cups liquid from pot and discard. Stir the tomato paste into the vegetable mixture in the slow cooker. Cover; cook for another 30 minutes.
Cut the pork roast into slices. Shred the slices using 2 forks to pull the meat apart. Add the shredded pork to mixture in the slow cooker; heat through.
To serve, wrap the pork mixture in the warmed corn tortillas, dividing the mixture equally among the tortillas. Garnish each serving with fresh cilantro leaves and sour cream, if desired.
8 cups butternut squash — peeled, seeded, diced (about 2 medium butternut squashes)
1 large yellow onion — chopped
1 medium green bell pepper — seeded and chopped
2 celery ribs — thinly sliced
2 cans black beans — (15-oz) drained and rinsed
1 can reduced-sodium diced tomatoes — (28-oz)
1 cup reduced-sodium vegetable broth
2 tablespoons ground cumin
2 tablespoons dried oregano
2 tablespoons chili powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
Mix everything together in a 3-quart (or larger) slow cooker.
Cover and cook on low for 8 to 10 hours, until the squash is tender.
Serves 8; Serving size: 1 1/2 cups
1 medium delicata squash — or other winter squash
2 medium pears — or apples
1 small onion — chopped
1 clove garlic — chopped
4 cups water
2 tablespoons vegan chicken-flavored bouillon — or 4 Tablespoons Chickeny Bouillon
1 tablespoon port wine — or red wine
1 sprig fresh thyme
1 sprig fresh rosemary
salt and freshly ground black pepper — to taste
To serve: — finely chopped pistachios and minced fresh thyme
The Night Before: cut the delicata squash in half, scrape the seeds out, and then use a vegetable peeler to remove the skin. Chop the flesh into cubes. Peel the pears, core, and chop. Toss with lemon juice to prevent browning. Store the cup-up squash and pears in an airtight container in the fridge.
In the Morning: combine all the ingredients in the slow cooker. Cook on low for 6 to 8 hours.
Remove the thyme and rosemary sprigs. Puree the soup with an immersion blender or in batches in a counter-top blender, being careful of splatters of hot soup, until smooth. Adjust the seasonings to taste, and add more water or broth if needed. Top with pistachios and minced fresh thyme.
Yield: 6 servings