Crockpot Pork Roast

Crockpot Pork Roast

1 (4 lb) boneless pork roast
3-4 cloves garlic, chopped
1 tablespoon A-1 Steak Sauce- I used about 3 tablespoons of the A-1 Bold because we like things with kick
1 teaspoon fresh ground pepper
1 small onion, sauted- I forgot to do this and just threw it in raw but it worked out okay.
2 cans cream of mushroom soup

combine all ingredients in crock-pot and add roast, turn to coat.
Cook on low 8 hours or high 4 hours. I added about3/4ths cup of water to mine because I was sure it was going to dry out the first time i made it, but it didn't. It just gave me more then enough gravy.

Pork Chop & Potato Skillet

Pork Chop & Potato Skillet:

6 pork chops (about 1.5lbs)

1 can condensed cream of mushroom soup

1 can (4oz) mushroom pieces, undrained (I use fresh when I have them)

1/4 cup water

2 tbsp dry white wine or apple juice

3/4 tsp chopped fresh or 1/4 tsp dry thyme

1/2 tsp garlic powder

1/2 tsp Worcestershire sauce

6 medium new potatoes (about 1.5lbs) cut into fourths

1 tbsp diced pimiento (I never use these, not a fan)

1 10oz pkg frozen green peas

and salt & pepper to taste (I use lots!)

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Spray 10" skillet with cooking spray; heat over medium-high heat. Cook pork until brown, turning once.

(I mix all the next ingredients together in a liquid measure while the pork is browning, or before I start the pork)

Mix soup, mushrooms, water, wine, thyme, garlic powder, and Worcestershire sauce; pour over pork. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 15 minutes.

Add potatoes. Cover and simmer 15 minutes. Stir in pimiento and peas. Cover and simmer about 10 minutes, stirring occassionally, until peas are tender and pork is slightly pink when cut near the bone. (although I use boneless)

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Slow-Cooker Directions (I've yet to try it this way, so its at your own risk, lol!)

Drain mushrooms. Omit water. Cut potatoes into eighths. Place potatoes into slow cooker. Mix soup, mushrooms, wine, thyme, garlic powder, Worcestershire sauce and 3 tbps flour; spoon half of the soup mixure over potatoes. Place pork chops on potatoes; cover with remaining soup mixture. Cover and cook on low heat setting 6-7 hrs or until pork is tender. Remove pork, keep warm. Stir in pimiento and green peas into the slow cooker. Cover and cook on low heat setting 15 minutes.

CRANBERRY CHICKEN

CRANBERRY CHICKEN (Crockpot)

2 1/2 to 3lbs of chicken thighs and/or drumsticks skinned (I used 6 boneless chicken breast)
1 16oz can of whole cranberry sauce
2 tablespoons of dry onion soup mix
2 tablespoons of quick-cooking tapioca
3 cups hot cooked rice

1. Place chicken peices in a 3 1/2 or 4 quart crockpot. In a small bowl mix cranberry sauce, soup mix and tapioca. Pour over chicken

2. Cover, cook on low heat for 5-6 hours or on high for 2 1/2-3 hours. Serve chicken and sauce over hot cooked rice. Makes 6 servings!

Slow Cooker Apricot Lemon Chicken

This is a super easy slow cooker/ crockpot meal I make especially during this summer heat when I don't want to turn on the oven. I have other recipes if not everyone has a crockpot, just let me know and I'll be more than happy to post something else. This is a sweet and sour dish that is a huge hit with Nicholas! He's so picky that I find myself making this quite often. I usually serve it with a fresh veggie and white rice or alfredo noodles.

Slow Cooker Apricot Lemon Chicken (serves 6)

• 2 pounds of boneless breast of chicken
• 1 lemon, quartered
• 1 teaspoon Kosher salt (or a 1/2 teaspoon of regular salt)
• 1 teaspoon brown sugar
• 1/4 cup coarsely chopped dried apricots
• 1/4 cup orange juice
• 1 teaspoon thyme (or 3-4 four sprigs fresh thyme, if available)

Coat the bottom on the slow cooker with either olive oil or veg. oil.
Place chicken breasts in the bottom of a 4 1/2 quart (or similar) slow cooker. Squeeze the quartered lemons over the chicken meat, and drop the squeezed lemon quarters in the pot. Pour orange juice over the chicken.

Add the remaining ingredients and stir until well mixed. Cook on high for 4 hours.

Slow cooker lasagna

Slow cooker lasagna

1 pound lean ground beef

1 onion, chopped

2 teaspoons minced garlic

1 (29 ounce) can tomato sauce

1 (6 ounce) can tomato paste

1 1/2 teaspoons salt

1 teaspoon dried oregano

1 (12 ounce) package lasagna noodles

12 ounces cottage cheese

1/2 cup grated Parmesan cheese

16 ounces shredded mozzarella cheese

1. In a large skillet over medium heat cook the ground beef, onion, and garlic untill brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorported. Cook untill heated through.

2. In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.

3. Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.

4. Cover and cook on low heat in slow cooker for 4-6 hours. (the original recipe said 6-8 hours but it came out dry so I cook for about 5 on low).

Serves about 10