Pork Roast with Creamy Mustard Sauce Pulled Pork Sandwiches Crock Pot Pork Roast With Gravy Savory
Turkey Breast Multi-Bean Soup Crockpot Lemon Garlic Chicken with Wild Rice Slow Cooker Chicken Flank
Steak Roll-up Cornish Hens with Potatoes
Pork Roast with Creamy Mustard Sauce
From: Betty Crocker's Slow Cooker Meals Prep: 15 min. Cook: 9 hr. + 15 min.
2 1/2- to 3-lb. pork boneless sirloin roast 1 Tbsp. Vegetable oil
3/4 cup dry white wine or can substitute chicken broth 2 Tbsp. Gold Medal all-purpose flour
1 tsp. salt
4/2 tsp. pepper 2 medium carrots, finely chopped 1 medium onion, finely chopped 1 small shallot,
finely chopped
5/4 cup half-and-half 2 to 3 Tbsp. country-style Dijon mustard
Trim excess fat from pork. Heat oil in 10-inch skillet over medium-high heat. Cook pork in oil about
10 minutes, turning occasionally, until brown on all sides. Place pork in 3 1/2- to 6-quart slow
cooker. Mix remaining ingredients except half-and-half and mustard; pour over pork. Cover and cook
on low heat setting 7 to 9 hours or until pork is tender. Remove pork from slow cooker; cover and
keep warm. Skim fat from pork juices in cooker if desired. Stir half-and-half and mustard into
juices. Cover and cook on high heat setting about 15 minutes or until slightly thickened. Serve
sauce with pork. 8 servings.
1 serving: Calories 175 (calories from fat 80); Fat 9g (saturated 3g); Cholesterol 55mg; Sodium
390mg; Carbohydrate 5g (dietary fiber 1g); Protein 20g % Daily Value: Vitamin A 24%; Vitamin C 2%;
Calcium 2%; Iron 6% Diet Exchanges: 2 1/2 lean meat, 1 vegetable
Pulled Pork Sandwiches
pork shoulder 1 cup water basil rosemary Barbecue sauce
Put the pork shoulder roast in the crockpot overnight on low with 1 cup of water and some basil and
rosemary. In the morning turn it off and let it cool down a bit. Remove any skin or bone. Pull the
meat apart into small pieces and return it to the crockpot. Dump in a bottle of Barbecue sauce and a
little water (1/4 cup) and mix it all together. Put it back on low for a few hours. Serve on
hamburger buns with coleslaw.
Crock Pot Pork Roast With Gravy
4 to 5 lbs. loin end roast 1 clove garlic, sliced 2 med. onions, sliced 1 bay leaf 1 whole clove 1
cup hot water 2 Tbsp. Worcestershire sauce
Rub roast with salt and pepper. make tiny slits in meat and insert slivers of garlic. In crock pot
put 1 sliced onion on bottom. Add roast then remaining onion and other ingredients. Cover and cook 1
hour on high. Turn to low and cook 9 to 10 hours or until done.
GRAVY: Remove roast, onions, clove and bay leaf. In separate cup or bowl, blend 2 tablespoons cold
water with 2 tablespoons cornstarch to form smooth paste. Set crockpot on high and pour in paste.
Stir well and let come to a boil (10 to 15 minutes) until thickened.
Savory Turkey Breast
From: Betty Crocker, Slow Cooker Meals
Prep: 15 min. Cook: 9 hr.
6 1/2-pound bone-in turkey breast, thawed if frozen 1 medium onion, chopped (1/2 c.) 1 medium stalk
celery, chopped (1/2 c.) 1 bay leaf 1 tsp. salt
6/2 tsp. coarsely ground pepper 1 tsp. chicken bouillon granules
7/2 cup water
Remove gravy packet or extra parts from turkey breast. Place onion, celery and bay leaf in cavity
of turkey. Place turkey in 5-quart slow cooker. Sprinkle turkey with salt and pepper. Mix bouillon
and water until granules are dissolved; pour over turkey. Cover and cook on low heat setting 8 to
9 hours or until juice of turkey is no longer pink when center is cut. Remove bay leaf. Serve
turkey now.
12 servings 1 Serving: Calories 310 (Calories from fat 115); Fat 13g (saturated 4g); Cholesterol
125mg; Sodium 410mg; Carbohydrate 1g (dietary fiber 0g); Protein 47g % Daily Value: Vitamin A 4%;
Vitamin C 0%; Calcium 2%; Iron 8% Diet Exchanges: & very lean meat, 1 fat
Note: I had to cut the cooking time down 9 hrs. was to long. This has good flavor.
Multi-Bean Soup
From: Betty Crocker, Slow Cooker Meals Prep: 10 min. Cook: 10 hr. + 15 min.
1 package (20 oz.) 15- or 16-dried bean soup mix, sorted and rinsed
1/2 lb. smoked beef sausage ring, cut into 1/4-inch slices 1 large onion, chopped (1 c.) 10 cup
water 1 1/2 tsp. dried thyme leaves 1 tsp. salt
2/s tsp. pepper 2 medium carrots, shredded (1 1/3 c.) 1 can (14 1/2 oz.) diced tomatoes, undrained
Mix all ingredients except carrots and tomatoes in 5- to 6-quart slow cooker. Cover and cook on high
heat setting 8 to 10 hours or until beans are tender. Stir in carrots and tomatoes. Cover and cook
on high heat setting about 15 minutes longer or until hot. 12 servings.
1 serving: Calories 210 (calories from fat 55); fat 6g (saturated 3g); cholesterol 10 mg; sodium 660
mg; carbohydrate 35g (dietary fiber 6g); protein 10g % Daily Value: vitamin A 22%; Vitamin C
10%;Calcium 4%; Iron 14% Diet exchanges: 2 starch, 1/2 lean meat, 1 vegetable
Crockpot Lemon Garlic Chicken with Wild Rice
Recipe courtesy Kathleen Daelemans
1 pound boneless, skinless chicken breasts, lightly pounded (3 to 4 ounces meat per person) Kosher
salt Freshly ground black pepper 8 cloves garlic, smashed 1 cup wild rice blend
3/4 cup fresh squeezed lemon juice 2 1/4 cups water 10 fresh parsley sprigs
Season the chicken breasts generously with salt and pepper. Place the chicken breasts in the bottom
of a slow cooker. Add the garlic and rice. Add the lemon juice to the water and stir. Pour this
mixture over the rice and chicken. Stir once to coat. Place the lid on the slow cooker and set on
low for 8 hours. To plate, place a serving of the rice on each plate and top with 1 chicken breast.
Garnish with fresh parsley sprigs
Yield: 4 servings Prep Time: 10 minutes Cook Time: 8 hours Difficulty: Easy
Slow Cooker Chicken
8 skinless, boneless chicken breast halves 4 potatoes, cubed green beans, fresh or frozen
3 (1.75 oz.) can condensed cream of chicken or mushroom
3 (2.75 oz.) can milk 1 Tbsp cornstarch
3 (3oz.) package dry onion soup mix
Put the chicken pieces, potatoes and green beans into a slow cooker. Combine the soup, milk,
cornstarch and dry soup mix and pour over the chicken and potatoes. Cook for 8 to 10 hours on
low. Serve!
Flank Steak Roll-up
From: Taste of Home's Quick Cooking
1 can (4 oz.) mushroom stems and pieces, undrained 2 Tbsp. butter or margarine, melted 1 pkg. (6
oz.) seasoned stuffing mix 1 beef flank steak (1 3/4 lbs.) 1 envelope brown gravy mix
4/4 cup chopped green onions
5/4 cup dry red wine or beef broth
In a bowl, toss the mushrooms, butter and dry stuffing mix. Spread over steak to within 1 in. of
edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string. Place in a slow
cooker. Prepare gravy mix according to package directions; add onions and wine or broth. Pour over
meat. Cover and cook on low for 8-10 hours. Remove meat to a serving platter and keep warm. Strain
cooking juices and thicken if desired. Remove string from roll-up; slice and serve with gravy.
Yield: 6 servings.
Cornish Hens with Potatoes
Taste of Home's Quick Cooking
"For a wonderful holiday meal with only a fraction of the work, consider Deborah Randall's savory
submission. "This special slow-cooked dinner is delicious, " she writes from Abbeville, Louisiana.
"I serve it with green beans and French bread."
4 Cornish game hens (20 ounces each) 2 Tablespoons vegetable oil 4 large red potatoes, cut into 1/8-
inch slices 4 bacon strips, cut into 1-inch pieces Lemon-pepper seasoning and garlic powder to taste
Minced fresh parsley
In a large skillet, brown hens in oil. Place the potatoes in a 5-qt. slow cooker. Top with the hens
and bacon. Sprinkle with lemon-pepper and garlic powder. Cover and cook on low for 6-8 hours or
until meat juices run clear and potatoes tender. Thicken the cooking juices if desired. Sprinkle the
hens with parsley.
Yield: 4 servings.
I made this with out the potatoes. Delicious!
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