Slow Cooker Pepperoncini Pork

INGREDIENTS:

2 1/2 pds. boneless pork roast

1 cup minced pepperoncini peppers

1 cup pepperoncini juice

1 tsp. black pepper

1/2 tsp. sea salt

1/4 tsp. oregano

1/4 tsp. basil

1/8 tsp rosemary

1/8 tsp. dry mustard

3 cups chopped broccoli, spinach, or asparagus

DIRECTIONS:

Place all the ingredients except the vegetables in a slow cooker. Simmer on LOW for 6-8 hours or on HIGH for 4-5 hours. Serve with the steamed broccoli, spinach, or asparagus.

Vegetable & Lentil Soup Slow Cooker

INGREDIENTS:

1/2 cup dry lentils

3/4 cup carrots, chopped

3/4 cup celery, chopped

3/4 cup onions, chopped

2 garlic cloves, minced

1/2 teaspoon basil

1/2 teaspoon oregano

1/4 teaspoon thyme

1/2 tablespoon parsley

1 bay leaf

1 3/4 cups vegetable broth

3/4 cups water

7 1/4 oz can diced tomatoes

fresh ground pepper to taste

DIRECTIONS:

Rinse lentils. Place all ingredients except the pepper into a slow cooker. Cover and cook on LOW for at least 12 hours, or HIGH for at least 5 hours. Season with pepper and remove the bay leaf before serving.

Slow Cooker Split Pea & Sausage Soup

INGREDIENTS:

6 oz dried split peas (soaked overnight and rinsed)

3-3/4 cups water

6 oz smoked sausage sliced

2 cubes chicken bouillon

1/2 cup and 1 tablespoon chopped carrot

1/4 cup and 2 tablespoons chopped celery

1 small/medium potato chopped

1/8 teaspoon garlic powder

1/8 teaspoon dried oregano

1 bay leaf

1/2 onion chopped

DIRECTIONS:

Combine the peas, water, sausage, bouillon, carrot, celery, potato, garlic powder, oregano, bay leaf, and onion in slow cooker. Cover and cook on HIGH for 4-5 hours. Remove bay leaf before serving.

Makes 3 servings (ideal for smaller slow cookers)

Starbucks’ Protein Snack Box Copy-Cat

INGREDIENTS:

1/2 light “100 Calorie” Whole Wheat English Muffin, toasted

1/2 Oz. 2% Sharp Cheddar, sliced

1 Mini Babybel Light Original Cheese Wedge

1 Tablespoon Peanut Butter

1 Small Apple

3/4 cup Grapes

1 Whole Large Egg, hardboiled

DIRECTIONS:

Toss everything in your lunch box, go, and enjoy!

Cheesy Bacon Chicken & Tater Tots Slow Cooker

INGREDIENTS:

2 boneless skinless chicken breasts, cut in bite-sized pieces

1/2 cup cooked, chopped bacon

2 cups shredded cheddar cheese

1 package (32 oz.) tater tots

3/4 cup milk or cream

2 teaspoons salt

1/2 teaspoon pepper

DIRECTIONS:

Grease well or spray the crock of 6-7 quart slow cooker

Place 1/2 of the tater tots on the bottom. Place 1/2 of the chicken pieces on top of the potatoes. Sprinkle 1/2 the bacon over the chicken. Distribute 1 cup of cheese over the top.

Repeat layers once more.

Pour milk or cream over mixture.

Cover and cook for 6 hours on LOW.

Serves 4-6

Not from Shephards, Shepard’s Pie…

INGREDIENTS:

4 medium potatoes, cut into 1/2-inch chunks
Salt
1 tablespoon olive oil
4 cloves garlic, minced
1 medium yellow onion, diced
1 package bacon cheddar sausage, sliced
1 pound ground beef (leaner the better)
1/4 teaspoon ground black pepper
6 ounces (half a bottle) stout or other dark beer [or a beef bullion cube to substitute flavor]
1 tablespoon cornstarch
2 tablespoons cool water
1-15oz can corn kernels, drained
1-81/4oz can creamed corn
1/4 cup milk
2 tablespoons butter

DIRECTIONS:

1. Heat the oven to broil. Lightly oil a standard loaf pan.
2. Place the potatoes in a large pot and add enough water to cover by 1 inch. Add a hefty pinch of salt to the water, then bring to a boil and cook until tender, about 10 minutes.
3. Meanwhile, in a large skillet over high, combine the olive oil, garlic and onion. Saute for 5 minutes, or until just tender.
4. Add the sausage, ground beef, and pepper. Saute until the meat in browned and cooked through, about 8 minutes.
5. Carefully spoon or drain off any collected fat in the skillet.
6. Add the beer [or bullion mixed with a cup of water] and simmer until reduced by half, about 4 minutes.
7. In a small glass, mix the cornstarch mixture to the meat and stir until thickened.
8. Remove from the heat. Season with salt. Spread the meat and onion mixture evenly in the prepared loaf pan.
9. In a small bowl, mix the corn kernels and creamed corn, then spread in an even layer over the meat. Set aside.
10. Once the potatoes have cooked, drain and return them to the pot.
11. Add the milk and butter, then mash until smooth. Season with salt.
12. Spoon potatoes evenly over the corn.
13. Place the pan in the oven, about 10 inches below the broiler. Cook for 5-10 minutes, or until bubbling at the edges and starting to brown.

Makes 8 servings

*Ground turkey, bison, or lamb (for true Shepard’s pie) can be used to substitute in recipe for beef*

Spam Musubi

INGREDIENTS:

2 cups uncooked short-grain white rice
2 cups water
6 tablespoons rice vinegar
1/8 cup soy sauce
1/8 cup oyster sauce
1/4 cup white sugar
1 (12 ounce) container fully cooked luncheon meat (e.g. Spam)
5 full sheets sushi nori (dry seaweed)
2 tablespoons vegetable oil

DIRECTIONS:

RICE-
Rinse and wash uncooked rice and drain thoroughly.
In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Stir in rice vinegar, and set aside to cool.

SPAM-
In a separate bowl, stir together soy sauce, oyster sauce, and sugar until sugar is completely dissolved. Slice luncheon meat lengthwise into 10 slices, or to desired thickness, place in zip-locked bag with sauce, and marinate for 30 minutes.
In a large skillet, heat oil over medium high heat. Cook slices for 2 minutes per side, or until lightly browned.
Cut nori sheets in half and lay on a flat work surface.
Place a rice press in the center of the sheet, and press rice tightly inside. Top with a slice of luncheon meat, and remove press.
Wrap nori around rice mold, sealing edges with a small amount of water.

(Rice may also be formed by hand in the shape of the meat slices, 1 inch thick.)

Musubi may be served warm or chilled.

Sweet Sausage, Cream, and Tomatoes with Bow-Ties

INGREDIENTS:

1 (12 ounce) package bow tie pasta
2 tablespoons olive oil
1 pound sweet Italian sausage, casings removed and crumbled
1/2 teaspoon red pepper flakes
1/2 cup diced onion
3 cloves garlic, minced
1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped
1 1/2 cups heavy cream
1/2 teaspoon salt
3 tablespoons minced fresh parsley

DIRECTIONS:

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
3. Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.

*Makes 6 servings*

Shrimp & Crab Etouffee

INGREDIENTS:

2 onions, chopped
2 stalks celery, chopped
1 teaspoon olive oil
1/4 teaspoon Granulated Garlic
2 1/2 cup chicken broth
1/4 cup flour
3 tablespoons lemon juice
1/8 teaspoon Cayenne Pepper, or to taste
2 teaspoons Tabasco sauce
1 1/2 lb shrimp, peeled and deveined
1 1/2 lb lump crabmeat
1/4 cup green onions, chopped
1/4 cup fresh parsley or 1 1/2 tablespoon Dried Parsley

3 cups cooked Basmati or brown rice

DIRECTIONS:

In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules.
Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes.
Add lemon juice, cayenne and Tabasco sauce. Add shrimp and cook about 5 minutes.

Add crabmeat, green onions and parsley and cook for an additional 5 minutes.
*Serve over rice*
Makes 8 servings

Chicken Adobo Slow Cooker

INGREDIENTS:
2 1/2 pounds boneless, skinless chicken breasts
1 large onion, quartered and sliced
2 tablespoons minced garlic
1/3 cup white vinegar
2/3 cup low sodium soy sauce
1 tablespoon garlic powder
1 tablespoon black pepper
1 bay leaf

DIRECTIONS:

Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, garlic powder, and vinegar, and pour over the chicken, add bay leaf. Cook on Low for 6 to 8 hours. 

*Serve over rice*

makes 3-4 servings