CITRUSY PORK SLIDERS

4 lb boneless pork shoulder - cut off most fat

6 garlic cloves, minced
2 tsp cumin
2 tsp dried oregano
1/2 cup lime juice
1/2 cup orange juice
12 slices Swiss cheese, halved
24 slider sandwich buns

Lightly spray interior of slow cooker or crockpot with nonstick cooking spray.  Turn cooker on low setting.

Place the pork shoulder in the cooker and sprinkle with half the garlic, half the cumin and half the oregano.

Combine the remaining garlic, cumin, and oregano with the lime and orange juices; pour over the meat in the cooker.

Place the lid on the cooker and cook on low about 5 hours until pork is fork tender and thoroughly cooked.

Remove meat to a cutting board and let rest about 5 minutes; break into pieces.

Skim the fat off the juices in the cooker; reserve juice.

To make the sandwiches, place a half slice of cheese on the top of bun and broil until melted.  Pile meat on the bottom of the buns, garnish with pickles or other garnishes as desired.  Top with the cheese top of the bun.

Yield: 24 sliders

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RAVIOLI STEW

2 cups sliced carrots

1 cup chopped yellow onions
2 cans (14 1/2-oz each) chicken broth
2 cans (14 1/2-oz each) Italian-style diced tomatoes
1 can (19-oz) cannellini beans, drained
2 tsp basil
1 pkg (9-oz) refrigerated ravioli (your choice of type)

Combine the carrots, onions, broth, tomatoes with juice, beans, and basil in crock-pot or slow cooker; stir to mix well.  Place lid on cooker and cook on low 6 hours or until carrots are tender.

10-12 minutes before serving time increase the heat to high.  Let cook on high 2 to 4 minutes then add the ravioli.  Cook for another 8 to 10 minutes or until the ravioli are tender.

Yield: 8 servings of 1 1/3 cup each.
Per serving: 4 g (2 sat) fat, 15 mg chol, 790 mg sod, 34 (6g-fiber, 6g-sugar) carbs, 10 g protein

SPICED APPLE BUTTER

9 cups applesauce

5 cups sugar
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1/2 tsp ground ginger

Place all the ingredients in a crock-pot or slow cooker.  Place lid on cooker and cook mixture on high for about 30 minutes.  Reduce heat to low and cook until red and thick, about 18 hours. It is not necessary to stir unless you just want to.

Can in jelly or pint jars or keep in refrigerator for several weeks.

Great on hot biscuits!

 

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EASY PARTY MEATBALLS

1 bag (2-lb) frozen, precooked small size meatballs

1 can jellied cranberry sauce
1 bottle (12-oz) chili sauce
1/4 tsp garlic powder
1 tsp dried onion flakes

Place the meatballs into a slow cooker or crockpot.

In a small mixing bowl combine the cranberry sauce, chili sauce, garlic powder, and onion flakes until well combined.  Pour mixture over the meatballs. 

Place the lid on cooker and cook on high for 4 hours.  May be kept warm for serving by turning cooker to the keep warm setting.

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JERK PORK WRAPS WITH LIME MAYO

1 1.2 - 2 lb boneless pork should roast

1 tbsp Jamaican jerk seasoning

1/4 tsp dried thyme, crushed

1 cup water

1 tbsp lime juice

6 to 8 10-inch flour tortillas

6 to 8 lettuce leaves, optional

1/2 cup chopped red bell pepper

1 cup chopped fresh mango or pineapple

1 recipe lime mayo (below)

Trim fat from the pork. If necessary, cut meat to meat in a 3 1/2 or 4-quart slow cooker.

Sprinkle jerk seasoning evenly over meat, rub into meat with your fingers. Place meat in the cooker. Sprinkle with thyme. Pour the water over the meat. Cover and cook on low heat 8 to 10 hours or on high4 to 5 hours.

Transfer the meat to a cutting board and allow to cool slightly. Using two forks, pull meat apart into shreds, discarding fat. Place meat in a medium bowl and stir lime juice into the meat.

To serve, line tortillas with lettuce leaves (if using). Divide the meat among the tortillas, piling meat in the centers. Top with the pepper, mango and lime mayo. 

LIME MAYO

In a small bowl, stir together 1/2 cup mayo, 1/4 cup finely chopped red onion, 1/4 tsp finely shredded lime peel, 1 tbsp lime juice and 1 clove garlic, minced. Cover and refrigerate until ready to serve. Will keep in the refrigerator 1 week.

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HOT CRAB DIP

12-oz cream cheese, cut into cubes

1/2 cup mayonnaise

1/2 cup finely shredded Parmesan cheese

1/4 cup thinly sliced green onions

1 tbsp Worcestershire sauce for chicken

2 (6-oz each) cans crabmeat, drained, flaked, cartilage removed

Snipped fresh chives or green onions

Assorted crackers, toasted pita bread wedges, and/or bagel chips for dipping

Spray the inside of a 1 1/2-quart slow cooker with cooking spray and set aside.

In a medium bowl, combine cream cheese, mayonnaise, Parmesan cheese, green onion, and Worcestershire sauce. Stir in the crabmeat. Place mixture in the slow cooker and cook on low setting for 1 1/2 to 2 hours or until heated through. Serve immediately or keep warm, covered, on keep warm setting for up to 1 hour.

To serve, stir well then spoon into a serving bowl. Sprinkle with the chives and serve with your choice of the dippers listed above.

Yield: 20 servings of 2 tablespoons each

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PORK RAGU WITH PASTA

2 cans (14.5-oz each) Italian-style diced tomatoes

1 medium onion, chopped
1 cup chopped carrots
4 garlic cloves, minced
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano
1/4 tsp red pepper flakes
2 lbs country-style pork ribs
1/2 lb zucchini, diced
1 lb whole-wheat farfalle pasta, cooked according to pkg directions, drained - saving some liquid
1 cup shredded 4-blend cheese (Italian-style)

Spray crock-pot or slow cooker with nonstick cooking spray.
Add the tomatoes, onion, carrots, garlic, half the salt, half the pepper, oregano, and pepper flakes. Stir to combine. Add the ribs and spoon the sauce over the ribs. Sprinkle the zucchini overall.
Place lid on cooker and cook on high for 6 hours or on low for 8 hours.
Remove the ribs from cooker; shred the meat. Discard bones and fat; stir the shredded meat back into the cooker. Stir in the rest of the salt and black pepper.
Stir 4 cups of the sauce into into the prepared, drained pasta. Add some reserved pasta liquid, if desired. Stir in the cheese and serve.
Remaining sauce can be frozen for future use.
Yield: Serves 6 (with 4 cups leftover sauce for freezing).

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CREAMY CARROT SOUP

1 1/2 lbs carrots, peeled, trimmed & cut-up into pieces 3-inches long

1 medium yellow onion
2 large garlic cloves, peeled and sliced
32-oz vegetable broth
2 cups water
2 tbsp packed brown sugar
1 1/2 tsp ground ginger
2 tbsp cream
1/4 tsp salt
3 tbsp instant potato flakes or granules for thickening soup, if desired
chopped cashews for garnish, if desired
Fresh chopped cilantro for garnish, if desired

Sprinkle the onion and garlic over the bottom of the slow cooker or crock-pot; top with carrots.  Add the vegetable broth and water.  Place lid on cooker and cook for 6 hours on high or on low for 8 hours.

Uncover soup and stir in the brown sugar, ground ginger, cream, salt, and instant potatoes, if using.  Using either a blender, immersion blender, or food processor, puree carefully until of the desired consistency.

To serve, ladle the soup into soup bowls and garnish with the chopped cashews and cilantro, if desired.

Yield: 6 servings
Per serving: Approximately 108 cal, 2 g (1 g sat) fat, 2 g pro, 21 g carbs, 4 g fiber, 7 mg chol, and 910 mg sodium

Note: I first got this recipe from an old Family Circle magazine several years ago.

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SWEET & SOUR PORK OVER NOODLES

2 tbsp canola oil

2 lb pork shoulder for stew, cut into bite-size pieces
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 large yellow onion, peeled and sliced thin
1 large green bell pepper, cored, seeded, sliced
1 can (4-oz) mushroom stems and pieces, drained
1 can (14 1/2-oz) tomato sauce
3 tbsp brown sugar
2 tbsp rice vinegar
2 tbsp soy sauce
8-oz egg noodles, cooked, for serving

Heat the canola oil in a large skillet over medium-high heat.

Season the pork with the salt and pepper; add to the skillet and saute 6 to 7 minutes, browning both sides.  Add to the crockpot or slow cooker.  Layer the onion, bell pepper, and mushrooms over the pork.

In a small bowl combine the tomato sauce, brown sugar, vinegar, and soy sauce; pour over all in cooker.  Cover the cooker and cook on low for 8 hours or on high for 6 hours.

Serve the pork mixture over the hot cooked noodles.

Yield: 6 servings


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WW VEGGIE-STUFFED ONIONS

4 (3/4 lb each) Vidalia onions

1 (12-oz) pkg frozen soy crumbles, thawed
1 cup cooked brown rice
1 pkg (10-oz) frozen peas and carrots, thawed
the grated zest of 1/2 lemon
the juice of 1/2 lemon
1 tsp dried sage
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp ground allspice
2 cups tomato puree without salt
1/2 cup low-sodium chicken broth
3 tbsp chopped fresh dill
1 tbsp Worcestershire sauce

Trim the bottom of each onion so it will stand upright (But do not cut all the way through.  The onion will be stuffed with the vegetables.)  Trim around 1/4-inch off the top of the onions.  Using a sharp knife or a melon baller, cut out the centers of the onions.  Trim off skins and outer layer if necessary.  Discard the centers or chop, bag, and freeze for future use.

To make the filling, combine the soy crumbles, rice, 1 cup of the peas and carrots, lemon zest, sage, salt, pepper, and allspice in a medium mixing bowl.  Fill the onion cavities with the filling, packing in firmly.  Place the onions into a 5 or 6-quart slow cooker/crockpot.  Sprinkle remaining peas and carrots around the onions.

Mix the tomato puree, broth, lemon juice, 2 tablespoons of the fresh dill, and Worcestershire sauce in a medium bowl; pour around (not over the top of!) the onions.  Cover and cook until the onions are fork-tender - 3 to 4 hours on high or 6 to 8 hours on low.

To serve, sprinkle with remaining 1 teaspoon dill.

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