TURKEY BREAST WITH ORANGE SAUCE

1 large yellow onion, chopped
3 garlic cloves, minced
1 tsp dried rosemary
1/2 tsp freshly ground black pepper
1 2-3 lbs boneless skinless turkey breast
1 1/2 cups orange juice

Place onion over bottom of slow cooker.

In a small bowl or a cup, combine the garlic, rosemary and pepper; set aside.

Lay turkey breast on a cutting board and with a large slicing knife cut slices at 2-inch intervals about 3/4 way down the turkey. Rub the garlic mixture between the slices.

Place turkey, cut side up, over the onions in the cooker. Pour orange juice overall.

Place lid on cooker and cook on low 7 to 8 hours.

To serve, cut slices through and serve with the sauce in the cooker.

Garnish with fresh orange slices or wedges and sprinkle with fresh rosemary, if desired.

Yield: 4 to 6 servings

APRICOT GLAZED BABY CARROTS WITH ONION

2 bags (16-oz each) baby carrots
1 medium yellow onion, cut in half lengthwise then sliced
1/4 tsp salt
1/3 cup honey
1/3 cup apricot preserves
2 tbsp chopped parsley

Place carrots and onion in a slow cooker; sprinkle with the salt.

Place lid on cooker and cook on low approximately 9 hours.

Discard the liquid that is in the cooker.

In a small bowl, combine the honey and preserves; pour over the carrots in the cooker.

Turn heat to high and cook another 10 to 15 minutes until hot.

Sprinkle with the parsley before servings.

Note: Carrots will be okay to stay in cooker on low or keep warm for up to two hours.

Note: File Photo

CAJUN-STYLE COUNTRY RIBS

2 cups baby carrots
1 large yellow onion, coarsely chopped
1 large green bell pepper, cut into 1-inch pieces
1 large red bell pepper, cut into 1-inch pieces
2 tsp minced garlic
2 tbsp Cajun seasoning, divided
4 lbs country-style pork ribs
1 can stewed tomatoes, do not drain
2 tbsp water
1 tbsp cornstarch
Hot rice for serving, optional

Combine carrots, onion, bell peppers, garlic and 2 teaspoons of the Cajun seasoning in a 5 or 6-quart slow cooker; mix well.

Trim any excess fat from ribs. Sprinkle 1 tablespoon of the Cajun seasoning over the ribs and add to the cooker. Pour tomatoes with their juice over the ribs.

Place lid on cooker and cook on low 6 to 8 hours until ribs are tender.

Remove meat and veggies from the cooker to a serving platter.

Allow juices in cooker to set for 5 minutes for the fat to rise; skim off fat.

Blend the water, cornstarch, and remaining Cajun seasoning in a small bowl until smooth; stir into the liquid in cooker. Cook, without lid, on high for 15-30 minutes until sauce is thickened.

Return meat and veggies to the cooker and stir carefully to coat with the liquid.

Serve over hot rice, if desired.

Yield: 6 to 8 servings.