APRICOT PORK ROAST 1

1 (2 1/2 lb) boneless pork loin, trimmed

1 tsp salt
1/2 tsp fresh ground black pepper
1 tsp extra-virgin olive oil*
1 red onion, chopped
1/2 tsp ground ginger
2 to 3 green onions, sliced
1 jar (12-oz) apricot preserves
1 tbsp whole-grain mustard

Sprinkle the roast with the salt and pepper.

Heat the oil in a large nonstick skillet, over medium-high heat, and add the pork. Brown roast, turning frequently to brown all sides; this will take approximately 6 minutes. Transfer the roast to a 5 to 6-quart slowcooker or crockpot.

In the same skillet, cook the red onion and green onion on low heat for a couple of minutes. Sprinkle with the ginger and remove from the heat. Stir the apricot preserves and the mustard into the mixture. Pour mixture over the pork. Cover and cook until pork is fork tender and cooked through, approximately 4 to 5 hours on high or 8 to 10 hours on low.

Transfer pork to cutting board. This makes 8 servings. For less servings, cut off half or whatever needed. Slice the current piece and let the other part cool. When cooled, roast can be wrapped well and frozen for up to two months.

Note: This is a file photo.

Serve sliced with the cooking sauce.
*If you don't have the olive oil you can use canola oil.

CHICKEN CURRY

 1/2 cup water

1 can (14-oz) Thai coconut milk
1/4 cup red curry paste mixed with 1 tbsp sugar
2 tsp fish sauce
2 tsp minced fresh ginger
1 lime - zest finely grated and flesh cut into 4 wedges for serving
1 stalk lemongrass
1/4 cup roasted unsalted peanuts, plus more for topping servings
1 lb small red-skinned potatoes, halved
2 lb skinless, boneless chicken thighs
Kosher salt
Cooked white rice for 4, for serving
Chopped fresh cilantro for garnish

Whisk together the first 6 ingredients (only zest of lime) in a 6 to 8-quart slow cooker.

Smash the lemongrass stalk with a meat mallet or the flat side of a knife and tie in a knot. Add to the cooker along with the peanuts and potatoes.

Top everything with the chicken and gently press to submerge. Cover and cook on low 7 hours.

Uncover the cooker and skim off some of the fat. Stir in the lime juice and season with the salt.

Break up the chicken into smaller chunks and allow to stand for 5 minutes until the sauce thickens slightly. Discard the lemongrass before serving!

Serve with the rice; top with the peanuts, cilantro and lime wedges.

 Food Network Photo & Recipe

APPLE ALMOND OATMEAL

1 1/2 cups steel cut or old-fashion oats

3 cups water
2 cups chopped peeled apples
1/4 cup sliced almonds
1/2 tsp ground cinnamon

Combine all ingredients in a crock-pot or slow cooker.

Place lid on cooker and cook on low for 8 hours.

When serving garnish with apple slices, cinnamon, toasted almonds, etc as desired.

Yield: 6 servings

File photo

ZITI RATATOUILLE

1 large eggplant (around 1 1/2 lbs), peeled and cut into 1/2-inch cubes

2 medium zucchini, cubed
1 bell pepper, seeded and cut into 1/2-inch pieces
1 large yellow onion, chopped
4 garlic cloves, minced
1 jar (around 24-oz) marinara sauce
2 cans (14-oz each) diced tomatoes with garlic and onions, do not drain
1 can (6-oz) pitted black olives, drained
1 pkg (8-oz) ziti
Lemon juice, optional
Shredded Parmesan cheese, optional

Combine the first seven ingredients in the crock-pot. Cover and cook on low 4 1/2 hours.

Stir in the olives and ziti; cook another 25 minutes until ziti is tender.

When serving, sprinkle with lemon juice and Parmesan cheese, if using.

Yield: 6 to 8 servings

file photo

BREAKFAST BREAD PUDDING

6 cups, preferably dense peasant-style or sourdough, bread cut into about 1" cubes

1/2 cup slivered toasted almonds
1 cup raisins
6 large eggs, beaten
1 3/4 cups 1% milk
1 tsp vanilla extract
1 1/2 cups packed light brown sugar
1 1/2 tsp ground cinnamon
3 cups sliced fresh strawberries, for serving
2 cups fresh blueberries, for serving
Fresh mint leaves for garnish, optional

Coat inside of crock pot with nonstick cooking spray or butter. Add the bread, almonds, and raisins; toss to combine.

In a bowl, whisk together the eggs, milk, vanilla, brown sugar, and cinnamon. Pour over the mixture in the cooker; toss to blend.

Place lid on cooker and cook on low 4 to 4 1/2 hours or on high 3 hours.

Remove stoneware insert from base to allow cooling so pudding can set before serving.

Serve with the berries and add mint leaves, if desired.

Yield: 12 servings of approximately 1 cup
Per serving: 300 calories, 6g (1g sat) fat, 7g protein, 57g carbs, 3g fiber

file photo

SALISBURY STEAK #2

1 1/2 lb lean ground beef

1 (1 ounce) envelope dry onion soup mix
1/2 cup Italian seasoned bread crumbs
1/4 cup milk
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 (10.75 ounce) cans condensed cream of chicken soup
1 (1 ounce) packet dry au jus mix
3/4 cup water

In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties. 

Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.  

Yield: 8 servings  
Per Serving: 388 calories; 24 g fat; 18 g carbohydrates; 23.5 g protein; 75 mg cholesterol; 1378 mg sodium.

Note: I got this recipe and photo from allrecipes years ago.

MEDITERRANEAN CHICKEN

1 tbsp olive oil

2 lb boneless skinless chicken breasts
Juice of 2 lemons
2 cinnamon sticks
6 tsp minced garlic
1 can (28-oz) diced tomatoes, do not drain
1 bay leaf
1/2 cup water
1/2 tsp black pepper
2 medium yellow onions, chopped
1 pkg (16-oz) wide noodles, cooked, for serving
1/2 cup feta cheese

Heat oil in a large skillet. Add chicken and brown lightly.

Combine lemon juice, cinnamon, garlic, tomatoes, bay leaf, pepper, water and onions in a crock-pot. Add chicken.

Place lid on cooker and cook on low 8 to 10 hours or on high 4 to 5 hours.

Discard cinnamon sticks and bay leaf. Serve chicken and sauce over the cooked noodles.

Sprinkle cheese on each serving.

Yield: 6 to 8 servings

file photo

SWEET AND SOUR CABBAGE WITH APPLES

2 tbsp unsalted butter

6 cups coarsely shredded red cabbage
1 large sweet apple, peeled, cored, and cut into bite-size pieces
3 whole cloves
1/2 cup raisins (I hate raisins so I omit)
1/2 cup apple cider
3 tbsp cider vinegar, divided
2 tbsp packed brown sugar
1/2 tsp salt
1/4 tsp black pepper

In a very large skillet melt butter over medium heat; add cabbage and cook 3 minutes, stirring. Transfer to a slow cooker/crock pot.

Add the remaining ingredients, less 1 tablespoon of the vinegar, to the cooker. stirring gently to mix.

Place cover on cooker and cook on low 2 1/2 to 3 hours.

Before serving remove the cloves and stir in the last tablespoon of the vinegar.

file photo

ASIAN BEEF WITH MANDARIN ORANGES

2 tbsp canola or olive oil

2 lb lean boneless beef chuck, cut into 1/2-inch strips
1 small yellow onion, sliced thin
1/3 cup reduced-sodium soy sauce
1/4 tsp salt
2 tsp minced fresh ginger
2 small green bell pepper, sliced
1 pkg (about 3-oz) shiitake mushrooms, sliced
1 head bok choy (approx. 5-oz), cleaned and chopped
1 can (5-oz) sliced water chestnuts, drained
2 tbsp cornstarch
1 can (11-oz) mandarin oranges in light syrup, drained and syrup reserved
2 cups low-fat beef broth
6 cups steamed rice for serving

Heat oil in skillet and brown beef on all sides; transfer beef to crock pot.

Add onion to same skillet and stir over medium heat until softened. Add soy sauce, salt, ginger, bell pepper, mushrooms, bok choy and water chestnuts; cook until bok choy is wilted, approximately 5 minutes.  Spoon mixture over the beef in the cooker.

In a medium bowl, whisk together the cornstarch and the reserved orange syrup. Stir in the beef broth and pour over other ingredients in the cooker.

Place lid on cooker and cook on low for 10 hours or on high 5 to 6 hours until beef is tender. Stir in the oranges.

Place 1 cup of rice in a bowl and ladle about 1 1/2 cups of the beef mixture over the rice per serving.

Yield: 6 servings

file photo

CURRY CHICKEN WITH MANGO AND RED PEPPER

6 skinless boneless chicken breast and/or thighs

Salt and pepper to taste
Olive oil
1 bag (8-oz) frozen mango chunks, thawed and drained
2 red bell peppers, cored, seeded, diced
1/3 cup raisins
1 shallot, sliced thin
3/4 cup reduced-fat chicken broth
1 tbsp cider vinegar
2 garlic cloves, crushed
4 thin slices fresh ginger
1 tsp ground cumin
1/2 tsp curry powder
1/2 tsp whole cloves
1/4 tsp ground red pepper, optional
Fresh cilantro for garnish, optional

Rinse, dry, and season chicken with the salt and pepper.

Heat oil in a skillet over medium-high heat until hot; add chicken and lightly brown each side. Transfer chicken to the crock-pot or slow cooker.

Add mango, bell pepper, raisins and shallot.

Combine remaining ingredients, except cilantro, in a small bowl and pour over the chicken.

Place lid on cooker and cook on low 6 to 8 hours or on high 3 to 4 hours.

To serve, spoon mango, pepper, raisins, and cooking liquid over the chicken. Garnish with the cilantro, if using.

Yield: 4 serving
Per serving: Approximately 315 calories, 26g carbs (3g fiber), 40g protein, 5g (1 sat) fat

Note: This is a Crock-Pot Recipe and photo.

PEPPER STEAK

2 pounds beef sirloin, cut into 2 inch strips

garlic powder to taste  
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tbsp soy sauce
1 teaspoon white sugar
1 teaspoon salt

Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.

Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt. 

 Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours. 

Note: This is a recipe and photo I got from allrecipes years ago.

CHEESE GRITS WITH CHILES AND BACON

3 strips bacon (pork or turkey)

1 jalapeno pepper, cored, seeded and minced (wear gloves when handling hot peppers!)
1 small yellow onion, chopped fine
1 cup grits (may be instant, stone ground, coarse or yellow)
4 cups low fat chicken broth
1/4 tsp freshly ground black pepper
Salt to suit your taste
1/2 cup half-and-half cream
1 cup shredded sharp Cheddar cheese
2 tbsp finely chopped green onion (discard white part), for garnish

Fry bacon in skillet until crisp. Remove from skillet and drain on paper towels. Cut two strips into bite-size pieces and place in slow cooker. Refrigerate the third slice for garnish later.

Leave 1 tablespoon of the bacon drippings in skillet and discard the rest. Add the jalapeno pepper and onion to the skillet; cook, stirring, 1 or 2 minutes until onion is transparent. Add to the bacon in crockpot.

Stir the grits, broth, pepper, and salt into the cooker. Place lid on cooker and cook for 4 hours on low setting.

Stir in the half-and-half and the Cheddar cheese. Sprinkle the green onion and the remaining bacon strip that has been crumbled over the top as a garnish.

Serve immediately while hot.

Yield: 4 servings

file photo

FRUIT AND NUT BREAD PUDDING

16 slices firm-textured day-old bread

1 3/4 cup milk
8-oz mixed dried fruit, cut into small pieces
1/2 cup chopped nuts
1 medium apple, cored and chopped
1/4 cup butter, melted
1/3 cup packed brown sugar
1 egg, slightly beaten
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves

Tear bread, with crusts, into 1 to 2-inch pieces; place into slow cooker. Pour milk over the bread. Allow bread to soak for 30 minutes. Stir in the dried fruit, nuts, and apple.

Combine the remaining ingredients in a small bowl and pour over the bread mixture. Stir well to blend.
Place lid on cooker and cook on low setting 3 1/2 to 4 hours or until a skewer inserted in the center comes out clean.

Yield: 5 to 8 servings

FILE PHOTO

BOSTON BROWN BREAD

3 (16-oz) emptied and cleaned vegetable cans

1/2 cup rye flour
1/2 cup yellow cornmeal
1/2 cup whole wheat flour
3 tbsp sugar
1 tsp baking soda
3/4 tsp salt
1/2 cup chopped walnuts
1/2 cup raisins
1 cup buttermilk*
1/3 cup molasses

Spray cans and 2 side of three 6-inch-squares of aluminum foil with nonstick cooking spray; set aside.

In a large bowl combine flours, cornmeal, sugar, baking soda, and salt. Stir in walnuts and raisins.

In a medium bowl whisk buttermilk and molasses until blended. Add mixture to the dry ingredients and stir until well mixed. Spoon mixture evenly into the 3 cans. Place a piece of the foil, sprayed side down, on each of the cans. Secure foil with rubber bands or cotton string.

Place the cans in the cooker and pour boiling water into cooker until halfway up sides of cans. Do not allow foil tops to touch the water! Place lid on cooker and cook on low 4 hours or until skewers inserted into center of bread comes out clean.

Carefully remove cans from the cooker so as not to burn oneself.. To remove bread, lay cans on their sides and roll, gently tapping sides of cans until bread comes loose. Cool bread completely on a wire rack.

*If you don't have buttermilk, you can make sour milk by putting 1 tablespoon of lemon juice or vinegar into a 2 cup measuring cup and adding enough milk to make 1 cup. Let set for about a minute.

FILE PHOTO