Brown Sugar Balsamic Glazed Pork Tenderloin

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

Serves: 6

 

Ingredients

• 2 pounds Pork tenderloin
• 1 teaspoon Ground sage
• ½ teaspoon Salt
• ¼ teaspoon Pepper
• 1 clove Garlic; crushed
• ½ cup Water
• ½ cup Brown sugar
• 1 tablespoon Cornstarch
• ¼ cup Balsamic Vinegar
• ½ cup Water
• 2 tablespoons Soy sauce

Instructions

1. Mix together the seasonings: sage, salt, pepper and garlic.
2. Rub over tenderloin. Place ½ cup water in slow cooker; place tenderloin in slow cooker.
3. Cook on low for 6-8 hours.
4. hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.
5. Heat over medium and stir until mixture thickens, about 4 minutes.
6. Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust: remove from crockpot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
7. Serve with remaining glaze on the side.                                                                                                 Label: Cook pork on low for 6-8 hours. An hour before roast is finished, heat glaze ingredients until thickened, about 4 minutes. Brush roast with glaze 2 or 3 times during last hour of cooking. (Or remove from crockpot and place on foil-lined sheet pan, glaze and broil for 1-2 minutes until bubbly and caramelized.)

Egg & Sausage Burritos

1 tablespoon olive oil
1 pound breakfast sausage
1 bell pepper chopped
1 small onion, chopped
12 eggs
1/2 cup milk
1/2 teaspoon each salt and pepper
your favorite shredded cheese
salsa (optional)
10-12 medium-sized tortillas

1. In a large skillet, heat olive oil over medium heat. Cook the sausage, pepper, and onion, breaking up the sausage into tiny pieces while cooking. Set aside
2. In a large bowl, whisk together the eggs, milk, salt, and pepper until combined. Heat a large non-stick frying pan over medium heat and melt a tablespoon of butter all over the pan. Add the eggs and scramble until cooked through.
3. Warm the tortillas per the package instructions. Layer 1/2 cup scrambled eggs, 1/2 cup cooked sausage, 1-2 Tbsp. shredded cheese, and a little salsa on a warmed medium sized tortilla. Fold up into a burrito. Don’t know how to fold a burrito, let wiki-how show you.
4. Place each burrito on a baking sheet lined with wax paper and flash freeze in the freezer for at least 30 minutes. Store the burritos in a plastic freezer bag.
5. At breakfast time, wrap a frozen burrito in a paper towel and microwave for about 60 seconds or until warm all the way through.
 Label: Wrap a frozen burrito in a paper towel and microwave for about 60 seconds or until warm all the way through.

Slow Cooker Honey Ribs

2 pounds boneless, country-style ribs
1 (14.5 ounce) can beef broth
2 Tablespoons soy sauce
2 tablespoons maple syrup
3 Tablespoons honey
3 Tablespoons barbecue sauce
1/2 teaspoon dry mustard
Lightly grease slow cooker with nonstick cooking spray. Place ribs in the bottom of the slow cooker. Combine beef broth, soy sauce, maple syrup, honey, barbecue sauce and dry mustard in a mixing bowl. Pour over ribs. Cover and cook on low for 6-8 hours or high for 3-4 hours.

Label: Cook in slow cooker on low for 6-8 hours or high for 3-4 hours.

Brown Sugar and Soy Salmon

1 1/2 pound salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Season salmon fillets with lemon pepper, garlic powder and salt. In a small bowl, stir together soy sauce, brown sugar, water and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal and turn to coat. Refrigerate for at least 2 hours. Preheat grill for medium heat. Lightly oil grill grate. Place salmon on the preheated grill and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Label: Thaw in fridge. Grill salmon for 6 to 8 minutes per side. Discard remaining marinade.

Cheese and Bacon-Stuffed Hamburgers

Ground hamburger
Cooked bacon, cut into pieces
Small chunks of the cheese of your choice
Worcestershire Sauce

Put hamburger, bacon and cheese in hand, close into a bowl shape, form into a hamburger patty, soak in worcestershire sauce. Label: Thaw. Grill to desired doneness.

Herb and Citrus Oven Roasted Chicken

1/4 cup olive oil
4 cloves of garlic, minced
2 tablespoons sugar
2 whole lemons, one juiced and one sliced
2 whole oranges, one juiced and one sliced
1 tablespoon Italian seasoning
1/2 teaspoon paprika
1 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground pepper, to taste
10-12 pieces (about 4 1/2 pounds) bone-in chicken parts (thighs and legs are best), pat dry
1 medium onion (any kind), thinly sliced
1 teaspoon dried thyme, or fresh chopped
1 tablespoon dried rosemary, or fresh chopped
chopped fresh herbs (rosemary, thyme, parsley), for garnish, optional
Directions:
Preheat over to 400 degrees. In a small bowl, whisk together olive oil, garlic, sugar lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes and salt and pepper. Place chicken in a rimmed 13x9-inch baking dish. Place parts skin side up and spread them out evenly in the pan. Pour olive oil mixture all over chicken, turning pieces to coat all sides. Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper. Bake uncovered for about 1 hour or until chicken is cooked and juices run clear. Garnish with additional chopped fresh herbs, if desired.
Label: Thaw. Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear.

Creamy Tortellini & Sausage

Slow Cooker Creamy Tortellini & Sausage

• 1 19 oz bag of frozen cheese tortellini
• 1 12 oz package Jimmy Dean Country Mild Sausage (you can use spicy if you desire)
• 1 T olive oil
• 1/2 cup onion, diced
• 1 9 oz box frozen spinach, does not need to be thawed.
• 2 14 oz cans Italian style diced tomatoes
• 1 32 oz carton chicken broth
• 8 oz cream cheese, cut into 1" size chunks

Instructions

1. Spray slow cooker with non-stick cooking spray.
2. In large skillet over medium high heat, saute onion with olive oil. Add sausage and break apart, cook until no longer pink, approximately 10 minutes. Drain off fat.
3. Add sausage and onion to slow cooker, add all remaining ingredients & stir.
4. Cover and cook on low 5 hours, stirring a couple of times while cooking to incorporate all ingredients.    Label: Do Not Thaw. Combine all ingredients in slow cooker. Cook on low for 5 hours.

Shredded Beef Tacos

Ingredients:
2 Tablespoons Olive Oil
2 pounds of Beef (boneless chuck roast)
3 Tablespoons of Taco Seasoning
1 heaping Tablespoon of chipotle chili powder (this can be optional, but it adds a nice kick!)
1/2 cup of beef stock
1 cup of your favorite salsa (about half a jar)
1 medium onion, diced
2 cloves of garlic, minced

Plus:
Your favorite taco toppers! We used low-fat shredded cheddar, fresh cilantro, extra salsa and guacamole.

1. In a large ziplock bag (large enough to hold your meat!), place the beef, taco seasoning and chili powder. Make sure that the spices cover the meat in its entirety.
 2. Heat olive oil in a large skillet over medium-high heat. Carefully place the beef in the skillet and sear on each side until browned. Remove the beef and place in the bottom of the slow cooker.
3. Leave the pan on the heat and deglaze the bottom of the pan with the beef stock, scraping up any browned bits from the bottom of the pan. Add the salsa. Bring the sauce to a boil, reduce the heat and simmer for 3-5 minutes until the sauce has thickened.
4. Add the onions and garlic to cover the beef in the slow cooker.
5. Once the sauce has thickened pour over the beef, onions and garlic in the slow cooker.
6. Cover your slow cooker and cook on low for 6-8 hours.
7. Shred the beef with two forks.
8. Serve with your favorite tortillas and toppings.
Label: Thaw overnight.Heat some olive oil in skillet. Sear beef on each side until browned. Remove beef and add beef stock to pan. Heat salsa in pan for 3-5 minutes until thickened. Add beef, salsa, and onion mixture to crock pot. Cook on low for 6-8 hours in a slow cooker. Shred beef with two forks. Serve with tortillas, cheese and your own favorite toppings.

Homemade Chicken Pot Pie

Homemade Chicken Pot Pie

Ingredients

• 2 cups cooked shredded chicken
• (2) Campbells chicken/turkey gravy in jar
• (2) Top & Bottom piece Pie Crust
• Frozen Hashbrowns (diced) 16 oz. bag
• Frozen Peas & Carrots combination 12 oz. bag
• Onion, ¼ cup diced small (optional )
• salt & pepper to taste

Instructions

1. Preheat oven to 350 degrees.
2. Take pie crusts out of package. If you have purchased the ones in the tins take one tin out and thaw on counter. Turn the second tin upside down as it thaws.
3. While that it thawing mix together in a large bowl the shredded chicken, hashbrowns, peas & carrots, onion (opt) and gravy.
4. Add salt & pepper to taste.
5. When pie crust has thawed (15 minutes usually) add pot pie ingredients into pie tin with crust.
6. Then take the upside down crust and gently place it on top of the pie carefully. Spread it out and pinch the two pie crusts together on the seams.
7. Poke a few holes with a knife or fork on top of pie.
8. Cover and FREEZE if you want this as a freezer meal, or place in oven at 350 degrees and cook for 35-45 minutes until top is golden brown and you can hear the inside is bubbling.                                  Label: Thaw pie crust in fridge for 24 hours. Do not thaw veg/chicken mixture. Add gravy to frozen ingredients. Place one pie shell in 9 inch pie pan, pour in gravy/veg/chicken mixture,add salt and pepper to your liking,  add top pie crust. Bake in 350 degree oven for 35 to 45 minutes until top is golden brown and inside is bubbling. Jan 2014

3 Packet Pot Roast

1 3lb. pot roast
1 Packet Dry Ranch Dressing
1 Packet Dry Italian Dressing
1 Packet of Beef Gravy or Au Jus
3 cups of water


Place 1 cup of water and all three packets in the crock pot and stir. Then place Pot Roast in and cook on low for 8 hours. (can be cooked on high for 4-5 hours) 20-30 minutes before eating add 2 more cups of warm water and flip to high.
Label: Thaw in fridge. Place pot roast in slow cooker and cook on low for 8 hours. 20 to 30 minutes before eating add 2 more cups of water and flip to high.