Slow-Cooker Osso Buco

There are two tricks to this recipe: browning the veal shanks before they go into the slow cooker and reducing the sauce before serving. The result is an osso buco you’d be hard-pressed to distinguish from the labor-intensive classic (trust us).Serves: 4 

1/2 cup all-purpose flour
Four 1-1/2- to 2-inch-thick veal shanks (about 2-1/2 lb.)
Kosher salt and freshly ground black pepper
2 Tbs. unsalted butter
1 cup dry white wine
One 14-1/2-oz. can diced tomatoes
3/4 cup lower-salt chicken broth
1 small red onion, chopped (1-1/2 cups)
1 medium carrot, peeled and cut into
1/4-inch-thick rounds (1/2 cup)
1 stalk celery, chopped (1/2 cup)
5 sprigs fresh thyme
3 Tbs. finely chopped fresh flat-leaf parsley
1 Tbs. finely grated lemon zest
1 large clove garlic, minced (1 tsp)

Put the flour in a wide, shallow dish. Season the veal shanks all over with salt and pepper and dredge in the flour; shake off the excess flour.

Heat a 12-inch skillet over medium heat. Add the butter, and when it foams, add the shanks to the skillet. Cook until golden, turning once, about 10 minutes. Transfer the shanks to a slow cooker.

Add the wine to the skillet. Scrape up any browned bits from the bottom of the skillet and pour the contents of the skillet into the Slow Cooker. Add the tomatoes and their juices, chicken broth, onion, carrot, celery, and thyme. Cover and cook on low heat for 6 to 8 hours—the meat will be very tender and almost falling off the bone.

Transfer the shanks to a platter and cover with foil to keep warm. Pour the sauce from the slow cooker into a large skillet. Simmer over medium heat until reduced to about 2 cups, 10 to 15 minutes. Season to taste with salt and pepper.

Meanwhile, in a small bowl, combine the parsley, lemon zest, and garlic to make a gremolata. Serve the veal shanks topped with the sauce and the gremolata.

Slow Cooker Pork

Slow-Cooker Osso Buco

There are two tricks to this recipe: browning the veal shanks before they go into the slow cooker and reducing the sauce before serving. The result is an osso buco you’d be hard-pressed to distinguish from the labor-intensive classic (trust me).Serves 4

1/2 cup all-purpose flour
Four 1-1/2- to 2-inch-thick veal shanks (about 2-1/2 lb.)
Kosher salt and freshly ground black pepper
2 Tbs. unsalted butter
1 cup dry white wine
One 14-1/2-oz. can diced tomatoes
3/4 cup lower-salt chicken broth
1 small red onion, chopped (1-1/2 cups)
1 medium carrot, peeled and cut into
1/4-inch-thick rounds (1/2 cup)
1 stalk celery, chopped (1/2 cup)
5 sprigs fresh thyme
3 Tbs. finely chopped fresh flat-leaf parsley
1 Tbs. finely grated lemon zest
1 large clove garlic, minced (1 tsp.)

---

Put the flour in a wide, shallow dish. Season the veal shanks all over with salt and pepper and dredge in the flour; shake off the excess flour.

Heat a 12-inch skillet over medium heat. Add the butter, and when it foams, add the shanks to the skillet. Cook until golden, turning once, about 10 minutes. Transfer the shanks to a slow cooker.

Add the wine to the skillet. Scrape up any browned bits from the bottom of the skillet and pour the contents of the skillet into the Slow Cooker. Add the tomatoes and their juices, chicken broth, onion, carrot, celery, and thyme. Cover and cook on low heat for 6 to 8 hours—the meat will be very tender and almost falling off the bone.

Transfer the shanks to a platter and cover with foil to keep warm. Pour the sauce from the slow cooker into a large skillet. Simmer over medium heat until reduced to about 2 cups, 10 to 15 minutes. Season to taste with salt and pepper.

Meanwhile, in a small bowl, combine the parsley, lemon zest, and garlic to make a gremolata. Serve the veal shanks topped with the sauce and the gremolata.

Ale-Sauced Pork Ribs & Vegetables



Prep: 25 minutesCook: 8 hours low, 4 hours high

 

Ingredients

• 2-1/2  to 3 lb.  bone-in pork country-style ribs
• 1  12-oz. bottle  dark ale or stout or nonalcoholic beer
• 3  cloves  garlic, minced
• 1  Tbsp.  finely shredded lemon peel
• 1  Tbsp.  dried rosemary, crushed
• 1/4  tsp.  salt
• 1/4  tsp.  freshly ground pepper
• 8  small  gold or red potatoes (8 oz. total)
• 12  oz.  peeled fresh baby carrots
• 1/4  cup  cold water
• 2  Tbsp.  cornstarch
•     Radishes (optional)
•     Fresh Rosemary sprigs (optional)
•     Shredded lemon peel (optional)

Directions

1. Place pork in a large self-sealing plastic bag set in a shallow dish. Add ale, garlic, lemon peel, dried rosemary, salt and pepper. Seal bag. Turn to coat. Refrigerate 4 hours or overnight, turning bag occasionally.
2. Place potatoes and carrots in bottom of 5- to 6-quart slow cooker. Transfer pork ribs to bed of carrots and potatoes. Pour ale mixture over all. Cover and cook on low-heat setting 8 to 9 hours or on high-heat setting 4 to 4-1/2 hours.

3. Remove pork and vegetables from cooker. Cover; keep warm. Pour cooking juices through fine mesh sieve set over a heat-proof bowl to strain. Measure 2 cups of cooking juices, adding water to make 2 cups, if necessary. Stir together water and cornstarch in medium saucepan. Add 2 cups strained juices. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve sauce with meat, vegetables, and radishes. Garnish with fresh rosemary and lemon peel. Makes 4 to 6 servings

Slow-Cooked Brisket in Onion Gravy

This brisket is cooked with beef broth and loads of onions that melt down into a luscious gravy. Serve the brisket and gravy over a mound of steaming mashed potatoes with a side of green beans or sliced carrots for a perfect Sunday dinner. For a more casual meal, use the leftover meat, sandwich buns, and a few other ingredients for an original take on classic Sloppy Joes with the Brisket Sloppy Joes recipe.

Yields: 14 servings
Total Time: 6 hr

Prep Time: 1 hr

Ingredients..........

• 5 pound(s) flat-cut beef brisket (see Note), trimmed
• 2 tablespoon(s) extra-virgin olive oil, divided
• 4 large onions, thinly sliced
• 6 clove(s) garlic, minced
• 1 teaspoon(s) dried thyme
• 1 teaspoon(s) coarsely ground pepper
• 1 can(s) (6-ounce) tomato paste
• 2 cup(s) reduced-sodium beef broth
• 1 teaspoon(s) salt
• 2 tablespoon(s) butter, softened
• 2 tablespoon(s) all-purpose flour
• 1 tablespoon(s) Worcsetershire sauce

Directions...........

1. Cut brisket into two or three pieces small enough to fit into a Dutch oven; pat dry. Heat 1 tablespoon oil in the Dutch oven over medium-high heat. Reduce the heat to medium and brown the brisket one piece at a time, about 2 minutes per side, adding an extra tablespoon of oil if necessary to prevent sticking. Transfer the brisket to a 5-quart (or larger) slow cooker.
2. Add the remaining 1 tablespoon oil to the pan. Add onions and cook, stirring occasionally, until softened, 3 to 6 minutes. Add garlic, thyme and pepper and cook, stirring, for 1 minute. Stir in tomato paste. Add beef broth and salt; bring to a boil.
3. Transfer the onion mixture to the slow cooker. Cover and cook until the brisket reaches desired tenderness (see Timing Tip), 4 to 5 hours on High or 8 to 10 hours on Low.
4. Transfer the brisket to a cutting board and slice or shred. Place in a serving dish; cover to keep warm. Transfer the gravy to a saucepan. Bring to a boil over medium-high heat and boil rapidly for 5 minutes to reduce slightly.
5. Meanwhile, mix butter and flour in a small bowl until smooth and creamy. Once the gravy has reduced, lower the heat to maintain a simmer. Stir in Worcestershire sauce. Whisk half the butter mixture into the gravy and return to a simmer. Cook, stirring, until it thickens slightly, 1 to 3 minutes. If the gravy does not thicken enough (it should have the consistency of a cream soup), add the rest of the butter mixture and repeat. Do not overcook. Serve the brisket with the gravy.
   

Tips & Techniques..........

Tip: Cook the brisket for the shorter amount of time suggested if you prefer firmer, sliceable meat. If you like it to be falling apart, for shredding rather than slicing, set your timer for the longer time.

Note: Brisket cuts are notoriously fatty, but the flat "first-cut" is much leaner than the fattier "point cut." It may be worth calling ahead to make sure your supermarket or butcher has one on hand.

Wine and Tomato Braised Chicken

Here chicken thighs cook in a simple herb-infused tomato-and-wine sauce. The bone-in thighs give it plenty of hearty flavor, and since you cook them without the skin, it keeps the dish healthy. There's plenty of sauce, so serve it over pappardelle or brown rice (or reserve some with the leftover chicken to try a hearty Braised Chicken Gumbo. Steamed broccoli or sautéed broccoli rabe tossed with olive oil and a splash of lemon juice complete the meal.

Yields: 10 servings
Total Time: 3 hr 45 min

Prep Time: 45 min

Ingredients...........



4 slice(s) bacon
1 large onion, thinly sliced
4 clove(s) garlic, minced
1 teaspoon(s) dried thyme
1 teaspoon(s) fennel seeds
1 teaspoon(s) freshly ground pepper
1 bay leaf
1 cup(s) dry white wine (see Tip)
1 can(s) (28-ounce) tomatoes, with juice, coarsely chopped
1 teaspoon(s) salt
10 bone-in chicken thighs (about 3 3/4 pounds), skin removed, trimmed
1/4 cup(s) finely chopped fresh parsley

Directions................

1. Cook bacon in a large skillet over medium heat until crisp, about 4 minutes. Transfer to paper towels to drain. Crumble when cool.
2. Drain off all but 2 tablespoons fat from the pan. Add onion and cook over medium heat, stirring, until softened, 3 to 6 minutes. Add garlic, thyme, fennel seeds, pepper, and bay leaf and cook, stirring, for 1 minute. Add wine, bring to a boil and boil for 2 minutes, scraping up any browned bits. Add tomatoes and their juice and salt; stir well.
3. Place chicken thighs in a 4-quart (or larger) slow cooker. Sprinkle the bacon over the chicken. Pour the tomato mixture over the chicken. Cover and cook until the chicken is very tender, about 3 hours on High or 6 hours on Low. Remove the bay leaf. Serve sprinkled with parsley.
   

Tips & Techniques.........

Tips: If you prefer, substitute 1 cup reduced-sodium chicken broth mixed with 1 tablespoon fresh lemon juice for the wine.

If you want to use rice that is not "instant," stir in 1 cup of any leftover cooked rice instead. Or, if you have time, add 1/2 cup of quicker-cooking whole-grain rice, such as Bhutanese red rice or Kalijira rice, and an additional 11/4 cups of chicken broth before adding the okra. Cook until the rice is almost tender, about 25 minutes (or according to package instructions) then add the okra and simmer until it is tender.

Eggplant and Chickpea Stew

This tasty vegetarian stew, studded with plenty of eggplant and protein-rich chickpeas, is reminiscent of ratatouille. The eggplant breaks down and makes a saucier stew if you peel it before cooking, but you can certainly leave the peel on if you prefer. Serve over quinoa or soft polenta with sautéed spinach on the side.

Yields: 8 servings, 1& 1/4 cups each
Total Time: 4 hr 45 min

Prep Time: 45 min

Ingredients................

• 1 ounce(s) dried porcini mushrooms
• 3 cup(s) hot water
• 2 large eggplants (about 1 1/2 pounds each)
• 3 tablespoon(s) extra-virgin olive oil, divided
• 2 large onions, thinly sliced
• 6 clove(s) garlic, minced
• 2 teaspoon(s) dried oregano, crumbled
• 1 small (1-inch) cinnamon stick
• 1 teaspoon(s) salt
• 1 teaspoon(s) freshly ground pepper
• 1 bay leaf
• 1 cup(s) dried chickpeas, rinsed and soaked overnight (for a quick-soak method, see Tip) and drained
• 1 can(s) (28-ounce) tomatoes (see Note), drained and coarsely chopped
• 1/4 cup(s) finely chopped fresh parsley

---

Directions.....................

1. Preheat oven to 400 degrees F.
2. Combine dried mushrooms and hot water in a bowl. Stir well and let stand for 30 minutes. Strain through a sieve lined with a paper towel and set the liquid aside. Finely chop the mushrooms.
3. Meanwhile, peel eggplants, if desired, and cut in half lengthwise. Brush the cut sides liberally with 2 tablespoons oil. Place on a rimmed baking sheet, cut-side down, and roast until tender, about 25 minutes. Let stand until cool enough to handle. Cut into 1-inch cubes and transfer to a 4-quart (or larger) slow cooker.
4. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until softened, 3 to 6 minutes. Add garlic, oregano, cinnamon stick, salt, pepper, bay leaf, and the chopped mushrooms; cook, stirring, for 1 minute. Add the reserved mushroom-soaking liquid and chickpeas. Bring to a boil and cook, stirring occasionally, for 5 minutes. Transfer to the slow cooker and stir to combine with the eggplant.
5. Cover and cook until the chickpeas are very tender, about 4 hours on High or 7 to 8 hours on Low. Remove cinnamon stick and bay leaf. Stir in tomatoes and parsley.

Tips & Techniques..................

Tip: To quick-soak chickpeas (or other dried beans), place in a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil. Boil for 2 minutes. Remove from the heat, cover and let stand for 1 hour.

Note: Look for Italian San Marzano tomatoes — they are particularly rich in flavor and taste best in this dish.

Note: To make your own breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. Spread on a baking sheet and bake at 250 degrees F until dry, about 10 to 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian's brand, labeled "Panko breadcrumbs." Find them at well-stocked supermarkets.



"That German Thing" !

Found this on Facebook.

(sent in by Leslie Ledford of Fort Scott, Kansas)

Ingredients

• 1/2 head of cabbage, cored and cut into wedges
• 2 apples, cored and quartered
• 1 med onion, peeled and quartered
• 2 sweet potatoes, cut in half
• 4 med red potatoes
• 1 package Echrich smoked sausage, cut into serving sized chunks
• 1 bottle of beer
• 1 cup apple cider
• 2 Tablespoons caraway seed
• Garlic salt to taste

Directions

• Do not peel the red potatoes.
• Chunk up the sweet potatoes into whatever size you like.
• I don't usually peel the sweet potatoes or apples, but you can.
• Place all ingredients in large oval crockpot.
• Cook on low for 8 hours.

Serves 4.



Slowcooker Hawaiian Chicken

Nutritional Info

• Fat: 3.5g
• Carbohydrates: 14.0g
• Calories: 189.8
• Protein: 27.2g

Ingredients

3 Chicken Breasts
1/2 bottle Lawry's Hawaiian Marinade
1 can Pineapple Tidbits, drained

Directions

Place chicken breasts in slowcooker, cover with marinade and pineapple bits. Cook approx 5 hours on low. Serve over rice, ladling liquid over the chicken. Makes 3 servings.

This recipe is easily doubled!

Number of Servings: 3

Popeye Crockpot Soup

Popeye Crockpot Soup

A healthy main-dish soup that's simple to prepare when you make it in your crock-pot--just add all ingredients and check back after 6 hours.

Ingredients:

3 boneless chicken breasts, cut into bite size pieces

2 cans chicken broth

1 can cream of chicken soup

1/2 onion, chopped

1& 1/2 cups celery

1& 1/2 cups carrots

1 can lima beans

1 can cannelloni beans

1 pkg frozen chopped spinach, thawed and squeeze out liquid

1/2 cups uncooked white rice

Pinch of dill

Salt and pepper to taste

Directions:

Combine all ingredients in crock pot (except the spinach) and cook on high for 6 hours.

Add spinach the last hour of cooking time.



Number of Servings: 10-12



Country Chicken Soup/Crockpot



and yet another crockpot recipe!.....

Country Chicken Soup

2 onions, chopped
3 carrots, sliced
2 stalks celery, sliced
2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon basil
1/4 teaspoon leaf thyme
3 tablespoons dry parsley flakes
1 10 ounce package frozen peas
2 1/2 to 3 pound whole fryer chicken
4 cups water or chicken broth
1 cup noodles

Place all ingredients in crock pot in order listed, except noodles. Cover and cook on low 8 to 10 hours or high 4 to 6 hours. One hour before serving, remove chicken and cool slightly. Remove meat from bones and return meat to crock pot. Add noodles. Turn to high. Cover and cook 1 hour.

Crockpot Chicken Soup



Another crockpot recipe...

Crockpot Chicken Soup

6 cups homemade chicken stock OR 1 (49 1/2-oz.) can of chicken broth
1 (16-oz.) pkg. frozen whole kernel corn
1/2 cup converted white rice
2 large celery ribs chopped
1 med. onion chopped
1 small green bell pepper chopped
1 small red bell pepper chopped
2 tbsp. plus 2 tsp. dried tarragon crushed
2 cups chopped cooked turkey or chicken (about 1/2 lb.)
salt and freshly ground pepper

In a 4-qt. electric slow cooker, mix together the stock, corn, rice, celery, onion, green and red bell peppers and 2 tbsp. of the tarragon.

Cover and cook on the LOW heat setting 5 to 5 1/2 hours or until the rice is tender.

Stir in the turkey or chicken. Season with salt and pepper to taste. Stir in the remaining 2 tsp. of tarragon. Cook 30-45 minutes longer.

Chicken Noodle Soup with Sweet Potatoes/Crockpot



Another crockpot one...

Chicken Noodle Soup with Sweet Potatoes

6 boneless, skinless chicken thighs
2 large sweet potatoes, peeled & cut into 2" chunks
1 medium onion, cut into wedges
1/2 tsp dried thyme leaves
1/4 tsp pepper
2 bay leaves
3-1/2 cups water
1 pkg roast chicken flavor ramen noodle soup

Rinse chicken with water & pat dry.

In crockpot, layer potatoes, onions & chicken. Sprinkle with thyme & pepper. Add bay leaves.

In small bowl, blend 1 cup water & the seasoning packet from the noodles (reserve noodles); pour mixture over chicken & vegetables. Add remaining 2-1/2 cups water.

Cover and cook on low at least 7 hours or until tender. Remove and discard bay leaves.

Break noodles up; stir into crockpot.

Cover; cook on high 10 minutes, stirring gently once.

Serves 6

Crockpot Chicken Noodle Soup

Here is one, using a crockpot.....

Crockpot Chicken Noodle Soup

3& 1/2 lb Broiler-fryer; cut up, skinned
2 md Carrot; peeled and chopped
1/2 c Onion; chopped
2 Celery stalk; chopped
2 1/2 tsp. Salt (or less)
2 tsp. Dried parsley flakes
3/4 tsp. Dried marjoram leaves
1/2 tsp. Dried basil leaves
1/4 tsp. Poultry seasoning
1/4 tsp. Pepper
1 Bay leaf
2 qt ;Water
2 1/2 c Medium egg noodles; uncooked

Place first 4 ingredients in 3 1/2-quart slow cooker in order listed.

Combine salt and next 6 ingredients; sprinkle over vegetables. Add 6 cups water; cover and cook on low setting 8 to 10 hours.

Remove chicken and bay leaf; add remaining 2 cups water. Stir in noodles and cook, covered, on high setting 20 minutes.

Meanwhile remove bones from chicken and cut chicken into bite-size pieces. Add to slow cooker, stir to mix. Cook 15 minutes on high setting, covered or until noodles are tender.



CSW's Chicken & Wild Rice Crock Pot Soup



CSW's Chicken & Wild Rice Crock Pot Soup
(Tried&True Recipe)

1/2 cup uncooked wild rice, rinsed well
1/2 cup shredded carrot
3(14-ounce) cans chicken broth
1 pound boneless, skinless chicken breast halves OR turkey tenderloins, cut into 1-inch pieces
1 rib, (1/2 cup) celery, chopped
1 medium onion,(1/2 cup) chopped

1 cup sour cream
1/2 cup all-purpose flour
1/2 cup sliced almonds, toasted, IF desired

Directions:
Stir together all ingredients, except sour cream, flour & almonds in slow cooker.
Cover; cook on low heat setting for 6-8 hours OR until chicken and rice are tender.
Just before serving, stir together sour cream & flour in small bowl, until smooth.
Increase heat setting to high.
Slowly stir sour cream mixture into hot soup mixture, stirring constantly.
Cook, stirring occasionally, until soup is thickened & creamy...."Hopefully"....about 6-8 minutes.

To Serve: Spoon into individual serving bowls.
Garnish with sliced/toasted almonds.

Enjoy!!!!!!!!!!!!

Orange Date-Pecan Bread(Crock-pot Recipe)

Orange Date-Pecan Bread(Crock-pot Recipe)
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon orange peel
1 cup orange juice
1/4 cup butter or margarine
1 cup granulated sugar
1 egg
1 cup pitted dates, chopped
1/2 cup chopped pecans

Mix flour with baking powder, baking soda and salt; set aside.

Combine orange peel with orange juice; set aside.

Cream butter with sugar.
Add egg and beat until light and fluffy.
Alternately add dry ingredients in thirds and orange juice in halves to egg mixture, beating until well blended after each addition.
Mix in dates and pecans.
Turn into a well-greased and floured cooker bake pan or 2-pound coffee can.
Cover bake pan with lid; or, if using coffee can, cover with 6 layers of paper toweling.
Set in a crock pot.
Cover and cook on HIGH for 2 - 3 hours.
Remove bake pan and let cool 10 minutes before removing bread



Southwestern Slowcooker Chicken

Nutritional Info

• Fat: 6.5g
• Carbohydrates: 23.5g
• Calories: 277.2
• Protein: 31.4g

Ingredients

2 tablespoons vegetable oil
6 boneless, skinless chicken breast halves, cut in half
salt and pepper to taste
4 cups of chicken broth
1.5 cups salsa
4 medium yellow squash or zucchini, cut in half (lengthwise) and then cut into chunks about 1/4-1/2 inch thick
1 can black beans (rinsed & drained)
1.5 tbs ground cumin
4 tbs cornstarch
1/2 cup water

Directions

Heat oil over med-high heat in skillet until hot. Add a few chicken pieces and cook until browned on each side (about 2 minutes per side). Transfer chicken to the crockpot and season with salt and pepper to taste. Repeat until all chicken has been browned.

In the same skillet, add the broth, salsa, and cumin. Bring to a boil, and let cook for 1-2 minutes. Layer zucchini/squash and black beans on top of chicken and then pour sauce over top of all of it.

Cook for about 7-8 hours on low. About 1/2 hr before serving, dissolve cornstarch into the cold water and then stir into crockpot to thicken it.

Serves 8.

** could also stir in some corn and maybe a little more water and would make an awesome soup!! **
** omit the black beans if you are going low-carb **

Number of Servings: 8

slowcooker bbq chicken

Nutritional Info

• Fat: 2.0g
• Carbohydrates: 13.3g
• Calories: 191.6
• Protein: 30.7g

Ingredients

4 Chicken Breasts
1 can diet cola
3 cans tomato paste
1 tbsp. balsamic vinegar
2 tbsp. worcestershire sauce
3 tsp. dijon mustard
1/2 tsp. steak seasoning, or to taste
1 tsp. chili powder, or to taste

Directions

In bowl, combine everything but the chicken
Put chicken breasts into slow cooker and pour mixed ingredients over the chicken.

Cook on high for four to five hours, or low for 6 to 8 hours. Remove chicken and shred with fork. Return chicken to slow cooker for another 30 minutes on low, or until you are ready to eat it.

I like to make sandwiches out of this at lunch. I typically take 1/4 cup to work and heat it up before putting it on my whole wheat roll. If I forget my roll at home, I just use baked tortilla chips to scoop it up and eat it like a dip. Either way I eat it, I have found it very filling.

Number of Servings: 8

Slowcooker Hawaiian Chicken

Nutritional Info

• Fat: 3.5g
• Carbohydrates: 14.0g
• Calories: 189.8
• Protein: 27.2g

Ingredients

3 Chicken Breasts
1/2 bottle Lawry's Hawaiian Marinade
1 can Pineapple Tidbits, drained

Directions

Place chicken breasts in slowcooker, cover with marinade and pineapple bits. Cook approx 5 hours on low. Serve over rice, ladling liquid over the chicken. Makes 3 servings.

This recipe is easily doubled!

Number of Servings: 3

Pork & Sauerkraut Slowcooker Casserole

Nutritional Info

• Fat: 12.4g
• Carbohydrates: 11.1g
• Calories: 283.0
• Protein: 28.3g

Ingredients

2 1/2 lbs country ribs, fairly lean
3 lbs sauerkraut, drained and rinsed very well
1 can mushroom soup, Healthy Request style
2 med onions, sliced

Directions

1. In a skillet, brown the ribs.

2. While the ribs are cookings, drain and rinse the sauerkraut. Places about 1 cup of the sauerkraut in the bottom of the slowcooker.

3. Move the browned pork to the slowcooker. Cover with remaining sauerkraut.

4. Layer the onions on top of the sauerkraut and then spoon the soup over the onions.

5. Cover and cook on low for 8 hours. Remove cover and stir to combine all the ingredients. Serve.

Each serving is approximately 4 ounces of cooked pork and 2/3 cup of sauerkraut.

Number of Servings: 8