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slow cooker pork loin recipes

slow cooker pork loin recipes

As I continue with the Freezer to Slow Cooker meals I have found several more that work very well for our family.Two such recipes were slow cooker pork loin recipes.  One of the recipes I created turned out to be a super hit. Both of the little girls said it was a ‘maker againer’.

The first one was similar to an old fashioned roast with carrots and potatoes from my childhood. The four of us liked it, and the carrots were some of the most delicious I’ve ever had in a pot roast style meal.

The next recipe is one that I created based on past slow cooker pork loin recipes I have made and ingredients I had on hand. It was  made with homemade cherry preserves that we had made this summer from my parent’s cherry tree. Delicious. I served this with baked potatoes and green beans.

I am still just as thrilled with the Freezer to Slow Cooker cooking as I was when I first tried it! It has definitely become something I will continue to do. It makes things so simple for me from start to finish and is definitely one of the best organizational tools I have ever found and used! These slow cooker pork loin recipes will make great additions to my make ahead meal collection.

Oh, and the Slow Cooker is such a great tool now that it’s fall and soup season is upon us! I’m so excited to holler out “Soup’s On”!

Well, that’s just another little bit of my cooking adventures! Until next time…Don’t get your ‘orts’ out of ‘sorts’~

 

Pork Tenderloin with Carrots and Potatoes

  • 1 pound potatoes (peeled and quartered)
  • ½ pound carrots (peeled and sliced)
  • ¼ onion (chopped)
  • 2 cloves garlic (minced)
  • 2 pound boneless pork loin (trimmed)
  • ¼ cup Dijon mustard
  • 1 teaspoon dried tarragon
  • 1 teaspoon dried thyme
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1 package beef Herbox
  • 1 cup chicken broth
  • ½ cup water
  1. Combine all ingredients, except water, in a zippered freezer bag, squeeze out all of the air, zip and freeze. 

  2. Take the bag out of the freezer the night before you want to cook and serve. In the morning pour the contents into the slow cooker, making sure the potatoes and carrots are on the bottom and place tenderloin on top. Pour ½ cup water over the loin. 

  3. Cook on low for 8-10 hours until the potatoes and carrots are cooked through. Keep an eye on the potatoes to ensure that they stay submerged in liquid and do not brown or burn.

 

Cherry Glazed Pork Tenderloin Freezer to Slow Cooker

  • 2 pound pork tenderloin
  • 1 Tablespoon onion soup mix from scratch (recipe follows)
  • 1 cup cherry preserves
  • 2 cups low sodium beef broth (or vegetable broth)
  • 2 teaspoons apple cider vinegar
  1. Combine pork, soup mix, cherry preserves, 1 cup broth and cider vinegar in a zippered freezer bag. Remove as much air as possible, zip, and freeze. 

  2. The night before you want to cook and serve the tenderloin remove it from the freezer to thaw in the refrigerator. In the morning, place the contents of the bag into the slow cooker. Add 1 cup of broth and cook on low for 8 hours.

 

Onion Soup Mix

  • 2/3 cup minced onion flakes
  • 3 teaspoons parsley flakes
  • 1 teaspoons onion powder
  • 2 teaspoons turmeric
  • 1 teaspoon celery seed
  • 1 teaspoon sea salt
  • 1 teaspoon granulated or turbinado sugar
  • ½ teaspoon black pepper
  • 1 package low sodium beef bouillon (Herbox)
  1. Combine all ingredients in an airtight container such as a glass jar with tight fitting lid or a zippered bag. Shake to combine thoroughly. Use approximately 2 Tablespoons of mix in place of 1 packet “Onion Soup Mix”, unless otherwise directed

 
2 Comments

Posted by on October 28, 2013 in Dinner Recipes

 

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Freezer to Slow Cooker – White Chicken Chili

I recently celebrated a birthday, and would you believe that I got a new CrockPot?! Yep, that makes three! Could I be more excited? Well, maybe. But it’s still awesome! Plus, I get to make this amazing white chicken chili recipe in the new one.

I am on week four of total slow cooker domination! Last week we only had one slow cooker meal. Life just didn’t seem to flow as smoothly as it did the previous three weeks when I had made all of the meals for the week ahead and had them ready in the freezer to whip out and toss into the slow cooker in the morning.

I only like to post the recipes that I’ve tried and I still have a few to share from weeks 1-3 and an amazing pork roast recipe from last week.

I will start with the white chicken chili recipe. It is in my freezer right this minute waiting to be pulled out for dinner later this week. I made this in week 2 and again in week 3. It is just that good! My family is kind of picky and they ALL loved it! Week 3 I made it for my office, and they all loved it, too! This week I made it for the family again. This one was shared from Kate, http://didthatjusthappenblog.wordpress.com/ who got my hooked on this whole Freezer to Slow Cooker process! The original came from designwinedine.com.

With the weather cooling down this white chicken chili recipe is excellent to make for the family, or share with a group! Sharing food is always a good thing to do! Especially when you own three slow cookers!

White Chicken Chili

  • 1 ½ pounds uncooked chicken breast (cut into 1″ pieces)
  • 2 – 15 ounce cans of white beans
  • 1 – 15 ounce can of white corn
  • 1 white or sweet onion (diced)
  • 1 clove garlic finely chopped
  • 1 package low sodium taco seasoning
  • 1 – 7 ounce can chopped green chilies
  • 1 can cream of chicken soup or Healthy Soup Substitute (http://ortsofsorts.com/2013/09/16/chicken-spaghetti-freezer-to-crockpot/)
  • 1 – 14 ounce can of low sodium chicken broth
  1. Place all ingredients in a zippered freezer bag and mix gently. Press all the air out and lay flat in your freezer. 

  2. Pull the bag out the night before you want to cook it. In the morning pour the contents into the slow cooker, cover, and cook on low for 8 hours or until the chicken is done. The original recipe calls to smash the chicken with a potato masher prior to serving. I did not smash my chicken.

Serve with sour cream, cilantro, chopped green onion, grated cheddar cheese, and tortilla chips.

 
4 Comments

Posted by on October 6, 2013 in Dinner Recipes

 

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Carolina Pulled Pork – Freezer to Slow Cooker

Since I am not a huge fan of red meat, especially pork and beef (ha ha) and I have a special disliking for barbecue, it is probably completely insane that I like Carolina Pulled Pork sandwiches. Since the very first time I tried one I fell in strong favor of them. I’m not sure if it’s the vinegary sauce or the coleslaw piled on top of the meat, but I really like it. So when I was perusing for last weeks recipes and came across a slow cooker pulled pork recipe with a Carolina flair, I wanted to give it a try. It definitely lived up to all of the things I like about it.

To make things easy I usually use a bag of slaw mix and a jar of prepared slaw dressing. I added some green onions, celery seed, and black pepper to the slaw. I served the sandwiches on whole grain buns with oven fried French fries as a side.

The girls and The Hubs all commented on how really tangy this recipe was. I have to admit that it really did cause quite a pucker. I might cut down on the vinegar the next time. At least everyone ate one sandwich.

I got this recipe from http://www.savingyoudinero.com/2012/09/17/part-3-1-hour-1-mess-5-crock-pot-meals/.

We will be having these slow cooker pulled pork sandwiches again, for sure!

Carolina Pork Sandwiches

  • 3- pound boneless pork roast
  • 1 Tablespoon paprika
  • 1 Tablespoon pepper
  • 1 Tablespoon salt
  • 1 Tablespoon brown sugar
  • 1 cup cider vinegar
  • ¾ cup ketchup
  • 2 Tablespoons Worcestershire sauce
  1. Combine all the ingredients in a zip top freezer bag. Freeze. 

  2. Remove from freezer the day before you want to serve it. Place all contents in slow cooker and cook on high for 6 to 7 hours or low for about 8-9 hours, until pork is done. Remove pork and shred. Add shredded pork back into the slow cooker. Stir into the sauce / juices. 

  3. Serve on sandwich buns, with coleslaw topping the meat.

 
2 Comments

Posted by on September 30, 2013 in Recipe

 

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Freezer to Crockpot – dessert

Freezer to Crockpot – dessert

One of the family’s favorite of the “Freezer to Slow Cooker” (aka Crockpot) recipes was the Philly recipe. Another new favorite will be the Slow Cooker Peanut Butter Cup Cake I made.

I served ours in hoagie style rolls. The Hubs taste tested them before I got home and told me that the recipe turned out so poorly he would have to eat it all, to save us from the pain. That is always a sign that he likes something.

It was easy to put together, and although Daughter Number 3 removed the onions and peppers from hers she told me that it was her absolute favorite. “I would even eat it for my birthday”, she said. Now, that is a huge compliment. We let the girls choose their birthday dinner every year – and she usually chooses Olive Garden!
I got the Philly (or Philly Cheese Steak as we are calling it) recipe from

http://www.mamainspired.com/2013/01/mass-crock-pot-dinners.html.
I also made the French Shredded Beef Recipe from that sight. We just had that tonight. We liked it, but not as much as the Philly Cheese!

Here are the recipes for both. I will obviously be making the Philly Cheese Steak recipe again. I’m not sure about the French Shredded Beef. If I do, I will alter some of the seasonings to better suit my family.

Well, after all our dinner of delicious Shredded French Beef sandwiches I had prepared a surprise dessert for the family. (It wasn’t a surprise for Daughter Number Four. She helped.) The other day The Hubs was saying how cool this new “Freezer to Slow Cooker” cooking was going. He gave me some much deserved props, and then said. “So, when do you start making ‘Freezer to Slow Cooker’ desserts?” I scoffed at him. Really? Are you serious with that? Of course that was in my head. Not out loud.

I sat down and started looking for slow cooker dessert recipes. I have not even attempted to look for “Freezer to Slow Cooker” dessert recipes, but I did find quite a few slow cooker cakes and puddings. Because I knew that this evening’s meal took no extra prep time, so I used that time to whip up the batter for a slow cooker cake. It went together in no time flat and ‘baked’ in the crockpot in just about 2 hours. Once the dinner dishes were done, dessert was ready! Below is where I found the recipe. It is definitely one I will make again!

http://crockpot365.blogspot.com/2010/04/slow-cooker-peanut-butter-cup-cake.html

Did I say we liked it? I meant to say we REALLY liked it! Everyone needed a big glass of milk to go with it and asked for seconds.

I am so glad I tried the Slow Cooker Peanut Butter Cup Cake to finish off our Slow Cooker dinner! I hope you enjoyed these morsels and tidbits as much as we did!

Philly Cheese Steak

  • 2 pounds cube steak (raw cut into strips)
  • 1 red pepper (thinly sliced)
  • 1 green bell pepper (thinly sliced)
  • 1 onion (thinly sliced)
  • 8 ounces beef broth
  • Salt and Pepper
  1. Add all of the ingredients to a freezer bag. Remove from the freezer 12-24 hours before cooking. Cook in slow cooker on low for 6-8 hours.

  2. Turn slow cooker to warm and top with provolone cheese for 30 minutes. Serve on sandwich rolls or hoagies.

French Shredded Beef

  • 1 chuck roast (2.5-3 pounds)
  • 4 teaspoons homemade ranch seasoning (from mamainspired.com)
  • 1 teaspoon homemade Italian seasoning (from mamainspired.com)
  • ½ onion (chopped)
  • 1 clove garlic (minced)
  • 16 ounces beef broth
  1. Add all of the ingredients to a freezer bag. Remove from the freezer 12-24 hours before cooking. Cook in slow cooker on low for 6-8 hours.

  2.  Serve on bread, with sliced Swiss or Provolone, and a side of au jus.

 

Slow Cooker Peanut Butter Cup Cake

  • 1 cup all-purpose flour
  • 1 cup sugar (divided)
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup creamy peanut butter
  • 1/2 cup milk
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsweetened cocoa powder
  • 1  cup boiling water
  1. Use a 4-quart slow cooker coated well with cooking spray. In a mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt. Melt peanut butter in the microwave, for about 30 seconds, and then add to the dry ingredients along with milk, oil, and vanilla. Stir well to combine. Spread this mixture into the bottom of your slow cooker.
  2. In a separate bowl, mix together cocoa powder, the remaining 1/2 cup of sugar, and 1 cup boiling water. Pour this evenly over the peanut butter batter in your cooker.
  3. Cover and cook on high for 2-4 hours, or until the top has set and an inserted toothpick (into the cake–underneath the cake is molten chocolate) comes out clean. Let the cake sit uncovered in an unplugged crockpot for about 20 minutes, then serve warm in bowls.

 

 
2 Comments

Posted by on September 23, 2013 in Recipe

 

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Asian Pork – Freezer to Slow Cooker

Asian Pork – Freezer to Slow Cooker

At the end of my second week of preparing ‘Freezer to Slow Cooker’ (aka CrockPot) meals I can honestly say this is the best thing since sliced bread! The entire process has saved me time, energy, and money. The meals that I prepared for this week were even better than the first week. I know I have only posted 2 of those recipes, but the rest of that week will have to wait. These meals are just too good to keep from you, especially the Asian Pork.

The Hubs and I sat down together and chose the recipes. I would have gone with more chicken or meatless dishes, but I did ask him to assist me in choosing, so we came up with these:

French shredded beef

Philly Cheese Steak

White chicken chili

Ham and Scalloped potatoes

Asian Pork

We had enough leftovers that we skipped making one on Thursday night, so I have one still in the freezer. I will have to report on the French shredded beef at a later date, but the other four recipes were such a huge hit that The Hubs and the girls had seconds on more than one occasion and I have already been asked to make some of them again. That is definitely a good sign!

The process of putting the meals together was again an assembly line with daughters 3 and 4 assisting me in everything from stirring to shredding and slicing. Oh, and of course doing the dishes! It is amazing how fast these meals come together if you have everything ready to go.

As before, I prepped the vegetables for all of the meals at once. Daughter Number 3 was in charge of onion. I typically cut down the amount of onion recipes call for because of family preference. So I used one very large onion to cover 4 recipes.

For the shredded beef, white chicken chili, and ham and scalloped potatoes I needed diced onion. I cut the onion (did I mention it was very large?) into fourths and gave 3 of the pieces to my slicer / dicer. She put them in the food processor and chopped them. I sliced the other 1/4th into thin strips for the Philly cheese steak. I also let her slice the potatoes in the food processor. That worked very well.

This week I worked from the beef dishes, to pork, ending with chicken. I like to scrub everything in my kitchen thoroughly after the chicken dishes so for me it makes sense to do that last. I did it in reverse the previous week, and that slowed me down a bit.

The first dish I cooked out of this group was the Asian Pork. I served it with Noodles with Peanut Sauce and on fresh sandwich rolls with sweet chili sauce and cilantro. I found the recipe at:
http://thelemonbowl.com/2012/01/slow-cooked-asian-bbq-pork.html

For the side dish I found this recipe on Martha Stewart Living via Pinterest. It is a quick and easy side dish, or a great dish for college students who get tired of plain Ramen Noodles.

It was a great side to the pork sandwiches. I added a few rice noodles and toasted sesame seeds in, too.

This Asian Pork meal was both eays to make and very satisfying. Another plus is that it made enough for lunches for the whole week.

These are just a couple of morsels from the week. I am so excited to share more orts with you!

Asian Pork

  • 3 cloves garlic (minced)
  • 1 teaspoon ginger
  • 1 teaspoon Chinese 5 spice powder
  • ¼ cup low sodium soy sauce
  • ¼ cup hoisin sauce
  • 1 teaspoon sesame oil
  • 2 teaspoon chili garlic paste
  • 2 tablespoons tomato paste
  • 1 cup low sodium chicken broth
  • 2 pounds boneless pork shoulder / Boston butt
  • Fresh cilantro (garnish)
  1. Whisk together the garlic, ginger, Chinese 5 Spice, soy sauce, hoisin, sesame oil, garlic paste, tomato paste and ½ cup of the chicken broth in a small bowl. 

  2. Place pork in a large zip lock bag and cover with marinade. Place in freezer or refrigerate overnight. Place pork and marinade in a slow cooker and cook on Low for 6-8 hours. 

  3. Remove pork from slow cooker and let rest for 20 minutes. 

  4. Place remaining ½ c of chicken broth in the slow cooker and cook on High for 30 minutes. 

  5. Meanwhile, remove fat cap (if it is still on pork) and shred the pork using two forks. 

  6. Add shredded pork back into the sauce and serve. 

  7. Garnish with fresh cilantro.

 

Easy Noodles with Peanut Sauce

  • 1 package Ramen noodles
  • 1 pack noodle flavoring (optional)
  • 1 tablespoon soy sauce – low sodium
  • 2 tablespoons chunky peanut butter
  • 2 teaspoons Sriracha chili sauce (or other sweet chili sauce)
  • 1/2 scallion (thinly sliced (optional))

 
2 Comments

Posted by on September 21, 2013 in Recipe

 

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Chicken Spaghetti – Freezer to Crockpot

Chicken Spaghetti – Freezer to Crockpot

Another of the awesome make ahead recipes I made was Chicken Spaghetti – Freezer to Crockpot. I found the recipe on  http://crockingirls.com/recipes/chicken-spaghetti/. It was simple and full of flavor. I made a few modifications to fit my cooking style, and my family’s eating style. We all really liked it. It made a bunch, so I would say make it for company, or split into 2 bags so you don’t have so much left over.

I served it with green beans, salad, and Italian bread.

The original recipe called for 2-3 cans of “Cream Of” soup. I do not like using the “Cream Of” soups because of sodium and preservatives (mostly sodium). I found a recipe for a low sodium version of dry powdered substitute that you add your own liquids or flavorings to. Below is the soup mix – made as “Cream of Chicken”. You can switch out the bouillon flavor, the broth flavor, or add other herbs and spices to change the flavor of the ‘soup’.

Blend ingredients. Store in airtight container at room temperature. When ready to use, combine 1/3 cup soup substitute mix with 1¼ cups water or broth to equal 1 can of soup.

I use this soup substitute in all of my recipes that call for “Cream Of” soup. Most of the time The Hubs is none the wiser! Occasionally he asks if I made a recipe “healthy”, although he doesn’t usually know what I’ve done.

Good luck with your own substituting and be ready for more recipes like this Chicken Spaghetti – Freezer to Crockpot. They are definitely headed your way!

 

Cheesy Chicken Spaghetti

  • 1 1/2 to 2 pounds boneless skinless chicken (in 1”-2” cubes)
  • 1 bell pepper (chopped)
  • 1 onion (chopped)
  • 1 pounds 2% Velveeta (cubed)
  • 1 1/2 cups light sour cream
  • 2/3 cup soup substitute mix (recipe follows)
  • 1 7- ounce can diced green chilies
  • 1 ½ cup milk
  • 1 cup chicken broth
  • 1-2 cloves garlic (chopped)
  • Salt and pepper to taste
  • Cooked spaghetti
  1. Label a gallon freezer bag.
  2. Combine all ingredients, except spaghetti, into bag. Remove as much of the air from the bag as possible. Lay flat and freeze.
  3. The night before you want to serve it, remove from the freezer and thaw overnight in the refrigerator.
  4. In the morning place the contents plus ½ cup water into the slow cooker (crockpot). Cook on low for 6-8 hours. Turn to low, or off.
  5. Cook spaghetti according to package directions, then add into crock pot and stir thoroughly.

 

Healthy Cream Soup Substitute

  • 2 cups nonfat dry milk powder
  • 3/4 cup cornstarch
  • 1/4 cup low-sodium instant bouillon granules (chicken, beef, or vegetable (I use HerbOx))
  • 2 tablespoons dried onion flakes or 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • 1 teaspoon thyme
  • 1/2 teaspoon pepper
  1. Blend ingredients. Store in airtight container at room temperature. When ready to use, combine 1/3 cup soup substitute mix with 1¼ cups water or broth to equal 1 can of soup.

 
2 Comments

Posted by on September 16, 2013 in Uncategorized

 

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Hawaiian Chicken – Freezer to Crockpot!

Hawaiian Chicken – Freezer to Crockpot!

I was inspired by my friend Kate@didthatjusthappenblog.wordpress.com/ to try making freezer meals as a great time saver for work nights. I am a picky cook and do not like to use convenience foods or processed foods if time, money, or sanity permit. To start with I found four recipes online that I liked and thought the family would like. One of the meals I chose to make first was for crockpot Hawaiian chicken.

I put my grocery list together for the items that I didn’t have on hand and away I went!

When I got home I organized what I needed to make the meals and started an assembly line with prepping the foods. Some of the meals had the same or similar ingredients and I was able to dice, chop, or grate those at the same time for all of the meals.

I put the vegetables and sauces in the bags first and then added the meats. For my first time of making these meals I did the chicken meals first and then cleaned that up before doing the ground beef meals. The stroganoff didn’t have any meat prep, since I bought stew meat.

The first one we had was Hawaiian chicken sandwiches. Our little family of four (down from 6, then 5, now 4) all enjoyed them. as well as the side dish I served with them! We really, really enjoyed it.

I served this with Hawaiian Macaroni Salad, which I know from eating at several Hawaiian Barbecue restaurants in California, is different than what I am used to making. After a search I found this recipe on Epicurious and it is delish!

While we all loved this meal the Macaroni Salad was definitely some of the most awesome and amazing macaroni salad ever!

I will be posting the other freezer to crockpot recipes that I have made the past 2 weeks! It is so easy and they made putting dinner on the table so easy! Kate was right! I’m so glad that I took her advice!
Be on the lookout for many more orts in the days to come!

Hawaiian chicken sandwiches

  • 1 can crushed pineapple; reserve 2 Tablespoons
  • 1/4 cup soy sauce
  • 1 clove minced garlic
  • 1 inch piece ginger (peeled and minced, or 1 teaspoon ground ginger)
  • 1 teaspoon sesame oil
  • 3 chicken breasts butterflied and cut to fit a slider size roll
  • 3 slices provolone (quartered)

Pineapple Mayonnaise

  • 2 Tablespoons crushed pineapple (reserved from earlier)
  • 1/2 cup mayonnaise
  • 1 teaspoon rice wine vinegar

Hawaiian Rolls

    1. Open the can of pineapple; reserve two tablespoons for the mayonnaise.
    2. Place the pineapple, soy sauce, garlic, ginger, and sesame oil in a zip-top bag and mix well.
    3. Add the chicken to the bag. Remove all of the air, seal and place in the fridge for 6-8 hours, or freeze. Remove from freezer (if necessary) and thaw overnight. Pour contents into a slow cooker and cook on low for 6-8 hours.
    4. In a small bowl, stir together two tablespoons pineapple, mayonnaise and vinegar. This keeps in the refrigerator for 1 week.
    5. Cut the rolls in half. Spread the bottom with pineapple mayonnaise. Place cooked chicken on top and add a slice of provolone to melt. If desired add a tomato slice or lettuce leaf.

     

    Hawaiian Macaroni Salad

    • 2 cups whole milk (divided)
    • 2 cups Hellman’s mayonnaise (divided)
    • 1 Tablespoon brown sugar
    • Salt and pepper
    • 1 pound elbow macaroni
    • 1/2 cup cider vinegar
    • 4 scallions (sliced thin)
    • 1 large carrot (peeled and grated)
    1. Whisk 1 ½ cups milk, 1 cup mayonnaise, sugar, ½ teaspoon salt and 2 teaspoons pepper in bowl.
    2. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until very soft, about 15 minutes. Drain pasta and return to pot. Add vinegar and toss until absorbed. This prevents the vinegar from curdling the milk. Transfer to bowl. Cool pasta 10 minutes, then stir in dressing until pasta is well coated. Cool completely.
    3. Add scallions, carrot, ½ cup milk, and ½ mayonnaise to bowl with pasta mixture and stir to combine; season with salt and pepper. Transfer to serving bowl and refrigerate, covered, for at least 1 hour.

     
    4 Comments

    Posted by on September 15, 2013 in Recipe

     

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