Slow Cooker Pork Chops

I bought some pork chops on sale the other day and was looking for a way other than Shake'n Bake to cook them. 

I came across this recipe and my family loved it! They were really delicious pork chops. I served them with mashed potatoes and peas. They would be yummy with roasted potatoes or fresh green beans or asparagus too.

A lot of the slow cooker recipes I looked at had a lot of prep work prior to getting the pork chops into the crock pot. That isn't why I use my crock pot. I use it for ease and convenience. This recipe was very easy to throw together and I had all the ingredients on hand making it also very convenient.

1/4 cup olive oil
1 cup chicken broth ( I did two cups)
2 cloves garlic minced
1 TBSP paprika
1 TBSP garlic powder (I didn't use an entire TBSP. It seemed to already have enough garlic for me)
1 TBSP poultry seasoning (I didn't have any of this, nor am I 100% sure what it is, so I omitted it and they still tasted great)
1 tsp dried oregano
1 tsp dried basil
Salt & Pepper to taste

In a large bowl, whisk together the olive oil, chicken broth, garlic, paprika, garlic powder, poultry seasoning, oregano, and basil. Pour into the slow cooker. Cut small slits in each pork chop with the tip of a knife, and season lightly with salt and pepper. Place pork chops into the slow cooker, cover, and cook on High for 4 hours. Baste periodically with the sauce.

I found this recipe here on All Recipes.com

Pork Street Tacos

These are soooo yummy! I will take a pic tonight after dinner and add it to the post (if I remember)

1-2lb pork loin roast
1 can chicken broth
1 tbsp chopped cilantro
1 tbsp cumin
1 bay leaf
1 1/2 tsp minced garlic
1-2 tsp minced onion
1-2 tbsp lime juice
2 c water/2 buillion cubes

Salt and pepper both sides of pork roast. Put all ingredients into crock pot and cook 7-8hrs on low or 4-5 hrs on high. Once cooked, take meat out of crock-pot and shred into bowl. Put shredded meat into casserole dish with some of the crock pot juice. Cook at 450 for 20 min. Serve onions, cilantro and salsa.

Spaghetti and Meatballs

I love spaghetti, but I think this is my favorite version of spaghetti.  It was so good!  I got the recipe HERE, from The Pioneer Woman.  I will post the recipe on here, but she has pictures and very detailed instructions if you go to the website.  It did take time to make, but it was not hard at all.

Ingredients

• Meatballs:
• ¾ pounds Ground Beef
• ¾ pounds Ground Pork
• 3 cloves Garlic, Minced
• ¾ cups Fine Bread Crumbs
• 2 whole Eggs
• ¾ cups Freshly Grated Parmesan
• ¼ cups Flat-leaf Parsley, Minced
• ¼ teaspoons Salt
• Freshly Ground Black Pepper
• Splash Of Milk
• ½ cups Olive Oil
• Sauce:
• 1 whole Yellow Onion, Diced
• 3 cloves Garlic, Minced
• 1 whole (28-ounce) Can Whole Tomatoes
• 1 whole 28 Ounce Can Crushed Tomatoes
• ½ cups White Or Red Wine (optional)
• ¼ teaspoons Salt
• 1 teaspoon Sugar
• Freshly Ground Black Pepper
• ¼ cups Flat-leaf Parsley, Minced
• 8 whole Fresh Basil Leaves, Chiffonade (optional)
• 2 pounds Spaghetti, Cooked To Al Dente

Preparation Instructions

To make the meatballs, combine meat, garlic, breadcrumbs, Parmesan, eggs, salt, pepper, parsley, and a splash of milk in a mixing bowl. Mix together well with hands. Roll into 25 1 1/2-inch balls and place on a cookie sheet. Place cookie sheet into the freezer for 5 to 10 minutes to firm up.
To brown the meatballs, heat olive oil in a heavy pot or large skillet over medium-high heat. Add meatballs 8 at a time, turning to brown. Remove and drain on a paper towel after each batch. Set meatballs aside.
In the same pot, add the onions and garlic and cook for a few minutes, or until translucent. Pour in whole tomatoes, crushed tomatoes, and wine, if using. Add salt, pepper, sugar, and parsley. Stir to combine and cook over medium heat for 20 minutes.
Add meatballs to pot and stir in gently. Reduce heat to a simmer and cook for 30 minutes, stirring very gently a couple of times during the simmer.
Just before serving, stir in basil if using.
Serve over cooked spaghetti. Sprinkle with extra Parmesan.



I used Italian sausage and ground beef in my meatballs.  I used about a full pound of both (we were supposed to be feeding 3 missionaries,) but if I were to do this again for just my family I would probably do about 1/2 a pound of each.  Also, if you didn't want to do your own sauce like the recipe, then you could use canned spaghetti sauce.  I usually make my own sauce and so I did a version of mine and hers mixed (I added two cans of tomato sauce and had a little less tomatos and some Italian dressing.)  I also did not use the wine, obviously.
I ate this for leftovers for two days after I made it, and it got better each day. 

Cheesy Sausage Zucchini Casserole

I got this recipe off of allrecipes.com. I love it, and so does everyone else in my family. I changed it a little from what is on allrecipes. Here is my version:
3/4 c uncooked rice
1 1/2 cup water
1 pound pork sausage
1/4 cup chopped onion
1 cup diced fresh tomato
4 cups cubed zucchini squash
1 can sliced muchrooms, drained
1 (8oz.) package shredded cheese
1 pinch dried oregano
1 pinch dried basil
1 pinch cayenne pepper
salt and pepper to taste

Directions:
1. Combine the rice and water in a small saucepan, and bring to a boil. reduce heat to low, and simmer for about 20 min. or until tender. Remove from heat, and set aside.
2. Preheat the oven to 350
3. Cook sausage and onion in a large skillet over medium heat, stirring until evenly browned. Drain excess grease. Stir in zucchini and tomatoes, and cook until tender. Stir in rice, mushrooms, and cheese. Season with oregano, basil, cayenne, pepper, and salt. Spread into a 9x13 casserole dish.
4. Bake, uncovered, for about 15-20min until cheese is melted and starting to bubble.

Baked Ziti

I know I posted this on my old blog. I hope I haven't posted it already on this one but I looked and can't find it. I made this the other night and forgot to take a photo. This is literally one of my family's favorites.

1 lb. dry Ziti pasta
1 onion, chopped
1 lb. lean ground beef of sausage (I use sausage, but not the spicy kind.)
If a pound is too much, use less.
2 (26 oz.) jars of spaghetti sauce
6 oz. Provolone cheese, sliced
1 1/2 cups of sour cream
6 oz. Mozzarella cheese, shredded
2 tbls. Parmesan cheese, grated (I use a lot more than that.)

Cook your pasta until al dente, about 8 minutes. Drain.

In a large skillet, brown onion and ground beef or sausage over medium heat. Add spaghetti sauce and simmer 15 minutes.

Preheat oven to 350 degrees. Pam a 9x13 baking dish.

Layer as follows: 1/2 of the ziti, provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated parmesan cheese.

Bake for 30 minutes in the preheated oven or until cheeses are melted.

*This recipe makes a lot. For those of you with small families, I would definately cut it in half and bake it in a 8x8 dish.

Easy BBQ Crockpot Ribs(or Chicken)

I like to use country style ribs(or chicken) for this.
Put meat in the Crockpot pour a bottle of your favorite over the top.
Cook on high 4-5 hours or low 6-8 hours.
Serve with mashed potatoes or rice or shred it and put it on buns.
Told you it was easy!

Cheesy Sausage Zucchini Casserole

¾ cup uncooked white rice
1½ c water
1 pound pork sausage
¼ c chopped onion
1 c diced fresh tomato
4 c cubed zucchini
1 (4 ounce) can sliced mushrooms, drained
1 (8 oz) package of shredded cheese
salt and pepper to taste
Combine the rice and water in a small saucepan, and bring to a boil. Reduce heat to low and simmer for about 20 min. until tender. Remove from heat and set aside.
Preheat oven to 325.
Cook sausage and onion in a large skillet over med heat, stirring until evenly browned. Drain excess grease. Stir in zucchini and tomatoes, and cook until tender. Stir in rice, mushrooms, and half of cheese. Season with oregano, salt, and pepper. Spread in 9x13 inch baking dish.
Bake uncovered until cheese is bubbly, about 20 min.

Barbecued Pulled Chicken Sandwiches(this could also be made with country style ribs)

1 8-ounce can reduced-sodium tomato sauce (I used regular)
1 4-ounce can chopped green chiles, drained
3 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon sweet or smoked paprika
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon ground chipotle chile
1/2 teaspoon salt
2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
1 small onion, finely chopped
1 clove garlic, minced
Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine. Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.
You can use breasts instead of thighs but if you use thighs it will not be as dry.