SLOW COOKED PORK TENDERLOIN & SAUERKRAUT

SLOW COOKED PORK TENDERLOIN AND SAUERKRAUT
makes 6-8 servings

2-32 ounce jars of sauerkraut, drained
2 1/2 cups chicken broth
1 package Lipton onion soup mix
3 pound boneless pork loin roast
3 tablespoons brown mustard**

• Combine sauerkraut, chicken broth and Lipton soup mix until well blended.**
• Add pork roast, cutting in half if necessary to avoid over crowding.
• Set on low for 8 hours.

**The original recipe called for water instead of chicken broth and for the mustard which I HAD to eliminate due to allergies (I'd like to live to make another recipe) and we loved it so I don't believe the mustard is necessary, but add it if you like.

TERIYAKI CHICKEN - CROCKPOT

TERIYAKI CHICKEN
12 boneless, skinless chicken thighs
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons apple cider vinegar
3/4 teaspoon ground ginger
2 cloves garlic, minced
1/4 teaspoon white pepper
5 teaspoons cornstarch
5 teaspoons cold water

• Place chicken in crock pot.
• Whisk together the sugar, soy sauce, garlic, ginger and pepper.
• Pour over chicken.
• Cover and cook on low for 4 hours or until chicken is tender.
• Remove chicken to a serving platter, keeping it warm.
• Pour soy sauce into a sauce pan and bring to a boil.
• Whisk together the cornstarch and cold water until smooth,
• Gradually add cornstarch mixture to the soy sauce mixture, cooking until thickened.

QUICK & EASY CHICKEN CHILI and CHEDDAR CHEESE BISCUITS

QUICK & EASY CHICKEN CHILI

3 skinless, boneless chicken breasts, frozen

2 cups homemade chicken broth, frozen

1 can cream of potato soup

1 jar dried beef, chopped

1 Williams chili mix package

1 can chopped green chilies

• Place frozen chicken breasts on the bottom.
• Pour green chilies over chicken pieces.
• Top with cream of potato soup.
• Top with frozen broth.
• Sprinkle chili seasoning mix on top of chicken broth.
• Top with beef pieces.
• Slow cook on high for 2 hours. Reduce to low for 6 hours. Or cook on low 10 hours.

As the slow cooker heats up, the broth will melt absorbing the chili seasoning mix which will then be absorbed by the potato soup and by the end of the day you have a huge bowl of wonderful yummy goodness perfect for a crisp fall evening. Serve with cheddar cheese biscuits.

Hubby likes the biscuits a bit more done and the rest of us like them a little lighter! Either way they are really yummy.

CHEDDAR CHEESE BISCUITS

2 1/2 cups Bisquick
1 cup shredded cheddar cheese
2 teaspoons celery seeds
1 egg, room temperature
1 cup milk 

• Combine Bisquick and seeds and mix well.
• Add cheese and mix again. 
• Whisk egg and milk together. 
• Gradually add egg mixture to Bisquick mixture and mix until well blended. 
• Drop by spoonfuls onto a well greased cookie sheet or use a mini-muffin pan.
• Bake at 375 degrees for 20 minutes.

PORK CHOPS AND SCALLOPED POTATOES

This is a tried and true recipe good for winter or summer because of the crock pot.  Recently we were asked out for my aunt's birthday party.  At the last minute I was asked to prepare it at home instead.  What could I say but yes?  It is June in Texas though and I am miserable as my uncle believes he is freezing if you lower the thermostat below 80 degrees so I reallllllllllllllllllly didn't want to turn on the oven, but needed a "Sunday" dinner meal for company.  That is what is so nice about this recipe - it looks like you slaved in the kitchen all day, but really I plugged it in and went to an air conditioned museum for a few hours.  But, shhhhhhhh don't tell on me.  These are so yummy and they turn out super tender - you'll be able to cut them with a fork.

Insert finished picture here!  
I prepped them tonight to make tomorrow 
for a birthday dinner so we'll have to take a picture then.

4 extra thick pork chops
2 tablespoons butter
salt and pepper
3 large russet potatoes
1 can cream of asparagus soup
1/2 cup sour cream
1/2 cup milk
4 ounces Velveeta, cut into chunks

• Melt butter in a large skillet.
• Sprinkle salt and pepper generously on both sides of chops.
• Brown chops on both sides.
• While chops are browning, wash the potatoes and slice into 1/4 inch.
• Whisk together the soup, sour cream and milk.
• Spray crock pot with PURE.
• Layer potatoes slices, soup sauce and cheese chunks 2 or 3 times.
• Lay pork chops on top.
• Cook on low 4 hours.

SLOW COOKED MEAT BALLS

On the weekends when we are going to be home all day, I LOVE the smell of something scrumptious cooking and this recipe is one of my favorites. The great thing about this recipe though is that it's great for working moms during the week too.

SLOW COOKED MEAT BALLS
1 1/2 pounds ground beef*
4 slices stale sourdough bread made into crumbs
1 JUMBO egg, beaten
1 medium Vidalia onion, finely chopped
1 can cream of golden mushroom soup
1 1/2 cups beef broth
1 can diced tomatoes with garlic and herbs
1/2 teaspoon sea salt
1/4 teaspoon thyme
1/2 teaspoon basil

• With your hands mix together the ground beef, bread crumbs, egg, onion and half the seasonings.
• Spray the bottom of the slow cooker lightly with PURE.
  
• Gently lay the meatballs in the bottom of the slow cooker.
• Mix together the soup, broth and tomatoes.
• Pour over meatballs.
• Cover and cook 7-9 hours on low.
  

*I like to make my own when brisket is on sale. It makes for a richer tasting beef flavor!