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Kalua Pork

An easy recipe!  Low and slow cooking.  Great recipe for leftovers or freezer cooking.

INGREDIENTS:

1- 3 to 6 pound Pork Loin, boneless
Sea Salt or Kosher Salt
Liquid Smoke ( Our favorite flavor is Natural Mesquite)

DIRECTIONS:

1. Preheat oven to 250 degrees.

2.  Generously salt the fronts and back of the pork loin.

3.  Pour on desired amount of liquid smoke on both sides.  Using hands to “rub” it into the loin.  ( I use between 1/4 of a bottle to  half a bottle of liquid smoke.)

4.  Wrap in foil.  Making sure you seal it completely. Placed wrapped loin in roasting pan.

5.  Cook in a 250 degree oven for 8 to 10 hours.  I do this at night so it is ready to shred first thing in the morning.  This is great for freezer meals!

Notes:  Although, I prefer an oven for this recipe you can make it in a slow cooker.  This is great recipe for bbq sandwiches!

~Enjoy!~

 

Slow Cooker Burritos

INGREDIENTS:

2 Pounds Stew Meat
Enchilada Sauce 28 ounces (I used Las Palmas Mild Enchilada Sauce)
1 small can of refried beans
7-8 flour tortillas (Burrito sized)
2 Cups Cheddar Cheese

 

DIRECTIONS:

1.  Through stew meat and enchilada Sauce in slow cooker.  Cook on low for 6 -8 hours.  Until meat is tender and can easily separate.

2.  Heat refried beans in microwave until warm.

3.  When done.  Put approx. 1/2 cup of meat into a burrito sized tortilla.  Along with 2 tablespoons of refried beans.  The refried beans are optional.

4. Place in a baking dish and cover with remain enchilada sauce and top with cheese.  Broil for approx. 3 to 5 minutes.  Serve warm with tortilla chips!

~Enjoy!~

Sweet & Tangy Meatballs (Slow Cooker, Freezer Meal)

So easy to through together in a ziploc bag and freeze!  Even easier to make! If that is even possible!  We like these meatballs served over rice.  You can also put them on a hoagie or even use them as an appetizer at a party or potluck.

INGREDIENTS:

1 (32 oz) Package of meatballs (I actually use the Great Value Homestyle brand from Wal-Mart)
1 (36 oz) jar of bbq sauce (I use Sweet Baby Ray’s)
1  (32 oz) jar of grape jelly

(You will also need 2 ziploc baggies for freezing)

DIRECTIONS:

1.  Label baggies with contents and date!  I also print directions right on the bag on how to cook.

2. In each bag put half of the meatballs, jelly and bbq sauce.  I usually end up somewhere between 24 and 30 meatballs in each bag.

3.  Once all ingredients are in the baggies.  Zip them up and squish them together until good and combine.

4.  Freeze.

5.  When ready to make.  I take out of freezer and let thaw for one hour.

6.  Place in slow cooker.  I use my 2 quart slow cooker.  Cook on low for 2 to 3 hours.  When ready place over rice and serve.

~Enjoy!~

Shredded Slow Cooker Chicken Salsa

So Simple just throw it all in and forget for about 5 hours!

Ingredients:

3-4 Boneless Skinless chicken Breast
1 cup your favorite Salsa (preferably jarred salsa)
2 teaspoons Taco Seasoning (or 1 pkg. Taco Seasoning)
1 can (10.5 oz.) Cream of Chicken Condensed Soup
1 small red bell pepper, diced
1 can (15.25 oz.) corn
1/2 cup sour cream

Directions:

1. Place chicken breast in bottom of crock pot.  Sprinkle taco seasoning over chicken.  Add in Salsa, Cream Of Chicken Soup, Diced Red Bell Pepper, and Corn. I do not stir.  I just leave it sitting as is in the pot.

2. Leave it for 4 to 6 hours.  Mine was done in about 5.

3. Shred Chicken, return to slow cooker (I just shred it in the crock pot).

4. Add Sour Cream and stir until combine!

5.  And your done!  Serve in Flour Tortilla’s to make burritos.  Or over  brown rice!

Next time I make this I am going to try adding Chipotle Corn for added flavor and spice.

~Enjoy!~

Brunswick Stew

A slow Cooker meal.  This makes enough for left overs and lunches!

Ingredients:

1 tub Loyd’s Shredded Pork
1 tub Loyd’s Shredded Beef
2 (14.5 ounce) cans cream style corn
2 (14.5 ounce) cans diced tomatoes
1 (14.5 ounce) can diced potatoes
1 to 1.5 pounds of shredded chicken
Louisiana Hot Sauce (To Taste)
Salt and Pepper (To Taste)

Directions:

1. Dump all ingredients into a slow cooker (crock pot).  Stir to combine.

2.  Add Hot Sauce and Salt and Pepper to taste.

3. Cook on low for 4 to 6 hours.

Serve Hot with Corn bread!

Note:  You can use 2 (12.5 ounce) cans of chicken in place of the shredded chicken.  I usually make up a huge pot of chicken cooked low all day in the crock pot and shred it all up to be put into all kinds of recipes.

~Enjoy!~

Slow Cooker Sloppy Joes

This is the recipe I used to serve a family of 6.  It gives me plenty of leftovers for lunches and leftover night.

Ingredients:

3 lbs. ground beef
1 cup onions diced
1 cup celery diced
1 cup green pepper diced
1 1/2 cup ketchup
2 tablespoon Worcestershire sauce
1 6 oz. can tomato paste
3/4 cup water
1/2 teaspoon paprika
3 tablespoon vinegar
3 Tablespoon brown sugar
1 teaspoon dry mustard
salt and pepper (to taste)

Directions:

1. In a LARGE skillet brown ground beef. Breaking it  up into small pieces.

2. Drain beef and place in slow cooker.

3. Dump all the remaining ingredients in and give it a good stir!

4. Turn slow cooker on low and cook for 6-8 hours.  Serve on Hamburger buns.

~Enjoy!~

Shredded Barbecue Chicken

This can be eaten multiple ways.  Use it as a nacho topping, just by its self, on a bun, on rice, or on a baked potato!

Ingredients:

2 pounds shredded chicken**
2 Tablespoons Olive Oil
1 Onion, chopped
1 red bell pepper, chopped
1 or 2 cloves garlic, minced
1 (18 ounce) bottle Barbecue Sauce (I use Stubb’s Sweet Smokey Mesquite)
4 tablespoons apple cider vinegar
4 tablespoons light brown sugar
1/4 cup (or less) water *(optional)
1 cup Shredded Monterey Jack Cheese

For Garnish:

Sour Cream
Green Onions

Directions:

1.  Cook and Shred Chicken.

Note:** You can use leftover chicken and shred or cube it up.  I like to get out my crock pot and putting in fresh or frozen chicken cooking on low for 6 to 7 hours or high 4 to 5 hours.  

2.  In Large skillet (make sure it is large) Saute onion and bell pepper until soft.  Add Garlic and continue sauteing for a couple of minutes.  Being careful not to burn the garlic or over saute the onion and bell pepper.

3. Add shredded chicken to the sauteing onion, bell pepper and minced garlic.  Stir until combine.

4.  Add BBQ Sauce, vinegar, brown sugar, water (if desired) and simmer until heated through.

Note:  You do NOT have to use water.  I put less than a quarter of a cup in the bottle that had the bbq sauce and swish it around to get all the sauce and pour it into the chicken mixture.

5.  Serve over potatoes, chips, nacho’s….etc.  Top with Monterey Jack Cheese.  Garnish with Sour Cream and Green Onions!

~Enjoy!~

Slow Cooker Chicken and Dumplings

The WHOLE family loved this!  So easy and delicious!

Ingredients:

3-4 boneless skinless chicken breasts
2 tablespoons butter
2 cans cream of chicken soup
1 can chicken broth
1 medium onion diced (about 1 cup of diced onions)
1 tablespoon dried parsley
1/2 tsp. Cumin
1/2 tsp. Poultry seasoning
1 can grands flaky refrigerator biscuits ( used all 5)
Directions:
1. Place chicken breast in crock pot and add both cans of cream of chicken soup, butter, chicken broth, diced onion, parsley, cumin and poultry seasoning.  Stir to combine.
2.  Turn Crock Pot on and cook on high 4-6 hours.
3.  After cooking and approx. one hour before done, shred the chicken and return it to the crock pot.
4.  Cut each biscuit into 9 pieces and drop into crock pot.  Stirring it gingerly once.  Cook on high a additional 30 to 45 minutes.
5. Serve HOT add additional chicken broth if desired.
Note:  There is really no need to add salt to this recipe.    The cream of Chicken Soup, and the chicken broth are loaded with sodium.  I say this because I try to eat as low sodium as I possibly can and hardly ever cook with salt.
~Enjoy!~
March 2017
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