Summer Eggplant

Oh Eggplant, where have you been all my life?

I don't know what's more embarrassing to admit; that I'm 30 years old, or that I'm 30 years old and have never had eggplant!

My mom never made eggplant when I was growing up.  Probably because her Mom Super Powers told her that her picky eaters wouldn't even want to try eggplant (she was probably right).  Then I married the biggest eggplant hater on the planet.  He hates eggplant for the opposite reason: his mom made it all the time.  And he never liked it.  But he had to eat it.  So that's how I ended up 30 years old and an eggplant virgin. But no more!

Angela grabbed a bunch of Jersey fresh eggplant at the local farmer's market last weekend.  What's a girl to do with an abundance of eggplant? Make sauce! She made the most delicious red sauce with eggplant...it was heavenly!  Joe was out of town and my mom came over for dinner, so the eggplant coast was clear. I took a bag of sauce out of the freezer, thawed it and tossed it with pasta.  We inhaled it! It was a quick, delicious and healthy dinner. Can't beat that!

If you're growing your own garden, you probably have a TON of eggplant by now and this is a great recipe to make in bulk and use them up.  If not, head on over to your local farmer's market and get some locally grown eggplant and whip up this sauce.  You'll be so glad you did!

Here's a note from Angela about our fresh Jersey produce and some great ways to use it up in your kitchen!

I am a Jersey girl all the way! I hate to pump my own gas, I spend my summers at the Jersey Shore and sitting in traffic is my normal! And even though some day I would like to leave this over populated state, I would hate to leave the freshness of summer fruit and veggies that come along with it! Jersey is known as the Garden State and it is for good reason. We have an amazing selection of fruits and vegetables in the summer. Even though I cannot wait until pumpkin season, enjoy summer a bit longer and try some of my summer sauces and drinks! They showcase some of our Jersey gems; tomatoes, eggplants and blueberries! Make up a few batches, freeze them, share them and get the taste of summer all year long.  And while you're busy in the kitchen, sip on my Jersey Berry Infused Water!

P.S.

What's growing in your garden?

Summer Red Sauce

1/2 lb of pasta
6 cloves of garlic
1/4 cup of good olive oil
Fresh basil diced (about 12 leaves)
Cherry tomatoes (1 1/2 lbs)
Salt and pepper to tastes
1 tsp sugar
1/8 cup Parmesan cheese

Cooking instructions:
Boil water and cook pasta as instructed. Set aside. Mince all your garlic and set half of the amount aside. Saute the remaining amount on medium low with about 4 Tbsp of olive oil until you start to smell it. Be sure not to burn it. After about 3 mins add your tomatoes, whole, to the pan. Cook until your tomatoes start to burst open, this will take about 10-12 mins. Add your remaining ingredients,  salt pepper to taste, sugar, cheese and the remaining minced garlic and olive oil. Add to your pasta,  enjoy! !!!

TO FREEZE:
Let cool. Add to freezer bags. Label and date. Keep in the freezer for up to six months.

TO EAT:
Thaw in the fridge overnight.  Add to a sauce pan. Reheat on med until warmed and add to your fresh cooked pasta.

Roasted Eggplant Pasta

1lb patsa
2 large eggplants
2Tbsp good olive oil
Salt
Pepper
*freezer friendly summer pasta sauce

Cooking instructions
Preheat oven to 375 degrees. Boil water and cook pasta as instructed. Wash and slice your eggplant into strips. Drizzle the eggplant with olive oil and season with salt and pepper. Roast in the oven for 25 min. Cut into cubes and add to the summer pasta sauce. Add to your cooked pasta and enjoy.

TO FREEZE:
Let cool. Add to freezer bags. Label and date. Keep in the freezer for up to six months.

TO EAT:
Thaw in the fridge overnight.  Add to a sauce pan. Reheat on med until warmed and add to your fresh cooked pasta.

Blueberry Strawberry and Raspberry Infused Water

1 cup of blueberries
1 cup of strawberries
1 cup of raspberries
4-5 mint leaves
1 gallon of water

Instructions
Wash fruit. Cut the stems off of the strawberries. Take half of the amount of fruit and with a mortar and pestle crush the fruit. Add the crushed and whole fruit and mint to the water. Set in the fridge overnight. Drink the next day. Enjoy. 

~Freezing institutions.
Wash your fruit. Separate into freezer bags. Label, date and freeze fruit up to six months.

Baked Pork Chops with Stuffing & Apples

We're back!

It's been a while, but we're still cooking!  We got together for a freezer swap in February and the meals have been delish!  It was a long week (anyone else?) so I knew I wanted to end the week on an easy note with a freezer meal.  I was excited to try Meg Loc's meal.  She's always pushing my food "comfort zone" and Andrea said her meal was amazing--and she was right!

I tend to shy away from food with fruit in it, but just like her Thai Mango Chicken, this meal blew me away and I'm already planning to make it for my freezer when pork chops go on sale!  I asked Meg Loc for the recipe right away and I was shocked  at how easy it was! You can't beat a yummy freezer meal with little prep!

Baked Pork Chops with Stuffing and Apples
recipe: Meg Loc
serves 2

2 pork chops, boneless
1 package of stuffing, prepared
1 can of apple pie filling

1. Prepare stuffing according to package, let cool
2. In foil tin, pour the apple pie filling on the bottom.
3. Layer the cooled stuffing on top.
4. Nestle the pork chops in the stuffing.
5. Cover with foil and label.

To EAT:
1. Thaw over night.
2. Bake for 1 hour at 350, covered.
3. Enjoy!

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Creole Crock Pot

Our cooking club met again this week and I have already enjoyed half of the meals! Our menu included: creole crock pot shrimp & chicken, chicken parm meatloaf, veggie lasagna, Stromboli and chicken fajitas.  The very first thing I made was creole crock pot shrimp, from Michelle.  It was so yummy!!  I can't wait to share the rest of the recipes with you, but first here is a super easy crock pot wonder!

Creole Crock Pot Shrimp & Chicken

1lb chicken thighs

1 lb shrimp

1 onion, chopped

1 bell pepper, chopped

1 celery stalk, diced

1 15 oz can stewed tomatoes

1 clove garlic

1 tbsp sugar

1 tsp salt

1 tsp pepper

1 tsp paprika

1 tsp Cajun seasoning 

Optional for serving: fresh lime and/or rice

To eat: 

1. Place all ingredients except for shrimp in crock pot and cook on low 7-9 hours.

2. During the last 30 minutes of cooking, add shrimp

3. Serve over rice and enjoy!

To make FREEZER FRIENDLY:

1.  Add all ingredients except for chicken into gallon freezer bag.

2. Place shrimp in smaller freezer bag.

3. Place both bags in a larger bag, labeled with date and contents.

4. Cook as directed above (can be placed in crock pot still frozen).

{Original recipe adapted from: Crock pot, the Original Slow Cooker Book}

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One Pot (Pasta) Wonders

So apparently I missed the boat.

 I've been making pasta all wrong--who knew! So me, Meghan, lover of freezer cooking, being lazy and leaving the dishes for later had no idea that amazing dishes existed where you cook the pasta IN THE SAME POT as everything else.  This means less dishes, less cleaning and less mess.  Now we're cooking with peanut oil, as Phil would say.

And the funny part is I learned of each recipe almost at the same time.  It was like the cooking gods were smiling upon me recently.  So here are the recipes, one from Andrea (shocker, I know!), one from Angela and one from kevinandamanda.com.

 Angela's Beef Goulash:

Beef Goulash
{serves 8}

2 tablespoons extra virgin olive oil
3 pounds ground beef
2 large onions, finely chopped (about 2 cups)
2 14.5-ounce cans diced tomatoes
1 29-ounce can tomato sauce
3 tablespoons soy sauce
2 teaspoons dried basil
2 teaspoons dried oregano
3 cloves garlic, minced
1 teaspoon garlic powder
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
2 cups uncooked elbow macaroni

Instructions:

In a large Dutch oven, heat the oil over medium-high heat. Brown the meat in the oil about 10 minutes, breaking meat up with a fork as it cooks. Add the onion; cook and stir for 5 minutes.

Add the remaining ingredients except the macaroni. Reduce heat; simmer, covered, for 20 minutes. (Add water if it looks a bit thick.) Stir in the macaroni; simmer, covered, for 20 minutes. Let the goulash stand for 20 minutes before serving.

original recipe by Bobby Deen

To freeze:

Make as directed and cool completely.  Spoon goulash into labeled containers and freeze.

To eat:

Thaw over night in refrigerator.  Heat in saucepan over low/med-low heat, stirring often. 

Andrea's One Pot Pasta Dinner

2 jars sauce

1/2lb ground beef

1/2 box pasta, broken into pieces

cheese to top

1. Brown meat and drain excess fat.

2. Add sauce and bring to simmer.

3. Add pasta, stirring so it doesn't stick.  

4.  Cook about 20 mins.

5. Cover with cheese, put a lid on to melt and serve!

Yup, that easy.

Cheesy Pasta with Sausage

1 tbsp olive oil
1 lb smoked sausage
1.5 cups diced onion (frozen chopped are awesome!)
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
1/2 cup heavy cream
8 oz penne pasta
1/2 teaspoon salt and pepper, each
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions

1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.

2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.

3. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.

www.kevinandamanda.com

Enjoy these quick weeknight dinners! 

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On a Mission: Meal Planning Day 4

Pasta pasta pasta! Per my hubby's request, I made a pasta dish last night. Pasta alla Norma is a spicy eggplant and tomato combination. I love anything with eggplant! I also love any pasta dish that involves veggies. I always decrease the amount of pasta and up my portion of veggies. Here are some of my pasta veggie secrets:

- In the last 2-3 minute of pasta cooking time, add in strands (made with a vegetable peeler) of zucchini and summer squash to your spaghetti.

- Make a sauce out of roasted, pureed butternut squash 

- Make a "no-cook" sauce out of tomatoes, roasted red peppers, garlic, basil, and olive oil. The warm pasta will heat the sauce and veggies, bringing out the flavors! Add in some shredded low-fat mozzarella for the ooey gooey factor.

Pasta alla Norma is a quick dish and can be made in ~30 minutes. You can double or triple everything and save the sauce in the freezer for a delicious lunch or light dinner anytime! It would be great with crumbled hot Italian turkey sausage. 

Pasta alla Norma

3/4lb rigatoni pasta 

1 medium eggplant sliced into rounds 

1 can plum tomatoes, crushed by hand or snipped with poultry shears 

3 cloves garlic, minced

1tbsp olive oil

1/4 tsp red pepper flakes

2tbsp crumbles goat cheese

1/4 cup fresh basil, sliced in strips

Salt and pepper to taste

Cook pasta according to package directions, drain and set aside.  Heat olive oil over medium heat in sauce pan. Add garlic and red pepper, stirring until fragrant. Add tomatoes, bring to a boil and continue to simmer ~20 minutes. Meanwhile, salt and pepper eggplant rounds. Heat a nonstick grill pan to medium high heat and grill eggplant rounds until soft and browned. Chop eggplant into bite size pieces and add to tomato sauce. Pour sauce over pasta and toss until well coated. Serve with fresh basil and goat cheese on top.

To freeze: 

Prepare sauce only with eggplant. Freeze in freezer safe plastic bags and lay flat to freeze. 

To eat:

Defrost sauce in refrigerator overnight. Reheat on stove top until boiling. Serve over rigatoni with basil and goat cheese. 

Enjoy!!

Stay tuned for my next meal planning in a mission recipe: chicken artichoke bake!

On a Mission: Meal Planning Day 2

Yesterday was a laid back kind of day.  My hubby and I had a birthday party at 7:30 so I knew I wanted to eat before we left.  If I don't feed my husband he has a tendency to get "hangry".  Unsure if there were going to be snacks at the party, I wanted to make something filling, but quick and easy.  Hearty Black Bean Soup was my plan!!

The star of this soup are the Kuner's canned beans.  They come seasoned with chili powder and cumin.  They make a great side dish on taco night too.  My secret (maybe its not that secret) is to puree 1 can of beans with a little bit of chicken broth and keep the other whole.  It makes the soup creamy and thick! This trick works in other soups like Tuscan White Bean soup and any chili recipe!

Hearty Black Bean Soup
2 cans Kuner's black beans with chili and cumin (or substitute canned black beans with the added spices)
2 cups cooked brown rice (I used a mixture of brown rice and quinoa)
1 small onion, chopped
1 can Rotel
1 cup plus 1/4 cup low sodium chicken broth
the zest of 1 lime
Optional:
Fat free plain Greek yogurt
low fat shredded cheddar or Monteray Jack cheese

Combine 1 can black beans and 1/4 cup chicken broth in a blender and pulse until smooth and creamy, set aside.  In a medium size saucepan saute onion until soft.  Add the can of Rotel and let cook until the tomatoes start to bubble.  Add lime zest, pureed black beans, remaining broth, can of beans, and rice.  Bring everything to a boil, reduce heat to a simmer and cook for 30 minutes.  Serve with a dollop of fat free Greek yogurt and shredded cheese!

To Make Freezer Friendly:
Follow recipe above and fill freezer safe bags with soup.  Lay flat in freezer for better storage (I lay them in a casserole dish in case there are any leaks).
To Reheat:
Defrost overnight in the refrigerator.  Microwave a bowl until bubbling and heated through, 165F or bring to a boil on the stove top. 

Enjoy!!

Stay tuned for my next meal planning on a mission recipe!

On a Mission: Meal Planning Day 3

Today we had friends over to visit lil Ben. I knew I wanted to cook dinner when they left because, frankly, I wouldn't feel like leaving the house! My RU girlie, Elaine, brought me a few beautiful heirloom tomatoes from her garden. So, I decided to make my Italian style bangers and beans!

In this pic I used grape tomatoes, but you can use whatever tomatoes you have on hand - I had gorgeous green zebra tomatoes!

Italian Bangers and Beans

4-5 sweet or hot chicken sausages

1 pint grape tomatoes or 3-4 diced tomatoes, pulp included

1 zucchini, diced (you can also use summer squash, eggplant or a mix of all three)

1 can cannellini beans, drained and rinsed

3 cloves garlic, minced

1/4 cup water

1/4 cup fresh basil, torn into pieces 

1/2 tsp red pepper flakes 

Sauté chicken sausages in a pan with 1 tbsp oil until browned, but not cooked through. Remove from pan and set aside. Add zucchini to pan and cook until slightly soft. Add tomatoes, red pepper, and garlic, sauté until fragrant. Add water and beans and bring to a boil. Reduce heat to low and simmer until sausage is cooked through, ~20 minutes. Add fresh basil before serving with crusty bread and a salad. 

To make freezer friendly:

Follow recipe above (leave sausage whole or sliced into thick rounds). Once cooked, place sausages at the bottom of a freezer safe plastic container. Top with the bean and veggie sauce and secure with lid. 

To reheat: 

Defrost in the refrigerator overnight. Microwave contents until hot and bubbly, 165 degrees. 

Stay tuned for my next meal planning on a mission recipe! 

Meg Loc :)

Crock Pot Wonders

Crock Pot Wonders

I know a few of my last posts have been crock pot meals, but I just can’t help myself.  They are so easy and such a great go-to for those lazy (or super busy) days!  I find myself using up a few crock pot meals in the days right after I do a big cooking day.  I’m usually tired from all that cooking, but more so I just don’t want to do any more dishes! My husband laughs, but I’m serious…when we remodel our kitchen I told him most people go for the double oven.  Well, I’m starting a new trend: double dishwashers!  I’m telling ya, I’m gonna make it happen!

But anyway, back to the topic at hand: crock pot meals.  I also think crock pot freezer meals are great because if you do a large cooking day and prep all at once, you’re not actually cooking! Plus, the crock pot makes the house smell yummy AND you can use a liner so little to no clean up.  Prepping crock pot meals is a great way to get started and boost your confidence in freezer cooking.   I've come up with a list of our favorites that are super easy to prepare and super easy to eat!  We also have a Crock PotWonder pin board for you to follow!  All of these dinners we have tried (or created) ourselves and enjoyed.  Below are the recipes with our adaptations and freezing instructions!  We hope you enjoy and let us know what your favorite crock pot recipe is!

Stay full!

Winner Winner, Chicken Dinner

1 whole oven roaster (size depends on your crock pot)

Butter

2-4 Large Baking potatoes

Onion, celery & carrots

Fresh herbs of your choice

1.        Rinse and dry your chicken, removing any giblets inside

2.       Rub your chicken liberally with softened butter.  Season with salt and pepper and fresh herbs.

3.       Place carrots, celery and onion (large chop) in the cavity of the chicken.

4.       Cover potatoes tightly in foil.

5.       Place covered potatoes on the bottom of your crock pot and then place the chicken on top.

6.       Cover and cook on low about 6 hours. Juices should run clear, not pink, when the chicken is done.

At this point, your chicken and potatoes are cooked and are ready to enjoy!  If you’d like to crisp up the skin, place your chicken in a roasting pan and place under the broiler until crispy.  The potatoes will stay warm fairly long as long as you keep them wrapped.  If you are broiling your chicken, you could use this time to add a slurry (equal parts water and corn starch—I’d use ¼ c of each) to the juice in your crock pot and turn it on high.  This should create nice brown gravy to complete your meal!  {You may want to skim some of the fat off of the juice prior to adding your slurry.}

To make FREEZER FRIENDLY:

1.       Chop veggies and place in freezer bag and freeze.

2.       Thaw oven roaster in refrigerator for 24 hours prior to cooking.

3.       Follow directions above and enjoy!

Chicken and Dumplin’s

1 lb chicken breast (boneless, skinless)

1 small onion, diced {I use about a cup of frozen diced onion)

2 cans cream of celery soup

1 can of chicken broth

1 can refrigerated biscuit dough

Fresh parsley, chopped

1.       Place chicken breasts into crock pot, along with onion, cream of celery soup and broth.  Cook on low about 6 hours. 

2.       Remove chicken and using a fork shred the chicken and return it back to the crock pot.

3.       Break raw biscuits into pieces and place in crock pot until top layer is covered. Crank that bad boy up to high and cook biscuits for 30 minutes or until done. 

4.       Sprinkle on fresh parsley and enjoy!

To make FREEZER FRIENDLY:

1.       Place all ingredients except for biscuit dough into a labeled freezer bag and freeze.

2.        Place contents of bag into crock pot and follow cooking directions as stated. Enjoy!

(adapted from: http://www.bubblecrumb.com/2010/02/14/crock-pot-chicken-and-dumplings-recipe/)

Beef Stew with Dumplings

2lbs stew beef, cut in chunks
4 ribs celery, cut into chunks
4 carrots, cut into chunks
2 onions, sliced
shrooms, if you like 'em
1 tsp black pepper

1 tsp dried sage
1/2 tsp ground mustard
2 sprigs fresh rosemary
3/4 c red wine (or be boring and use beef broth)
6 oz can tomato sauce
1 beef bouillon cube
salt to taste

to thicken later:
1/4 c water
1/4 c flour

dumplings:
1/2 c milk
1 1/2 c bisquick mix
1/2 tsp poultry seasoning
1/4 tsp oregano

1.       Sear the beef on all sides and remove from pan.

2.       Add beef, veggies, spices, wine, tomato sauce & bullion into crock pot.

3.       Cook it on low for 8-10 hours

4.       Combine water & flour; add to stew.

5.       Combine dumpling ingredients; drop by spoonful into stew.  Cover and turn on high for 30 minutes.

To make FREEZER FRIENDLY:

1.       Combine all ingredients except for slurry and dumplings into freezer bag and freeze.

2.       Follow directions from 3-5 and enjoy!

Slow Cooker Spaghetti

1 lb ground beef

1/2 onion, diced

1 garlic clove, minced

24 ounces spaghetti sauce

8 ounces (uncooked) spaghetti, about 2/3 of a 13.25 oz box, break into small pieces before adding to meat mixture

2 cups low fat ricotta cheese

1 cup skim mozzarella cheese, shredded

1/2 tsp ground black pepper

Kosher or sea Salt to taste

1.       Sauté onion and garlic until softened, about 2-3 minutes. 

2.       Add beef and cook in a large skillet over medium heat, breaking into small pieces while cooking. Ensure the beef loses its pink color before removing from heat. Drain, discard any fat and set aside.

3.       Combine meat with marinara and broken spaghetti pieces.

4.       In a medium bowl combine cooked meat with the remaining ingredients

5.       Add to slow cooker. Cover and cook on low 2-3 hours or until spaghetti is al dente and cheese is bubbly.

6.       Serve and sprinkle with parmesan if desired.

To make FREEZER FRIENDLY:

1.       Follow directions up to and including numer 4. 

2.       Allow all cooked mixtures to cool before mixing with other ingredients. 

3.       Place cooled ingredients in labeled freezer bag and freeze.

4.       Cook as stated and enjoy!

 (adapted from: http://skinnyms.com/slow-cooker-cheesy-spaghetti-with-turkey-sausag/)

Easy Peasy Pulled BBQ Chicken

1.5 lbs chicken breasts (boneless/skinless)

1 Tablespoon Brown Sugar

1 Tablespoon Thousand Island dressing

1 bottle of BBQ Sauce

1.       Place all ingredients in a slow cooker and cook on low 4-6 hours

2.       Shred chicken and enjoy on buns!

To make FREEZER FRIENDLY:

1.       Combine all ingredients into freezer bag and freeze.

2.       Pour contents into crock pot and cook as directed.  Enjoy

(recipe from: http://www.stayathomesusie.com/easy-freezer-meal-pulled-bbq-chicken/)

Angela’s Slow Cooker Chili

1.5 lbs lean ground beef

2 small onions,  diced

1 yellow bell pepper, diced

3 cloves garlic, chopped

2 cans (14.5 oz) kidney beans, drained

1 can (14.5 oz) diced tomatoes

1 can (no salt added) tomato sauce

1 cup low sodium chicken or beef stock

3 TBSP chili powder

1 tsp ground cumin

1 tsp dried oregano

½ tsp salt

1.       Combine beef, onions, pepper, garlic, beans, tomatoes, sauce, broth 2 TBSP chili powder, ½ tsp cumin, ½ tsp oregano in crock pot.

2.       Cover and cook on High for 4 hours (or low for 6).

3.       Stir in remaining spices and salt

4.       Serve warm and enjoy!

To make FREEZER FRIENDLY:

1.       Combine all ingredients into gallon freezer bag and freeze.

2.       Pour contents into crock pot and cook as directed.  Enjoy!

Salsa Chicken

1 1/2 lbs boneless chicken breasts

1 can diced tomatoes

1 can rotel chili with tomatoes

1/2 packet taco seasoning

1 bag of frozen corn

3 cups cooked rice

11.      Add all ingredients into crock pot,

22.     cook on low for 7 hours

33.   serve over rice. Enjoy

To make FREEZER FRIENDLY:

11. Combine all ingredients except rice into freezer bag and freeze.

22.       Pour into crock pot and cook as directed.

33.       Serve over rice.

General Tso Chicken

1lb chicken breast, cubed

4 tsp garlic, minced

3 tbsp brown sugar

1 tsp minced ginger

4 tbsp soy sauce

Crushed red pepper flakes, to taste

1 frozen package of stir fry veggies

Slurry (¼ c water mixed with ¼ c flour)

1.       Place first 6 ingredients into crock pot and turn on low.  Cook 5-6 hours

2.       Mix together slurry and add to crock put during the last half hour of cooking.

3.       Turn on high and add veggies after adding slurry.

4.       Serve over rice and enjoy!

To make FREEZER FRIENDLY:

1.       Combine first 6 ingredients into freezer bag and seal.  Place this freezer bag into a larger one and place the bag of frozen stir fry veggies along with it, so they are kept together.

2.       To cook, place contents of the chicken bag into crock pot and then cook as directed. Enjoy!

(adapted from: http://joyandpassion.blogspot.ca/2012/12/general-taos-crock-pot-chicken.html?m=0)

Steak Fajitas

2 lbs flank steak (or London broil…that’s what I got on sale)
1 teaspoon chili powder
1 ½ teaspoon cumin
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons soy sauce
1 (7oz) can of green chilies
4 cloves garlic, minced
3 bell peppers, any color, cut into slices
1 large onion, cut into slices

1.       Mix together spices and rub on steak.

2.       Slice veggies and place in crock pot.

3.       Place steak on top of veggies and sprinkle with garlic and soy sauce.

4.       Cook on high 5-6 hours until steak can be shredded easily.

5.       Serve on warm tortillas and enjoy!

To make FREEZER FRIENDLY:

1.       Rub spices on meat and slice veggies. 

2.       Place ingredients into freezer bag and freeze.

3.       Pour contents into slow cooker and cook according to directions. Enjoy!

(adapted from: http://www.familyfreshmeals.com/2013/04/crockpot-fajitas.html)

Balsamic Pork

2lb pork tenderloin

½ tsp ground sage

¼ tsp black pepper

½ tsp garlic powder

½ c water

For the glaze:

½ c brown sugar

¼ c balsamic vinegar

2 tbsp soy sauce

½ c water

1 tbsp corn starch

1.       Rub spices on tenderloin and place in slow cooker with water.

2.       Cook on low 6-8 hours.

3.       About an hour prior to end time, combine glaze ingredients in small pan and heat on low until mixture thickens. 

4.       Baste roast several times during the last hour of cooking.  Drizzle remaining glaze on roast before serving.

To make FREEZER FRIENDLY:

1.       Rub spices onto pork loin and place in bag labeled with “add ½ cup water” and freeze.

2.       Cook as directed, making glaze the day of. Enjoy!

 (adapted from: http://www.justapinch.com/recipe/angela-pietrantonio/brown-sugar-and-balsamic-glazed-pork-loin/pork)

Loaded Potato Soup

4 lbs of potatoes, peeled and cut into chunks

3 cloves garlic, minced

½ tsp salt

½ tsp pepper

1 chicken bouillon cube

8 cups water

1 16oz package of cream cheese, cubed

Toppings:

Cheese

Bacon

Green onion

Dollop of sour cream

1.       Add all ingredients except for the cream cheese and toppings into crock pot and cook on LOW for 6-8 hours.

2.       Half hour prior to end time, add cream cheese and cook for an additional 30 minutes

3.       Use an immersion blender to get desired consistency (this is an optional step).

4.       Give it a good stir and serve using toppings of your choice!

To make FREEZER FRIENDLY:

1.       Cook completely according to directions. 

2.       Allow soup to cool and put into containers. Freeze.

3.       Thaw and reheat over low heat.  Stir frequently.  Enjoy!

(Adapted from: http://www.penzeys.com)

Crock Pot Pulled Pork

2lb boneless pork tenderloin

1 1/2 cups ketchup

4oz tomato sauce

2 TBPS brown sugar

1 TBSP molasses

1 TBSP Worcestershire sauce

2 TBSP BBQ sauce

1 TBSP apple cider vinegar

1/4-1/2 tsp cayenne pepper

Kaiser rolls

(Rub)

1tsp garlic powder

1TBS onion powder

1/4 tsp red pepper flakes

1/2 tsp black pepper

11.       Mix the rub ingredients together and rub into pork.  

22.       Allow to sit over night. 

33.       Place in crock pot for 1 hour on high.

44.       Reduce heat to low and allow to cook for four hours.

55.       Cut pork into chucks, pour in remaining ingredients.

66.       Cook on low for 1 hour then shred pork and serve on Kaiser rolls.

                                                           

To make FREEZER FRIENDLY:

11.       Make rub and apply to pork.

22.       Wrap tightly and freeze

33.       Place in crock pot and follow cooking directions. Enjoy!