It’s summertime and that means all things BBQ … though I make pulled pork year round. I picked up a bone-in pork shoulder the other week at the butcher specifically for this recipe. It makes the perfect amount for two dinners plus lunch for my family. I also love that I can throw it into a slow cooker in the morning and forget it until dinner. The perfect meal to make during the summer.
The pulled pork is really flavorful and delicious. I added barbecue on sauce when I served it on a seeded roll. After shredding, you could toss the pulled pork into sauce, but some of my family doesn’t like things “too saucy”. I also made cole slaw to go along with these sandwiches.
We’re coming out of the Polar Vortex and I’m so glad I made this dish earlier in the week. It was the perfect thing for leftovers. I also love that it’s made in a slow cooker … throw it all into one pot and let it do it’s thing while cooking. All this cold weather is making me want to hunker down and eat comfort foods, and this sure hit the spot!
One of my kids loved it and other was “meh” on it. Those were her words…LOL! She’s been quite picky and outspoken lately. I guess that’s what happens when she’s almost 12. If you have any tips on how to deal with preteen and teenage girls, please send them my way. I don’t know if I’m going to make it with all the attitude and sass. I hope when my son gets to the be this age, he continues to be a sweet angel.
My son loves lasagna, but it’s one of those recipes that I save for a weekend to make because it can be time-consuming. This soup satisfied his “need” for lasagna and a bonus was that it made enough for leftovers for lunch and dinner.
It’s a simple soup to make and allowing the sauce to simmer in the slow cooker makes it feel like you’ve been working on it all day. You could easily make this on the stovetop if you don’t have time to let the sauce simmer for several hours. Another shortcut would be to make the sauce over the weekend and then when you’re ready to make the soup, heat it on the stove and toss in the pasta to cook. Lots of options with this recipe!
I’ve been looking for a new pot roast recipe and I think I found it! This was one delicious and it’s made in a slow cooker, which makes it even better. While it’s not a recipe where you just throw it all the slow cooker, the couple of steps before doing that make it all worth it. The beef was tender, the veggies were cooked perfectly and the mushroom onion gravy made the dish. I served it over egg noodles, but it would be the perfect complement to mashed or roasted potatoes or even without a starch.
I’m completely late in blogging about the ham I made for Easter dinner….where has the time gone? I haven’t been doing much new cooking or baking lately, we’re in our busy spring sports season and it’s been a lot of grilling and quick dinners. Lacrosse season is ending next week and I’ll definitely be getting back into the kitchen. It’s been too long and I find baking especially a stress reliever for me.
Back to the ham… it was delicious and unique. I combination of the rosemary and citrus complimented the other parts of our dinner. The original recipe called for making it in the oven, but I used my slow cooker and it worked perfectly. Plus it freed up my oven for roasted potatoes and pineapple casserole!
There’s nothing more simple than throwing a chuck roast, onions and spices into a slow cooker and letting it cook all day long to show up 6 hours later and dinner is cooked. This pot roast was delicious and we all loved the cooked onions that went with it. I served it over egg noodles, a la “stroganoff.” It made for great leftovers too!
My kids are growing like weeds! I’ve been noticing their pants are getting shorter and they’ve been complaining their shoes are too small. It might explain all the snacking they’ve been doing! I wanted to make something that would be packed with protein, but still have a little bit of sweetness and found this delicious recipe for trail mix…. made in the crockpot! It makes a big batch and we’ve all been snacking on it all week. I love the crunchy banana chips, toasted coconut and of course the dark chocolate chips. YUM!
2 1/4 cup raw walnuts (chopped)
1 cup raw cashew halves (chopped)
1 cup unsweetened coconut flakes
1/3 cup coconut sugar
4-5 Tbsp coconut oil
1 tsp vanilla extract
2 cup unsweetened banana chips
3/4 cup dark chocolate chips
In a slow cooker, mix the walnuts, cashews, coconut, sugar, vanilla and coconut oil. Mix together until combine. Cook on high for 45 to 60 minutes. Stir occasionally to make sure the coconut doesn’t burn. Reduce heat to low for an additional 20 to 30 minutes. Transfer to a parchment lined baking sheet to allow to dry out. Add in the banana chips and chocolate chips. Store in an air-tight container.
Source: Cotter Crunch
The weather has finally started to turn here in Southeastern PA and I had to break out the slow cooker to make this chili. Plus, chuck roast was on sale and I was able to get a good deal on a two pound roast. The chili was really good and I like the combination of three different types of beans, plus it stretched out this to make a good amount of leftovers. There’s nothing better than a leftover bowl of chili for lunch. I served it with warm honey cornbread muffins.
Evenings have been a little crazy around our house the past couple of weeks, so I’m always looking for ways to get dinner on the table quickly. This recipe definitely did that…except I was the only one who enjoyed it. Everyone else in my family was just blah on it. Oh well, you can’t always please everyone 🙂 I still wanted to share it with you all! I liked the hint of barbecue sauce with the shredded chicken. I served it with a green salad and dinner was ready in no time at all.
Last weekend, I received a head of cabbage in our CSA share and cauliflower was on sale…it was the perfect timing to make this low carb unstuffed cabbage soup. I love stuffed cabbage, but it’s a pretty labor intensive dish…but this soup fills that craving for me. Plus it’s made in the slow cooker! Win, win!
This soup was even better the next days. The flavors really came together and tasted just like stuffed cabbage. Both of my kids enjoyed it too – especially since I told my son it was “cheeseburger soup.” He thought it was so funny and ate his entire bowl. Whatever works. 🙂