Slow Cooker Tuesdays #71
Tangy Pork Roast
Simple and tasty! Serves great with green veggies and rice or noodles
Ingredients
- 1 large onion, sliced
- 2 1/2 lbs. boneless pork loin roast
- 1 cup hot water
- 1/4 cup white sugar
- 2 tbsp. red wine vinegar
- 2 tbsp. soy sauce
- 1 tbsp. ketchup
- 1/2 tsp. black pepper
- 1/2 tsp. salt
- 1/4 tsp. garlic powder
- 1 dash hot pepper sauce, or to taste
Directions
- Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
- Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.
Bible Readings: 1 Kings 10-11, Luke 21:20-38
Slow Cooker Tuesdays #61
Sweet Potatoes and Sausage
This recipe serves 6-8 portions. Add a fresh salad for a complete meal.
Ingredients
- 12 oz bulk pork sausage
- 2 large leeks, sliced (about 2 cups)
- 1 teaspoon dried thyme leaves
- 3 lb dark orange sweet potatoes, peeled, cut into 1/4-inch slices (8 cups)
- 1 cup freshly shredded Parmesan cheese
- 1/4 cup apple juice or chicken broth
Directions
- Spray 4- to 4 1/2-quart slow cooker with cooking spray. In 10-inch skillet, cook sausage over medium-high heat until no longer pink; drain. Stir in leeks and thyme.
- In slow cooker, layer half the sweet potatoes, sausage mixture and cheese. Repeat with remaining sweet potatoes and sausage mixture. Pour apple juice over top; sprinkle with remaining cheese.
- Cover; cook on High heat setting 2 1/2 to 3 hours or until sweet potatoes are tender.
Bible Readings: Numbers 12-14, Mark 5:21-43
30-Minute Thursdays #60
Breakfast Pizza
This pizza can be served as brunch or dinner. You can also switch the toppings. Try turkey bacon (place on pizza uncooked), ground chicken or beef, ham, broccoli, and bell peppers.
Ingredients
- 6 eggs, gently scrambled
- 1 12-inch pizza crust
- 4 slices of bacon, cooked but not crisp, chopped
- 2 medium breakfast sausages, cooked and sliced
- ½ cup shredded cheddar cheese
- 1 small red onion, thinly sliced
- ¼ tsp. dried rosemary
- ¼ tsp. dried thyme
- Salt and pepper to taste
Directions
- Spread scrambled eggs evenly over pizza crust. Arrange bacon and sausage over eggs.
- Sprinkle the pizza with the cheese, onion, rosemary, thyme, salt and pepper.
- Bake on a non-stick or greased cookie sheet at 350F for 8-10 minutes, until the cheese is melted.
Bible Readings: Numbers 1-2, Mark 3:1-19
30-Minute Thursdays #58
Sausage Casserole
This is a great dish that can be served as dinner or brunch
Ingredients
- 1 lb. Smoked Sausage, chopped
- 2 cups mushrooms, sliced
- 1 green or red bell pepper, chopped
- 1 small onion, chopped
- 12 eggs
- 1/2 cup grated cheddar cheese
- 2 tomatoes, diced
- 1/2 tsp. dried thyme or 1 teaspoon minced fresh thyme
Directions
- Warm sausage pieces in a large frying pan. Add mushroom, bell pepper, and onion and saute until the vegetables are limp, 3 to 5 minutes.
- Beat the eggs, then add them to the frying pan with the sausage and vegetables and soft scramble the eggs.
- Transfer the mixture to a 13 x 9-inch baking dish. Sprinkle with the thyme. Distribute the diced tomatoes evenly and then sprinkle the cheese. Bake for about 20 to 30 minutes in a 350 degree F oven.
Bible Readings: Exodus 27-28, Matthew 21:1-22
Slow Cooker Tuesdays #58
Red Beans and Rice
This recipe couldn’t be easier! Just add everything to your crockpot, stir well and cook on low for 6-8 hours.
Serve as is, or add cooked sausage – thinly sliced or ground.
Ingredients
- 2 cups long grain brown rice
- 2 cups dried red kidney beans
- 6 roma tomatoes, diced
- 1 yellow onion, diced
- 1 cup frozen corn, thawed
- 1 cup salsa
- 4 tbsp. minced garlic
- ½ cup chives
- 2 tbsp. Cajun seasoning
- 1 tbsp. paprika
- 1 tsp. salt
- 4 cups boiling water
Bible Readings: Exodus 36-38, Matthew 23:1-22
30-Minute Thursdays #57
Sausage, Chicken and Bean Pot
This dish reminds me of turkey dinner. It makes 4-6 servings and is great as leftovers.
Ingredients:
- 2 tbsp. extra virgin olive oil (EVOO)
- 3/4 lb. bulk Italian hot sausage
- 3/4 lb. chorizo sausage (1 package), cut into 1-inch lengths on an angle
- 1 1/2 lb. boneless, skinless chicken thighs, cut into large chunks
- Salt and pepper
- 1 large onion, quartered and thinly sliced
- 2 carrots, shredded
- 3-4 ribs celery, thinly sliced
- 1 fresh bay leaf
- 2 cans white kidney bean (15 ounces each)
- 1tbsp. dried sage
- 1 cup dry white wine
- 2 cups chicken stock
- 1/2 loaf baguette
- 3 tbsp. butter, melted
- 1 tbsp. dried parsley
- 1 tbsp. dried thyme
Directions:
- Heat a Dutch oven over medium-high heat with the EVOO, about two turns of the pan. Add Italian sausage and crumble into large pieces and begin to brown, 2-3 minutes. Add the chorizo sausage and crisp at edges, 2-3 minutes. Remove browned sausages to a paper towel-lined plate.
- Add chicken to the Dutch oven, seasoning with salt and pepper. Lightly brown chicken for a couple of minutes on each side, then add veggies and bay leaf. Add more salt and pepper and cook 7-8 minutes more to soften veggies. Add sausages back to the pan with beans and sage; deglaze with wine and stir in the stock.
- Turn the broiler on and set rack in the middle of the oven.
- Coarsely chop the bread into large crumbs in a food processor, then remove the blade and toss with melted butter (you can melt in the microwave in 15 seconds) and the parsley, thyme, salt and pepper.
- Cover the sausage and chicken with bread and set in the oven to brown for 2-3 minutes.
- Serve directly from the pot. Keep an eye out for that bay leaf!
Bible Readings: Exodus 25-26, Matthew 20:17-34
Papa’s Pick Thursdays #51
Pasta with Spicy Meat Sauce
Ingredients
- 6 spicy Italian sausages, castings removed
- 2 onions, diced
- 1 tsp minced garlic
- 3 cups pasta sauce
- 2 tsp thyme
- 1 tsp Italian seasoning
- 4 roma tomatoes, diced
- 2 cups baby spinach, finely chopped
- Salt and pepper to taste
- 4-6 cups cooked pasta
Directions
- Heat a tbsp. of oil in a dutch oven or large sauce pan. Add sausage filling and break apart with a wooden spoon. Cook sausage, stirring frequently. Drain off extra oil.
- Add onion and cook until softened. Add garlic and cook for 1 minute. Stir in sauce, thyme and Italian seasoning. Heat thoroughly.
- Add the tomatoes and spinach and cook until softened. Add salt and pepper to taste.
- Add the cooked pasta and toss. Reheat pasta if necessary.
Bible in a Year – Day 354 – 1 Peter 1-5
Slow Cooker Tuesdays #51
Applesauce Pork Chops
There’s no better combination than pork and apples. This is simple and delicious.
Ingredients
- 4 pork chops
- 1 1/2 cups unsweetened applesauce
- 3/4 cup of brown sugar, light or dark
- 1 tbsp. ground cinnamon
Directions
Place the pork chops evenly in the slow cooker. Pour the applesauce and brown sugar over top. Evenly sprinkle the cinnamon over the top. Cook on low for 5 – 6 hours or on high for 3 – 4 hours.
Bible in a Year – Day 352 – James 1-3
Slow Cooker Tuesdays #49
Easy Pork Chops
This is a great recipe to have on hand for a busy day. It uses common kitchen ingredients which makes it easy to prepare.
Ingredients
6 boneless pork chops
1/4 cup brown sugar
1 teaspoon ground ginger
1/2 cup soy sauce
1/4 cup ketchup
2 cloves garlic, crushed
salt and pepper to taste
Directions
- Place pork chops in slow cooker. Combine remaining ingredients and pour over pork chops.
- Cook on Low setting for 6 hours, until internal temperature of pork has reached 145 degrees F
Bible in a Year – Day 338 – Ephesians 4-6
Papa’s Pick Thursdays #48
Sausage Potato Casserole
This casserole is a complete meal on it’s own, but a fresh garden salad makes a nice sidekick.
Ingredients
- 2 teaspoons olive oil
- 2 pounds Italian sausage links, cut into 2-inch pieces
- 1/4 cup olive oil
- 4 large potatoes, peeled and thickly sliced
- 2 large green bell peppers, seeded and cut into wedges
- 2 large red bell peppers, seeded and cut into wedges
- 3 large onions, cut into wedges
- 1/2 cup white wine
- 1/2 cup chicken stock
- 1 teaspoon Italian seasoning
- salt and pepper to taste
Directions
- Preheat oven to 400 degrees F (200 degrees C).
- Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish. Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil. Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish. Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.
- Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.
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