Tag Archives: Crockpot

Cranberry Pulled Pork in Sweet Squash Boats

2 Nov

What’s better than coming home to a meal that has been simmering away all day?  Especially one that took about 3 minutes to throw together in the morning.

…..

Nothing right? 

Right.

When I saw the recipe for Cranberry Pork Roast I knew I had to make it.  I have a thing for pulled pork recipes.  It’s one of my favorite meats to have as left overs too.  Pulled pork is versatile, always delicious and oh so tender when made in a crockpot.

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Cranberry Pulled Pork adapted from PreventionRD

about 8 servings

Ingredients

  • 2.5 lb pork loin, fat trimmed off
  • 1 tsp ground ginger
  • 1/2 tsp dried mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp cornstarch
  • 2 cups fresh cranberries
  • 1/2 cup sucanat
  • 1/4 cup  raisins
  • 1/4 cup water
  • 1 tbsp lemon juice

Directions

  1. In a large plastic zipper bag, put dry spices and cornstarch and add meat. Shake to coat. Put contents into your slow cooker.
  2. Mix together cranberries, sucanat, raisins, water and lemon juice.  Pour on top of the pork.
  3. Cover and cook on low for 8-10 hours, or high for about 4. The longer you cook the meat, the more tender it will be.  Shred the pork with 2 fork in the slow cooker once done.

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Sweet Squash Boats

for 2 servings

Ingredients

  • 1 delicata squash
  • olive oil spray
  • sea salt and pepper

Directions

  1. Pre-heat oven to 400 degrees.
  2. Slice squash length wise and remove all seeds and strings.  Place on a baking sheet, flesh side up.  Coat with olive oil and sprinkle on sea salt and pepper.
  3. Roast for 40-50 minutes, or until flesh is extremely tender.

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Top your sweet squash boat with cranberry pulled pork and a side of delicious sweet and savory Brussels sprouts (recipe coming soon) and you’ve got a filling, comforting fall meal.

Ruby red mixed veggie hash with crock pot italian chicken

21 Oct

I felt pretty crummy last night when I got home from work.  I’ve been battling a head cold since the weekend when I did my 15 intervals in the cold outdoors.  When  40 degree wind goes in my ears it just gets to me… I really should have worn a hat or headband.  Lesson learned.

Usually when I’m feeling sick all I want is carbs – oatmeal, PBJs and crackers.  Last night was different.  Last night I wanted veggies.  It was the perfect choice because my produce delivery came that day too.

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The night before I prepped the crock pot with a whole chicken seasoned with Italian spices, sea salt and pepper.  I also coated it with a mist of olive oil too.  I had the butcher remove the skin so that I wouldn’t have to.  It definitely saved me some time.

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In the morning Jacob pulled the chicken out of the oven, set the crock pot for 6 hours on low and I came home to a wonderful smelling house.

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The chicken was out of this world tender.  Falling off the bones good.

Next up were my veggies and a whole lot of them.

Ruby Red Mixed Veggie Hash

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Ingredients

1 tbsp extra virgin olive oil
1 medium yukon gold potato, diced
1/2 an onion, diced
1/2 a red bell pepper, diced
1 small beet, grated
10 green bean, chopped
6 swiss chard leaves (or beet greens if that’s all you have), chopped – include the stems if you’d like
Sea salt and pepper to taste

Place a large skillet over medium-high heat and add the olive oil.  Add the potatoes to the pan and cook for about 5-7 minutes, stirring every so often. 

Add in the onion and bell pepper once the potatoes look half way cooked through. 

After 2 minutes add the add the grated beets and beans. 

Cook for another 2-3 minutes then add the swiss chard. 

Season with sea salt and pepper and cook until the swiss chard has wilted down a bit, for about 3-4 minutes.

This makes enough for 2 sides or 1 large meal.

Top with some chicken, or whatever protein you have on hand.

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Finish with some grated parmesan cheese to make it extra special.

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I feel better already.

Crockpot Indian Curried Beef and Spinach

6 Apr

Last nights crockpot dinner turned out just how I wanted it to be.  Hot curry with super soft beef on a warmed whole wheat naan.  Add a side of roasted garlic cauliflower and you’ve got perfection.  I love how tender meat gets in the crockpot, it’s amazing.

Indian Crockpot Curried Beef and Spinach

Ingredients:

2 tsp vegetable oil
1 large yellow onion, chopped
2 cloves of garlic, minced
1 tsp cumin
3/4 tsp turmeric
3/4 tsp cayenne pepper
1 tbsp grated ginger (tip: after I peel my ginger I keep it in the freezer in a ziplock bag.  It’s super easy to grate frozen and then I always have it on hand)
1 cup low sodium beef broth
1.25 lb lean beef roast
1 large sweet potato, roasted in the oven for 45 minutes then diced
2/3 cup plain greek yogurt
3 big handfuls of spinach
Pepper and sea salt

(You can follow these steps the night before, or combine everything except the spinach and greek yogurt in the crockpot and cook.)

In a large skillet over medium heat add the oil, onion and garlic.  Saute for about 4 minutes, stirring constantly.  Add the spices, ginger and beef broth.  Cook for about 2 minutes then take off the heat.

Dice your beef into about 1/2-1 inch cubes and sprinkle with pepper and sea salt.  Add the beef, onion mixture + liquid and sweet potato to the crock pot.  Stir together then set on low for 6 hours.

After 6 hours shred the spinach in your hands before adding it to the crock pot.  Stir in the yogurt then too and turn on low for 30 minutes. 

After 30 minutes enjoy!

I hope you guys like it.  I really enjoyed the sweet potato added to the dish.  Curry and sweet potatoes are one of my all time favorite flavor combinations, plus they’re so good for you!

Sweet potatoes are a wonderful sources of beta-carotene (a powerful antioxidant present in red, orange and yellow plants, and also some green vegetables that may help prevent certain cancers), lutein and zeaxanthin (two other carotenoids that add the bright orange color to sweet potatoes). 

Sweet potatoes are also filled with both insoluble fiber (helps relieve constipation – keep that sweet potato skin on!) and soluble fiber (specifically pectin which may help control cholesterol).  In addiiton sweet potatoes have a great amount of potassium, vitamin B6 and vitamin C.

Do you like sweet potatoes? 

It looks like I’m going to need more vitamin power today, the cold isn’t kicking yet.  I had planned to go swimming this morning but though that it wouldn’t be the best idea with a runny nose.  Nobody else needs to catch that.

I made a warm cold fighting bowl of oats this morning.


1/2 cup rolled oats cooked in 1/2 cup soymilk and 1/2 cup water with a pinch of sea salt
1 small ripe banana smashed
1 tbsp wheat germ
1 tbsp pomegranate powder
palm full of mulberries
spoon full of cashew butter

Along with my tasty oats I tried a new tea sent from The Republic of Tea.  Their orange blossom white tea had such a delicate flavor.  It was nice and soothing and the orange flavor added just the right amount of sweetness to it.


Two of the products in this mornings oats came from Navitas Naturals.  They have a huge line of superfoods which is pretty cool.  I was lucky enough to sample their pomegranate powder, mulberries and sweet cocoa nibs.


The pomegranate powder worked real well in my pancake rollups, but it didn’t combine so nicely in my oats this morning.  I had to do some major stirring to get the clumps out.  Maybe next time I’ll combine it with some water before adding it to my oats because it added a nice sweetness, some much needed vitamin C + antioxidants.

I added mulberries to my oats this morning too because it surprisingly has 3 grams of protein, iron, calcium, vitamin C, and fiber + more antioxidants (specifically resveratrol, an antioxidant compound that combats free-radical damage).

I chose to add cashew butter because it’s a good source of a good source of iron, magnesium, phosphorus, zinc and copper.  I read that zinc may reduce the symtoms and duration of the common cold.  Not sure if it’s particulary true but there’s no harm in adding to the creaminess of my oats!

Hope you have a healthy Tuesday.