Peach Pork Roast

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  Picture courtesy of the Open Pantry

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  • 1 boneless pork loin roast shopping list
  • 1 can (15.25 oz)sliced peaches in heavy syrup1/4 tsp onion salt
  • 1/4 tsp black pepper
  • 1/2 c. chili sauce
  • 1/3 c. light brown sugar
  • 3 TBS apple cider vinegar
  • 1 tsp. pumpkin pie spice
  • 1 TB cornstarch
  • 2 TBS water
• Coat a 6 qt. Slow cooker with nonstick cooking spray. Place roast into slow cooker; season with onion salt and black pepper.
• Drain peaches, reserving the syrup. In a bowl, whisk syrup, chilisauce, brown sugar, vinegar and pumpkin pie spice. Pour over meat; scatter peach slices over the roast. Cook 3 hours on high or 6 hours on low.
• Remove meat and allow to rest for 10 minutes. Spoon out peach slices and reserve. Place liquid in a small saucepan and bring to a boil over medium-high heat. Stir in cornstarch mixture and cook, stirring for about 30 seconds until the sauce thickens.
• To serve, slice meat and scatter reserved peach slices over the top.

Creamy Chicken Burritoes

I always like when Stevie includes a picture of her recipe, so here you go.

3-4 chicken breasts (not completely sure how much, got this recipe by word of mouth from my sis-in-law)
1 c. slasa
1 pkg cream cheese

Put chicken and salsa in crock pot on low for 3 hours. (I actually use tenderloins so you may have to go longer if you use full breasts. Just cook til it's done!) Shred chicken. Cut cream cheese into small chunks and add. Wait about a half hour and stir. Cream cheese should melt right in to make a creamy sauce. Serve on tortilla shells with cheese, lettuce, tomatoes... whatever you like. YUM YUM YUM!!! We always double it so we can have LOTS of left overs! 

Black Bean Chicken Tacos

This is a SUPER easy make-ahead meal. Layer in a crock pot in the following order:
1 can black beans, drained
3 chicken breasts
1 pkg taco seasoning (1-2 Tbsp)
1 can diced tomatoes with green chilies
Cook on high 3-4 hours or low 6- 8 hours. Before serving, add about 1/2 cup instant rice, let it sit 5 minutes. Shred chicken. Serve in tortillas topped with cheese and sour cream. Yum!

Crock Pot Roast with Perfect Gravy

2 cans cream of mushroom soup
1 pkg dry onion soup mix (I just use onion flakes)
1/2 c. water (optional, I don't add this or it's too runny)
5 lb. roast

Mix soup, onion soup mix and water in crock-pot. Add meat and coat with soup mixture. Cook on low 8-9 hours (or high 3-4 hours). When it's done, take it out and strain the gravy into a serving bowl. It really is SO good and easy!

Sweet Pork (Cafe Rio)

I also use this on homemade Cafe Rio Salads. It's SO EASY, and we LOVE it! It makes a lot, so I usually freeze the leftovers in a couple ziplocks and it makes it that much faster and easier next time!

Cafe Rio Sweet Pork

Pork roast
1 Cup Salsa
1 Cup Brown Sugar

Cook in crockpot all day, and shred meat when it gets tender. Leave in for a little while longer so all the pork gets saturated with the sauce. This also makes good burritos.

Lime Chicken Tacos

3 chicken breasts
3 Tbsp lime juice
1 Tbsp chili powder
1 can corn
1 cup salsa
Tortillas

Place chicken in a crock pot. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. Remove chicken; shred and return to crock pot. Stir in corn and salsa. Cover and cook on low for 30 minutes or until heated through. Serve in tortillas with desired toppings. (I like it with sour cream, cheese, avacodo, and lettuce.)