Hello Friends, Tonight, my favorite once again, slow-cooker Pork Roast. This was just awesome served with broccoli and mashed potatoes, and I used the leftovers as pulled pork sandwiches for the family for a few days, without them getting tired of it. It got better and better until it was gone, so I figured it was worth sharing. Easy Slow Cooker Pork Roast Ingredients - 3-1/2 apples with peel, cored and cut into 8 wedges
- 5/8 large red onion, roughly chopped
- 1/8 teaspoon ground cinnamon, or to taste
- 4 pounds pork shoulder roast
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
- 5/8 (24 ounce) jar cinnamon-flavored applesauce
- 1/8 teaspoon ground cinnamon, or to taste
Directions - Place the apples and onion into the bottom of a slow cooker, and sprinkle with 1/4 teaspoon cinnamon.
- Rub the pork roast with salt and pepper, and place it on the layer of apples and onions in the slow cooker. Pour the applesauce over the roast, and dust the top with 1/4 teaspoon cinnamon.
- Cook on High setting for 8 hours. Serve the roast topped with the sauce, apples, and onions. Serves 8.
The rich and creamy cheese sauce in this easy broccoli casserole will have you reaching for seconds. Broccoli & Cheese Ingredients - 3-1/4 (10 ounce) packages frozen broccoli florets
- 1-1/4 (1 pound) loaves processed cheese (i.e. Velveeta®), cubed
- 1-1/3 cups sour cream
- 2/3 cup margarine, melted
- 1-2/3 cups coarsely crushed buttery round crackers
Directions - Preheat the oven to 350 degrees F (175 degrees C).
- Place the broccoli into a large saucepan and fill with about 1 inch of water. Bring to a boil, and cook just until tender, about 3 minutes. Drain and transfer to a 4 quart casserole dish.
- In a separate pan, combine the processed cheese and margarine. Cook over medium heat, stirring constantly, until cheese has melted. Remove from the heat and stir in the sour cream. Pour evenly over the broccoli in the casserole. Stir together the crackers and margarine; spread over the top of everything.
- Bake in the preheated oven until the top is browned, about 25 minutes. Serves 8.
Finally, these Healthier Mashed Potatoes still get an extra kick from a little Dijon mustard. Dijon Mashed Potatoes Ingredients - 4-1/2 large potatoes, peeled and cubed
- 1 cup and 2 tablespoons reduced fat sour cream
- 3/4 cup nonfat milk
- 3 tablespoons Dijon mustard
- garlic salt to taste
- ground black pepper to taste
Directions - Place the cubed potatoes in a pot with enough water to cover. Bring to a boil, and cook 15 minutes, or until tender.
- Drain potatoes and transfer to a bowl. Mash with a potato masher, and gradually mix in the sour cream, nonfat milk, and Dijon mustard. Season with garlic salt and pepper. Serves 6-8.
Hope Your Thursday's Terrific, Phil
|