In The Kitchen

SLOW COOKER

Slow cooking allows for very fast and tasty meals 

PORK STEW

INGREDIENTS

2 lbs boned pork loin, cut into 4 pieces
2 cups red bell pepper
1/4 cup low sodium teriyaki sauce
1 teaspoon crushed red pepper
2 garlic cloves, minced
1/4 cup peanut butter

REMAINING INGREDIENTS
6 cups hot cooked rice
1/2 cup chopped green onions

INSTRUCTIONS

1. Trim fat from pork. Place pork, bell pepper, teriyaki sauce, red pepper, and garlic in an electric slow cooker.
2. Cover with lid and cook on low-heat setting for 8 hours.
3. Remove pork from slow cooker and chop.
4. Add peanut butter to liquid in slow cooker; stir well. Stir in pork.
5. Combine stew and rice in a large bowl.

 

Alternative ways of preparation

  • Try this dish with brown rice
  • Add potatoes or other vegetables to the slow cooker

 

PORK LOIN

 

INGREDIENTS

2 lbs pork loin
1 16 oz can of whole berry cranberries
4 tablespoons dijon mustard
3 tablespoons brown sugar
3 tablespoons lemon juice
1 cup water

INSTRUCTIONS

1. Combine cranberry, dijon mustard, brown sugar, lemon juice and water together in a bowl.
2. Smother ingredients over the pork loin in the slow cooker.
3. Cook on low setting for 4-6 hours.

Alternative ways of preparation

  • Try this dish over brown or white rice
  • Add potatoes or other vegetables to the slow cooker
  • Try with couscous

 

EASY CHICKEN AND RICE

INGREDIENTS

2 cups sliced fresh mushrooms
1 cup sliced celery (2 stalks)
1/2 cup chopped onion (1 medium)
1 1/2 teaspoons dried dill
1/4 teaspoons ground black pepper
2 lbs chicken thighs, skinned and fat removed
1 10 3/4-oz can reduced-fat and reduced-sodium condensed cream of mushroom or cream of chicken soup
3/4 cup reduced-sodium chicken broth
1 1/2 cups uncooked instant rice

INSTRUCTIONS

  1. In a 3 1/2 to 4-quart slow cooker combine mushrooms, celery, onion, dill and pepper. Top with chicken. In a small bowl combine soup and broth. Pour over chicken.
  2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
  3. If using low-heat setting, turn to high-heat setting. Stir rice into the mushroom mixture. Cover and cook for 10 minutes more.

 

SAVORY BEANS AND RICE

INGREDIENTS

1 1/4 cups dry red beans or dry red kidney beans 1 cup chopped onion (large)
3/4 cup sliced celery (1 1/2 stalks)
2 cloves garlic, minced
1/2 of a vegetable bouillon cube
1 teaspoon dried basil, crushed 1 bay leaf
1 1/4 cups water
1 1/4 cups uncooked regular brown rice
1 14 1/2-oz can stewed tomatoes, undrained
1 4-oz can diced green chile peppers, drained
few dashes of bottled hot pepper sauce

INSTRUCTIONS

  1. Rinse beans. In a large saucepan add enough water to cover beans by 2 inches. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in cold water in saucepan. Cover and let soak in a cool place overnight). Drain and rinse beans.
  2. In a 3 1/2 to 4-quart slow cooker combine drained beans, onion, celery, garlic, bouillon cube, basil and bay leaf. Pour the 1 1/4 cups water over all.
  3. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 to 5 hours. 4. Cook brown rice according to package directions; keep warm. Remove and discard bay leaf. 
    If using low-heat setting, turn to high-heat setting. Stir undrained tomatoes, drained chile peppers, and hot pepper sauce into cooked beans. Cover and cook for 30 minutes more. Serve bean mixture over rice.

 

SUPER SIMPLE BEEF STEW

INGREDIENTS

1 lb beef stew meat, cut into 1-inch cubes
2 cups quartered small red potatoes (12 ounces)
2 cups chopped carrots (4 mediums)
1 small red onion, cut into wedges
1/2 teaspoon dried thyme, crushed
1 10 3/4-oz can reduced-fat and reduced-sodium condensed cream of mushroom or cream of celery soup
1 cup reduced-sodium beef broth
1 9-oz package frozen cut green beans, thawed

INSTRUCTIONS

  1. In a 3 1/2 to 4-quart slow cooker place meat, potatoes, carrots and onion. Sprinkle with thyme. Combine soup and broth. Pour over all.
  2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours. If using low-heat setting, turn to high-heat setting. Stir in green beans. Cover and cook for 10 to 15 minutes more.