Friday, September 14, 2012

Balsamic Glazed Pork Tenderloin

This is to-die-for delicious!  I made it last night and it is now one of my favorite slow-cooker recipes.  I highly recommend giving this one a go!

1 (2 lb.) boneless pork tenderloin (or regular pork loin)
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed, OR 1 tsp. minced garlic
1/2 cup water

1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

  • Combine sage, salt, pepper and garlic. Rub over roast. 
  • Place in slow cooker with 1/2 cup water. 
  • Cook on low for 4-6 hours. 
  • About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. 
  • Heat to boil and stir until mixture thickens. 
  • Brush roast with glaze 2 or 3 times during the last hour of cooking. 
  • Serve with remaining glaze on the side.

Wednesday, September 12, 2012

Chicken Cordon Bleu

6 skinless, boneless chicken breast halves
1 (10.75 oz) can condensed cream of chicken soup
1 cup milk (I used Soy)
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 oz) pkg. herbed dry bread stuffing mix
1/4 cup butter, melted
* Salt to taste if desired

~ Mix together the cream of chicken soup and milk in a small bowl. 
~ Pour enough of the soup into a slow cooker to cover the bottom. 
~ Layer chicken breasts over the sauce. 
~ Cover with slices of ham and then Swiss cheese. 
~ Pour the remaining soup over the layers.
~ Sprinkle the stuffing on top, and drizzle butter over stuffing. 
~ Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.

Tuesday, September 4, 2012

Cream Cheese Chicken Chile

Chicken with a Kick!
This dish can be served several ways.  
  • As a chili
  • Over rice
  • Wrapped in a tortilla

2-3 chicken breasts, still frozen
1 can Rotel tomatoes
1 can corn kernels, do not drain
1 can black beans OR pinto beans, drained 
1 pkg. Ranch dressing mix
1 tbsp cumin
1 tsp chili powder
1 tsp onion powder OR 1 cup chopped onion
1 8-oz pkg. cream cheese

~ Put the chicken in the crock pot.
~ Top with the tomatoes, corn, drained and rinsed beans,
~ Add ranch dressing, cumin, onion and chili powders,
~ Stir to combine then top with the cream cheese.
~ Cook on low for 4-6 hours, stirring one or twice
 to blend in the cheese.
~ Shred the chicken into large pieces
Serves 4