Pineapple Pork Tenderloin CrockPot Recipe

• 3 pound pork tenderloin
• 2 tablespoons brown sugar
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 3 tablespoons cornstarch
• 2 cloves garlic, chopped
• 1 orange bell pepper, seeded and sliced
• 1 red bell pepper, seeded and sliced
• 2 tablespoons gluten free soy sauce
• 1/2 cup apple juice
• 16 ounces frozen pineapple

1. Combine meat, sugar, spices, and cornstarch in a plastic zipper bag. Seal and shake well to coat. Pour contents of bag into crockpot.
2. Add garlic and peppers.
3. Pour in soy sauce, apple juice, and an entire bag of frozen pineapple.
4. Cover and cook on low for 7-9 hours, or on high for 4-6.
5. Serve with rice or pasta.

Found On: A Year of CrockPotting

Pasta with Sausage and Broccoli Rabe Stuffed Peppers

• 6 red bell peppers
• 1/2 pound of orzo
• 3 links of sweet Italian sausage, removed from casing
• 1 small onion, diced
• 4-5 cloves garlic, finely chopped
• 1/4 cup dry white wine
• 1-15 oz can tomato sauce (such as Delmonte or Contadina)
• Approx 1 - 1 1/2 cups prepared broccoli rabe, chopped
• 1/4 cup pignoli nuts, toasted
• 1 tomato, seeded and chopped
• extra virgin olive oil
• 1/2 cup romano or parmigiano cheese plus extra for grating on top
• 2 teaspoons basil, frozen, fresh or dried
• salt and pepper

1. Boil orzo in salted water for 7 minutes. Orzo will still be slighly tough but they will continue to cook inside the pepper. Drain well and toss with oil. Set aside in a bowl or cookie sheet to cool.
2. While pasta is cooking, prepare peppers. Remove tops and reserve for another use (such as salad), remove ribs and seeds and rinse. Cut a small slice off the bottom of the peppers. Do not cut a thick slice because we do not want the filling to fall through. You want the slice to be thick enough to make some holes for the sauce to come through and to keep the pepper from falling over. Chop up those slices and reserve. Sprinkle inside of peppers with salt and pepper.
3. In a deep pan or chicken fryer (you need to be able to fit the peppers in the pan with the lid on) Saute sausage in some oil, breaking it with a spoon or potato masher. Try to get the pieces as small as you can. Remove sausage and set aside.
4. In the same pan saute onion and garlic in drippings. Add the basil, chopped pepper and tomato. Season with salt and pepper. Once vegetables are softened add wine and let it cook down for about 5 minutes. Remove from heat.
5. In a large bowl combine orzo, sausage, broccoli rabe, pignoli nuts, softened veggie mixture, and cheese. Taste and add salt and pepper if needed.
6. Fill peppers with mixture. Heat the same pan and add a little oil. Place peppers into the pan and let them cook for a few minutes. Add tomato sauce and season it with salt and pepper. Cover and let come to a boil. Reduce heat to low and let simmer for 40 minutes or until peppers are fork tender. Sprinkle cheese on top and serve with some sauce on the plate and over the peppers.

Found On: My Italian Grandmother

Creamy Ham Potatoes

• medium potatoes, peeled & sliced thin
• 2C leftover ham (cut into chunks)
• 1 onion2TBS butter
• 2TBS flour
• 1tsp mustard powder
• Salt & Pepper (about 1/4tsp each-but really to taste)
• 1C shredded cheese
• 1 can Cream of Soup
• 3/4 C Water

1. Melt butter and stir in flour, mustard powder, salt & pepper
2. Slowly add in water, whisking well to combine.
3. Add in soup & cheese.
4. Cook 2 or 3 minutes as cheese melts and mixture becomes hot & bubbly.
5. In crockpot combine soup/cheese mixture with potatoes and ham, stirring well to combine.
6. Cook on low for 8 hrs.

Found On: Frugal Upstate

Basic Italian Pork Chops

• 1 onion, thinly sliced
• 1 14.5 oz can diced tomatoes
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 2 TBSP extra virgin olive oil
• 1 cup mushrooms sliced - optional
• 1/4 tsp (estimate it) fresh ground pepper

1. Heat a heavy skillet over medium low heat, add the olive oil and sliced onions. When the onions begin to soften add the garlic and cook for an additional 2 - 3 minutes. Add the mushrooms, diced tomatoes, Italian seasoning, and pepper. Heat through and place in a bowl, set aside.
2. Cook the pork chops (The technique for the chops themselves is basic. Sprinke lightly with salt and pepper, then dredge in flour. To dredge something means to coat it with something, in this case flour. Shake off the excess. Heat 2 - 3 TBSPs of olive oil over medium heat. Place the pork chops in the pan and cook, turning once. The meat should be lightly browned. Place in an oven safe dish and cover with sauce below. Bake at 350°F for 45 - 60 minutes.), place into the oven proof dish and top with the sauce.
3. If you are making a large batch, it’s OK to alternate a layer of chops with a layer of sauce. They are nearly cooked through before going into the oven and the long bake time is ensure the meat is flavorful and tender thanks to the acidity of the tomatoes

Found On: Home-Ec 101

Ham Tetrazzini

• 4 Tbsp butter
• 1 small can mushrooms (can use fresh)
• ¼ small chopped onion
• ¼ c flour
• 1 c chicken broth
• 1-1/4 c half and half (can substitute milk but it’s better with ½ and ½)
• 1 c grated cheese (again, I like extra sharp cheddar)
• 2 tsp salt
• 1/8 tsp pepper
• 1 tsp lemon juice
• 1 oz vermicelli (I use spaghetti)
• 3 c cooked cubed ham
• ¼ c parmesan cheese

1. Preheat oven to 400.
2. Cook vermicelli, drain.
3. While it is cooking, melt butter. Sauté onion & mushrooms.
4. Blend in flour. Add broth and cream. Cook until thick.
5. Add grated cheese, salt, pepper, and lemon juice. Stir until cheese melts.
6. Combine vermicelli, ham, and cheese sauce in casserole. Sprinkle with parmesan.
7. Bake at 400* 20-25 minutes.

Found On: Kaci's Life

Pork Chops, Stuffing & Apples

• pork chops - I used 6 boneless chops
• stuffing mix - I used 2 boxes of stovetop cornbread stuffing
• canned apples - I used a total of four cans - 2 cans of apple pie filling (one was very cinnamony, the other not so muich) and two cans of canned apple slices (found with the canned fruit at the grocery) I think all pie filling would be too sweet.

1. Dump the apples into the bottom of a 13x9 pan and spread them out evenly.
2. Brown the chops in some olive oil on the stove, then lay them over the apples.
3. Prepare the stuffing per the package, then heap it evenly on top of each chop.
4. Bake in the oven at 375 for 45 minutes or so until the chops are done and the apples are bubbly.

Found On: http://scatteredattention.blogspot.com

Sausage Pasta Stew

• 1 pound Italian sausage links, casings removed
• 4 cups water
• 1 jar (26 oz) meatless spaghetti sauce
• 1 can (16 oz) kidney beans, rinsed and drained
• 1 medium yellow summer squash, halved lengthwise and cut into 1-inch pieces
• 2 medium carrots, cut into 1/4 inch slices
• 1 medium sweet red pepper, diced
• 1/3 cup chopped onion
• 1 1/2 cups uncooked spiral pasta
• 1 cup frozen peas
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp pepper

1. In a nonstick skillet, cook sausage over medium heat until no longer pink; drain and place in a 5 quart slow cooker.
2. Add water, spaghetti sauce, beans, summer squash, carrots, red pepper and onion; mix well.
3. Cover and cook on low for 7-9 hours or until vegetables are tender.
4. Stir in the pasta, peas, sugar, salt and pepper; mix well.
5. Cover and cook on high for 15-20 minutes or until pasta is tender.

Yield: 8 servings
Source: Taste of Home Slow Cooker Recipes 2007

Found On: http://orgjunkie.blogspot.com/

Caesar Pork Chops

• 1/4 c. flour
• 1/2 tsp. Italian seasoning
• 1/2 c. Kraft Creamy Caesar Salad Dressing
• 4 center cut, boneless pork chops (1/2 in. thick)
• 1/4 c. shredded Parmesan cheese

1. Preheat oven to 375.
2. Mix flour and Italian seasoning in one dish. Place dressing in another dish.
3. Coat thawed pork chops with flour mixture and then dressing.
4. Place in a greased glass baking dish. Sprinkle with cheese.
5. Bake until no longer pink in the center. (about 35-40 minutes)

Found on: http://tdlough.blogspot.com