Slow-Cooker Mediterranean Pork Roast

My original plan for our get together was to have pulled pork sandwiches (thus the pork).  But, my dear husband decided pretty last minute (like the day before) that he was in the mood for gyros instead of barbecue.  Ah!  Since I didn't want to wing it with such an idea (since most gyros are made with a combo of lamb and beef), I tried to find a happy medium.  And this is what I found.  True, it's not in a pocket or sandwich form, but it did meld the Mediterranean taste to the easy crockpot meal I had in mind.  Can we say compromise?? And it turned out great!  We didn't have any left!  This recipe originally comes from Family Circle.

2 fennel bulbs, trimmed and sliced
1 boneless pork loin roast (about 3 pounds), trimmed
4 tsp Greek seasoning mix (or for 1Tbsp seasoning mix, you can use 1/2 tsp each of oregano, marjoram, garlic powder, lemon pepper, ground mustard, and salt)
4 plum tomatoes, chopped
1/3 Cup plus 2 T low-sodium chicken broth (I use Better than Bouillon)
3/4 tsp salt
1/2 tsp black pepper
2 Tbsp cornstarch
1-1/2 tsp Worcestershire sauce
1/4 C chopped black olives (optional... but, really, is does it say Mediterranean without them?)


Directions

1. Place fennel in slow cooker bowl.  Rub pork with 1 tsp of the Greek seasoning and place in bowl on top of fennel.

2. Scatter tomatoes around pork.  Pour 1/3 C of the broth in bowl.  Top with tsp Greek seasoning, 1/2 tsp salt and 1/4 tsp pepper.  Cook 3 hours on HIGH or 6 hours on LOW.

3. Blend remaining 2 T broth, cornstarch and Worcestershire sauce.  Remove pork to a serving platter; keep warm.  Strain liquid from slow cooker into a small saucepan; place vegetables around pork.

4. Bring liquid to a boil over medium-high heat.  Whisk in cornstarch mixture, remaining 1 tsp Greek seasoning and 1/4 tsp each salt and black pepper; cook 1 minute.  Spoon sauce over pork.  Sprinkle with olives if desired.

Steak Fajita Chili

This is another great one from Aggieland Mommy Cooks.  I have adapted it a bit just to make it even more simpler for me, but otherwise, a great recipe that is company worthy, especially during football season!

1 lb flank steak (I use cubed stew meat and cook all of this in the crockpot)
2 T vegetable oil
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
2 onions, chopped
2 c water
3 (15 oz) cans tomato sauce
1 (15 oz) can ranch-style beans
1 (15 oz) can black beans
1 (14.5 oz) can petit diced tomatoes
1/4 c chopped fresh cilantro
3 t Ancho chili powder
2 t ground cumin
2 t fresh lime juice
1 t garlic salt
1 t ground black pepper
garnish: shredded sharp cheddar cheese, sour cream

Cut steak across grain into thin strips. Cut strips into 1" pieces.
2. In a large Dutch oven, heat oil over medium-high heat. Add steak; cook 5 minutes, stirring frequently.
3. Add peppers and onions; cook 5 minutes. Stir in water through pepper.
4. Bring to a boil over medium-high heat; reduce heat, and simmer 30 minutes.
5. Garnish with cheese and sour cream, if desired.

Taco Casserole

Here is an easy recipe you can whip together and let it simmer all day in a crockpot!  Don't ya love it when dinner's already cooked?  This, once again, comes from Stephanie's blog and it is definitely a keeper.  I will give you the original recipe from her blog, and then add in my own modifications for it (because I just can't leave well enough alone!)

• 1 1/2 lbs ground beef, browned
• 14 1/2 oz can rotel
• 10 3/4 oz can cream of onion soup
• 1 pkg dry taco seasoning
• 1/4 c water
• 6 corn tortillas cut into 1/2" strips
• 1/2 c sour cream
• 1 c shredded cheddar cheese
• 2 green onions, sliced

1. Combine beef, tomatoes (rotel), soup, seasoning, and water in slow cooker.
2. Stir in tortilla strips.
3. Cover. Cook on low 7-8 hours.
4. Spread sour cream over casserole. Sprinkle with cheese.
5. Cover. Let stand 5 minutes until cheese melts.

**My modifications:

• I added one diced onion to the beef while it was browning.
• I had to add vegetables to the mix, or I have no chance for the kids to eat any!  Add about 2C chopped fresh baby spinach (although frozen would likely work too), 1 1/2C frozen corn, 1 can Ranch style beans with liquid (or you could use any canned bean drained is preferable, this was just the only beans I had on hand, and what's ranch style beans without the liquid?)  
• I added an additional 2 corn tortillas-- maybe to soak up the additional liquid I had just put in?
• I can never find cream of onion soup, so I substituted cream of mushroom. (Also the reason for the added onion with the beef.)
• I didn't the last time I made this, but you could also substitute the taco seasoning for about for 1 lb of beef, you can try 1.5 Tbs chili powder and 2 tsp each of the paprika and cumin. (a little tip I learned from Pioneer Woman's blog)  It will significantly help at reducing the amount of sodium in this dish.

Cheesy Chicken Quiche

This is one of my crockpot favorites.  (So much so, I think I've burnt my family out of eating it!  It is currently and very sadly out of my meal rotation.)  This recipe is so incredibly easy and so good!  I literally throw the chicken from the freezer into the crockpot and let it cook all day long.  The rest of the ingredients go in for just about an hour (though I give it longer, since it sometimes isn't quite ready when I want it to be!)  One word of caution, I've tried with varied success adding vegetables to this dish.  To me, it begs for them.  However, if you are throwing in frozen veggies, you'll need more time for the meal to cook on the end.  The veggies may also add some unwanted water causing you to question whether or not the egg has set.  You may have better luck thawing the veggies first and draining them.  Enjoy!  Oh, and thanks for another great one, Stephanie!

2 T corn oil
2 lbs chicken breasts
3/4 c flour
3/4 t bk powder
1/2 t salt
1 c evaporated milk
2 eggs, beaten
1 c sh cheddar cheese
2 T chopped onion
2 t dried parsley flakes

1. Coat crock with corn oil. Cook chicken on low 6-8 hours or high 3-4 hours or until fork tender. 2. Stir together flour, bk powder, salt, milk, eggs.
3. Fold in cheese, onion, & parsley. Pour over chicken & cook 1 hour on high. Serves 6. 

Slow Cooker Chicken and Rice

Here's another easy and yummy crockpot recipe from Stephanie's blog.  (Originally from Paula Deen's Magazine Jan/Feb '09)  We love this recipe.  I've made the leftovers into a soup with great success.  I imagine you could also use the leftovers in the Easy Pot Pie recipe as well (I would just add some veggies).

2 boneless, skinless chicken breasts cut 1/2" pieces
2 10 3/4 cans cream chicken soup
4 oz can sliced mushrooms, drained
1 t paprika
16 oz sour cream
hot cooked rice (4 servings or more)
green beans *optional

1. In 4 qt SC, combine chicken, soup, mushrooms, and paprika.
2. Cover and cook on high 4 hours or low 8 hours.
3. Stir in sour cream 30 minutes before serving.
4. Serve over hot cooked rice and with green beans if desired. Garmish with paprika. 4-6 servings

Green Chili Stew

I've made this recipe several times.  Each time it's been gobbled up with no chance for leftovers.  Thank you to Full Bellies Happy Kids for another successful recipe!  (See her site for pictures!)

• 2 pounds beef stew meat, cut into 1-inch cubes
• 2 medium onions, chopped
• 2 tablespoons canola oil
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 2 cans (4 ounces each) chopped green chilies
• 1 cup water
• 3 beef bouillon cubes
• 1 garlic clove, minced
• 1 teaspoon sugar
• 1/2 teaspoon salt, optional
• 1/4 teaspoon pepper
• Shredded cheddar or Monterey Jack cheese, optional

1. In a large skillet, brown beef and onions in oil; drain. 
2. Transfer to a 5-qt. slow cooker.
3. Combine the beans, tomatoes, chilies, water, bouillon, garlic, sugar, salt if desired and pepper; pour over beef.
4. Cover and cook on low for 7-8 hours or until beef is tender. 
5. Sprinkle with cheese if desired. 
Yield: 8 servings.

Crockpot Enchilada Casserole

Ahhhh the crockpot.  Where would I be in this world without it?  At a restaurant, getting a last minute, very expensive (nutritiously and monetarily speaking) meal, that's where!  This is yet another favorite courtesy of Full Bellies Happy Kids, it calls for quite a bit of cayenne (especially for small children). Despite cutting the amount in half, the kids still squawked over the spice. Now if we go out to eat a Tex-Mex place, they could probably drink the salsa from the bowl.  But in my cooking, the more bland the better!  SO, if you don't like spice you may want to cut it out.  Otherwise, I thought half was a perfectly mild amount just to give it a little bite. Since it is a casserole, I would also add some beans and maybe some corn. Incidentally, I should mention that I bought the wrong tortillas for this recipe, and so ended up with half corn and half flour -- it didn't seem to matter. Though, the corn may add a bit more flavor to the mix.  Also, if you'd like to cut out some of the salt, you could try to substitute the taco seasoning mix for your own non-salt concoction of chili powder, paprika and cumin.  You can really make it to your liking, but as a frame of reference, for 1 lb of beef, you can try 1 Tbs chili powder and 1.5 tsp each of the paprika and cumin.  You may need to add a bit of water to the beef to be able to mix it well, especially when using a really lean beef.  Thank you Pastor Ryan and Pioneer Woman for the tip!

1 (14 1/2 ounce) can tomatoes
1 small onion, chopped fine
1 clove garlic, minced fine
1/2 teaspoon ground red pepper
1/2 teaspoon salt
1 (6 ounce) can tomato paste
1 lb ground beef, browned
1 package taco seasoning mix
2 cups shredded cheddar cheese
9 corn tortillas


1. Blend tomatoes with onion and garlic in blender.

2. Pour in medium saucepan.

3. Add pepper, salt and tomato paste.

4. Heat until boiling, then simmer 5 to10 minutes.

5. Place 3 tortillas in bottom of crock pot.

6. Layer on tortillas 1/3 of ground beef, 1/3 tomato sauce and 1/3 Cheddar cheese, then 3 more tortillas.

7. Repeat each layer 2 more times, ending with cheese.

8. Cover and cook on low 5 to 6 hours.

9. (I usually go 5 hours to keep beef from overcooking).