• 4lb boneless pork roast
• 1 cup cranberries, finely chopped
• 1 tsp grated orange peel
• ¼ cup honey
• Salt and pepper to taste
• Pinch of ground cloves
• Pinch of ground nutmeg

Instructions:
Gently rub salt and pepper onto the pork roast, then place in the slow cooker.

In a bowl, thoroughly combine the rest of the ingredients and pour over the top of the pork roast. Cover and cook on low heat for about 8 to 10 hours.

Enjoy with a variety of steamed vegetables.

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What You Need:

• 3 T canola oil
• 4 lg. chicken breast
• 1 (19 oz) can of enchilada sauce
• 2 (11 oz) cans cream of chicken soup
• 1 (4.25 oz) can black olives, sliced
• 2 dozen corn tortillas
• 1 lg. onion, chopped
• 1 (8 oz) pkg. taco style cheese

How to Make It:

1. Place a large skillet over medium heat and add the oil.
2. Once the oil is heated add the chicken.
3. Cook about 5 minutes per side.
4. Remove and allow to cool.
5. Once the chicken has cooled it can be shredded.
6. Cut the tortillas into 8 wedges per tortilla.
7. In a large mixing bowl combine the soup, olives and onions.
8. Begin layering in the crock pot with the enchilada sauce on the bottom.
9. Then add the tortillas, soup, chicken and the cheese in that order.
10. Continue layering in that order to the top being sure to end with the cheese.
11. Cover and cook on low temperature 7 hours.

Tip: This is best served in a bowl and topped with sour cream or guacamole.

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What You Need:

• 1 turkey carcass, broken up
• 8 C water
• 4 chicken bouillon cubes
• 1 (10 oz) can of diced tomatoes
• 1 celery stalk, diced
• 1 carrot, diced
• 1 turnip, peeled and diced
• 1 onion, diced
• 4 t dried parsley, divided
• 1 bay leaf
• 11/2 C flour
• 2 t baking powder
• 3/4 t salt
• 1/2 t dried rosemary
• 3 T solid shortening
• 3/4 C milk

How to Make It:

1. Place the turkey carcass into the crock pot.
2. Pour the water into the crock pot over the turkey.
3. Add the bouillon cubes.
4. Place the diced tomatoes, celery, carrot, turnip and onion into the crock pot.
5. Sprinkle in 2 t of the dried parsley.
6. Place the bay leaf into the mixture.
7. Cover and cook on the low temperature setting 7 hours.
8. Remove the cover and take the turkey carcass out of the soup.
9. Remove the meat from the bones and return the meat to the crock pot.
10. Place the four, baking powder, salt rosemary and remaining parsley into a bowl.
11. Cut the shortening into the dry ingredients with a pastry cutter until the mixture becomes coarse.
12. Add enough of the milk to the flour mixture to moisten it but leaving the mixture thick enough to make mounds on the end of a spoon.
13. Drop the mixture by spoonfuls into the crock pot.
14. Cover, place the temperature setting on high and cook for 20 without lifting the lid.

Serving Size:  8

When adding the milk to the flour mixtures just add a little bit at a time.  This will help in making sure the dry ingredients are moistened but still remain thick.

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What You Need:

• 1 T olive oil
• 1 1/2 lb beef flank steak cut into cubes
• 1 onion, chopped
• 5 small carrots, sliced thin
• 4 C cabbage, shredded
• 4 red potatoes, diced
• 2 stalks of celery, diced
• 2 (14.5 oz) cans tomatoes, diced
• 2 (14.5 oz) cans beef broth
• 1 (10 3/4 oz) can tomato soup
• 1 T sugar
• 2 t Italian seasoning
• 1 t parsley flakes

How to Make It:

1. Place the olive oil in a skillet over medium heat and allow it to heat to hot but not smoking.
2. Place the steak cubes and onion into the hot oil.
3. Brown the steak 8 minutes or until no longer pink in the middle being sure to stir occasionally.
4. Drain the steak and onions well.
5. Transfer to the crock pot.
6. Add the carrots, cabbage, potatoes and celery to the crock pot.
7. Stir the tomatoes along with juice into the crock pot.
8. Pour the beef broth and the tomato soup into the crock pot.
9. Sprinkle in the sugar, Italian seasoning and parsley flakes.
10. Stir until all the ingredients are combined together well.
11. Cover and cook on the low setting for 8 to 9 hours making sure the meat and vegetables are tender before serving.

Serving Size:  8

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What You Need:

• 1 lb chicken thighs, boneless and skinless
• 1 (16 oz) pkg. baby carrots cut in half
• 1 stalk celery, chopped
• 1 (8 oz) can bamboo shoots, sliced and drained
• 1 (8 oz) can water chestnuts, sliced and drained
• 1 (3 oz) pkg. oriental flavored noodle soup mix
• 1 (32 oz) can chicken broth
• 1 C frozen sugar snap peas, thawed*
• 2 green onions, chopped

How to Make It:

1. Place the chicken thighs into the bottom of a crock pot.
2. Layer the carrots, celery, bamboo shoots and water chestnuts in that order.
3. Sprinkle the oriental seasoning packet from the noodle soup.
4. Pour in the broth but do not stir.
5. Cover and cook on low temperature for 7 to 8 hours.
6. Remove the chicken from the crock pot and carefully shred it with two forks.
7. Return the chicken to the crock pot and stir to combine.
8. Break the noodles from the soup mix into the mixture.
9. Add the snap peas, cover and continue cooking an additional 15 minutes or until the noodles are tender.
10. Sprinkle in the green onion just before serving.

Serving Size: 6

*3/4 C of regular sweet peas can be used in place the sugar snap peas. Using chicken thighs is important when it comes to crock pot cooking. They keep their shape better and remain moist during the long cooking time. They also enhance the flavor of the soup better than chicken breasts.

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What You Need:

• 1 pkg. fresh baby carrots
• 1 lb small red potatoes, quartered
• 1 (4.5 oz) jar sliced mushrooms, drained
• 1 onion, cut into wedges
• 1 (18 oz) pkg. frozen cooked meatballs
• 1 (12 oz) jar beef gravy
• 1 (14.5 oz) can diced tomatoes
• 1/4 t pepper

How to Make It:

1. Lay the carrots into the crock pot.
2. Place the potatoes on top of the carrots.
3. Add the mushrooms over the top of the carrots.
4. Layer the onion wedges over the mushrooms.
5. Add the meatballs.
6. Pour the jar of gravy over the top.
7. Add in the tomatoes including the juice.
8. Sprinkle in the pepper.
9. Be sure not to stir the soup and disturb the ingredients.
10. Cover the crock pot and cook on the low heat setting for 9 hours being sure the carrots are tender.
11. Stir to combine the ingredients just before serving.

Serving Size: 8

It is important to layer the ingredients as indicated in the recipe and to not stir until you are ready to serve the soup. By doing this the vegetables remain at the bottom of the crock pot where they can heat quickly and cook completely in the allotted amount of time.

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