Archive for the ‘Crockpot’ Category

Sour Cream Pork Chops

September 4, 2009
  • 6 pork chops
  • salt and pepper to taste
  • garlic powder to taste
  • 1/2 cup all-purpose flour
  • 1 large onion, sliced 1/4 inch thick
  • 2 cubes chicken bouillon
  • 2 cups boiling water
  • 2 tablespoons all-purpose flour
  • 1 (8 ounce) container sour cream
  1. Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil.
  2. Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours.
  3. Remove chops from cooker.
  4. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.

Lime Chicken Tacos

October 6, 2008

Recipe from Aunt Cheryl

This is definitely a stand-by for me.  I swear people think it is the only thing that I know how to cook because I make it a lot when we have people over for dinner.

1 ½ pounds boneless skinless chicken breasts

3 T. lime juice

1 T. chili powder

1 cup white shoepeg corn

1 cup chunky salsa

12 flour fat-free tortillas

sour cream, shredded cheese and shredded lettuce, optional

Place the chicken in a crock pot. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.

Remove chicken; cool slightly. Shred and return to the crock pot with the juices. Stir in corn and salsa. Cover and cook on low for 30 more minutes (or heat it up in the microwave).

Serve in tortillas with sour cream, cheese and lettuce if desired.

NUTRITION: 1 taco (prepared with fat-free tortillas; calculated without sour cream and cheese) equals 148 calories, 2 grams fat, 2 dietary fiber =

3 points per taco

Recipe from: Simple & Delicious – Nov./Dec. 2006


February 25, 2008
  • 2 pounds lean ground beef
  • 1 (46 fluid ounce) can tomato juice
  • 1 (29 ounce) can tomato sauce
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 (15 ounce) can pinto beans, drained and rinsed
  • 1 1/2 cups chopped onion
  • 1/4 cup chopped green bell pepper
  • 1/8 teaspoon ground cayenne pepper
  • 1/2 teaspoon white sugar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cumin
  • 1/4 cup chili powder

Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)