lindrusso
11-01-2000, 09:02 AM
SueK - I decided to do a separate post for this for others looking for Crockpot recipes. I also threw in a chicken recipe that is VERY easy, just in case you might be interested. This is the first time making the stew, but it sounds good - it's in the crockpot even as I type this.
Thai-Style Pork Stew
Stew:
2 pounds boned pork loin, cut into 4 pieces
2 cups julienne-cut red bell pepper (I'm doing half pepper, half green beans)
1/4 cup teriyaki sauce
2 tablespoons rice or white wine vinegar
1 teaspoon crushed red pepper
2 garlic cloves, minced
1/4 cup creamy peanut butter
Remaining ingredients:
6 cups hot cooked basmati rice
1/2 cup chopped green onions
2 tablespoons chopped, dry-roasted peanuts
8 lime wedges
1. To prepare stew, trim fat from pork; discard fat. Place pork, bell pepper, and next 4 ingredients in an electric slow cooker. Cover with lid, and cook on low-heat setting 8 hours. Remove pork from slow cooker, and coarsely chop. Add peanut butter to liquid in slow cooker; stir well. Stir in pork.
2. Combine stew and rice in a large bowl. Top each serving with onions and peanuts; serve with lime wedges. Yield: 8 servings (serving size: 1 cup stew, 1 tablespoon green onions, about 1/2 teaspoon peanuts, and 1 lime wedge).
3. Calories 412 (30% from fat); Fat 13.6g (sat 3.6g, mono 6.2g, poly 2.5g); Protein 28.9g; Carb 42.3g; Fiber 2.1g; Chol 64mg; Iron 2.9mg; Sodium 425mg; Calc 37mg.
Easy Chicken Santa Fe
1 15-ounce can black beans, rinsed and drained
2 15.25-ounce cans whole kernel corn, drained (I used frozen)
1 cup bottled thick and chunky salsa
5 or 6 skinless, boneless chicken breasts
1 8-ounce brick cream cheese (you can use less-fat variety)
1 cup shredded cheddar cheese
1. In a 3.5 or 4-quart electric slow cooker, mix together beans, corn, and 1/2 cup salasa. Top with chicken breasts, then pour remaining salsa over chicken.
2. Cover and cook on high heat setting 2.5-3 hours or until chicken is tender and white throughout. Do not overcook or chicken will be tough. Remove chicken and cut into bite-sized pieces. Add back to slow cooker.
3. Add cream cheese (cut into cubes to melt faster) and turn cooker to high heat. Heat until cream cheese melts and blends into sauce. Serve over rice. Top with shredded cheese. Serves 4.
Thai-Style Pork Stew
Stew:
2 pounds boned pork loin, cut into 4 pieces
2 cups julienne-cut red bell pepper (I'm doing half pepper, half green beans)
1/4 cup teriyaki sauce
2 tablespoons rice or white wine vinegar
1 teaspoon crushed red pepper
2 garlic cloves, minced
1/4 cup creamy peanut butter
Remaining ingredients:
6 cups hot cooked basmati rice
1/2 cup chopped green onions
2 tablespoons chopped, dry-roasted peanuts
8 lime wedges
1. To prepare stew, trim fat from pork; discard fat. Place pork, bell pepper, and next 4 ingredients in an electric slow cooker. Cover with lid, and cook on low-heat setting 8 hours. Remove pork from slow cooker, and coarsely chop. Add peanut butter to liquid in slow cooker; stir well. Stir in pork.
2. Combine stew and rice in a large bowl. Top each serving with onions and peanuts; serve with lime wedges. Yield: 8 servings (serving size: 1 cup stew, 1 tablespoon green onions, about 1/2 teaspoon peanuts, and 1 lime wedge).
3. Calories 412 (30% from fat); Fat 13.6g (sat 3.6g, mono 6.2g, poly 2.5g); Protein 28.9g; Carb 42.3g; Fiber 2.1g; Chol 64mg; Iron 2.9mg; Sodium 425mg; Calc 37mg.
Easy Chicken Santa Fe
1 15-ounce can black beans, rinsed and drained
2 15.25-ounce cans whole kernel corn, drained (I used frozen)
1 cup bottled thick and chunky salsa
5 or 6 skinless, boneless chicken breasts
1 8-ounce brick cream cheese (you can use less-fat variety)
1 cup shredded cheddar cheese
1. In a 3.5 or 4-quart electric slow cooker, mix together beans, corn, and 1/2 cup salasa. Top with chicken breasts, then pour remaining salsa over chicken.
2. Cover and cook on high heat setting 2.5-3 hours or until chicken is tender and white throughout. Do not overcook or chicken will be tough. Remove chicken and cut into bite-sized pieces. Add back to slow cooker.
3. Add cream cheese (cut into cubes to melt faster) and turn cooker to high heat. Heat until cream cheese melts and blends into sauce. Serve over rice. Top with shredded cheese. Serves 4.