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    June 2013

    Slow Cooking for the Summer

     

     

    Slow-Cooker Pulled Pork

    • 4 lb pork roast, trimmed of fat
    • 1 c carrots, finely chopped
    • 1 red or orange bell pepper, seeded and finely chopped
    • 1 c onion, finely chopped
    • 1 clove garlic, finely
    • 12 oz. jar barbecue sauce

     

     

    Place pork roast in a slow cooker. In a bowl, mix together carrots, bell pepper, onion, garlic and barbecue sauce. Pour over pork roast. Cook on low for 8 hours. Using two forks, pull the pork apart and mix well with the sauce. Reserve 1/2 for planned over.

    Serve about 1/3 c between 2 slices of toasted wheat bread.

    Serves 8

     

      

     

    Coleslaw

    • 1 medium head cabbage, chopped
    • 4 green onions, thinly sliced
    • 1 green bell pepper, chopped
    • 1 large cucumber, chopped
    • 1/3 c white wine vinegar
    • 2 T sugar
    • 1 T vegetable oil
    • 1 T honey mustard
    • 1/4 t pepper

     

     

    Mix together the cabbage, green onion, bell pepper, and cucumber in a bowl, set aside. In a separate bowl, stir together the remaining ingredients and add to the cabbage mixture. Toss well.

    Serves 8

     

     

     

    Cheesy Cooked Apples

    • 8 Granny Smith apples, peeled, cored and chopped
    • 1 T margarine
    • 1/2 t ground nutmeg
    • 1/2 c cheddar cheese, shredded

     

     

    In a skillet, melt margarine over medium heat. Add apples and nutmeg. Sauté until fork tender, about 8-10 minutes. Sprinkle cheddar cheese over the apples and cover until cheese has melted.

    Serves 8

     

     

     

    Pulled Pork Burritos

    • 1/2 recipe Slow-Cooker Pulled Pork
    • 8 large whole-wheat tortillas
    • 4 avocados, peeled and sliced
    • 1 c Monterrey or Colby Jack cheese, shredded

     

     

    Reheat pork in the microwave to an internal temperature of 165 degrees. Heat a cast-iron skillet on medium heat. Heat tortillas in the skillet for about 30 seconds on each side. Spoon 1/4 c pork onto each tortilla. Add 1/2 avocado to each tortilla and top with 2 T cheese. Fold one end of tortilla over the filling and roll into a wrap.

    Serve with carrot sticks or fresh fruit.

    Serves 8

     

     

     

    Another Slow-Cooker Meal

     

     

    Turkey Lettuce Wraps

    • 1 1/2 lb. lean ground turkey
    • 4 green onions, chopped
    • 1 c carrots, chopped
    • 1 can Cannellini beans, drained
    • 1/2 c almonds, slivered
    • 1 clove garlic, finely sliced
    • 1 T honey mustard
    • 2 T low-sodium soy sauce
    • 2 T low-sodium Teriyaki sauce
    • 1 t vinegar
    • 1 ½ c low-sodium chicken broth
    • 12 leaves Boston or Bibb lettuce

     

     

    Heat skillet over medium-high heat. Add ground turkey to skillet and cook until no longer pink, using a wooden spoon to break up meat as it cooks. Pour cooked turkey into slow-cooker. Add green onions, carrots, beans, almonds and garlic. In a small bowl, mix together soy sauce, Teriyaki sauce and vinegar. Pour over turkey and vegetable mixture. Stir until evenly coated. Pour chicken broth over the mixture. Cover and cook on low heat for 4-5 hours. Pour mixture into a colander to strain the cooking liquid. Spoon 1/4 c portions into the lettuce leaves and fold to make a wrap.

    Serves 6

     

     

    A Slow-Cooker Snack

     

    Slow-Cooker Trail Mix

    • 4 c Life cereal
    • 4 c Multi-Grain Cheerios
    • 3 c pretzels
    • 1 c pecan halves
    • 1 c dried cranberries
    • 1/4 c margarine or butter, melted
    • 1/2 t cinnamon
    • 1/2 t nutmeg
    • Non-stick cooking spray

     

     

    Lightly spray the bowl of slow cooker with non-stick spray. Add all ingredients and stir to combine. Cook on low for up to three hours. Stir about every 30 minutes to prevent sticking.