BBQ Coca-Cola Pulled Pork (Crock Pot)

We tried this and LOVED it.

• Approx. 3 lbs. Pork Tenderloin
• 1 bottle Sweet Baby Ray’s Barbecue Sauce {18 oz.}
• 1 can Coca-Cola {12 oz.}
• Optional: 1/2 white onion, sliced

What You’ll Do:

• If using sliced onions, first place on the bottom of Crockpot.
• Place Pork Tenderloin in Crockpot {or on top of sliced onions if using onions}
• Mix together BBQ Sauce and Coke in mixing bowl and stir well.
• Pour BBQ Sauce and Coke mixture over Pork, and cover Crockpot.
• Cook on LOW for 6 – 7 hours, or until done.
• Remove from Crockpot, and Shred on cutting board using 2 forks.
• Serve on plates or on burger buns, and drizzle with extra leftover sauce from the crockpot after shredded to keep moist.  Yummo!

From: http://thefrugalgirls.com/2014/06/crockpot-bbq-coca-cola-pulled-pork.html

Taco Joes (Crock Pot)

http://www.thecountrycook.net/2014/04/crock-pot-taco-joes.html

Teriyaki Sliders (Crock Pot)

Ingredients

• 1 1/2 pounds beef chuck roast, or pork shoulder butt roast
• 1/2 cup pineapple juice (I used canned pineapple juice)
• 3/4 cup teriyaki sauce
• 1/2 large onion chopped

Instructions

1. Place the meat in the crockpot, pour onions over the top of the meat. Cover with the pineapple juice and 1/2 cup of the teriyaki sauce. Cover and cook on low for 7-8 hours or high 4-5 hours. I turned the meat over half way through cooking to coat both sides in the sauce. Or if you plan ahead you could even try marinating it!
2. Once the meat is cooked shred it, and pour the remaining 1/4 cup of teriyaki sauce and stir to coat.

From: http://houseofyumm.com/teriyaki-sliders/

Rosemary Olive Oil Bread (Crock Pot)

This looks really good! Of course, I can't make it for Ben. But, I thought I'd save it anyway.

INGREDIENTS

1 cup warm water (100-110 F)
1 Tbsp. organic cane sugar
2 tsp. active dry yeast
1 tsp. salt
2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)
1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)
1/4 tsp. freshly ground black pepper
2 Tbsp. extra virgin olive oil
1 1/2 cups white whole wheat flour
1/2 cup bread flour + extra for kneading
1 egg, whisked + 1 Tbsp. water, for egg wash
dried rosemary, for sprinkling

DIRECTIONS

1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.

2. Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.

3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about1 hour.

4. Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, about 45 minutes.

5. Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.

6. Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.

Makes 1 round loaf.

From: http://www.ahintofhoney.com/2011/04/rosemary-olive-oil-bread/

Cube Steak and Gravy (Crock Pot)

Looks like an easy weeknight meal!

Cube steak   (I used a family size pack)
2 cans (10.75 ounce size) cream of mushroom soup
1 envelope onion soup mix
3/4  cup water

Salt and Pepper to taste

Place all ingredients in a crock pot. Cook on low all day. Serve over rice, noodles, mashed potatoes or with your favorite side dishes.

From: http://thepost-itplace.com/2012/01/27/crockpot-cube-steak-and-gravy/

Tomato Basil Pasta

Sarah S. recommended this one:

ONE POT WONDER TOMATO BASIL PASTA

Serves 4 to 6 as an entree

12 ounces linguine pasta
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor style)
1 medium sweet onion, cut in 1/4 inch julienne strips (use an onion such as Vidalia or Walla Walla)
4 cloves garlic, very thinly sliced
1/4 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
4 1/2 cups vegetable broth (use regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
1 bunch (about 10 to 12 leaves) basil, diced
Parmesan cheese for garnish

Place pasta, tomatoes, onion, and garlic in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper. Add basil leaves and stir pasta several times to distribute the liquid in the bottom of the pot evenly throughout the pasta as you are serving. Serve garnished with Parmesan cheese.

Cauliflower Fettuccine Alfredo

Amanda says this is good:

Cauliflower Fettuccine Alfredo