RECIPE: Slow Cooker Pork Loin

This one "pot" meal  is one of the favorites around Lil Raisin Acres! Put it on in the morning, go about your chores, and a hearty dinner awaits you in the evening!

INGREDIENTS:

Pork Loin, medium sized
4-6 Potatoes (depending on size/type), thinly sliced
2 Stalks Celery, chopped
1/2 Medium onion, chopped
1 can Mushrooms, drained
1 can Cream of Mushroom Soup, undiluted*
1 packet Brown Gravy Mix, unprepared
2 cloves Garlic, minced
Rosemary, Thyme, Salt, Pepper to taste

Layer potatoes, celery, onions, garlic and mushrooms in the bottom of the slow cooker and place loin on top. Pour condensed soup, dry gravy mix, and spices atop of the loin and vegetables. Cover and cook on LOW for 6-8 hours, until potatoes are tender and loin slices easily. Makes about 4 servings.

*Store bought soup can be substituted for preservative free:
Cream of Soup

RECIPE: Crock Pot Chicken Stew

This is a cold day favorite I've been making for years! It can be put together the night before, refrigerated, and put on in the morning. There are several variations and substitutions to suit individual tastes as well!

INGREDIENTS:

4 Chicken Breasts

6 Medium Potatoes, sliced

1 c. Frozen or Dehydrated Mixed Vegetables*

2 Cans Cream of Chicken Soup, undiluted**

1 Small Onion, chopped

1/2 tsp. Garlic Powder

1/4 tsp. Basil

1/4 tsp. Parsley

1/4 tsp. Rosemary

1/4 tsp. Sage

Salt and Pepper to taste

*Can be substituted for Broccoli, use Cream of Broccoli Soup.

*Can be substituted for Mushrooms, use Cream of Mushroom Soup.

**DIY Preservative Free Cream of Soup Recipe: HERE

PREPARATION:

Mix potatoes, veggies, onions in bottom of crock. Place chicken on top of potatoes, pour soup over chicken and add spices. Cover and cook on LOW for 6-8 hours or until potatoes are tender and chicken is cooked through. Serves 4.

RECIPE: Grilled Potatoes

Potatoes are easy to grow,  and inexpensive to buy. They compliment practically any type of meat. Here's a quick and easy,  tried and true recipe we use often,  especially during the summer months as it's easily prepared on a grill as well as in the oven!

INGREDIENTS:

5-6 Potatoes, cubed (We use Red, but any will do!)

2-3 Green Onions, sliced

2 Cloves Garlic, minced (or 1/8 tsp. Garlic Powder)

1 Tbsp. Extra Virgin Olive Oil

Salt and Pepper to Taste

Herbs to Taste: Rosemary, Thyme, Parsley (Fresh or Dried)

Chopped Veggies: Mushrooms, Celery, Carrots

PREPARATION:

Preheat oven to 400, or set grill to Med-Low heat.

Lay one end of an appx. 2' length of Aluminum Foil on a cookie sheet. Place potatoes and veggies in the middle of the foil. Drizzle olive oil over the potatoes and season with herbs, salt and pepper. Toss lightly.

Cover the potatoes with the loose end of the foil, and gently roll up the edges, forming a sealed packet around them. Place foil packet directly on grill grates, or on a cookie sheet in the oven.

Bake for appx. 45 minutes or until tender, OR Grill for about 20 minutes and flip the packet over. Grill an additional 25 minutes or until tender. The steam escaping the packet will be HOT! Use caution when opening it!

Serve with Sour Cream, Ketchup, or BBQ Sauce. Serves 4 as a side dish. ENJOY!