Crock Pot/Slow Cooker

Crockpot Maple and Balsamic Glazed Pork Loin

Maple and Balsamic Glazed Pork Loin

My number one most popular recipe on this blog is the Brown Sugar and Balsamic Glazed Pork Loin and for good reason, it is easy (hello, crockpot) and insanely good. However, I have pretty much kicked refined sugar to the curb and I wanted to make a 21 Day Fix friendly version. After a little experimentation I came up with a new twist on the old favorite and, trust me, it is JUST as good!

Ingredients: 

1-2 lb pork tenderloin
2 tsp ground sage
1/2 tsp salt
1/4 tsp pepper
1 garlic clove, minced
1/4 – 1/2 cup of water (use 1/4 if you have a 1lb tenderloin, 1/2 if it is 2 lbs)

For the glaze:

3 tbsp maple syrup
1/4 cup balsamic vinegar
1 tbsp cornstarch
2 tbsp coconut aminos (or low-sodium soy sauce)

Directions:

Combine sage, salt, pepper and garlic in a small bowl. Prepare loin by trimming any fat and patting dry with paper towels. Rub the sage mixture over all sides of the pork. Place in crock pot with 1/4-1/2 cup water. Cook on low for 6-8 hours.

About 1 hour before roast is done, whisk together ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush the pork with the glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

6-10 servings. 21 Day Fix: measure out with your red container and count as one red serving.

This is fabulous served with brussels sprouts and mashed cauliflower.

See printable recipe card below.

21 Day Fix Maple and Balsamic Glazed Pork

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Crockpot Maple and Balsamic Glazed Pork Loin
Print Recipe
Servings Prep Time
8 10 minutes
Cook Time
6-8 hours
Servings Prep Time
8 10 minutes
Cook Time
6-8 hours
Crockpot Maple and Balsamic Glazed Pork Loin
Print Recipe
Servings Prep Time
8 10 minutes
Cook Time
6-8 hours
Servings Prep Time
8 10 minutes
Cook Time
6-8 hours
Ingredients
Glaze
Servings:
Instructions
  1. Combine sage, salt, pepper and garlic in a small bowl.
  2. Prepare loin by trimming any fat and patting dry with paper towels.
  3. Rub the sage mixture over all sides of the pork. Place in crock pot with 1/4-1/2 cup water. Cook on low for 6-8 hours.
  4. About 1 hour before roast is done, whisk together ingredients for glaze in small sauce pan. Heat and stir until mixture thickens.
  5. Brush the pork with the glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.
Recipe Notes

This is fabulous with brussels sprouts and mashed cauliflower.

21 Day Fix: measure out with your red container and count as one red serving

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Recipe Re-visit: Pork and Sauerkraut

I’ve been going through my old food photos to see what I have left over that I never got around to blogging. I haven’t been doing any fun cooking in the hotel. Mostly a lot of crock pot repeats (the brown sugar and balsamic pork has been a staple as well as cream cheese and black bean chicken and the other day was perfectly freezing enough for coq au vin which I still can’t believe is a WW recipe).

Anyway, a lot of what I have to blog are what I call “recipe re-visits”. In the beginning of my blogging days my pictures were less than stellar so I try to go back and re-make some of the meals so that I can take better pictures. I then update the old posts and create a new post as well. For those of you newer to my blog hopefully they are new recipes to you, too!

We have pork and sauerkraut every year on New Year’s Day (apparently it is a Lancaster County thing). These pictures are actually from last New Year’s Day but I never got around to blogging them. This New Year’s we were in the process of moving from my parent’s house to the hotel in PA but Casey’s mom saved us some of hers so we still got to have it. Just a day late!

View the original post and recipe here. I love to serve these with mashed potatoes.

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

BBQ Pulled Pork Sandwiches

These pulled pork sandwiches were insanely good. I think it is all about the sauce. This time I decided to make my own sauce and it made all the difference in the world. And you gotta top these delicious sammies with homemade coleslaw!
Use your leftovers to make a BBQ pork pizza with the BBQ sauce in place of tomato sauce, topped with fresh mozzarella, pulled pork, and red onions. After cooking, load with cilantro. So good!

Ingredients:
3 to 4 pounds boneless pork shoulder 
1/4 teaspoon fresh ground pepper
1/4 teaspoon salt
2 cups water
1 tablespoon hickory flavored liquid smoke
Directions:
Rinse the pork shoulder, pat dry, and rub with salt and pepper. Place in a crock pot. Add water and liquid smoke. Cook on low for 8-10 hours until pork is tender. 
Remove pork from crock pot and discard liquid. Place the meat back into the crock pot and shred with two forks. Add barbecue sauce and mix to combine. Cook for 20-30 minutes until warmed through or leave crock pot on warm until ready to serve.
Serve on buns with coleslaw and extra barbecue sauce.
Adapted from Mel’s Kitchen Cafe.

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Barbeque Pulled Chicken

I have to say, I am a much less picky eater now than I was when I met Casey. He has introduced me to a ton of new foods. Now, I will at least try just about anything. The only things that I really just will not eat are shrimp (bugs of the sea) and oysters (snot of the sea?).
I never liked barbecue sauce in the past, but recently I have been having a bite of Casey’s pulled pork or chicken barbecue sandwiches when ever he orders one and I am starting to kinda love it. I decided to try some barbecue chicken sandwiches at home and I loved these! Served with red onions, sliced jalapenos and coleslaw, they were delicious! Casey, on the other hand thought they were okay. Not barbecue flavored enough, he said (which is probably why I loved them). Recipe from Eating Well.

Ingredients:
1 8-ounce can reduced-sodium tomato sauce
1 4-ounce can chopped green chiles, drained
3 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon sweet or smoked paprika
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon ground chipotle chile
1/2 teaspoon salt
2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
1 small onion, finely chopped
1 clove garlic, minced
Directions:
Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.
Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.
Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.

Servings: 8
184 calories; 8 g fat ( 2 g sat , 3 g mono ); 68 mg cholesterol; 8 g carbohydrates; 3 g added sugars; 20 g protein; 1 g fiber; 257 mg sodium; 303 mg potassium.

Linked to EKat’s Kitchen Friday Potluck and Mangoes and Chutney Fat Camp Friday.

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Chicken Thighs with Olives and Tomato Sauce

Another great slow cooker dish, I am starting to become rather predicatble! I added cumin and curry to the chicken before browning it for a little bit of a different flavor. The end result turned out nice and spicy. This was great served atop a bed of rice. Recipe from Cooking Light.
 
Ingredients:
12 chicken thighs (about 4 pounds), skinned (I used boneless, skinless)
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 teaspoon olive oil
1 1/2 tablespoons minced garlic
1/4 cup dry white wine
3 tablespoons tomato paste
2 to 3 teaspoons crushed red pepper
1 (28-ounce) can diced tomatoes, drained
1/4 cup sliced pitted kalamata olives
2-3 tbsps capers
2 tablespoons chopped fresh flat-leaf parsley
Directions:
Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Heat oil in a large skillet over medium-high heat. Add chicken to pan; cook 2 minutes on each side or until browned. Place chicken in an electric slow cooker.
Add garlic to pan, and sauté 30 seconds, stirring constantly. Add wine, scraping pan to loosen browned bits; cook 30 seconds. Place wine mixture in cooker. Add tomato paste, crushed red pepper, and tomatoes to cooker. Cover and cook on HIGH 4 hours (or low for 8 hours). Stir in remaining 1/2 teaspoon salt, remaining 1/8 teaspoon pepper, olives, capers, and parsley.
Servings: 6
Calories: 270

Linked to Fudge Ripple Tuesday Night Supper Club and Prairie Story Recipe Swap Thursday.

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Crock Pot Santa Fe Chicken

This is my favorite kind of recipe, easy, low-cal, and oh so satisfying! I served this over Cilantro Lime Rice and topped it off with Guacamole, sour cream, and cheese to make my own little burrito bowl reminiscent of those I get from Chipotle. My only complaint is that I could barely keep myself from seconds and thirds… and fourths! Recipe from Gina at Skinny Taste.
 
Ingredients:
24 oz (1 1/2) lbs chicken breast
14.4 oz can diced tomatoes with green chilies, with juices
15 oz can black beans, drained
8 oz frozen corn (I used canned)
4 oz can sliced jalapeno, drained (optional)
1/4 cup chopped fresh cilantro
14.4 oz can fat free chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
Salt to taste

Directions:
Combine chicken broth, beans, corn, tomatoes, jalapenos, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice and top with your favorite fixings (extra points).

Servings: 8
Calories: 190
Points Plus: 4

 

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Slow Cooker Green Chili Pork Tacos

Talk about a simple and satisfying meal! I have been singing praises of crock pot meals forever, they are just so simple and great for weeknight meals. This recipe is from one of my favorite food blogs of late, Let’s Dish.
I served these with guacamole, and some feta cheese. I love using feta or goat cheese in Mexican dishes. I planned on making smashed black beans as well but I ran out of time and we ended up being completely satisfied with just the tacos anyway. I used a 1.5 lb roast and a jar of Rosa Mexicano Salsa Verde de Habanero and this fed Casey and I for two nights.

Ingredients:
1 (5 pound) pork roast
1 (16 oz.) bottle salsa verde (green salsa)
3 tablespoons lime juice
1 small onion, chopped
1 cup fresh cilantro, chopped
3 roma tomatoes, chopped
Corn or flour tortillas
Directions:
Place pork roast in slow cooker. Mix together salsa verde and lime juice and pour over roast. Cover and cook on low for 7-8 hours. Meanwhile, mix together onion and cilantro in a small bowl; refrigerate. About one hour before serving, remove pork from slow cooker and shred with two forks. Return to slow cooker, and stir in about 1/2 cup of the onion and cilantro mixture. To serve, place pork mixture into tortillas. Top with onion and cilantro mixture and chopped tomatoes.
 
Linked to Fudge Ripple Tuesday Night Supper Club and Prairie Story Recipe Swap Thursday.

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Brown Sugar and Balsamic Glazed Pork Loin

This was a cinch to make and seriously delicious. Casey and I both loved it and it will definitely be a regular on our menu. It made a fabulous meal served with Brussel Sprouts with Bacon and Walnuts. It was one of those meals that left me completely satisfied and happy but without feeling like I overdid it.
*Update: I have created a version of this that is 21 Day Fix approved: Maple and Balsamic Glazed Pork

Ingredients:
1 (2 pound) boneless pork tenderloin (or regular pork loin)
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water
Glaze
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce
Directions:

Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

Servings: 6-8

Linked to For the Love of Blogs Tasty Tuesday and Mostly Food and Crafts Mostly Made by You.

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Crock Pot Chicken Taco Chili

This was another fabulous hit from Gina’s Skinny Recipes! Super simple to make, highly flavorful and a big hit. I served mine over rice but Casey preferred to make his into tacos. You could also turn this into a filling for burritos. I definitely recommend this dish.
Other Mexican-style crock pot favorites are: Cream Cheese and Black Bean Chicken, Mexican Pork Carnitas and Salsa Chicken.

Ingredients:
1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans (I subbed pinto beans)
1 8-oz can tomato sauce
10 oz package frozen corn kernels
2 14.5-oz cans diced tomatoes w/chilies (use one can of hot Ro-Tel to up the spice)
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
24 oz (3-4) boneless skinless chicken breasts
Chili peppers, chopped (optional)
1/4 cup chopped fresh cilantro
Directions:
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).
Servings: 10
Calories: 203.7
Points Plus: 5

 
Linked to Prairie Story Recipe Swap Thursday and Fudge Ripple Tuesday Night Supper Club.

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Indian-Style Chicken Curry

Although this dish isn’t like a traditional chicken curry that you would get at an Indian restaurant, it is wonderful in its own right. It’s hearty with lots of flavor and just a bit of spice. Best of all, it comes together easily in the crockpot! Adapted from Rachael Ray.
 
Ingredients:
1 13.5-ounce can light coconut milk
1 tablespoon tomato paste
2 tablespoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
Few dashes hot sauce
1 medium onion, chopped
2 to 3 cloves garlic, finely chopped or grated
1-inch knob ginger, peeled and grated
2 Serrano peppers, chopped
1 small eggplant, peeled and cut into chunks
1 large sweet potato, peeled and cut into chunks
1 14-ounce can chick peas, drained and rinsed
2 pounds boneless, skinless chicken thighs (about 6 thighs)
Salt and freshly ground black pepper
Basmati rice
Cilantro, to garnish
Directions:
In the bowl of a crock pot combine the coconut milk, tomato paste, curry powder, coriander, cumin, and hot sauce. To that add the onion, garlic, ginger, peppers, eggplant, sweet potato, chick peas, and chicken. Season with a little salt and freshly ground black pepper and then turn the crock pot on to high heat, cover it, and let the curry stew on low for 6-8 hours or until the chicken is cooked through.

Serve the curry with prepared rice and garnish with cilantro.

Servings: 6
Calories: 469 (not including rice)


 
Linked to Ekat’s Kitchen Friday Potluck.

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

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