Pulled Pork Broth Soup

A few times a year we buy a large port butt from Costco. This package comes with 2 port butts and we cook these one at a time in the slow cooker for BBQ pulled port. We portion much of this out for freezing.

For this soup we use the broth collected from these pork butts.

Course Main Course, Soup

Servings 8

Ingredients

2 quarts pulled port stock 2 quarts
3 quart vegetable stock
1½ pounds ham diced
1 ½ cups leeks
1 cup celery small dice
2½ cups carrots one inch dice
2 tablespoons fresh garlic minced
1 Can tomatos diced
1 ½ pounds russet potatoes peeled and diced
1 cup kale
2 cups frozen kernel corn
2 cans small white beans drained and rinsed
1 cup light cream
2 cups cut green/yellow beans

Instructions

I usually scrape the grease off the broth and use it to fry the vegetables. I then add all to the pot and cook.

Slow-Cooker Tuna Noodle Casserole

Ingredients

1/4 cup butter cubed
1/2 pound sliced fresh mushrooms
1 medium onion chopped
1 medium sweet pepper chopped
2 small carrots chopped
1 cup green beans
1 teaspoon salt divided
1 teaspoon pepper divided
2 garlic cloves minced
1/4 cup all-purpose flour
2 cups reduced-sodium chicken broth
2 cups half-and-half cream
4 cups uncooked noodles about 6 ounces
3 cans 5 ounces each light tuna in water, drained
2 tablespoons lemon juice
2 cups shredded Monterey Jack cheese
2 cups frozen peas thawed
2 cups bread crumbs
2 cans cream of onion soup

Instructions

In a large skillet, melt butter over medium-high heat. Add mushrooms, onion, sweet pepper, carrots, green beans, 1/2 teaspoon salt and 1/2 teaspoon pepper; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
Transfer to a 5-qt. slow cooker. Stir in cream, soup, and noodles. Cook, covered, on low until noodles are tender, 4-5 hours. Meanwhile, in a small bowl, combine tuna, lemon juice and remaining salt and pepper.
Remove insert from slow cooker. Stir cheese, tuna mixture and peas into noodle mixture. Let stand, uncovered, 20 minutes. Just before serving, sprinkle with bread crumbs.

Turkey Meatloaf with Hoisin Glaze

Hoisin sauce and ginger gives this pork-and-turkey meatloaf great flavor and plenty of vegetables boost the fiber and nutrients.

Course Main Course

Prep Time 30 minutes

Cook Time 1 hour 30 minutes

Total Time 2 hours

Ingredients

1/4 cup hoisin sauce
1/2 cup ketchup
1 cup dried or fresh kale
2 large eggs lightly beaten
1 carrot minced
2 cloves garlic minced
1 tablespoon soy sauce
2/3 cup minced fresh ginger
1 yellow onion finely chopped (3/4 cup)
2 pounds coarsely ground turkey
1 pound ground pork
1 cup panko bread crumbs

Instructions

Preheat oven to 375 degrees F (190 degrees C). Set the ground turkey and ground pork out at room temperature to warm slightly.
Heat the oil in a skillet over medium heat; cook the carrot, onion, garlic, and kale in the heated oil until soft; set aside to cool.
Mix together the turkey, pork, bread crumbs, eggs, 2 tablespoons soy sauce, salt, and pepper in a large bowl. Add the vegetable mixture and continue to mix until evenly combined; shape into a loaf; cover with foil and lay in the baking pan.
Bake in the preheated oven until no longer pink in the center, 60 minutes, pull out and remove foil.
Whisk together the 1/4 cup hoisin sauce and 1/4 cup ketchup in a small bowl; spread over the meatloaf.
Put back in oven for 15 till done.

African Groundnut Stew

Serve over quinoa for a nice meal.

Course Main Course

Ingredients

6 boneless skinless chicken thighs about 1 lb
3 boneless skinless chicken breasts about 3/4 lb
1 medium onion chopped (1 cup)
¾ cup peanut butter
1 can diced tomatoes
1 ¾ cups chicken broth
2 tablespoons grated gingerroot
2 tablespoons tomato paste
2 teaspoons curry powder
1 teaspoon crushed red pepper flakes
½ teaspoon salt
1 ½ lb sweet potatoes 3 medium, peeled, cubed (about 4 cups)
1 lb small red potatoes about 12, cut into eighths (about 2 1/2 cups)
Cashews
Kale

Instructions

1 Spray 5- to 6-quart slow cooker with cooking spray. In cooker, layer all ingredients, spooning peanut butter in dollops.
2 Cover; cook on Low heat setting 8 to 10 hours. Break up chicken before serving.

Thai Coconut Corn Chowder

Thai Curry Flavor!

Course Main Course

Ingredients

7 cups corn
4 Tbsp olive oil
2 md onions
8 cloves garlic
4 Tbsp minced ginger
3 Tbsp lemongrass paste (found by fresh produce)
2-4 japalenos
2 cans curry paste
4 cans coconut milk
4 cans chicken broth
4 large yukon gold potatoes
4 cups shredded chicken
2 stalks celery, minced
4 carrots, diced
2 cans straw mushrooms
salt and pepper
1 bunch green onions for garnish

Instructions

Saute onion, celery, and carrot for five minutes, then add in garlic, ginger, lemongrass, jalapenos, and curry paste. saute for additional minute. Add chicken broth, coconut milk, potatoes, corn, salt and pepper - bring to a light boil then reduce heat to simmer for 20 minutes or until potatoes are tender.
Make sure to stir occasionally. Ladle out 5 cups and blend until smooth. Return blended mix to remainder of soup. Add chicken, continue simmering until chicken is warm. Garnish bowls of soup with green onion.

Bee’s Beefy Stew

Bee's Beefy Stew

Slow Cooker Special!

Course Main Course

Ingredients

1 cab Tomato Paste
1 pkt Onion Gravy Mix
1 dash Worcestershire Sauce
1 tbsp Hoisin Sauce
1 dash Balsamic Vinegar
1 dash Red Wine
1 pkt Slow Cooker Beef Stew
1 tbsp Franks Sweet Chili Sauce
2 cups Beef/Mushroom Bouillon
1.5 lbs Potatos
3 Carriots
1.5 lbs Beef

Instructions

Cut beef and roll in flour. Fry beef till brown.
Mix all ingredients in slow cooker and put on low till done.

Vegetable Soup

Vegetable soup made with vegetables from the garden as well as what ever is laying around.

Course Main Course

Prep Time 30 minutes

Cook Time 1 hour 40 minutes

Total Time 2 hours 10 minutes

Servings 8

Ingredients

2 onions
2 to 3 carriots
bunch kale
2 small zucchini
1/2 cup peas
1 cup corn
1 can chick peas
few tomatos
2 small potatos
1 stick celery
1 bunch parsley
few cloves garlic
6 cups V8 juice
6 cups vegetable broth
3 Tbsp Italian spices

Instructions

Cut and fry carrots and onions in olive oil. Add all other ingredients and mix together. Add broth and juice and cook till all ingredients are done and serve.