Slow-Cooker Apple Pork Roast

We LOVE this recipe and have been making it often lately because it's so easy! There are only 5 ingredients and it doesn't get much easier than throwing it all in the crockpot. It works well for burritos, salads or sandwiches and because it serves 12, we use it for 2 different meals. I hope you enjoy this one as much as my family does:) Recipe adapted from 30 Meals in One Day.

1 (4-pound) boneless pork roast
1/3 cup Worcestershire sauce
¾ cup packed brown sugar
1 1/2 cups apple juice
½ teaspoon salt

Place pork roast in a large slow-cooker (lined with a Reynold's Slow-Cooker liner for easy cleanup). Mix Worcestershire, brown sugar, apple juice and salt and pour over pork. Cover and cook on low for 6-7 hours. Remove pork and place it in a large bowl and shred with 2 forks. Spoon remaining juice over the shredded pork and mix well. Can use for pork sandwiches, salad or burritos. Serves 12.

Crock Pot Chicken Caesar Sandwiches

These are a fun change from your typical chicken salad sandwiches. They would be great to serve at a shower or brunch. I like to make them on the weekend then eat leftovers for lunches throughout the week 

recipe from the Girl Who Ate Everything 

2 pounds boneless skinless chicken thighs (I use tenders or breasts) 
1/2 to 1 cup of your favorite Caesar dressing 
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley (if you don't have fresh use around 2 teaspoons of dried parsley)
1/2 teaspoon ground pepper
2 cups shredded romaine lettuce
slider buns, hamburger buns or croissants 

1. Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours.

2. Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Shred Chicken 


*TIP: the best way to get perfectly shredded chicken is to throw it in your stand mixer and use the paddle attachment to shred. Saves so much time! 

3. Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot. 


4. Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.

Ham and Cheese Crescent Rolls

These are so simple and are great for lunch or along side a soup or salad.

1 package crescent rolls

ham slices

cheese (we like swiss)

separate crescent rolls. place desired amount of ham and cheese on crescent dough. Roll up and cook according to package instructions. 

TIP: Make these fun for your kids and let them fill their own. Add veggies, honey mustard, or sprinkle with poppy seeds. The possibilities are endless. 

"A Man's Barbecue Ham Sandwich"

I'd made this several years ago and had forgotten about it until looking through a favorite cookbook recently. I write the date I first make a recipe and some notes in my cookbooks. This one said it was "a keeper that my whole family enjoyed." I made this again last night and it was even better than I remembered. It's perfect for a busy afternoon and will make your home smell delicious!

Recipe adapted from family friend Melanie Bills...

Mix well:

     1 cup ketchup

     1 cup V-8 juice (Spicy or Regular)

     1/2 cup brown sugar

     Onion & garlic salt, to taste

     1 tsp. Dijon mustard

     1 tsp. Worcestershire sauce

     1 tsp. soy sauce

Add:

     2 pounds good-quality ham, slivered and finely chopped

Place in a slow cooker and cook on low for 2-3 hours. Scoop ham with a slotted spoon and pile high on toasted hoagie rolls.  Serves 6-8. 

Tomato Oregano Sandwiches

I am happy to say that my little vegetable garden has really taken off this year! Now I have the fortunate dilemma of having TOO many tomatoes. We are eating them 4 times a day around my house and I am sure that we are all overdosing on lycopene! I have been dicing them in omelets, topping casseroles with them, cooking them up in quesadillas, and slicing them up for a snack with a little salt and balsamic vinegar... so good! This simple summer sandwich recipe is my Mom's invention and is our lunch-of-choice as long as there are fresh tomatoes to be had.

Bread

Tomatoes- washed and thickly sliced

Salt and Pepper

Oregano

Sliced Cheese (we prefer Muenster- Trust me and try it...DIVINE!)

Lay out slices of bread on a baking sheet and top with freshly sliced tomatoes. Sprinkle with salt, pepper, and oregano to taste. Top with sliced cheese and place under your broiler for 3-4 minutes or until cheese is melted and bubbly. Remove from the oven and enjoy!