Easy Herb Chicken

I love this easy, fall-off-the-bone-tender-goodness crockpot recipe.

Easy Herb Chicken

1 whole chicken (giblets removed)
poultry seasoning
salt

1. Rinse the chicken.

2. "Blacken" the chicken with poultry seasoning and sprinkle salt on the chicken.

3. Put the chicken in the crockpot. Cook on low for 8 hours.

Glazed Pork Roast

This is a tried and true recipe here at our house; we've tweaked it a little to our tastes, and it's a favorite now. The citrus seasoning really works with the pork roast, and the mandarin orange garnish is delish... perfect for spring and summer menus. This crock-pot recipe makes a great Sunday dinner entree. One slice is 4 points, which makes it light and healthy, too. Win-win! Enjoy.

Glazed Pork Roast
(4 points per slice)
.
1 boneless whole pork loin roast ( 4 pounds), trimmed
1 tablespoon olive oil
1 tablespoon butter, melted
2/3 cup orange juice concentrate
1/3 cup water
3 garlic cloves, minced
1 1/2 teaspoons salt
1/2 teaspoon pepper

Glaze
.
1/4 cup packed brown sugar
2 tablespoons balsamic vinegar
1 tablespoon orange juice concentrate
1 garlic clove, minced
1 can (11 ounces) mandarin oranges, drained (optional)
.
Cut the roast in half. In a large skillet, brown roast in oil and butter on all sides. Transfer to a 5-qt. slow cooker. Add the orange juice concentrate, water, garlic, salt and pepper. Cover and cook on low for 4-6 hours or until a meant thermometer reads 160 ° F, and the meat is tender.

For the glaze, in a small saucepan, combine the brown sugar, vinegar, orange juice concentrate, and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until reduced to about 1/4 cup. Brush over roast. Garnish with oranges if desired.

* Our tweaks:

1. Double the glaze recipe. You'll be glad you did. We like to serve rice with this dish to "soak up" any extra glaze.
2. I've used a normal pork roast and it works just as well. (Didn't cut it half...)
3. I don't brown the meat every time, but when I do, I only use the olive oil. It's enough to brown the meat by itself.
4. Try the mandarin orange garnish. I love it.

original recipe: Light and Tasty magazine, February/March 2008, p. 49

Easy Café Rio

Café Rio Pork

3-4 lb pork butt
1 cup salsa
1 cup brown sugar

Place the pork butt in the crock pot. In a seperate bowl, mix the salsa with the brown sugar, then add on top of the pork. Cook all day in the crock pot (on Low setting) then shred the meat when it's done.

Use as a taco meat or with cilantro lime dressing, cheese, lettuce and tomatoes.

Café Rio Cilantro Lime Dressing

1 1/3 cups sour cream
3/4 cup mayo
1 bunch of cilantro (chopped)
1 pkg ranch dressing mix (dry)
4 tbsp salsa verde (green salsa)
2 cloves of garlic
1/8 tsp. Tabasco sauce
juice of one lime (I like to add lime zest, too)

Mix together in a blender and serve on top of Café Rio pork.

Want to make it low-fat? Use light sour cream and light mayonnaise!

Recipe from Peggy Steward. Thanks for this one!