Meat

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Crock Pot Pork and Apples
1 1/2 lbs. boneless pork loin, cut into 6 pieces or 6 boneless pork loin chops 4 medium Golden Delicious apples, sliced 3 T packed brown sugar 1 tsp. cinnamon 1/2 tsp. salt

1. Place pork in Crock Pot; cover with apples. 2. Combine brown sugar, cinnamon, and salt in small bowl; sprinkle over apples. 3. Cover; cook on low 6 to 8 hours.

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=**Taco Lasagna**= 1 lb ground beef ½ cup chopped green pepper ½ cup chopped onion 2/3 cup water 1 envelope taco seasoning 1 can (15oz) black beans, drained and rinsed 1 can Mexican diced tomatoes, undrained (drained for cooking group) 6 flour tortillas (8 inch) 1 can refried beans 3 cups shredded Mexican cheese blend


 * 1) Cook beef, pepper and onion. Drain fat. Add water and taco seasoning; bring to boil. Reduce heat and simmer uncovered for 2 minutes. Stir in black beans and tomatoes. Simmer uncovered for 10 minutes.
 * 2) Place 2 tortillas in a greased 9x13 pan. Spread with half refried beans and beef mixture. Sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese. Cover and bake at 350 for 25-30 minutes. Serves 9.

=**Beef Skillet Fiesta**=

1 lb. ground beef 1/4 c. diced onion 1 c. Minute rice 1 tsp. salt Pepper to taste 1 can diced tomatoes 1 can corn (drained) 1 1/2 c. beef broth 1/2 c. diced green bell pepper Cheddar cheese as a topping when served

Brown meat with onion; Add salt and pepper, corn, tomatoes, and broth. Bring to a boil. Stir in green peppers and rice. Remove from heat and let stand 5 min. Serve with cheddar cheese as a topping.

=**Honey pork chops**= 6 boneless pork chops ½ cup honey ¼ cup cider vinegar ¼ t. ground ginger 1 clove garlic, minced 2 T. soy sauce Dash of pepper

Place all ingredients except pork into a blender and mix thoroughly. Marinate and grill.

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=**Pepper Steak**= 1 ½ pounds beef bottom round cut into ½ inch strips (across grain) 2 cups bell peppers 1 cup chopped onion 15 oz can diced tomatoes, undrained 1 t. minced garlic ¼ cup Worcestershire sauce 1 T. cornstarch 1 T. sugar ½ t. kosher salt ½ t. pepper ½ cup water

Cook in crock pot on low for 6-8 hours

=Maple-Glazed Pork Chops = Recipe courtesy Paula Deen

Ingredients

 * 4 teaspoons ancho chili powder
 * 1 teaspoon kosher salt
 * 6 (10-ounce) center cut bone-in [|pork chops], about 1-inch thick
 * 2 tablespoons [|olive oil], divided
 * 3 tablespoons [|balsamic vinegar]
 * 1/2 cup butter [|maple syrup]
 * 1/2 cup chicken stock
 * Pecans, toasted and chopped, optional garnish

Directions
In a small bowl, combine the [|chili powder] and salt and sprinkle evenly over both sides of the pork chops.

In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the pork chops and cook until browned, about 2 minutes per side. Reduce the heat to medium, and cook until desired doneness, about for 4 to 6 minutes.

In a small skillet, over medium-high heat, add the balsamic vinegar and cook until reduced by half. Stir in the maple syrup and [|chicken stock]. Cook over medium heat until thick and syrupy, about 5 minutes.

Transfer to a serving platter and serve with the maple syrup. Garnish with toasted pecans, if desired.

=Korean Beef Tacos-crock pot=

[]

Butternut Squash Crockpot Chili Saute chopped veggies in olive oil: 1 lg. onion, 2+ stalks celery, 1+ carrot for 2-3 min. Add chopped garlic (a lot:) and 1 diced bell pepper and sauté 2 more min. Add spices: 3 Tbl. dark chili powder, 1+ Tbl. oregano, 2 tsp. ground cumin, 1 tsp. red pepper flakes, and sauté 1 more min. Cool.

In crockpot, mix above mixture with the following: 1 29 oz. can crushed tomatoes 2 15 oz. can red kidney beans, rinsed and drained 1 15 oz. can black beans, rinsed and drained 12+ oz. butternut squash, peeled and diced (about 3 cups) 1 cup veggie stock 1/2 small can tomato paste salt and pepper to taste (I add 1 lb. ground turkey to make it a little heartier but it is great as a vegetarian meal too!) In the vegetable section of most grocery stores, you can buy refrigerated packets of peeled garlic cloves and diced butternut squash, which makes it easy. I also added 1 sm. can of green chilies for 3 batches, but I was overthinking it:) Also feel free to add a splash of red wine if you have any on hand.

Cheryl Milam's New Orleans Style Red Beans and Rice



=Sunday Beef Pot Roast=


 * Crock Pot Cubed Steak**

Family pack of cubed steak 1 pkg. onion soup mix 2 cans cream of mushroom soup 3/4 c. water

Put all ingredients in crock pot and cook on low all day.


 * Boneless BBQ Ribs**

=Beef and Chipotle Burritos= 1 can 14 1/2 oz. diced tomatoes 1/2 cup chopped onion (I always leave this out) 1-2 canned chipolte chili peppers in adobo sauce (if you really like spicy, you can add more- 2 gives you the flavor without too much heat) 1 teaspoon oregano 1 clove garlic 1/4 tsp. salt 1/4 tsp. ground cumin 1 1/2 pounds stew meat or top/bottom round steak

Combine all ingredients and cook in crock pot on low 8 hours

Serve in tortillas with all kinds of yummyness!