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Slow Cooker Orange Stir Fry

Slow Cooker Orange Stir Fry

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Slow Cooker Orange Stir Fry

Slow Cooker Orange Stir Fry

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  • Author: Cherie | Taste & Review
  • Prep Time: 15 min
  • Cook Time: 3 hours
  • Total Time: 195 minutes
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Ingredients

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16 Oz package broccoli stir fry blend (broccoli, carrots, onion, red peppers, celery, water chestnuts & mushrooms)

2 tablespoons tapioca flour

1 pound skinless, boneless chicken breast halves, cut into 1– inch pieces

¾ cup chicken broth

½ cup low-sugar orange marmalade

2 tablespoons teriyaki sauce

2 tablespoons coconut aminos

1 tablespoon swerve brown sugar replacement

1 teaspoon dry mustard

½ teaspoon ground ginger

Instructions

In a 3 ½ or 4-quart slow cooker place frozen vegetables. Sprinkle tapioca flour over the vegetables and stir. Place the chicken pieces on top of the vegetable mixture.

 

To make the orange sauce combine in a small bowl, chicken broth, low-sugar orange marmalade, teriyaki sauce, coconut aminos, swerve brown sugar replacement, dry mustard, and ginger. Use a fork and stir it till it is well combined. Pour sauce over chicken pieces.

 

Cover and cook on low heat for 4 to 5 hours or on high heat setting for 2 to 2 ½ hours.

Notes

Garnish with cashews, green onions, and orange slices if desired. 

Nutrition

  • Serving Size: 4
  • Calories: 368
  • Sugar: 17g
  • Sodium: 573mg
  • Fat: 4.6g
  • Saturated Fat: 1.6g
  • Carbohydrates: 47.8g
  • Fiber: 3.1g
  • Protein: 28.3g

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Slow Cooker Breakfast Tator Tot Casserole

Slow Cooker Breakfast Tater Tot Casserole

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Slow Cooker Breakfast Tator Tot Casserole

Slow Cooker Breakfast Tater Tot Casserole

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  • Author: Bryon | Taste & Review
  • Prep Time: 20
  • Total Time: 180
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Ingredients

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  • 1/2 lb thick-cut bacon, chopped
  • 1 yellow onion, diced
  • 1 red bell pepper, seeded and diced
  • 1 green bell pepper, seeded and diced
  • 1 bunch green onions, diced
  • 2 garlic cloves, minced
  • 2 1/2 cups shredded cheddar cheese
  • 1 (7 ounces) precooked sausage links, chopped
  • 1 (32 ounces) package frozen tater tots
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1 cup cauliflower, riced
  • 1 (10 1.2 Oz) can cream of mushroom soup

Instructions

  1. Turn on the slow cooker to high.
  2. On a cutting board cut the bacon and sausage. The meat should be cut in chunks not in crumbles. Add both the sausage and bacon to a large frying pan over medium heat. Cook until crispy. Transfer the cooked bacon and sausage to the slow cooker. Reserve the grease in the frying pan.
  3. Go back to the cutting board and chop up the yellow onion, red bell pepper, green bell pepper, garlic, and green onion. Then use a box grater to rice the cauliflower into the size of rice. Rice enough cauliflower to make 1 cup, leaving any large tough stems behind. Add the chopped vegetables to the frying pan that has the grease from the meat in the pan. Cook until the onions turn translucent and the vegetables have cooked through, about 10 minutes. Place the cooked vegetables, shredded cheese, salt, black pepper, garlic powder, cream of mushroom soup to the slow cooker. Stir till well combined.
  4. While the crock pot is starting to heat up the other ingredients you can fry up the tater tots. Place the tater tots in the frying pan for 5 minutes and then turn them over and fry for another 5 minutes or until crispy. Transfer the crispy tater tots to the slow cooker, reserving some tater tots to be placed on top. Slowly stir all the ingredients together in the slow cooker and then place the rest of the tater tots on top.
  5. Cover and cook on high for 2-3 hours

Nutrition

  • Serving Size: 8
  • Calories: 493
  • Sugar: 3
  • Sodium: 1405
  • Fat: 30
  • Saturated Fat: 13
  • Unsaturated Fat: 14
  • Trans Fat: 0
  • Carbohydrates: 37
  • Protein: 20
  • Cholesterol: 63

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Crock Pot Pepperoni Pizza Dip

Crock Pot Pepperoni Pizza Dip

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Crock Pot Pepperoni Pizza Dip

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  • Author: Cherie | Taste & Review
  • Prep Time: 5
  • Cook Time: 120
  • Total Time: 125
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Ingredients

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  • 2.25 (1 can) sliced olives
  • 2 (14 oz) pizza sauce
  • 1 red pepper
  • 1 orange pepper
  • 1 medium-size onion
  • 2 (8 oz)plain cream cheese
  • 8 oz (1 bag) mozzarella shredded cheee
  • 1/4 cup sharp cheddar shredded cheese
  • 1 cup three pepper shredded cheese
  • 5 ounces pepperoni minis (1 bag)

Instructions

  1. On a cutting board chop up the red pepper, orange pepper, and onion. Then add to the crock pot with the rest of the ingredients, except save some mozzarella cheese and pepperoni minis that will be used later to garnish on top. Cook on high for about 1 hour then turn on low once the sauce is all melted or bubbling. Take the remaining mozzarella and pepperoni and sprinkle on top of sauce. Keep on low to keep warm.

Notes

  • Serve with pita chips.

Nutrition

  • Serving Size: 12
  • Calories: 339
  • Sugar: 3
  • Sodium: 638
  • Fat: 27
  • Saturated Fat: 14
  • Unsaturated Fat: 9
  • Trans Fat: 0
  • Carbohydrates: 10
  • Protein: 14
  • Cholesterol: 83

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crockpot hashbrown casserole

Crockpot Hashbrown Casserole

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Crockpot Hashbrown Casserole

Crockpot Hashbrown Casserole

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  • Author: Bryon | Taste & Review
  • Prep Time: 5
  • Cook Time: 240
  • Total Time: 240
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Ingredients

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  • 1 lb (one tube) Jimmy Dean hot pork sausage
  • 20 oz (1 package) frozen hashbrowns
  • 12 fl oz (1 can) evaporated milk
  • 2 x 10 1/2 oz cans cream of mushroom soup
  • 6 oz (1 can) french fried onions
  • 2 cups (1 package) shredded cheddar cheese
  • 5 cloves of garlic, diced
  • 1 small onion, diced
  • 1 teaspoon of Franks red hot sauce
  • 1 cup of rippled potato chips

Instructions

  1. In a large bowl mixing bowl add all the ingredients and stir. Spoon hash brown mixture in a 4 quart slow cooker that has been sprayed with non stick spray. Cook on high for 4 hours or 6-7 hours on low. Sprinkle on crumbled ripple potato chips on top before serving.

Nutrition

  • Serving Size: 10
  • Calories: 427
  • Sugar: 5
  • Sodium: 679
  • Fat: 32
  • Saturated Fat: 12
  • Unsaturated Fat: 18
  • Trans Fat: 0
  • Carbohydrates: 19
  • Protein: 17
  • Cholesterol: 67

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Crockpot Cuban Sandwich

Crockpot Cuban Sandwich

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Crockpot Cuban Sandwich

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  • Author: Joe | Taste & Review
  • Prep Time: 20
  • Cook Time: 360
  • Total Time: 380
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Ingredients

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  • 3 lbs boneless pork shoulder
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon salt
  • 2 teaspoon ground cumin
  • 2 teaspoon dried oregano
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons lime juice
  • 2 tablespoons orange juice
  • 4 x 12″ submarine roll
  • 1 lb swiss slices
  • 1 lb ham deli sliced
  • 2 cups dill pickle chips
  • 2 red onions
  • 4 tablespoons yellow mustard

Instructions

  1. In a small mixing bowl combine the olive oil, cumin, salt, oregano, black pepper, red pepper, lime juice, orange juice, and minced garlic. Then with a knife make slits in the pork and rub it with the olive oil mixture enough to coat it and place into the crockpot. Pour the rest of the olive oil into the crockpot. Cover the crockpot and cook on low for 6 hours. Flip once half-way through it.
  2. Take out the pork and set on a cutting board. Let it cook for a few minutes. Shred the pork into chunks using two forks.
  3. Slice the submarine bread in half and spread both halves with yellow mustard. Take one half and place the swiss cheese slices on it and purple onions. Take the other half and put the deli sliced ham and then layer it with the pulled pork, pickles, and drizzle a dash of liquid from the crockpot.
  4. Cut the sandwich as you desire and serve.

Nutrition

  • Serving Size: 8
  • Calories: 947
  • Sugar: 4
  • Sodium: 2617
  • Fat: 50
  • Saturated Fat: 21
  • Unsaturated Fat: 26
  • Trans Fat: 0
  • Carbohydrates: 44
  • Protein: 77
  • Cholesterol: 246

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