Crockpot Brown Sugar Pork Roast

Crockpot Brown Sugar Pork Roast

1 (4-6 lb) pork roast

Salt free seasoning to taste

1 C brown sugar

2 cloves garlic, minced

1 Tbsp Dijon mustard

1 Tbsp balsamic vinegar

Place pork roast in a crockpot. Sprinkle with salt free seasoning. In a bowl combine brown sugar, garlic, mustard and vinegar. Stir together to make a paste, spread on top of the roast. Cook on low for 8 hours or until cooked through. Slice and serve.

Crockpot Orange Chicken

Crockpot Orange Chicken

4 boneless chicken breasts, chopped into bite sized pieces
1/3 C flour
oil, as needed
1 tsp balsamic vinegar
3 Tbsp ketchup
6 oz. frozen orange juice concentrate, thawed
4 Tbsp brown sugar

In a bowl, mix the orange juice, brown sugar, vinegar, and ketchup. Coat the chicken in flour, shaking off any extra. Heat a small amount of oil a skillet and brown the chicken. The chicken doesn't need to be fully cooked just browned since it will finish cooking in the crock pot. Place chicken in the crockpot and the pour the sauce over, stir to coat the chicken with sauce. Cook on low for 5-6 hours or until cooked through.

Grilled Balsalmic Chicken and Greek Pasta Salad

Grilled Balsamic Chicken Breasts

6 boneless, skinless chicken breasts

Marinade:

1/2 C balsamic vinegar

1/4 C olive oil

1 sprig fresh rosemary

1 tsp dried thyme

5 cloves garlic, minced

black pepper to taste

Place chicken in a bowl. Combine all marinade ingredients in a small bowl and mix well, pour over chicken and let marinate for at least an hour. Grill chicken until cooked through. 

 

Greek Pasta Salad

1 lb box tri-colored rotini, cooked, drained and cooled
1 cucumber, peeled, seeded and cut into small cubes
2 tomatoes, diced
1/2 C shredded parmesan cheese
1 C crumbled feta cheese
1 (4 oz) can sliced black olives, drained
1 bottle Greek dressing

Mix all ingredients well, using ½ the bottle of Greek dressing. Place in fridge to chill before serving. Use additional dressing if needed. 

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