Crockpot Recipe – Aztec Black Beans

1 lb. dried black beans (or turtle beans)
16 oz. jar of salsa (your favorite kind)

Rinse black beans, removing any stones or foreign objects. Cover with water, soak
all night.

Drain beans and place in cp with salsa. Add enough water to just cover beans.
Cover and cook on low 8-10 hours.

Tags for this recipe :Aztec Black Beans Recipe, Crock pot recipe, crock pot recipes, vegetarian recipe Vegetarian Recipes

Pork Recipe – Autumn Pork Roast

3 to 4 lb. pork roast
Salt & pepper
1 c. cranberries, finely chopped
1/4 c. honey
1 tsp. grated orange peel
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg

Sprinkle roast with salt and pepper. Place in slow cooking crockpot.
Combine remaining ingredients. Pour over roast. Cover. Cook on low for 8 to 10
hours or on High for 4-5.

Makes 6 to 8 servings.

Tags for this recipe :Autumn Pork Roast Recipe, cranberries, Crock pot recipe, crock pot recipes, ground cloves, nutmeg, Orange Peel, pork recipe Pork Recipes

Pork Recipe – Autumn Pork Chops

Serving Size : 6

You need:

6 pork chops
2 medium acorn squash — unpeeled
3/4 teaspoon salt
2 tablespoons melted butter
3/4 cup brown sugar — packed
3/4 teaspoon brown bouquet sauce
1 tablespoon orange juice
1/2 teaspoon orange peel — grated

Trim excess fat from chops. Cut each squash into 4 to 5 crosswise slices; remove seeds.
Arrange 3 chops on bottom of slow-cooking pot.

Place all squash slices on top; then another layer of remaining 3 chops.
Combine salt, butter, sugar, bouquet sauce, orange juice, and orange peel. Spoon
over chops.

Cover and cook on low for 4 to 6 hours or until done.
Serve one or two slices of squash with each pork chop.

Tags for this recipe :Acorn Squash, Autumn Pork Chops Recipe, Bouquet Squash, Crock pot recipe, Orange Juice, Orange Peel pork recipe

Crock Pot Recipe – Autumn Chicken

2 large or 4 small chicken breasts
2 parsnips – 2 carrots
1 acorn squash
1 14.5 oz. can of chicken broth
garlic
salt
pepper
nutmeg
honey

Peel and chop carrots and parsnips and place them in the bottom of the crockpot.

Sprinkle with garlic (I used a teaspoon of pre-chopped garlic. I’m not sure how many cloves of fresh garlic that would be.) Place chicken on top. Pour in broth.

Cut squash into chunks and slice off the skin. Place on top of chicken. Sprinkle desired amounts of salt, pepper and nutmeg on top of squash and drizzle enough honey on top to lightly cover the squash.

Cook on low 8-10 hours.

Tags for this recipe :Autumn Chicken Recipe, chicken recipe Crock pot recipe

Crock Pot Recipe – Artichoke, Chicken And Olives

We need:

1 1/2 lbs skinless, boneless chicken breast halves and/or thighs
2 c sliced fresh mushrooms
1 (14.5 oz) can diced tomatoes
1 (8 or 9 oz) pkg frozen artichokes
1 c chicken broth
1 med onion, chopped
1/2 c sliced pitted ripe olives (or 1/4 cup capers, drained)
1/4 c dry white wine or chicken broth
3 tbsp quick cooking tapioca
2-3 tsp curry powder
3/4 tsp dried thyme, crushed
1/4 tsp salt
1/4 tsp pepper
4 c hot cooked couscous

Rinse chicken & set aside. In a 3 1/2 qt crock pot combine mushrooms, undrained
tomatoes, frozen artichoke hearts, chicken broth, onion, olives, & wine/broth. Stir in tapioca, curry powder, thyme, salt, & pepper. Add chicken. Spoon some of the tomato mixture over chicken.

Cover & cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours. Serve with hot cooked couscous. Serves 6.

Tags for this recipe :Artichoke Chicken And Olives Recipe, Artichokes, chicken recipe, couscous, Crock pot recipe, Tapioca thyme

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