Teriyaki Shredded Pork

Crock Pot Meal

1 1/2 C Soy Sauce
4C Water
2 C White Sugar
1 TBSP cornstarch
2 cloves garlic ( I didn't use)
1 TBSP ginger
5 lbs Pork Loin Roast
Serve over white rice

Bring the soy sauce, water, sugar, cornstarch, garlic, and ginger to a boil in a sauce pan. Take 1/2 of the sauce and put in with the pork in a crock pot for 4-5 hours on high heat. Set the other 1/2 aside for later. Cook the pork until fork tender. Drain the sauce from the crock pot, take any excess fat off the pork loin and shred. Add remaining sauce back to the crock pot until ready to serve. Serve over rice.


I found this recipe from this deals to meals that I signed up for and we tried it tonight and loved it. I used a 3 1/2 pound pork and it was PLENTY we will be having sandwiches with it later. You can also freeze this meal and use later. I didn't drain the sauce I took the roast out shred it and then put it back in and added a little more sauce

Pistachio Dessert

Crust:

1 cup flour

1 cube butter*
1 cup chopped walnuts

Mix together. Press in bottom of 9 x 13 pan Bake 10-15 min. at 350. Allow to cool completely before topping with filling.

Mix together:

8 oz cream cheese*

1/2 16-oz. ctn. Cool Whip*
1 cup powdered sugar

Add:
2 small pkgs. instant pistachio pudding*

3 cups milk

Blend until thick. Pour into crust.

Garnish with:
Remainder of Cool Whip
1/2 cup chopped walnuts

*I recommend using the "light" versions of margarine, cream cheese and whipped topping, as well as sugar free pistachio pudding.

Credit: Susan Shepherd

Potato Salad

Ingredients:

13 small potatoes
7 eggs, hard-boiled
1/2 onion, diced/minced onion
3/4 cup mayo
3/4 cup light sour cream

1 Tbsp. mustard
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic salt
1/4 tsp. season salt
1/4 tsp. celery salt
(optional: 1 Tbsp pickle relish)Paprika

Chop potatoes into bite-sized chunks. Add to a pot of water and boil until tender. Dice eggs. Combine all ingredients and stir until evenly covered with sauce. Sprinkle with paprika. Makes 10 cups (20 1/2 cup servings).

Calories: approximately 135 calories per 1/2 cup serving; 270 calories per 1 cup serving (when using Kraft mayo w/olive oil and light sour cream).

Credit: Susan Shepherd, Judy Bateman

Homemade Dinner Rolls

Homemade Dinner Rolls (from It's What's for dinner)

ingredients:
1 c. margarine or butter
3 c. milk
1 c. sugar
1 c. hot water
4 eggs
12 c. flour
4 T. yeast
4 t. salt
and extra butter, softened or melted, and a pastry brush
directions:
combine margarine, milk, sugar, and water. Heat in microwave until warm (about 4 min.). Using a mixer with a hook, start mixing. Add half of flour and all of your eggs. Mix well. Add yeast and salt; continue mixing. Add remaining flour. When mixed in, turn speed to high and let knead for 8 minutes. When finished mixing, turn out onto floured surface and divide into 4-5 balls. Roll first ball into a circle the size of a pizza. Spread evenly with softened or melted butter. Using a pizza cutter, cut circle into 10-12 wedges. Roll from wide end to shape into a croissant. Place on greased baking sheet. Repeat with the rest of dough. Let raise about 30-40 minutes (she suggests to raise on top of your preheated oven, covered with a Pam-sprayed layer of plastic wrap. You can also put your baking sheet in to a garbage bag- that's a baker's tip:) Bake at 375 degrees for 10-12 minutes or until rolls are golden brown. Rub top with butter while still hot. makes 40 servings.


I made these for my family on Sunday and I cut the recipe in half and ended up with 35 rolls. I guess it depends on how thick you roll them out and the size of the balls. Everybody in my family loves these and they are easy to make. If it is just the 3 of us I cut the recipe in 4ths.

Best Ever Secret Barbecue Chicken

Best Ever Secret Barbecue Chicken (from BetterRecipes.com)

Chicken Breast
1/2 c lemon lime soda
1/2 c soy sauce
1/4 c ketchup
1/4 c barbecue sauce
1 tbsp Dijon mustard (I use regular mustard)
8 cloves of garlic, crushed (I don't use garlic cause I never have any and that seems like a lot)
2 tbsp sugar
1 tsp salt
1/2 tsp ground black pepper

Directions
Combine all ingredients in a large Ziploc bag and let it marinate for at least 3 hours. then Grill.

Last time I made this I used two chicken breasts and cut this recipe in half and it was more than enough.
The original recipe calls for 2 lbs boneless skinless chicken thighs but I always have chicken breasts on hand

Strawberry Salad

Strawberry Salad (From It's What's for Dinner)

1 bag Romain Lettuce
1/2 bag spinach
1 cup chopped red pepper (I used 1 green pepper)
1 container sliced strawberries
1/2 cup bacon bits
1 cup toasted almonds (you can sugar them)
tortilla strips
1 purple onion (You can use 4 green onions, they aren't as strong, but I usually don't use any)
1/2 cup shredded Parmesan cheese

dressing:(I cut this recipe in half and still had a ton left over)
3/4 cup strawberry jam (good opportunity to use freezer jam if you bottled any)
1/2 cup red wine vinegar
3/4 cup canola oil
1/2 to 1 t. dry mustard
1/3 cup sugar
1 t. salt
blend all ingredients in blender and pour over salad before serving