Slow Cooker Pulled Pork with Bacon and Apples
Slow Cooker Sweet and Spicy Beef
Slow Cooker Turkey Breast with Gravy

Slow Cooker Pulled Pork with Bacon and Apples

2 lbs. lean pork tenderloin

4 slices center cut bacon, chopped

1 medium apple, peeled, cored and chopped

1 ½ cups onion, chopped

3 Tbsp. brown sugar, packed

3 Tbsp. apple cider vinegar

2 teas. salt

1 ½ cups ketchup

1/3 cup Worcestershire sauce

Pork tenderloin may be cut into several pieces, if needed, to fit into the slow cooker.  Place a medium skillet over medium heat and add the chopped bacon.  Cook the bacon until crisp, stirring occasionally.  Use aa slotted spoon to transfer the cooked bacon pieces to a paper towel. Place the chopped apple, onion, cooked bacon pieces, ketchup. Worcestershire sauce, cider vinegar, brown sugar and salt into the slow cooker and stir to combine.  Add the pork tenderloin and cover the pork with the sauce.  Cover the slow cooker and cook on high for 4 hours or on low for 8 hours.  Remove the pork from the slow cooker and use two forks to shred the pork.  Mash the cooked apples into the sauce using the back of a spoon.  Return the shredded pork to the slow cooker and stir to coat the pork with the sauce.  Cover the slow cooker and cook on high for 30-40 minutes.  Serve the pulled pork warm.

Recipe makes 10 servings of ½ cup each  Estimated WW Smart points 5 per serving

Slow Cooker Sweet and Spicy Beef

2 lbs. beef eye roast

¼ cup brown sugar

1/3 cup low sodium soy sauce

¼ cup Asian garlic chili paste

2 cloves garlic, minced

1 Tbsp. ginger, minced

Cut the beef into chunks.  Combine the soy sauce, brown sugar, garlic chili paste, ginger and garlic in the bottom of the slow cooker, stir well.  Add the beef chunks to the slow cooker and stir to combine the beef well with the sauce.  Cover the slow cooker and cook the beef on low for 8 hours or on high for 4 hours, until the beef is done.  Remove the beef from the slow cooker and shred it using two forks.  Sauce may be spooned over the beef to serve or sauce may be thickened.  To thicken the sauce transfer it to a saucepan and bring the sauce to a boil.  Boil the sauce for 8-10 minutes until it is reduced by half and thickened.   Toss beef in the thicken sauce and serve.

Recipe makes 6 servings  Estimated WW Smart points 7 per serving

Slow Cooker Turkey Breast with Gravy

5 lb. turkey breast with bone in and skin on

1 medium onion, chopped

1 carrot, peeled and chopped

1 stalk celery, chopped

6 cloves garlic, crushed

1 ½ Tbsp. olive oil

2 cups low sodium chicken broth

1/3 cup flour

¼ cup dry white wine

1 cup water

2 Tbsp. fresh sage

2 bay leaves

salt and pepper to taste

Heat the olive oil in a medium skillet over medium-high heat. Add the onion, celery, carrot, and garlic and cook for about 8-10 minutes until the onion is soft.  Stir in the flour and cook about 2 minutes until golden.  Stir in 1 cup of the chicken broth and scrape up any browned bits and stir out any lumps.  Transfer this mixture to the slow cooker.  Stir in the remaining broth, wine, water, sage and bay leaves.  Season the turkey breast with salt and pepper and place the turkey breast in the slow cooker with the skin side up.  Cover the slow cooker and cook on low for 5-7 hours or until the turkey reaches an internal temperature of 165 degrees.  Transfer turkey to a cutting board, tent the turkey with foil, and allow it to rest for 20 minutes.  Allow the liquid in the slow cooker to rest for 5 minutes and then remove any fat from the surface using a large spoon.  Strain the liquid into a saucepan, discard the celery, carrot and bay leaves and simmer the liquid until thickened, about 15 minutes.  Season this gravy with salt and pepper to taste.  Remove the skin from the turkey and discard .  Carve the turkey and serve with the gravy.

Recipe makes 10 servings  Estimated WW Smart points 1 per serving