Slow Cooker Saturday – Crockpot Honey Pork and Apples

Ahhh, the slow cooker. A New England staple! I love it because it means my husband get’s a break from cooking all night (though he does love cooking — I am blessed!), plus everything is always cooked to perfection!

With snowy weather, it’s a bonus – dinner can cook while you are sledding, shoveling, or just enjoying the peaceful tranquility that comes with snowfall (I LOVE the peacefulness!)

I love a nice pork loin, and I LOVE apples, so this pairing gets a huge thumbs up from me! YUM!



Slow Cooker Saturday – Beef Stew with Orzo

Oh man, I love my slow cooker. Yes, I am ever so slightly leery about leaving something plugged into my house while I am not there, but I try to get over it, because slow cookers absolutely ROCK, and every meal is always tender and flavorful!

I actually love Orzo… my mom got me hooked on it! Does this sound like a hearty meal you would try?

Do you have a favorite crockpot recipe you could share? I am ALWAYS looking to add new ones to my collection!

Slow Cooker Saturday – Bacon, Smoked Cheddar and Egg Casserole

Yum! I love eggs, and I love breakfast, AND I love my slow cooker! I should note that I consider this more of a “splurge” breakfast – nothing I would eat every day, but sometimes you gotta live and let live on the weekends!

eggs whats for breakfast

This tasty recipe comes courtesy of Betty Crocker!


  • 10 cups cubed French or ciabatta bread (about 12 oz)
  • 2 tablespoons butter
  • 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
  • 9 eggs
  • 2 cups (1 pint) half-and-half
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cups shredded smoked Cheddar cheese (8 oz)
  • 1 lb thick-sliced bacon, cooked, drained and coarsely chopped
  • 1 green bell pepper, coarsely chopped
  • 1/4 cup chopped fresh Italian (flat-leaf) parsley


  1. Heat oven to 300°F. On large cookie sheet, spread bread cubes. Bake 20 to 30 minutes or until dry.
  2. Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray.
  3. In 10-inch skillet, melt butter. Add mushrooms; cook 5 minutes, stirring occasionally, just until tender.
  4. In large bowl, beat eggs, half-and-half and pepper flakes with whisk. Reserve 3/4 cup cheese; set aside. Stir in remaining cheese, the bacon, bell pepper and 2 tablespoons of the parsley. Fold in bread cubes; stir to coat. Spoon mixture into slow cooker.
  5. Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 to 3 hours or until temperature reaches 160°F in center and egg mixture is set.
  6. Sprinkle reserved cheese and remaining 2 tablespoons parsley over top. Cover; cook about 10 minutes longer or until cheese is melted. Remove foil before serving by loosening edges with table knife.

Great to prep everything ahead either Friday night or Saturday night and cook in the morning for a leisurely weekend breakfast!

Tasty Thursday – Beef and Broccoli

Beef and Broccoli

Okay so… I love Chinese food. I know, it’s not the healthiest, which is why my husband and I are working on mastering our own – so we can control whats in it, and all of that stuff. We have mastered chicken fried rice, beef lo mein, chicken lo mein, and another dish that is escaping my memory banks right now. But they have all come out REALLY good, which is why we keep going forth and recreating healthier versions of our favorite dishes, which brings us to today’s deliciousness: Beef and Broccoli! One of my FAVORITES!

Do you like beef and broccoli? Have you ever made your own? It’s so simple but SO good! Sometimes we also toss some sesame seeds on top, because we love them.

Do you think you would give this a try? It’s great to do in the crock pot, and you all know how much I LOVE my crockpot! 🙂

Slow Cooker Saturday – Red Bean Vegetable Soup

It’s Fall. In New England.

It’s the most amazing time of year. Now, while I am a huge fan of my slow cooker all year round, I use it way more in the cooler months. I of course prefer to grill in the warmer months. But we are entering, in my opinion, prime time for slow cookers. And soups, stews… warmer meals, but we don’t want to get bogged down too much.

I love this recipe because I adore kidney beans, and a nice veggie soup is always nice. The beans (and flavor!) are plentiful, which is the way I like it. And it’s no secret how I feel about bell peppers!Red Bean Vegetable Soup

Do you use your slow cooker a lot? Do you have a favorite recipe?