BBQ CHEDDAR MEATLOAF
PREP TIME 15 MIN. – COOK TIME 6 HOURS READY IN 6 HOURS 15 MIN. – SERVINGS 8
²⁄³ cup bread crumbs Cooking spray 1 red bell pepper, seeded and cut into wedges 1 medium onion, peeled and cut into wedges 1 large egg
GREEN CHILI PORK
PREP TIME 30 MIN. – COOK TIME 10 HOURS READY IN 10 HOURS 30 MIN. – SERVINGS 8
1 (3 lb) boneless pork shoulder 1 tbsp chili powder 1 tsp ground cumin ½ tsp salt, plus more for seasoning 2 (4.5 oz) cans diced green chilies, undrained
1 large white onion, cut into wedges 3 cloves garlic, smashed 1 cup salsa verde 1 cup packed fresh cilantro Corn tortillas and lime wedges, for serving
STEP 1 Trim excess fat from the pork shoulder and cut meat into 2-inch chunks. In a small bowl, combine the chili powder, cumin, and salt. Rub all over pork. Add to a 5- to 6-qt slow cooker bowl. STEP 2 To slow cooker bowl, add the green chilies, onion, garlic, salsa verde, and ½ cup water. Cover and cook on low 8–10 hours, until pork is very tender. STEP 3 With slotted spoon, transfer pork to a bowl and shred. Cover to keep warm. STEP 4 Transfer any solids and ¼ cup cooking liquid from slow cooker bowl to a blender. Add the cilantro. Blend until smooth. Season with salt to taste. Serve the sauce on the side or toss with pork until combined. Serve with the tortillas and lime wedges.
PER SERVING: 315 CALORIES, 18G FAT, 6G SATURATED FAT, 102MG CHOLESTEROL, 589MG SODIUM, 7G CARBOHYDRATE, 1G FIBER, 3G SUGAR, 30G PROTEIN
1 (1 oz) packet ranch seasoning ½ cup barbecue sauce, divided 1 cup grated sharp Cheddar, divided ¼ tsp salt ¼ tsp black pepper 1½ lbs 90% lean ground beef
STEP 1 In a large bowl, stir together the bread crumbs and ½ cup water. Let stand 10 min., until pasty. Line a 5- to 6-qt slow cooker bowl with foil, covering bottom and all the way up sides. Coat foil with the cooking spray. In a food processor, pulse the red pepper and onion until finely minced. STEP 2 To bowl with crumbs, add bell pepper and onion mixture, leaving any excess liquid behind. Add the egg, ranch seasoning, ¼ cup barbecue sauce, ½ cup Cheddar, salt, and pepper. Stir together thoroughly. Add the beef and mix until well combined. STEP 3 Transfer mixture to lined slow cooker bowl and form into loaf. Brush top with remaining ¼ cup barbecue sauce. Cover and cook on low 6 hours. STEP 4 Preheat broiler. Uncover slow cooker. Using foil, lift meatloaf out of slow cooker bowl and transfer to a sheet pan. Spoon or drain off any excess liquid on foil around meatloaf. Top with remaining ½ cup Cheddar and broil until cheese melts. Let stand 5 min. before slicing.
PER SERVING: 365 CALORIES, 20G FAT, 10G SATURATED FAT, 105MG CHOLESTEROL, 1049MG SODIUM, 18G CARBOHYDRATE, 1G FIBER, 8G SUGAR, 27G PROTEIN
SLOW COOKER PECAN MONKEY BREAD
PREP TIME 20 MIN. – COOK TIME 4 HOURS READY IN 4 HOURS 20 MIN. – SERVINGS 8
Cooking spray ¼ cup granulated sugar ¼ cup packed light brown sugar 1½ tsp ground cinnamon
1 (16 oz) can jumbo biscuits, separated 4 tbsp (½ stick) butter, melted ½ cup chopped pecans or walnuts
STEP 1 Place a small wire rack (or make a rack by squeezing a large sheet of aluminum foil into a thick log and coiling it) in a large oval slow cooker bowl. Line bottom of a 7- or 8-inch cake pan with parchment paper. Coat insides of pan with the cooking spray. STEP 2 In a small bowl, combine the granulated sugar, brown sugar, and cinnamon. Cut each biscuit into 6 pieces and add to a medium bowl. Drizzle the butter over biscuit pieces and toss to coat. Add the pecans and sugar mixture to biscuits and toss until well combined. STEP 3 Arrange biscuit pieces in a single layer in lined pan. Pour any excess butter or sugar from bowl over the dough. STEP 4 Place pan in slow cooker on wire or foil rack. Carefully add enough water to slow cooker bowl to come halfway up side of cake pan. Place a few layers of paper towels across top of slow cooker and cover with lid to secure. Cook on high 3–4 hours, until cooked through in center. Carefully remove cake pan from slow cooker and let cool slightly. Invert monkey bread onto a platter, remove parchment, and serve warm.
PER SERVING: 150 CALORIES, 11G FAT, 4G SATURATED FAT, 15MG CHOLESTEROL, 3MG SODIUM, 14G CARBOHYDRATE, 1G FIBER, 13G SUGAR, 1G PROTEIN
14 OCTOBER 2020
SAVORYONLINE.COM
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