Slow Cooker Asian Style Pork - First Way: Over Egg Noodles with Spinach, Mushrooms, and Onions
Okay, so I needed a sort of cost efficient meal that would last at least 3 days. So I decided on a slow cooker pork recipe because I can use the shredded pork over a course of like four days and do something different with it each day. I came across a recipe that I really liked that inspired this idea. My inspiration came from SkinnyTaste once again. Then because I couldn’t find a five spice blend at my normal grocery store (I didn’t want to go to the Asian grocery store), I ventured off onto Google to find a different Asian flavored slow cooker pork recipe hoping to come across something that didn’t include five spice. I wasn’t that successful but this second recipe did wow me and I love these flavors so I decided to use this recipe (minus the five spice blend) and incorporated how SkinnyTaste puts her meal together.
I wasn’t surprised that this dish was going to be pure gold! As soon as I came home from work, I didn’t even need to imagine how delicious this would be, the smell alone was awesome! It was freaking yummy! Try it out!
Recipe for the sauce I ended up using found on the MyRecipes website my changes or adaptations are italicized.
This next part I used SkinnyTaste’s recipe for inspiration and for what to do with the veggies.
I removed the pork from the slow cooker and let it rest in foil. I put an 8oz container of baby bella mushrooms into the slow cooker along with sliced red onions. I let this cook on high for 20 minutes while I shredded the pork.
I cooked two servings of whole wheat egg noodles and right before draining the egg noodles I put a few handfuls of spinach in and cooked it for a few seconds. I then took some of the egg noodles/spinach and tossed it in with a bit of sauce from the slow cooker to get a good coating.
I topped the egg noodles/spinach with the shredded pork, the mushrooms/onions, and garnished with scallions and sriracha!
Chicken Tikka Masala in a Slow Cooker
Okay, so I came across this recipe from Pinterest. I definitely wanted to try it. I’m very glad that I did! I got everything into the crock pot the night before. Popped it into the slow cooker when I came home for lunch break and 4 hours on high later, I walked into my house and I thought I had walked into an Indian restaurant. I made basmati rice to go along with it and picked up a pack of garlic naan from the grocery store. Usually I would stay away from store bought naan, but I’ve had this one brand before and when you heat it up, it’s almost as good as what you can get at a restaurant (well not quite, but it’s the best you can get without making your own or going to a restaurant and having them make it for you)!
Overall this recipe is so simple, so not time consuming and the results are so worth all the hard work! *wink*
P.S. Laura! This is a recipe you NEED to make!
P.P.S This recipe and it having been made by a non-Indian(me) was very much Indian approved!
Recipe is from Cooking Classy (my adaptations are italicized):
Chicken Tikka Masala in Slow Cooker
Yields 6 servings (I think this could actually be like…8 servings!)
1. In a large mixing bowl combine chopped onions, minced garlic, grated ginger, sliced jalapeno, tomato puree, plain yogurt, olive oil, lemon juice, Garam Masala, cumin, paprika, salt, cinnamon, pepper and cayenne pepper. Stir until combine.
2. Pour half of sauce mixture into a large slow cooker then add in diced chicken followed then cover chicken with remaining sauce. Add in 2 bay leaves. Cover slow cooker with lid and cook on low heat for 8 hours (or high for 4 hours).
3. In a mixing bowl, whisk together heavy cream and cornstarch, pour mixture into slow cooker and gently stir. Allow mixture to cook 20 minutes while you prepare the rice.
4. Remove bay leaves and sliced jalapeno and serve warm over rice and sprinkle with chopped cilantro.
This note also from original blog: *I put 1 -3 tsp because it is all depending on your heat preference. If you don’t like spicy foods you could even omit this ingredient. I go for 3 tsp but I like my food really spicy.
Cuban Style Pork and Sweet Potato Slow Cooker Stew with Wild Rice
I had this in the slow cooker during one of my busy baking days last week when I knew most of my night would have been spent on NOT cooking dinner. This is another Weight Watchers recipe. This is a seven point dish for a cup and a half of the stew, which is A LOT of food …and a very good use of points. This point count does not include the wild rice which is about 2 points for half a cup of wild rice. This is super tasty and filling, definitely a great slow cooker recipe you will have to try on one of your busy days.
I added a couple extra things to my stew such as 2 jalapenos and a large red onion. I like my food spicy as you can see by the chili pepper flakes!
Here’s the recipe since I won’t be able to link to the WW site.
I have been trying to eat healthier but all of this holiday feasting has not been helping! There’s always tomorrow for dieting :)
Pulled pork.. finally pulled! Yum yum..nom nom.
The S.O.’s portion. He gets all the good [unhealthy] stuff!
My dish.. had to be a little healthier than the S.O. because I had a very unhealthy lunch.. -__-
No bread for me.