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Question

We have for supper Tommorow Night
I want to use the Slow Cooker
I have Pork, and yellow peppers, onions,

Answer 1

We'll for these two recipes you'll certainly need more than what you have there.

SLOW COOKER PORK STEW

1 1/2 pounds boneless pork, 1 inch cubes
5 large carrots, quarter inch slices
2 large onions
2 stalks celery, quarter inch slices
2 cups parsnips, peeled and cut in 3/4" cubes
4 cups chicken broth
1 teaspoon sage or 1 tablespoon chopped fresh leaves
1/4 teaspoon oregano
1/2 teaspoon salt
2 large potatoes, cut in 3/4" cubes
1/2 teaspoon pepper
1/2 teaspoon paprika
2 tablespoons Wondra flour
3 tablespoons butter
2 tablespoons olive oil
2 tablespoons dry sherry

In a large heavy bottomed skillet over high heat, brown the pork in the olive oil. When the pork begins to brown, reduce heat and add one chopped onion. When he onion begins to brown, add the sherry and deglaze pan.
Add remaining ingredients except one onion, butter, and flour and place in a slow cooker. Cook on low heat setting six to eight hours. Two to three hours before serving, add the second onion thinly sliced. (If this is not possible, just add the second onion at the start, but reserving the second onion for adding later adds an extra dimension of flavor).

Mix the butter and flour together and turn heat setting to high for the final hour of cooking.

SLOW COOKER SWEET AND SOUR PORK

2-3 pounds cubed pork
3 tablespoons soy sauce
1/4 cup rice wine or cider vinegar
1 large onion, sliced
2 tomatoes, cut into slices
2 tablespoons cornstarch
3 cloves garlic, minced
2 tablespoons water or apple juice
1 1/2-inch square cube ginger, freshly grated
1/4 cup brown sugar
2 green peppers, cored and cut into quarters

Spray crockpot liner with olive oil spray. Combine soy sauce, water, and cornstarch with brown sugar. Put washed and dried pork into crockpot and stir in remaining ingredients except green pepper and tomatoes.
Cook on low for 8 hours. Stir in green pepper and tomatoes.

Cook on high for an additional 10 minutes.

Serve on a bed of rice.

Variations: To make polynesian pork, eliminate tomatoes and stir in cubes of pineapple and cashews during the final hour.

Answer 2

cut up your onions and peppers and put them in a bag or bowl with lid. Add some sauce (BBQ, Honey mustard) Maybe your favorite marinade, Add your pork, leave in fridge overnight. Fry in pan, untill golden brown or done. FAST AND GOOD

Answer 3

These are a few of my favorites!!

Crock Pot Enchiladas
Serves 6

1 lb Ground Beef, lean
1 (8.5 oz) White Onion, chopped
1 (4 oz can) Chopped Green Chilies
1 (14 oz can) Enchilada Sauce
1 (10-3/4 oz can) Golden Mushroom Soup
1 (10-3/4 oz can) Cheddar Cheese Soup
1 (10-3/4 oz can) Cream of Mushroom Soup
1 (10-3/4 oz can) Cream of Celery Soup

Instructions:
Brown hamburger and chopped onion and pour off grease.

Put all ingredients in crock pot. Mix and cook low 4-6 hours.
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Chicken Parmesan
Serves 6

1/3 Cup Parmesan cheese, grated
1/4 Tsp Italian Seasoning, crushed
6 (4 oz) Chicken Breast, boneless, skinless
1 Tbsp Unsalted Butter
1/2 Cup White Onion, diced
1 Tbsp All-Purpose Flour
1/2 Cup 2% Milk
1 (1 oz packet) Ranch Flavored Salad Dressing Mix
6 Slices Mozzarella Cheese
1/2 (10 oz pkg.) Spinach, frozen, thawed, drained
1 Tbsp Pimiento, chopped

Instructions:
Preheat the oven to 350ºF

In a small mixing bowl combine cheese, ranch salad dressing mix, and Italian seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. Arrange the pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine until tender.

Stir in flour; add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Place a slice of cheese and spoon the spinach mixture over the chicken; sprinkle with remaining cheese mixture. Bake, uncovered, for 30-35 minutes or until tender.
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Chicken Pasta Alfredo
Serves 6

6 Qts Water
12 oz Fettuccine Pasta
2 Tbsp Peanut Oil
6 (4 oz) Chicken Breast, boneless, skinless
2 (10-3/4 oz can) Cream of Mushroom Soup
1 (20 oz bag) Frozen Broccoli Florets
3/4 Cup Parmesan Cheese, grated

Instructions:
Heat a large pot of water, over high heat. When water comes to a boil add the pasta and boil for 8-10 minutes. Drain; reserving 2 cups pasta water. Cut the chicken into strips (1/4''x1''); set aside.

In a large frying pan, over medium-high heat, add the oil and chicken pieces stirring frequently until golden brown.

In a medium saucepan, over medium heat, add the chicken pieces, sauce, 1/4 cup reserved pasta water, stirring frequently. Add the remaining pasta water into the saucepan and bring just to a boil, then add the broccoli. Cook for 1-2 minutes. Remove from heat.

Divide the cooked pasta evenly between serving dishes and top with chicken and broccoli mixture.
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Spanish Meatloaf
Serves 6

1-1/2 lb Ground Beef, lean
1 (5.5 oz envelope) Wyler's ''Hearty Beef Stew'' Soup Starter
1 (8 oz bag) Mexican Style Cheddar Cheese, shredded
1 (4 oz can) Diced Green Chili Peppers
1 (14-1/2 oz can) Diced Tomatoes, drained
1 Cup BBQ Sauce (recommended: Kraft Carb Well)

Instructions:
Preheat the oven to 350ºF

In a large bowl add the soup starter, diced green chili peppers, and the diced tomatoes; mix until the liquid is absorbed. Add the ground beef and BBQ sauce and mix thoroughly until well combined.

Place 1/2 of the mixture in a loaf pan, making a well in the meat, top evenly with the cheese and place the remainder of the meat mixture on top to seal.

Bake for 45 minutes; drain any residual fat if necessary.

Place the meatloaf on a warmed serving platter and serve immediately. Serve with mixed vegetables or a salad.
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Crab Quiche
Serves 6

1 (8 oz pkg.) Louis Kemp Crab Delights, flaked
3/4 Cup Mexican Style Cheddar Cheese, shredded
1/2 (8 oz pkg.) Cream Cheese, cut into 1/4'' cubes
1/4 Cup Green Onions, sliced
1/2 Tsp Salt
1/2 Tsp Basil
1/2 Cup Heart Healthy Bisquick
1 Cup 1% Milk ''Skim''
1/2 Cup Eggbeaters
3 SecondsNonstick Cooking Spray

Instructions:
Preheat the oven to 350ºF

Mix the crab delights, shredded cheese, cream cheese, onions, salt, and basil in a medium bowl.

Coat a 9-inch pie plate with nonstick cooking spray and spread the crab mixture into the bottom.

Beat the remaining ingredients until smooth. Pour over the crab mixture and bake for about 40-45 minutes.

Serve immediately.
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Strawberry Shake
Serves 2

1 Cup Frozen Strawberries, thawed
2 Tbsp Honey
1 Cup Cold 2%Milk
1 Cup Plain Yogurt
2 Tbsp Sugar Substitute (recommended: Splenda)
2 Whole Strawberries, garnish

Instructions:
Puree the strawberries and honey in a blender or food processor. Add milk, sweetener and yogurt; blend until smooth.

Pour into glasses; garnish each with a whole strawberry

Answer 4

YELLOW PEPPERED PORK IN ONIONS!