recipe

How to make homemade southern style smothered pork chops and gravy in the slow cooker! What tastes better than a juicy tender pork chop?

Ingredients

4 bone-in pork chops
1 oz packet onion soup mix
1 14 oz can chicken broth, low sodium
1 10.5 oz can cream of chicken soup, low sodium
1 oz packet dry pork gravy mix
1 tsp garlic powder
To thicken gravy:
3 tbsp cornstarch
3 tbsp cold water

Instructions

In a 5-6 quart oval slow cooker, combine onion soup mix, chicken broth, cream of chicken soup and pork gravy mix.
Whisk together until combined.
Season both sides of the chops with a little bit of garlic powder.
Place pork chops into the slow cooker.
Do your best to spread them out and cover with the gravy mixture.
Cover and cook on low about 4-6 hours.
Just before the pork chops are done – whisk together the corn starch and cold water in a small bowl. Once it is smooth, pour it in with your pork chops in the slow cooker and stir gently.
Cover and switch the slow cooker to high and cook for another 30 minutes (until gravy has thickened.)

Recipe Notes
Serve with mashed potatoes.

Nutrition Facts
Servings Per Recipe: 4

Amount Per Serving: Calories 235.5, Total Fat 10.6 g, Saturated Fat 4.0 g, Cholesterol 52.6 mg, Sodium 1,563.5 mg, Potassium 167.0 mg, Total Carbohydrate 10.8 g, Dietary Fiber 1.1 g, Sugars 1.6 g, Protein 23.2 g, 6 SMARTPOINTS

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No need to leave the house for this easy and delicious restaurant recipe, Joe’s Crab Shack – Crab Cakes!

INGREDIENTS:

2/3 cup mayonnaise
5 egg yolks
2 teaspoons lemon juice
2 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
2 teaspoons black pepper
1/4 teaspoon salt
1/4 teaspoon blackening seasoning
1/4 teaspoon crushed red pepper flakes
1/2 cup crushed, chopped parsley
2 1/2 cups breadcrumbs
2 lbs crabmeat

DIRECTIONS:

Mix all ingredients together.

Make into 4 oz. patties

Coat with flour and fry in 1 inch of oil until golden brown.

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To Make this Recipe You’Il Need the following ingredients:

Ingredients: (Servings: 8)

2 (10 ounce) packages frozen chopped broccoli, cooked and drained

1 cup mayonnaise

1 cup sharp cheddar cheese, grated

1 (10 3/4 ounce) can condensed cream of mushroom soup

2 eggs, light beaten

2 cups crackers, crushed

2 tablespoons butter, melted

Directions:

Preheat oven to 350°F

Spray a 13 x 9 inch baking dish with cooking spray.

In a large bowl, combine broccoli, mayonnaise, cheese, soup and eggs.

Mix well.

Place the mixture in pan.

Top with crushed crackers and pour the melted butter evenly over crackers.

Bake for 35 minutes or until set and browned.

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Ingredients

1 – 16 oz package dried northern beans
3 – 4 meaty ham hock shank or meaty ham bone (about 1 1/2 lbs)
1 – small onion diced water enough to cover beans salt & pepper to taste
1/3 – cup light brown sugar

How to Make It

First step to prepare this delicious recipe is to sort the beans for any pebbles & the rinse beans under cold water.

Second step :Now after all that you need to add the rinsed beans onion salt pepper & ham shanks hocks or ham (chopped into big chunks) into the crock pot.

After all that be sure to add water to cover the beans 2 inches. (between 6 to 8 cups)

Step 3 : In this step you need to cover & cook using low high the first 2 hs next turn to low & keep cooking between 4 to 5 hs or till beans are tender. Next move out the ham shanks or hocks & pull off all of the meat.

Step 4 : Finally step Now in this step you need to return the meat to the crock pot then add the brown sugar. so for me i remove about a cup of the juice before adding the brown sugar. It depends on how thick or thin you want the beans. Next and lightly combine to mix . Ladle in to bowls serve and enjoy!

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Ingredients:

1 tablespoon olive oil

1 pound ground beef

1 (1.25-ounce) package taco seasoning

1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies

1 tablespoon tomato paste

8 ounces spaghetti

1/2 cup shredded cheddar cheese

1/2 cup shredded mozzarella cheese

1 Roma tomato, diced

2 tablespoons chopped fresh cilantro leaves

Directions:

Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.

Stir in Ro*Tel®, tomato paste, spaghetti and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.

Remove from heat and top with cheeses. Cover until melted, about 2 minutes.

Serve immediately, garnished with tomato and cilantro, if desired.

Nutrition Facts: Servings Per Container 4

Amount Per Serving: Calories 582.3 | Calories from Fat 235.8 | Total Fat 26.2g | Saturated Fat 11.1g | Trans Fat 0g | Cholesterol 83.2mg | Sodium 1282.2mg | Total Carbohydrate 51.8g | Dietary Fiber 4.5g | Sugars 6.2g | Protein 33.1g

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Ingredients:

2 cups Flour
½ tsp. Baking Powder
1 pinch Salt
2 Tbsp. Butter
1 cup buttermilk (If you do not have buttermilk, you can add 1 Tbsp. white vinegar to 1 cup of milk and let it sit for about 5 minutes. This makes a great substitute for buttermilk!)
2 Quarts Chicken Stock
3 cups Cooked Chicken – shredded or cut in pieces (I poach boneless, skinless chicken breasts and then let them cool)

Directions:

In a bowl, combine the flour, baking powder and salt.

Cut the butter into the dry ingredients with a fork or pastry blender until the texture is like course crumbs.

Stir in the milk, mixing with a fork until the dough forms a ball. You may not use the entire 1 cup.

Flour a work surface very well. You do not want the dough to stick to the work surface!

You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.

Roll the dough out thin with a floured rolling pin.

Dip your cutter in flour and cut the dumplings into 2 inch squares (approximately). It’s okay for them not to be exact.

Use the floured spatula to put them on a floured plate. Just keep flouring between the layers of dumplings.

To cook them, bring the broth to a boil.

Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Try not to add them too quickly or they try to stick together!

Cook them for about 15-20 minutes or until they are no longer doughy.

Add the cooked chicken to the pot, add pepper to taste and salt if it is needed! Sprinkle a little parsley for color if desired.

If the consistency is too thick for your taste, add more chicken stock!

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