We're Parents

POPable Pizza Bites

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If you haven’t figured out from reading my prior posts, I use my pizza dough recipe for everything.  For our baby shower, my sister and I decided one of the things we wanted were popable Pizza Bites. Since I am always trying to save money, I automatically knew I would be using my dough instead of buying Pillsbury biscuits that the original recipe used (plus, it’s much healthier).
My recipe for pizza dough is typically divided into 2 sections, one usually frozen for later.  For this recipe, whether you freeze the second ball depends on how many you want to make.  Each ball of dough will make 28 pizza pops. Andrew loves this recipe and has asked for it to be added to our rotation. These pizza bites were a big hit at our baby shower and the kids were all in love with them!
First start with one ball of dough.

Separate into 28 equal sized circles.

I personally find it easiest to separate the original ball into 4 equal pieces then each of those 4 balls, I separate into 7 mini balls as seen below.

Roll each ball into a small circle and layer one slice of pepperoni, a cube of cheese, and another slice of pepperoni on top

Fold up the edges around the filling.

So that it is completely enclosed.

Place each ball seam size down into a 13×9 baking dish

Mix seasoning together.Brush each pizza pop with olive oil

And then sprinkle with seasoning. Cover dish and place in freezer ovenight.

**Tip: using regular pizza dough, it has a tendency to rise more than using canned biscuits. Because of this freezing is optimal in this case.  Even if you can freeze for 30 minutes it will help greatly.  If you cannot wait, you can throw right into the oven and they will still taste amazing, but there will be space in between filling and dough from the dough rising.

Preheat oven to 350 degrees.  Pull out of the oven and remove the cover from the top.  Place dish into the oven for 12-15 minutes or until golden brown. Serve with pizza sauce.

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POPable Pizza Bites
Author: Larisha Campbell
Ingredients
  • Pizza Dough Recipe you only need half the dough the recipe makes, you can freeze the rest for later like the recipe calls for or double everything below to make two batches
  • 56 pepperoni slices
  • Block of cheese I used Colby--cut into 28 chunks
  • Olive Oil
  • 1 tablespoon each: Parmesan Italian seasoning, Garlic powder
  • 1 jar pizza sauce
Instructions
  1. Directions:
  2. Roll out dough into 28 equal balls.
  3. Roll each ball into a small circle and layer pepperoni, cheese, pepperoni.
  4. Fold up edges around filling and place in 13x9 baking dish seam side down.
  5. Repeat until all balls are filled and in baking dish.
  6. Mix seasonings together.
  7. Brush each with olive oil and sprinkle with seasoning.
  8. Cover and freeze overnight (or at least 30 minutes).
  9. Baking: Preheat oven to 350 degrees. Remove cover and place into oven for 12-15 minutes or until golden brown.
  10. Serve along with pizza sauce.
Enjoy 🙂
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Homemade Oat Flour

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Anyone that’s close to us, knows that we try to eat healthy.  While we are not extreme by any means, we just try to figure out ways that will help us eat healthier little by little.  Andrew loves to work out (I try to join him as much as possible) which in his case means that he wants to get extra protein in throughout the day.  We’ve bought protein bars before and tried many different kinds, however, to both of us, they taste chalky most of the time, which isn’t really appetizing (at least to us it’s not).
He recently found a recipe for Pumpkin Protein bars (Look for the post soon) but it called for oat flour.  We have a few types of flour here, but oat flour wasn’t one of them.  After doing a little research, I found that oat flour is literally just grounded oats. So while I won’t call this a recipe, hopefully you get a nice little cooking tip today 🙂
You need to use cooking oats, not the instant kind.  We used steel-cut oats.
Place the oats in a blender or food processor.  The measurement is exactly equal.  So if you want one cup of oat flour, use one cup of oats.

Blend until fine flour like powder.

Use in recipe.

That’s literally all there is too it!

It’s really great in these oatmeal protein pancakes!

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Homemade Poptarts

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The theme of my baby shower was Going to POP. We made all the food ourselves and one of my favorite things we made was Homemade Poptarts. This was one of the easiest things I’ve ever made and I will definitely be making them again in the future.
First, lay out one of the the uncooked 9in pie crusts.

Try to smooth out into as much of a rectangle as you can get. I used a pizza cutter to get a better shape.

Cut each pie crust into 24 squares. 4 rows, 6 columns. You can make them bigger than this, it’s just the POPable size we went with.

Place between 1/2 and 1 tablespoon filling in the center of half of the squares.

Place another square on top and press down the sides using a fork.

Bake according to box directions.  Usually 8-10 minutes. Some of the filling came out, but we didn’t mind.

Once they come out, place on cooling rack and let cool.  Once cool, drizzle icing and sprinkles on top.

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Homemade Poptarts
Author: Larisha Campbell
Ingredients
  • 9 in Store Bought Rolled Pie Crust
  • 21 oz can Pie Filling any filling (we used apple and cherry)
  • Powdered Sugar Glaze 3/4 cup powdered sugar, 1 tablespoon water, and 1 teaspoon vanilla
  • Sprinkles
Instructions
  1. Roll pie crust into a rectangle. Use pizza cutter to make shape.
  2. Cut dough into 24 squares (4 rows, 6 columns). *Essentially this can be any size you want, but this is the perfect size for kids or parties.
  3. Lay one side on a cool cookie sheet and spoon between 1/2 and 1 tablespoon of pie filling on each square.
  4. Top with another square and use a fork to press the sides down to seal each side together.
  5. Bake at the temperature suggested on the pie crust box (usually 8-10 minutes) or until golden brown.
  6. Remove from oven and transfer to a cooling rack.
  7. While they are cooling, mix together 3/4 cup Powdered Sugar, 1 tablespoon water, and 1 teaspoon vanilla to make the glaze.
  8. Using a pastry bag with a very small tip or a ziploc bag with a small hole cut, drizzle the glaze over each of the poptarts.
  9. Top with sprinkles and serve.
Tips:
*Each 9in pie crust will make approximately 24-26 pops.
*Each can of pie filling is enough for 2- 9in pie crusts.
*The glaze on top can be made with either milk or water.  Water will allow you to not have to refrigerate leftovers (or use the next day). If you use milk you have to refrigerate. We used water and put them on a plate, wrapped in foil, and they tasted great the next day.
WHAT FLAVOR PIE FILLING WOULD YOU USE??
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Ridiculously Easy BBQ Chicken

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I don’t really care for bone-in chicken, I don’t like digging around to find all my meat, I dislike the fat, so I always have to cut it off, and it takes longer to cook.  However, its usually cheaper than boneless so occasionally I will just buy it and suck it up.
I do, on the other hand, love our easy BBQ chicken, especially when it has my bbq sauce recipe on it. Since I started making my BBQ sauce, I try to figure out any and everything I can make to put it on, it’s really that amazing.
So here’s what I did…

Remove chicken from packaging and then I removed as much fat as possible.

 

 

 

Sprinkle seasoning on it.

 

Place in greased baking dish. Cook in preheated oven for 20 minutes.

Take out and cover one side entirely with BBQ sauce. Return to oven for an additional 20 minutes.

Remove and cover again with more BBQ sauce to cover entire chicken.  Return to oven for an additional 5 minutes of until chicken is cooked thoroughly.

Serve with your favorite sides and leftover sauce for dipping!
 
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Ridiculously Easy BBQ Chicken
Author: Larisha Campbell
Ingredients
  • 4 pieces bone-in chicken
  • 1 tbsp Mrs Dash Chicken seasoning
  • 1 serving BBQ Sauce recipe divided
Instructions
  1. Preheat oven to 350 degrees. Grease baking dish and sit aside.
  2. Remove any fat from the chicken if desired.
  3. Sprinkle seasoning onto chicken and place in baking dish. Cook for 20 minutes.
  4. While this is cooking, make the BBQ sauce.
  5. Remove chicken and smother the side that's up entirely with sauce.
  6. Return to oven and cook for an additional 20 minutes.
  7. Remove and again smother chicken entirely on side that's up with sauce. Return for an additional 5 minutes or until chicken is cooked entirely. Remove and enjoy with your favorite sides.
  8. Use remaining BBQ sauce for dipping.
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Quick Slow Cooker Lasagna

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*Disclosure: Affiliate links contained in this post.  You purchase like you would normally, but we receive a small commission. 
We eat pasta in this house at least once a week, if not more.  However, lasagna intimidates me.  Out of all of the amazing food Andrew’s mom makes, lasagna is his favorite, and let’s face it, no one can really compete with “mom’s food”. We have been together for 3 years and I’ve only made it once and it was “just okay”. Since then, I’ve just left it up to his mom to cook. But then I started this blog and decided that I would go for everything and just keep trying.
Additionally, I had ricotta cheese and tomato sauce sitting around in hopes of making lasagna that was about to expire so I just had to go for it.
I found this slow cooker lasagna recipe and was intrigued.  I love slow cookers, so I had to give it a try. Of course I added my own twist to it based on what I had at home.
First, start by chopping one lone medium size onion. Next, add the onions, ground turkey and sausage to a skillet on medium high.  Cook until meat is browned.

Transfer the cooked meat mixture to a large bowl and add the sauce and spices. Combine together very well.

Spray your slow cooker and add 1/4 of the meat mixture of the bottom.

Add 5 noodles on top to cover the pan, you will have to break up some of the pieces to cover the entire pot.

Add 1/2 of the cheese mixture. 
Repeat stacking process with with 1/4 sauce, 5 more noodles broken up, remaining cheese mixture. Then 1/4 more sauce 5 more noodles, and remaining sauce.  Cook on high for 2 1/2 hours. (Could do on low for 4-6 hours)
You will notice after awhile that the noodles will start to become tender and it smells amazing!!
During the last 10 minutes add the remaining cup of cheese (or more if you want really cheesy *wink wink*)
Turn off the slow cooker.  There is enough heat that it will melt great.
This slow cooker lasagna looked so good and was tasted even better!
I even used the remaining sausage from the package and cooked up two sausage patties that I will use for breakfast in the morning:)
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Quick Slow cooker Lasagna
Author: Larisha Campbell
Ingredients
  • 1/2 lb ground turkey
  • 1/2 lb ground sausage
  • 1 medium onion chopped (roughly an entire cup)
  • 56 oz of tomato sauce this was 7- 8oz cans for me--you could also using 2 1/2 jars of spaghetti sauce if you don't have tomato sauce laying around
  • 2 tsp dried basil leaves
  • 1 tsp Mrs Dash table blend
  • 2 tsp sugar
  • 1 tsp Salt
  • 1 tsp black pepper
  • 1 container 15 oz part skim ricotta cheese
  • 1/3 cup Parmesan cheese
  • 1 2/3 cup shredded Colby cheese divided
  • 1 cup shredded Mozzarella cheese
  • 15 uncooked lasagna noddles
Instructions
  1. Chop one medium size onion. Add the sausage, ground turkey and onion to a skillet and cook over medium high heat until meat is browned, stirring occasionally.
  2. Drain meat if there is any excess juice.
  3. Transfer meat mixture to a large bowl and add tomato sauce, basil, Mrs Dash, sugar, salt, and pepper.
  4. In a separate bowl, mix together Ricotta, Parmesan, Mozzarella, and 2/3 cup of the Colby cheese. Refrigerate the remaining 1 cup of Colby cheese until the last 10 minutes of cooking.
  5. Spray slow cooker with cooking spray.
  6. Spoon 1/4 of the sauce mixture into your slow cooker. Place 5 noodles (broken to fit entire pot) on top. Spread half the cheese mixture on top of the noodles.
  7. Repeat with 1/4 sauce, 5 more noodles and remaining cheese mixture.
  8. Top off with last 5 noodles and remaining sauce mixture.
  9. Cover with lid and cook on high for 2 1/2 hours until noodles are very tender. (Could cook on low for 4-6 hours).
  10. For the last 10 minutes, sprinkle the remaining cup of Colby cup over the top.
  11. Cover and turn off the slow cooker until the cheese is melted.
  12. Cut & Serve.
This is more than enough for a family of 4.  When I make again for just us 2, I will definitely only do half of this in a smaller slow cooker. I hope you enjoy this!! 🙂
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Lower Sodium Chinese Fried Rice

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I’ve always had strong cravings for food.  Since becoming pregnant, my cravings have increased 1000x.  One of the things that I crave A LOT is Chinese food.  However…my fiance really doesn’t care for it that often and lets face it…Chinese food that we usually think about eating…really isn’t healthy.

When I saw a recipe on Pinterest I was instantly intrigued to see if I could make something that even tasted remotely like the real thing.  I was absolutely amazed with the result and so was Andrew.  He LOVED it and so did I.   The even more exciting part was that it was healthier for us.
This recipe made about 6- 1cup servings and with some slight changes has approximately the following nutritional facts per serving: 230 calories, 9g of fat, and 515mg of sodium.  The average 1 cup of Chinese take-out fried rice recipe has 299 calories, 11g of fat, and 740mg of sodium.
While I know this isn’t a huge difference in calories or fat, reducing the sodium by more than 200mg is HUGE for us, because of Andrew’s high blood pressure.  The majority of sodium comes from the soy sauce, and while I have a recipe for soy sauce substitute, I wanted to try it this way first since I’ve never tried making Chinese before. I’ll try again in a few weeks and post the results 🙂
So let’s get started…

Finely chop up onion and garlic.

 

 Drain one can of mixed carrots and peas and rinse for 2 minutes under cold water.
**Rinsing canned vegetables reduces sodium by approximately 41% percent.
**Before the next picture, I beat the eggs in a bowl, poured out the soy sauce, and measured the rice and set all to the side so I could quickly grab and add.  Stir fry cooks quickly so it’s great to not have to be running around for stuff while you are cooking.

Add oil to a wok and let heat on medium high.  Add onions and cook for 2 minutes.Add garlic, peas & carrots …

Stir together and cook for an additional 2 minutes.

Reduce heat to medium.  Push veggie mixture to one side and add the eggs to the other side.

 

 

 

 

Scrambled the eggs until cooked through (it’s pretty impossible not to get some of the veggie mixture in)
Add the rice and soy sauce. Stir together until well combined and heat until cooked throughout.
 

I served this baked sweet & sour chicken.

It was so yummy!!!
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Lower Sodium Chinese Fried Rice
Author: Larisha Campbell
Ingredients
  • 3 cups cooked brown rice
  • 3 tablespoons olive oil
  • 1 15 oz can Peas & Carrots drained and rinsed
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 2 eggs slightly beaten
  • 1/4 cup Kikkoman Less Sodium Soy Sauce
Instructions
  1. **First, I prefer to have everything measured out and ready to through into the wok right away. This is not the recipe that you want to be measuring out or chopping up ingredients as you go.
  2. Heat the oil in a wok on medium high heat. Add the onion and cook for 2 minutes or until tender.
  3. Add the peas/carrots mix and garlic and cook for an additional 2 minutes.
  4. Lower heat to medium low and push mixture to one side.
  5. On the other side, add the eggs and stir until scrambled.
  6. Add in your rice and soy sauce.
  7. Stir all together until well blended. Stir until it is heated throughout. Serve.

 

**I will definitively be adding pork to this next time 😉

Have you ever tried to cook Chinese before?  How did it go?
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Spicy Italian Sausage and Rice Skillet

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One of the best things I’ve discovered since starting to coupon is that I can spot some great deals.  Usually if you go to the supermarket during the middle of the week you can find Managers Specials on meat. These are usually marked with bright red or orange stickers.  If you just ask someone about when they mark down the meat, they will usually tell you.  This is a great way to stock up on meat and also a much more cost efficient way to try meat you have never cooked with before.  (You won’t feel so bad if you screw it up–which I do often).  
 
Which brings me to my next dish.  I found these Italian Sausages on sale my local grocery store for under $2 and knew I could come up with something great.  The only problem was I had never cooked with Italian Sausages before.  On the day I decided to use them, I was having a hard time finding a recipe or thinking of anything I could make.  Finally, I saw this recipe.  Next problem, it was already 4pm by the time I found it.  I didn’t have time to slow cook it and had no other ideas for dinner, so I had to improvise wing it.
Start by greasing a pan with cooking spray and then browning the sausages.
 Next, add a 1/2 cup water to the pan let the sausages boil on medium high.
You will want to cover the sausages in the pan while you boil them. Once all the water is gone, you can remove the sausages.  About 7-10 mins.
Next, remove the sausages to a cutting board and finely chop each sausage into bite size pieces.  While you are doing that, using the same pan the sausages were in, respray with cooking spray lightly and add your chopped peppers and onions. Cook for about 5 minutes, turning occasionally, letting them get a nice color.
Next, add the sausage back into the pan and add the can of tomatoes, drained.  Cook for another 5-10 minutes or until everything has heated through.
Serve on top of rice.  It’s so simple and delicious!
**Note:  Like I said at the beginning, this was my first time cooking Italian sausages or even cooking this meal at all.  I take my fiance’s opinion very seriously, and he said while he enjoyed the dish overall, he would have liked it better if there had been more of a sauce with it.  When I try this again, I plan on leaving in about 1/2 the juice from the tomatoes instead of draining the entire can.
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Spicy Italian Sausage & Rice Skillet
Author: Larisha Campbell
Ingredients
  • 1 package Italian Sausage mine was slightly over 1 lb
  • 1/2 cup water
  • 1 small red onion chopped
  • 1 red pepper chopped
  • 1 yellow pepper chopped
  • 28 oz can crushed tomatoes drained (**if you prefer a sauce, I would only drain 1/2 the can)
Instructions
  1. Grease a medium pan with cooking spray and turn to medium high heat.
  2. Add the sausages and let brown on each side. Add 1/2 cup water to the pan and cover for 7-10 minutes on until water has evaporated.
  3. Remove the sausages.
  4. In the same pan, respray lightly with cooking spray, and add the chopped onions and peppers to the pan, cooking for 5-7 minutes on medium heat, turning occasionally to allow for even cooking. While the onions and peppers are cooking chop the sausages into bite size pieces.
  5. Return the cut sausages back to the pan and add the can of tomatoes. Reduce heat to medium and cook for an additional 7-10 minutes or until everything has heated through.
  6. Serve over rice.
Have you tried cooking Italian sausages before? Pros/Cons? What worked for you?
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Parm Crusted Lemon Salmon for 2

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Our Parm Crusted Lemon Salmon is amazingly easy to make, but let me give you a little background on why I love it so much. Growing up, the only way I ever remember having fish was in the form of fried little sticks that came out of the oven in 10-15 minutes.  Since I have lived on my own, I have explored new options the finer qualities of fish options.  Not only does it cook in about the same amount of time, it is significantly healthier for you.
For one, with most brands of those little sticks, you have almost 600mg of sodium in just 6 measly sticks, whereas the ENTIRE MEAL that I’m creating for dinner has less than 300mg.  And as you’ve read from my other posts, knowing my fiance is battling high blood pressure, that’s all I need to hear.
I found this recipe, but new that I would have to alter it to make it healthier.  For one, mayo really isn’t needed and while yes, I will never argue mayo doesn’t taste amazing, it just adds calories.  Save it for your summer cookouts, you’ll get plenty 🙂  I also know that Ritz crackers, while a great option for breading, can’t stack up against the health benefits of Panko bread crumbs.  So here’s what I did:
First, pat salmon dry with a paper towel and drizzle fresh lemon juice over top of the entire piece of salmon. Add the panko mixture on top of the salmon and press down into the salmon.
Place into the oven on 350 degrees for 12-15 minutes or until it flakes easily with a fork. Place oven on broil and cook for another 2-3 minutes on until crust is golden brown.

Remove from oven and serve with rice and veggies.  It’s that simple!

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Parm Crusted Lemon Salmon for 2
Author: Larisha Campbell
Ingredients
  • 1/2 lemon
  • 2 salmon fillets
  • 1/2 cup panko seasoning
  • 1/2 cup Parmesan cheese
  • 1/4 teaspoon crushed red pepper flakes
  • Dash each Salt and pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. Lightly spray a baking dish with cooking spray.
  3. In a bowl, mix together the panko, parm cheese, and crushed red pepper flakes.
  4. Pat the salmon dry with a paper towel. Lightly salt and pepper each fillet.
  5. Squeeze the juice out of the lemon and drizzle on top of the salmon, completely covering it.
  6. Press half the panko mixture onto each piece of salmon. Place into the oven for 12-15 minutes or until it flakes easily with a fork.
  7. Place oven on broil and cook for another 2-3 minutes on until the topping is nice and golden brown. Remove from oven and serve with favorite sides.
What is your favorite type of fish?  Comment below.
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Spicy Vegetarian Spaghetti Sauce

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I have always loved spicy food.  There’s nothing better than a little heat.  Since I found out I was pregnant, my love for it has increased like crazy.  I always want something spicy.  I was watching the Food Network the other day and saw a recipe for Spicy Spaghetti.  How could I resist!? I was determined to make my own spicy vegetarian spaghetti sauce.

I’ll admit…at first I was somewhat nervous.  The last time I tried to make homemade spaghetti sauce (about 8 years ago) it was disgusting. Like, almost inedible.  To top it off I knew I would have to work extra hard to chopped everything up very small because my fiance HATES chunky sauce. I decided to give it a go anyways.

Start by gathering a onion, green pepper, jalapeno, and 2 cloves of garlic.

 

Chop all very fine.

 

 

 

 

 

Add olive oil and choppedingredients to a medium saucepan. Heat on medium for 10 minutes until everything is very tender.

Add crushed tomatoes, oregano, Salt, cracked pepper, cayenne, hot sauce, and sugar.Turn heat down and simmer for 20 minutes.

Serve over top of your favorite pasta! 🙂

This was quite the spicy dish.  If making for kids, I would consider easing up on the spice.  We both really enjoyed this meal and it will be added to the dinner rotation 🙂

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Spicy Vegetarian Spaghetti Sauce
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

This spicy vegetarian spaghetti sauce is the perfect sauce for pasta, on top of meat, and so much more.

Course: Sauces
Cuisine: American, Italian
Servings: 8
Calories: 79 kcal
Author: Larisha Campbell
Ingredients
  • 1 whole chopped green pepper
  • 1 whole chopped small yellow onion
  • 1 whole chopped jalapeno ,seeded
  • 2 garlic cloves ,minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon hot sauce
  • 1 teaspoon sugar
  • 28 oz can crushed tomatoes
  • Salt and Cracked Black Pepper to taste
Instructions
  1. In a medium sized pot, add oil, pepper, onion, jalapeno, and garlic and heat on medium for 10 minutes or until very soft.
  2. Then add oregano, cayenne pepper, hot sauce, sugar, and tomatoes.
  3. Add Salt and Cracked Black Pepper to taste.
  4. Heat on simmer for an additional 20 minutes.
  5. Serve over top of your favorite cooked pasta.
Nutrition Facts
Spicy Vegetarian Spaghetti Sauce
Amount Per Serving (0.5 cup)
Calories 79 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 139mg6%
Potassium 356mg10%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 6g7%
Protein 2g4%
Vitamin A 355IU7%
Vitamin C 28.8mg35%
Calcium 46mg5%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Whats your favorite type of pasta?  I love rotini, but used fettuccine last night 🙂

This recipe is also amazing with our Bacon Fried Meatballs!!

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Sweet & Savory Slow Cooker Pork Loin

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Aren’t slow cookers the most amazing kitchen creation ever!?
I mean who does not love just being able to throw a bunch of ingredients in a pot in the
 morning and not having to worry about it for the rest of the day?  Not to mention the smell that consumes your house during those 8+ hours of cooking is also amazing almost orgasmic.
Enough about slow cookers.  Before this, I had never cooked a pork tenderloin before, but kept seeing it on the Food Network channel, so when I saw it on sale last week, I picked one up.  I mean $6 for a 3 1/2lb pork loin, who couldn’t beat that. I found this recipe and altered it slightly for our taste for the most amazing sweet and savory slow cooker pork loin.
First start by greasing your crockpot with cooking spray. This will allow for easier clean up later.  Then place your pork loin in the bottom and sprinkle with salt and pepper.

Cut up a medium red onion.  I prefer the sweet taste of red onions with this.

Add onion, chicken broth and our own sweet and sour sauce recipe to the pot. Cover and let cook for 8-10 hours on low or 5 hours on high.

30 minutes before you are ready to eat add chopped green pepper and pineapple.

Remove pork loin from crockpot

Slice into 1/2 in thick slices (or whatever size you prefer).

I served this sweet and savory slow cooker pork loin with rice and corn, but think next time mashed potatoes would have definitely been a better side! 🙂

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Slow Cooker Sweet & Savory Pork Loin
Author: Larisha Campbell
Ingredients
  • 3 1/2 lb pork loin I would say up to 6 lbs would be fine for this meal, but I chose smaller because it's just two of us eating
  • 1 medium red onion chopped
  • Recipe for Sweet & Sour sauce see link in post above
  • 1 14.5 oz can low sodium chicken broth
  • 1 20 oz can cubed pineapple drained
  • 1/2 green pepper chopped
  • Salt and Black pepper to taste
Instructions
  1. Place pork loin into a greased crock pot.
  2. Sprinkle with salt and pepper to taste.
  3. Add chopped red onion, chicken broth, and sweet and sour sauce to the pot.
  4. Cover and let cook for 5 hours on high or 8-10 hours on low.
  5. Thirty (30) minutes before ready to eat, add chopped green pepper and pineapple.
  6. Cook for an additional 30 minutes.
  7. Remove pork loin from crockpot and cut into 1/2inch slices. Serve hot.
  8. Refrigerate any leftovers.

Enjoy 🙂

You may also like our Slow Cooker BBQ Parmesan Pork Loin recipe! 

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