This slow cooker recipe is teen approved, easy and delicious. This recipe also includes pork, which has B vitamins, zinc, iron, and protein.
Savory Onion and Mushroom Pork Roast
Eat heart-healthy
Ingredients
- 20 fresh baby carrots
- 3 pound lean pork loin trimmed
- 1 cup button mushrooms chopped
- 1 cup baby portabella mushrooms chopped
- 1 large onion chopped
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 (10 3/4 ounce) can reduced sodium cream of mushroom soup undiluted
- 3/4 cup chicken broth reduced-fat, unsalted
- Optional: 1 tablespoon cornstarch, 2 tablespoons cold water
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Instructions
- Add carrots to the bottom of a 5-quart slow cooker.
- Add roast to slow cooker. In a large bowl, combine mushrooms, onions, Worcestershire sauce, rosemary, thyme, pepper, soup, and broth; pour over pork. Cover and cook on low for 8-10 hours or until meat is tender.
- In a small sauce pan, bring 1 /12-2 cups of liquid from slow cooker to a boil.
- In a small cup, combine cornstarch and water until smooth and add to sauce pan. Stir together until thickened.
- Serve pork and vegetables with gravy. If desired, sprinkle french-fried onions on top.
Recipe Notes
Skillet Chops and Rice
Eat heart-healthy with this low sodium, low saturated fat easy skillet meal.
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Ingredients
- 4 4 ounce center cut pork chops 1/2 inch thick
- cooking spray
- 1 1/12 cups instant brown rice
- 2/3 cup water
- 1/2 cup onion chopped
- 1/4 teaspoon black pepper
- 1 (14 1/2 ounce) can Italian style stewed tomatoes undrained and chopped
- 1 (8 ounce) can tomato sauce unsalted
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Instructions
- Trim fat from chops. Coat a large nonstick skillet with cooking spray and place over medium-high heat until hot.
- Add chops and cook 2 minutes on each side. Remove from skillet and set aside.
- Combine rice, water, onion, pepper, tomatoes and tomato sauce in skillet. Bring to a boil.
- Arrange chops over rice mixture. Cover, reduce heat and cook 5-10 minutes or until liquid is absorbed and rice and pork are done and pork has reached 160 degrees F.
Recipe Notes
Chicken Veggie Risotto
Chicken Veggie Risotto is a delicious and healthy Italian Dish. This easy recipe will be a cozy meal that everyone in your family will love! 
Ingredients
- 1 tablespoon canola oil
- 1 pound chicken breast boneless, skinless, cut into small pieces
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 small onion thinly sliced
- 1 10.5 ounce can chicken broth reduced fat, unsalted
- 1/4 cup water
- 1 1/2 cup instant brown rice uncooked
- 1 1/2 cup grape tomatoes
- 4 cups baby spinach leaves washed and patted dry
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Instructions
- Heat oil in large skillet over medium heat.
- Sprinkle chicken pieces with seasonings.
- Add chicken pieces; cover and cook about 10 minutes, stirring frequently until chicken is done.
- Add onion and stir-fry for about 1 minute.
- Stir in broth, water, rice, tomatoes, and spinach.
- Bring to a boil.
- Reduce heat to low and cover.
- Simmer about 10 minutes.
- Turn burner off and let stand for 5 more minutes or until rice absorbs most of the liquid.
Recipe Notes
One Skillet Chicken Couscous
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon olive oil
- 3 garlic cloves minced
- 1 1/2 cups cooked chicken breast chopped
- 2 cups fresh spinach
- 1 1/4 cups chicken broth unsalted, reduced fat
- 1/4 teaspoon black pepper
- 2 teaspoons dried basil
- 1 5.9 ounce package couscous dry
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Instructions
- Toast pecans and 1 tablespoon of oil in a large saucepan over medium-high heat for 2-3 minutes. Remove and set aside.
- Add remaining oil and garlic to pan and saute for 1 minute.
- Add chicken, spinach, chicken broth, pepper and basil.
- Bring to a boil and stir in couscous.
- Remove from heat; cover and let stand for 6-10 minutes or until broth is absorbed.
- Stir in mixture adding in the pecans and cheese.
- Serve immediately.
Recipe Notes
