Gooseberry Patch 101 Super-Easy Slow-Cooker Recipes

Once again I am sharing some amazing recipes from the newest cookbook from Gooseberry Patch. 101 Super-Easy Slow-Cooker Recipes is a wonderful cookbook for the busy family. With spring being here, we have a lot of things going on, getting our gardens ready, kids softball games, graduations. It's wonderful to have our slow-cooker already working for us while we are out and about enjoying our day. And "easy" is always a favorite word of mine when it comes to meal planning.

The first recipe I chose comes from Rogene Rogers of Bemidji, MN.
Apple -Glazed Pork Roast. This was delicious, and served with some steamed broccoli made the meal complete.

 

Apple-Glazed Pork Roast

 

 

4-lb. pork loin roast
salt and pepper to taste
6 apples, cored and quartered
1/4 cup apple juice
3 Tbsp. brown sugar, packed
1 tsp. ground ginger

 

Season roast on all sides with salt and pepper.
Place roast on a baking sheet and brown on both sides
under a broiler. Arrange apples in a slow-cooker;
top with roast. In a bowl, whisk together juice, brown
sugar and ginger; drizzle over roast. Cover and cook
on high for 6 hours, or until roast is no longer pink
in the center and apples are tender. Serves 8-10.

 

 

 

 

The next recipe I chose was from Gracie Smith of Vancouver, British Columbia. My daughter went for seconds, and then declared it her favorite. So, that means a lot to me as a mom!

 

Crockery Chicken Curry

 

 

1 1/2 lbs. boneless, skinless chicken thighs, cubed

2 carrots, peeled and sliced

1 onion, thinly sliced

2 Tbsp. cornstarch

4 tsp. curry powder

3/4 tsp. turmeric

salt and pepper to taste

1/2 head cauliflower, cut into flowerets

2 cloves garlic, minced

1/3 c. water

1-1/4 c. plain, non-fat yogurt

1/4 c. fresh cilantro, chopped

 

Combine chicken, carrots and onion in slow-cooker. In a small bowl, stir together cornstarch and seasonings. Sprinkle cornstarch mixture over chicken mixture; toss to coat well. Add cauliflower, garlic and water to slow-cooker. Cover and cook on low for 8 hours. Spoon one cup of juice from slow-cooker into a bowl; stir in  yogurt and cilantro. Stir yogurt mixture back into slow-cooker. Serves 6

 

 

 

My third choice came from Stephanie Westfall of Dallas, GA. Easy to put together, and with the colors from the peppers and tomatoes, it looks really nice plated up.

 

Perfect Pepper Steak

 

1-1/2 to 2 lbs. beef round steak, sliced into strips

15-oz. can diced tomatoes

1 to 2 green and/or red peppers ( I use one of each)

1 onion, chopped

4-oz. can sliced mushrooms, drained

1/4 cup salsa

cooked rice

 

Combine all ingredients except rice in a freezer-safe container. Refrigerate overnight, or freeze until ready to use.

 

To Cook:

 

Thaw beef mixture overnight in refrigerator if frozen; spoon into slow-cooker. Cover and cook on low setting for 6-8 hours. Serve over cooked rice. Makes 4-6 servings.

 

 

Giveaway!

Want to add this cookbook to your collection? It's easy to enter. Just post a comment here on this post, and for fun, tell me what is your favorite activity to keep you busy in the spring while your slow-cooker does your cooking for you? Make sure you leave an email address so I can get in touch with you! I don't want the winner to miss out on receiving their book!
Giveaway starts today, May 4. I'm going to pick a winner, using Random.org, on May 26 at 6 p.m.

Good Luck!!