SLOW COOKER PULLED PORK

1 (2 pound) pork tenderloin

1 (12 oz.) can or bottle of root beer
1 (8 0z.) bottle of your favorite barbecue sauce
8 hamburger buns, split and lightly toasted

Place the pork tenderloin in a slow cooker; pour the root beer over the meat.  Cover and cook until well cooked and the pork shreds easily. 5 to 6 hours usually.  Note: the actual length of time may vary according to individual slow cooker.  Drain well.  Stir in barbecue sauce and reheat to eat.   Serve over buns. 

Submitted by Cindy Duchateau, School Age Department

GINGERBREAD PANCAKES

Ingredients

1 1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 1/4 cups milk
1/4 cup molasses
3 tablespoons vegetable oil

Directions

In a large bowl, combine the flour, baking powder, cinnamon, ginger, baking soda and salt. In another bowl, whisk the egg, milk, molasses and oil. Add to the dry ingredients; beat just until blended.  Pour batter by 1/4 cupful’s onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until the second side is golden brown.

Yield: 10 pancakes

Submitted by Sharon Johnson, Administration Department

CREAMY GREEK MAC & CHEESE

Ingredients:
8 oz. (2 cups) elbow pasta
2 C of shredded cheese
1/2 C plain Greek yogurt
2 C fresh spinach
1/4 tsp onion powder
1/4 tsp garlic powder
Salt & pepper, to taste

Directions:
Cook the macaroni according to the package's instructions (about 8-10 minutes).  Place the spinach leaves in the bottom of a strainer, and pour the pasta over top to drain and wilt the spinach.  Save about 1/2 cup of the pasta water.  Return the cooked macaroni and wilted spinach to the pot.

Add about 1/4 cup of the reserved pasta water to the pot and stir in the cheese until melted.  Stir in the Greek yogurt, onion powder, garlic powder, salt, and pepper until smooth and creamy.  Stir in the remaining pasta water to think, if necessary.  Serve and enjoy!

Submitted by Randi Thurs, Sports & Recreation Department

CHICKEN ENCHILADA SOUP

1 cooked chicken breast cut

1 white or yellow onion diced
2 cloves of garlic minced
1 diced jalapeno (seeds removed)
1 diced red bell pepper
1 can black beans
Half a bag of frozen sweet corn
1 small can  diced chiles
1 can diced tomatoes
1 can  green enchilada sauce
12 oz chicken or vegetable broth
2 TBL taco seasoning

Add all ingredients to crock pot and cook on low 4-6 hours.  Garnish with cilantro, avocado, and crushed tortilla chips

Submitted by Kristen A. Kufahl, Member Services

CORN CHOWDER 

2 1/2 cups milk

1 can (10 3/4 oz.) cream of mushroom soup, undiluted
1 package (10 oz. frozen corn)
1 cup cream style corn
1 cup frozen hash browns
1 cup diced cooked ham
3/4 cup chopped onion
2 tablespoons margarine or butter
Salt
Black pepper
Chopped parsley

Combine milk, soup, corn, potatoes, ham, onion and margarine in Crock Pot Slow Cooker.  Cover and cook on High 4 - 5 hours.  Add salt and pepper to taste.  Garnish with parsley.  Serve.  Makes 8 servings. 

 

Submitted by Cindy Duchateau, School Age Department

TACO SOUP

1 lb lean ground beef (or turkey)
1 onion, chopped
1 pkg taco seasoning
1 pkg dry Ranch seasoning
2 large cans diced tomatoes, undrained
1 can Rotel tomatoes, undrained
1 can black beans
1 can pinto beans
1 can whole kernel corn

Brown meat and onion. Drain. Add seasonings. Drain beans and corn. Add to meat along with tomatoes. Simmer until well blended and hot. Eat and enjoy.

Add a bit of grated cheese or sour cream and this simple soup is perfect for cold nights.

Submitted by Heather LaFleur, Sports & Recreation Department

EASY CHICKEN TETRAZZINI

Ingredients:

1 pound cooked and drained spaghetti

5 chicken breasts, cooked and cubed

2 (10.75 ounce) cans condensed cream of chicken soup

2 1/4 cups water

1/4 cup butter

2 cubes chicken bouillon

1/4 cup shredded Cheddar cheese

Directions:

1. Put cooked spaghetti into 9x13-inch baking dish. Place chicken on top of spaghetti.
2. In medium saucepan heat together soup, water, butter, and bouillon. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit.
3. Bake at 350 degrees F (175 degrees C) for 25 minutes.

Submitted by Donna Engebos, Wellness Department