Coconut Curry Chicken

In my attempt to make freezer meals, I made one out of this Curry Chicken recipe that Annie posted.  I knew it would be different than when you make it fresh, but we were stunningly surprised at how good this was. It reminded me a lot of the curry people ate in Samoa.

For a freezer-Crock-Pot meal, combine in a freezer Ziplock:

1 chopped onion
2 chopped carrots
1 large chicken breast
1 cubed potato
1 T curry powder
1 t salt
1 1/2 t sugar
1/4 t ginger
2 t chicken base paste (2 bouillon cubes)
2 C coconut milk
1 T lemon juice

Put everything thawed in a Crock Pot. Cook on high for 5 hours. Serve over rice. I did not add the 2 C water to the mix which the original recipe calls for, so the flavor was quite strong & yummy! Adding the 2 C water would obviously make a more mild flavor.

Banana Bread in the Crock Pot

1 3/4 C flour (some whole wheat)
2 t baking powder
1/2 t salt
1/4 t baking soda
1/3 C butter/margarine
2/3 C sugar (I did 1/3 and added 1/3 C applesauce)
2 eggs, well beaten
2 T dark corn syrup (I did light)
3 ripe bananas, well mashed
1/2 C chopped walnuts (opt.)

Grease & flour your crock pot.  Sift together the flour, baking powder, salt, and soda in a small bowl; set aside.

Cream butter in large bowl with electric mixer at med-high until fluffy.  Slowly add sugar, eggs, corn syrup, and mashed bananas.  Beat until smooth.  Gradually add flour mixture to creamed mixture.  Add nuts, mix well.  Pour into Crock-Pot.  Cover.  Cook on high 1 1/4 - 1 1/2 hours or until toothpick comes out clean.

Let cool (minimum 5 minutes), then invert onto serving platter.  (I was really worried that it wouldn't come out, but it did -- just fine!).

(The bread was plenty sweet and plenty moist.  I really liked this recipe! I want to make more breads in the Crock Pot now!)

This was from the Best Loved Slow Cooker Recipes cook book, page 208.

Brown Sugar and Balsamic Glazed Pork Loin

I am posting this for Emily Barker because she introduced it to me :)  We had it tonight and it was REALLY REALLY GOOD!

I took a picture of ours but it doesn't look near as good as the actual picture so go here to see the picture (and same recipe)

Ingredients:

1 (2 pound) boneless pork tenderloin (or regular pork loin)

1 teaspoon ground sage

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove garlic, crushed

1/2 cup water

Glaze

1/2 cup brown sugar

1 tablespoon cornstarch

1/4 cup balsamic vinegar

1/2 cup water

2 tablespoons soy sauce

Directions:

Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.