Artichoke Dip

This simple recipe is a weekend

favorite which we'll eat as dinner

instead of an appetizer. It is worth

noting that I do not use marinated

artichoke hearts in order to avoid

adding additional oil/fat to the

recipe.

Artichoke Dip

Ingredients

• 14 oz. can Artichoke Hearts
• 3 firm, plum tomatoes
• 1 cup mayonnaise***
• 1/2 cup grated parmesan/Romano cheese
• 1 tsp. minced garlic
• Garlic Maple Pepper* to taste
• 1/4 cup shredded parmesan

Directions

1. Preheat oven to 350 degrees
2. Drain and then chop artichoke hearts
3. Dice tomatoes
4. Combine artichokes, tomatoes, mayo, grated pram, garlic and maple pepper in a medium bowl.
5. Spread in an ungreased 1qt glass or stoneware casserole or pie plate (metal pan not recommended)
6. Lightly cover dip with shaved Parmesan
7. Bake uncovered 30 minutes
8. Cool 5 minutes before serving
9. Serve with crackers, tortilla or pita chips, veggies, or our new favorite "Masclun" bread**

*Maple Pepper by Highland Foods
**Masclun bread by Good Companion Bakery
***Update: My mother-in-law recommends doing a 1/2 cup mayo and a 1/2 cup sour cream.

cc image courtesy of stetted

Cantonese Slow-Cooker Pork Dinner

MrMaple loved this recipe, and it was a breeze to make. It is slightly altered from it's origrinal sparkrecipes.com form based on some user feedback.

If you are allergic to mushrooms--as I am--I substituted a diced red pepper for the fresh mushrooms. Enjoy!

Cantonese Slow-Cooker Pork Dinner

Ingredients

• 1 1/2 lbs pork tenderloin, cut into strips
• 1 large onion sliced
• 1 small green pepper, cut into strips
• 4 oz fresh mushrooms (or 1 diced red pepper)
• 1 can low sodium cream-of-mushroom or cream-of-potato soup
• 8 oz can no-salt added tomato sauce
• 3 tbsp brown sugar
• 1 1/2 tbsp cider vinegar
• 1/4 tsp sea salt
• 2 tsp Worcestershire sauce

Directions

1. Mix all soup, sauce, vinegar, and Worch. sauce first, then add in all other ingredients.
2. Place all ingredients into crock pot.
3. Cover, and cook on low for 6-8 hours. (High for 4 hours)

Number of Servings: 6

Recipe submitted by SparkPeople user TRISH2007.

Nutritional Info: Calories=271, Fat=7g, Carbohydrates=18g, Protein=32g

Slow-Cooker Provencal Chicken and Beans

This was the very first sparkrecipes.com dish we made. It was so easy and tasty it started our obsession with exploring more slow-cooker recipes.  

We like this recipe served over rice or using left overs to make chicken nachos.

Chef-Meg's Slow Cooker Provencal Chicken and Beans

Ingredients

• 24 oz boneless, skinless chicken breast
• 1 yellow bell pepper, diced
• 1 red bell pepper, diced
• 1 (16 oz) can cannellini beans, drained and rinsed
• 1 (14.5 oz ) can petite diced tomatoes with basil and oregano or any style of canned tomatoes
• 1 dash salt
• 1 dash black pepper
• 2 t dried basil
• 1 t dried thyme

Directions

1. Place all ingredients into a slow cooker, stir and cover with lid
2. Cook on low heat for 7-8 hours.

Makes 6 one cup servings.

Recipe submitted by SparkPeople user CHEF_MEG.

Nutritional Info: Calories=213, Fat=1.5g, Carbohydrates=20g, Protein=30g

Slow-Cooker Pulled Pork

A very easy way to make pulled pork in the slow cooker, compliments of sparkrecipes.com

This makes a tangy BBQ type sauce. We enjoy the pork shredded over rice, in sandwiches, or in quesadillas.

Slow-Cooker Pulled Pork

Ingredients

• 1 cup chopped celery
• 1 cup chopped onions
• 1 cup ketchup
• 1 cup barbecue sauce
• 1 cup water
• 2 tbsp vinegar
• 2 tbsp Worcestershire sauce
• 2 tbsp brown sugar
• 1 tsp chili powder
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 3 lbs boneless pork roast

Directions

1. Combine all ingredients except roast in the slow cooker.
2. When well mixed, add roast.
3. Cover, cook on high for 6-7 hours.
4. Remove roast.
5. Shred the meat and return it to the sauce.

Number of Servings: 12

Recipe by SparkPeople user SLCOLMAN.

Nutritional Info: Calories=298, Fat=12g, Carbs=11g, Protein=32g