General Tso’s Shredded Pork with Broccoli Slaw ~ Daily Crockpot Recipe for October

Every day in October I am featuring a CROCKPOT menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

 

General Tso’s Shredded Pork with Broccoli Slaw
1 pound pork tenderloin
2/3 cup Wildtree Sweet & Spicy Thai Chili Sauce
2 cups broccoli slaw
¼ cup orange juice
2 tablespoons fresh chopped cilantro
2 teaspoons rice vinegar

Method of Preparation
Add pork and Thai Chili Sauce to slow cooker. Cook on high for 4 hours or until pork is tender and shreds easily with a fork. Shred pork and toss in remaining liquid from slow cooker. Combine the remaining ingredients to make a slaw. Season with salt and pepper if desired. Serve pork and slaw on a tortilla, as a sandwich or even with noodles.

To order Wildtree products please go to www.jenwarr.mywildtree.com.

Harvest Pork Roast ~ Daily Crockpot Recipe for October

Every day in October I am featuring a CROCKPOT menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

Harvest Pork Roast
3 pound pork butt
1 TBSP Wildtree Roasted Garlic Grapeseed Oil 
1 onion, chopped

Wildtree's Apple Cranberry Jam
½ cup chopped celery
2/3 cup brown sugar
1 apple and 1 pear – peeled, cored & wedged
salt & pepper

Instructions:
Defrost. Empty all contents into crock pot and add 1/2 jar of Wildtree's Apple Cranberry Jam and cook on low for 6-8 hours. Serve with mashed potatoes and sautéed green beans. Cook’s Note: You can also add 1 cup of fresh cranberries when you put everything into the crock pot.

 

***This meal can be made ahead and put into your freezer for another night or made the same day. It's a great way to make sure your family is eating a healthy & hearty meal during this hectic holiday season!

 

To order Wildtree products please go to www.jenwarr.mywildtree.com.

Corned Beef & Cabbage ~ Daily Crockpot Recipe for October

 

Every day in October I am featuring a CROCKPOT menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.
 

 

Corned Beef & Cabbage4 cups water
1 packet Wildtree Sweet Pickle Spice
3 pound corned beef (with spice packet)
1.5 pound red potatoes, halved
2 pound baby carrots
1 small head cabbage (red or green)

Method of Preparation
In a slow cooker combine the water and Pickle Spice. Add the corned beef, fat side up, and the seasoning packet. Add the potatoes and carrots around and on top of the corned beef. Cover and cook on low 6 hours. Cut the cabbage in half and then quarter each half. Add to slow cooker and continue coking 30 minutes more or until cabbage is teder. Remove corned beef from slow cooker. Rest 5 minutes. Slice and serve with vegetables.

 

Click here for a different version of this meal!

 

To order Wildtree products please go to www.jenwarr.mywildtree.com.

Outrageous Orange Slow Cooker Short Ribs ~ Daily Crockpot Recipe for October

 

Every day in October I am featuring a CROCKPOT menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

 

 

Outrageous Orange Slow Cooker Short Ribs

 1½-2 pounds beef short ribs

1 bottle Wildtree Outrageous Orange Sauce

2 carrots, rough chopped

1 onion, rough chopped

1 head baby bok choy, rough chopped

Salt & Pepper, to taste 

 

Season the ribs and vegetables with salt and pepper. In a crock pot, place the short ribs on top of the vegetables and slather with sauce. Do not stir. Cook for 3 hours on high. 

 

To order any Wildtree products please go to www.jenwarr.mywildtree.com.

Slow Cooker Pasta e Fagioli ~ Daily Crockpot Recipe for October

 

Every day in October I am featuring a CROCKPOT menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

 

Slow Cooker Pasta e Fagioli
2 tablespoons Wildtree Natural Grapeseed Oil
1 medium onion, diced
½ cup carrot, diced
1 cup celery, diced
1 tablespoon Wildtree Garlic Galore Seasoning Blend
2 teaspoons Wildtree Rancher Steak Rub
1 teaspoon Wildtree Hearty Spaghetti Sauce Blend
2 (15.5 ounce) cans red kidney beans
6 cups Wildtree Vegetable Bouillon, prepared according to package directions
1 (8 ounce) can tomato sauce
1 ½ cups ditalini (pasta), orzo, or small pasta of your choice

Method of Preparation
In a nonstick skillet heat the Grapeseed Oil over medium heat. Add the onion, carrot, and celery; sauté until onion is translucent, about 5 minutes. Transfer to slow cooker along with all the remaining ingredients except the pasta. Stir to combine. Cover and cook on high for about 4 hours or low for 6. Add the pasta and cook an additional 25-30 minutes, or until pasta is tender. Serve with shredded cheese and fresh herbs if desired.

To order your Wildtree groceries please go to www.jenwarr.mywildtree.com

Pizza Sloppy Joes ~ Daily Crockpot Recipe for October

Every day in October I am featuring a CROCKPOT menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

 

Pizza Sloppy Joes
2 pounds ground beef
2 onions, chopped
1 bell pepper, chopped
2 (14 ounce) can tomato sauce
2 tablespoons Wildtree Perfect Pizza Seasoning
3 ounce sliced pepperoni
8 buns

Method of Preparation
In a slow cooker combine all of the ingredients except the buns. Cook on low 4-6 hours or until the beef is cooked through and they vegetables are tender. Serve on the buns with
shredded mozzarella cheese if desired.

To order your Wildtree groceries please go to www.jenwarr.mywildtree.com

Crock Pot Lemon Rosemary Chicken ~ Daily Crockpot Recipe for October

 

Every day in October I am featuring a CROCKPOT menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

 

This picture is a similar recipe made in a skillet - see below for the recipe!

Crock Pot Lemon Rosemary Chicken

4 red bliss potatoes, quartered 

1 package baby carrots 

1/4 cup water 

1 tablespoon Wildtree Zesty Lemon Grapeseed Oil 

2 teaspoons Wildtree Lemon Rosemary Blend 

1 pound chicken breasts, boneless, skinless

 

Method of Preparation

Place potatoes, baby carrots, and water in the crock pot. Rub Grapeseed Oil on chicken breasts and sprinkle with Lemon Rosemary Blend. Layer chicken on top of veggies. Cook on low 6 hours.

 

To order your Wildtree groceries please go to www.jenwarr.mywildtree.com

 

Lemon Rosemary Chicken Skillet 

1 pound chicken breast cutlets

2 tablespoons Wildtree Lemon Rosemary Blend

1 tablespoon Wildtree Natural Grapeseed Oil 

3 cloves garlic, minced 

1 zucchini, sliced 

1 yellow squash, sliced 

1 medium red onion, chopped 

1 lemon, juiced

  

Method of Preparation

Season both sides of each chicken breast with the Lemon Rosemary Blend. Heat the Grapeseed Oil in a large non stick skillet over medium high heat. Add the chicken and cook until the chicken is cooked through, about 3 minutes per side. Remove the chicken. Add the garlic, zucchini, yellow squash, and onion. Season with salt and pepper if desired. Add the lemon juice. Add the chicken back to the skillet by placing it right on top of the vegetables. Cover and cook for 5 minutes or until vegetables are tender.