This is easy but delicious (from eatingwell.com) Slow cooker braised pork with tomatillo salsa 3 pounds boneless pork shoulder, or butt [i use loin] 1 1/2 cups prepared tomatillo salsa 1 3/4 cups reduced-sodium chicken broth [I use 1 cup or less] 1 medium onion, thinly sliced 1 teaspoon cumin seeds, or ground cumin 3 plum tomatoes, (1/2 pound), thinly sliced [I usually use drained diced fire roasted tomatoes from a can] 1/2 cup chopped fresh cilantro, divided 1/2 cup reduced-fat sour cream Directions: Trim and discard pork surface fat. Cut meat apart following layers of fat around muscles; trim and discard fat. Cut into 2-inch chunks and rinse with cold water. Place in a 5- or 6-quart slow cooker. Turn heat to high. Combine salsa, broth, onion and cumin seeds in a saucepan and bring to a boil over high heat. Pour over the meat. Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6 to 7 hours. With a slotted spoon, transfer the pork to a large bowl; cover and keep warm. Pour the sauce and vegetables into a large skillet; skim fat. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Add the pork and 1/4 cup cilantro; heat through. To serve, ladle into bowls and garnish each serving with a dollop of sour cream and a sprinkling of the remaining 1/4 cup cilantro. Oven method: Total: 3 hours Preheat oven to 350°F. Combine pork, salsa, 1/2 cup chicken broth, onion, cumin seeds and tomatoes in a 9-by-13-inch baking dish; cover snugly with foil. Bake until the pork is pull-apart tender, about 2 1/4 hours. Skim fat. Uncover and bake until the meat begins to brown, about 15 minutes more. Stir in 1/4 cup cilantro. Ladle into bowls, garnish with sour cream and remaining cilantro. Note---I usually I don't have time to start and/or finish the sauce on the stovetop, and it still tastes very good.

This one is SOOOOOO good! Have been making it for several years, now, it is from the Byerly's gourmet food stores/restaurants here in the Minneapolis area. They make awesome stuff! Beer Cheese Soup Topped with popcorn or other garnishes. INGREDIENTS  1/2 cup minced onion  1/2 cup margarine or butter  2/3 cup flour  1 teaspoon dry mustard  1 teaspoon paprika  1/8 teaspoon cayenne pepper  1 teaspoon salt  1 (10 1/2 ounce) can chicken broth  4 cups milk  1 (12 ounce) can beer  3 cups finely shredded sharp Cheddar cheese, (12 ounces) DIRECTIONS In large kettle, cook onion in margarine until soft. Blend in flour and seasonings; gradually stir in broth, milk and beer. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir until thickened. Add cheese, stirring and heating until smooth. To Serve: Ladle into soup cups or bowls. Garnish with popcorn, croutons, minced parsley, chives, minced green onion or crumbled crisp bacon. Amount: 6-8 servings Linda

Green beans are not on my list of favorites so I always have to dress them up for myself. Here are some of my favorite recipes but I don't have any casserole recipes! Haricots Verts With Goat Cheese And Warm Bacon Dressing 3 lb haricots verts (or regular green beans), trimmed 1/2 lb bacon slices, cut into thin strips 1/2 c chopped shallots (about 3) 2 garlic cloves,chopped 1/4 c Sherry wine vinegar 3 tablespoons Dijon mustard 1 teaspoon dry mustard 1/2 cup olive oil 1 c crumbled soft fresh goat-cheese (about 4 ounces) 1/2 c fresh pomegranate seeds (optional) Cook beans in water until tender crisp. Cook bacon until crisp. Saute shallots and garlic in drippings until soft. Add vinegar and mustard. Whisk in oil. Toss beans with dressing top with cheese and bacon. NOTE: I prefer this without the goat cheese and I also leave out the pomegranate seeds. Make-Ahead Garlic Green Beans Blanching the beans in salted boiling water and then shocking them in ice water (to stop the cooking process) proved to be the most consistent method of evenly cooking the beans. Cooked green beans can be held in the refrigerator for up to two days and then quickly reheated with a little water in a covered skillet when ready to use. We tossed the green beans with dry-roasted garlic and softened butter, with delicious results. Gardenlad's Green Beans with Poppy Seed Dressing 1 1/2 lbs green beans, tipped, tailed, and stringed if necessary. 2 tsp poppy seeds 1/4 cup olive oil 2 tbls white wine vinegar 2 tsp Dijon mustard 1 tsp honey 2 tbls minced shallot Salt & pepper to taste. Lightly steam beans until just tender. Set aside. Heat small skillet over medium low heat. Add poppy seeds and toast, stirring, until fragrant, about 1 minute. Transfer to a bowl and let cool. Add the oil, vinegar, mustard, honey, shallot, shat & pepper to the poppy seeds. Whisk until well blended. Warm dressing in a large skillet over medium heat. Add beans and toss to coat. Cook until beans are warmed through. from: Eating Well GREEN BEAN, PECAN, AND FETA SALAD (CindyMac) 2 pounds fresh green beans, trimmed 1 small purple onion, thinly sliced 2-3 ounces crumbled feta cheese 1 cup coarsely chopped pecans or walnuts, toasted 6 tablespoons extra virgin olive oil 2 tablespoons rice vinegar 1 tablespoon chopped fresh dill 1/2 teaspoon minced garlic coarse salt and fresh ground pepper to taste CUT green beans into thirds, and arrange in a steamer basket over boiling water. Cover and steam 5-8 minutes or until crisp-tender. Immediately plunge into cold water to stop the cooking process; drain and pat dry. TOSS together green beans, onion, cheese, and pecans in a large bowl. Cover and chill 1 hour. WHISK together olive oil and next 5 ingredients; cover and chill 1 hour. POUR vinaigrette over green bean mixture, and chill 1 hour; toss just before serving. ~adapted from Southern Living magazine

Senoirgal-your DH is going to eat like a king with all these new recipes-these can be assembled ahead and finished off later in the day! Pork Chops and Sauerkraut 1-2 lbs sauerkraut large onion cubed peeled potatoes (optional) paprika pepper Oven 350 for 1-1 1/2 hours Empty kraut into roasting pan. Mix in onions and potatoes. Arrange meat on top and sprinkle with pepper and paprika. Add water to just below meat. Bake uncovered until meat is browned a little, then cover. *can also be cooked in a crockpot on low for 6 -7 hours. Instead of potatoes I sometimes serve over mashed potatoes or home-made german spatulas. Could use noodles too. Ravioli Lasagna (got this recipe from a KTer) 1 lb ground beef 26 oz jar spaghetti sauce 25 oz bag of frozen ravioli-(thawed preferably, but not a big deal) 1 1/2 cups shredded mozzarella Preheat oven to 400. Brown ground beef over medium heat. In a 2 1/2 qt greased casserole, layer 1/3 of the spaghetti sauce, 1/2 the ravioli. 1/2 the ground beef, and 1/2 cup mozzarella. Repeat, topping with the rest of the spaghetti sauce and remaining 1/2 cup of cheese. Cover and bake for 40-45 minutes. Awesome Roast Beef 3 lb chuck roast a few garlic cloves 10.75 oz can condensed cream of mushroom soup pkg dry onion soup mix 10.5 oz can condensed beef broth Place roast in crockpot. Add everything else and cook on low for about 8 hours. Serve with mashed potatoes, noodles, or even add cubed potatoes to the crockpot for an all in one meal! Baby Back Ribs 2 lbs baby back ribs -cut into 4 portions 18 oz bottle of barbeque sauce (Optional seasoning mix I make and put in a jar in the pantry- 1/4 cup brown sugar 1 1/2 tbs paprika 1 tbs kosher salt 1 1/2 tbs pepper 1 tsp garlic powder 1 tsp onion powder 1/4-1/2 tsp cayenne pepper) Tear off 4 sheets of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with nostick spray. Brush each of the ribs liberally with barbeque sauce and sprinkle seasoning on each one. Place in foil and wrap tightly and refrigerate overnight or for several hours. Preheat oven to 300. Place ribs still sealed in foil on a tray and bake for 2 1/2 hours. remove from foil and add more sauce if desired. Lazy Daze Beef 1 lb beef stew meat 1 can golden cream of mushroom soup. Put beef and soup into casserole and cover and bake at 275 degrees for 4 hours. No seasoning, no water, no effort. Serve over noodles. You can increase to any amount-1 lb meat per can of soup. This post was edited by lisa_fla on Sun, Jun 16, 13 at 17:37