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.

I posted this separately but should have posted it here, so I will lol! It is not a traditional tian, as islay corbel pointed out, but it was delicious. I was listening to the Splendid Table over the weekend (must have been a re-run). Here is a recipe for the bounty of zuchs that keep walking in my back door. It took some time, but man is it good. I cooked the arborio rice in chicken stock, with a bit of butter, as if I was making risotto...I used more breadcrumbs than called for - a function of the baking dish - and I mixed some grated parm cheese in with the breadcrumbs. My only deviations...It was even better reheated the next day. Zucchini Tian 2010, Martha Rose Schulman. Prep time: 15 minutes Cook time: 45 minutes Total time: 60 minutes Yield: Serves 6 From the July 31, 2010 show. "This is a classic Provencal gratin, one of my favorite dishes from the region. It's bound with rice and egg, it's great cold or hot, and if you have more summer squash than you know what to do with, look no further." Ingredients 3 tablespoons olive oil 1 medium onion, chopped 2 to 3 large garlic cloves, to taste, minced 2 pounds zucchini or other summer squash, cut in 1/4- to 1/2-inch dice Salt and freshly ground pepper 2 teaspoons fresh thyme leaves, or 1 teaspoon crumbled dried thyme 1/2 cup Arborio rice, cooked 2 eggs 3 ounces Gruyere cheese, grated (3/4 cup) 1/4 cup breadcrumbs (fresh or dry) Instructions 1. Preheat the oven to 375F. Oil a 2-quart gratin dish. 2. Heat 2 tablespoons of the olive oil in a large, heavy nonstick skillet over medium heat. Add the onion and cook, stirring often, until translucent, about 5 minutes. Add the garlic, stir together for about 30 seconds, until it begins to smell fragrant, and stir in the squash. Cook, stirring often, until the squash is translucent but not mushy, 5 to 10 minutes. Season generously with salt and pepper. Stir in the thyme and rice, and remove from the heat. 3. Beat the eggs in a large bowl. Beat in 1/2 teaspoon salt and the cheese. Stir in the zucchini mixture and combine well. Scrape into the gratin dish. Sprinkle the breadcrumbs over the top. Drizzle on the remaining tablespoon of olive oil. Bake 40 to 45 minutes, or until the top is browned and the gratin is sizzling. Remove from the heat and allow to sit for at least 10 minutes before serving. Serve hot, warm or at room temperature. ------------------------------------------------------ My prep time was about twice what she says, but it's worth the effort. I think if the rice were already cooked, leftover from something else, then her prep time might work. seagrass

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

Slow-Cooker Porcupine Meatloaf In a large bowl combine: 1 ½ lb lean ground beef ½ cup uncooked minute rice ½ onion, chopped 1 T Worcestershire sauce ¼ tsp salt ¼ tsp pepper 1 garlic clove, minced 1 egg In a smaller bowl combine: 1 can tomato soup ½ cup chunky salsa ¼ cup water When the meat mixture is combined, add ½ cup from the small bowl, and mix together. Shape into a loaf and fit it into your slow cooker. Pour rest of the small bowl on top and cook on low for 7-9 hours. Serve with a garden salad and cheese bread. Hint: To make it easier to lift the loaf from cooker when done, use 1" wide folded strips of tinfoil, long enough to line the cooker bowl with extra hanging over the sides, and use as lifters when the loaf is done. (I use the new slow cooker liners)