Stuffed Peppers

Ingredients
1 lb ground beef (or ground turkey)
1/2 lb ground pork
1/2 cup instant rice
1 egg
1/4 cup ketchup
1 medium onion, chopped
1 1/2 tbsp parsley flakes
1tsp garlic powder
1 tsp pepper
2 tbsp worcestershire sauce

Sauce:
3 large cans italian-style crushed tomatoes
1 tsp garlic powder
3 tbsp parsley flakes
2 tbsp worcestershire sauce

Cook rice as directed.
Add rice to remaining filling ingredients and mix well.
Slice tops off peppers and remove seeds and cores.
Fill peppers with uncooked filling.
Set peppers in a large saucepan, open side up.
In a large bowl, combine sauce ingredients. Pour overtop of peppers.
Cook over medium heat until filling is hot, then reduce to low heat and simmer, covered, until peppers are tender and meat is cooked.

Sausage Apple Sweet Potato Bake

Ingredients
1 lb ground sausage
2 medium sweet potatoes
3 medium apples (I use 2 green and 1 red)
2 tbsp sugar
1 tbsp flour
1/4 tsp cinnamon
1/4 tsp salt
1/2 cup water

Preheat oven to 375.
Brown sausage in a skillet. Drain excess fat.
Peel ans slice sweet potatoes and apples.
Arrange in a casserole dish with sweet potatoes on bottom, then apples, and sausage on top.
In a small bowl, combine sugar, flour, cinnamon, salt, and water. Pour over casserole.
Cover with tinfoil and bake for 50-60 minutes, until sweet potatoes and apples are tender.

* tends to be runny, I am experimenting with adding more flour or adding cornstarch to thicken this up.

Slow Cooker Sweet-n-Sour Ribs

Ingredients
1/2 cup ketchup
1/2 cup packed light brown sugar
1/2 cup cider vinegar
1 tbsp mustard powder
1/2 tsp cayenne pepper
4 lbs pork ribs (cut into sections to fit slow cooker)

Whisk together ketchup, brown sugar, vinegar, mustard powder, and cayenne pepper.
Add ribs to slow cooker, bone side up, and pour mixture evenly over the top.
Cook on high heat for 6 hours or low heat for 10 hours.
Serve ribs drizzled with pan juices.
Add additional BBQ sauce, if desired (but you won't have to!)

Slow Cooker Pulled Pork

Ingredients
i medium onion, chopped
1/2 cup ketchup
1/3 cup cider vinegar
1/4 packed brown sugar
1/4 cup tomato paste
2 tbsp sweet paprika
2 tbsp worcestershire sauce
2 tbsp yellow mustard
1 1/2 tsp salt
1 1/4 tsp pepper
4 lbs boneless pork shoulder blade roast, cut into 4 pieces
12 sandwich buns

Mix together onion, ketchup, vinegar, brown sugar, tomato paste, paprika, worcestershire sauce, mustard, salt, and pepper.
Place pork pieces into slow cooker and pour mixture evenly over the top.
Cook on low heat for 8-10 hours.
Remove pork from slow cooker, leaving sauce.
Turn heat setting to high. Cook sauce alone to thicken slightly.
Shred pork and return to slow cooker once sauce is boiling.
Spoon mixture onto sandwich buns and serve.