Thai Pork with Peanut Sauce (Crock pot)

I normally make a few batches of this and freeze it so I can pull it out when I'm having a busy day!

Thai Pork with Peanut Sauce

2 lb pork tenderloin, cut into 4 pieces
1/3 cup prepared teriyaki sauce (use a high quality brand)
2 tablespoons rice vinegar
1 teaspoon red pepper flakes
2 cloves garlic, minced
2 red onion
1⁄4 cup creamy peanut butter
1⁄4 cup dry roasted peanuts
1⁄2 cup green onions, thinly sliced
1-2 tablespoons peanut sauce (optional if you want it spicy)


Directions
Step 1. Place all ingredients (except peanut butter, peanuts, and green onions) into the
slow cooker. Cover and cook on low for 7-9 hours. ** Mine was done at around 6 1⁄2 –
7 hours. Pork should be tender but not falling apart (unless that is the consistency you
like) The original recipe called for a cooking time of 8-9 hours on low but that would have
been way to long for my slow cooker – the pork would have been completely dried out.
Know your slow cooker and keep an eye on it around 6 1/2 hours.
Step 2. Remove pork from slow cooker and chop into bite size chunks. Add the peanut
butter and peanut sauce to the sauce. Stir until it dissolves into the sauce.
Step 3. Return the pork to the slow cooker and toss with the sauce. Serve over rice. Sprinkle with peanuts and green onions.

No Bake Energy Bites

I am a mom of three girl as well as a Realtor. I am constantly on the run so I thought I'd like to have some energy bars to throw in my bag on those crazy days.  When I was at the store looking at all of them I decided I didn't want to spend a fortune to buy them so I came home and made this! I hope you enjoy!

Ingredients:

• 1 cup uncooked Quick Oats
• 1/3 cup dried Cranberries
• 1/2 cup all-natural Peanut Butter
• 3 tbsp Honey
• 1 tsp Vanilla
• 1 tsp Cinnamon

Directions:

1. Combine the ingredients in a bowl
2. Using a cookie scoop place balls on a cookie sheet with waxed paper
3. Chill in fridge

Black Bean Taco Soup - Freezer Meal

I'm a mom of 3 girls and a realtor so I love being able to make food ahead of time so on crazy days I can pull something out and throw it in the crock pot.  This recipe is perfect for dinner or to freeze into individual servings and have for lunches. I hope you enjoy!

Black Bean Taco Soup

Ingredients:

1 lb lean ground beef (or ground turkey works too!)

1 medium onion, chopped

1 package mild taco seasoning mix

1 (16 oz) bag frozen corn

1 (16 oz) can black beans drained and rinsed (you could use kidney beans or pinto beans)

1 (14 oz) cans stewed tomatoes

1 (8 oz) can tomato sauce

1 (4 oz) can diced green chilis

Optional toppings - cheese, guacamole, sour cream

Directions:

Brown meat and onion, drain. Let meat cool for a minute, add remaining ingredients, mix then dump into a resealable gallon-sized freezer bag. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 1-2 hours or LOW for 2-3 1/2 hours.

Serve with tortilla chips, cheese, sour cream, and guacamole.