Crockpot Pork Roast

The pork was so tender, I didn’t intend for it to end up like pulled pork but when I started cutting it just happened! The pictures don’t’ do this dish justice, I would definitely recommend this meal. It was full of flavor and so easy to make!


  • 1 lb. small red potatoes, cut in half
  • 16 oz. pkg. baby cut carrots
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 3 lb. boneless pork loin roast, trimmed of fat
  • 1/4 cup Dijon mustard
  • 2 tsp.fresh chopped tarragon
  • 2 tsp. fresh thyme leaves
  • 2 fresh bay leaves
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1-1/2 cups beef broth


1.) Place potatoes and baby carrots around bottom edge of 4-6 quart crockpot. Place onion and garlic in bottom of crockpot. In small bowl, combine mustard, tarragon, thyme, salt and pepper and spread over pork roast. Place roast in crockpot and pour beef broth over all. Cover crockpot and cook on low for 9-10 hours2.) Remove pork and vegetables to serving platter; cover and let stand 15 minutes. During this time you can thicken the juices by mixing 1-1/2 tablespoons cornstarch with 3 tablespoons water. Add to the juices in the crockpot and cook on high for 10-15 minutes until thickened.

Italian Chicken with Pasta

Fall is definitely my favorite season. I just wish it lasted longer; sweaters, apple cider, pumpkin beers, Oktoberfest and of course all of the yummy dishes that come with it. Summer is a season of go go go and Fall to me is a time of nesting. I love to organize my closets, drawers, clean a lot and cook A LOT. There is nothing better than coming home on a chilly Fall day to the smell of something delicious that has been cooking all day in the crock-pot, and opening a bottle of delicious red wine. It’s the simple things in life. Anyways enough rambling, last night for dinner I decided to make a somewhat healthy (minus all of that cheese!) chicken dish. I did have pasta but it was whole wheat/grain and my portion was relatively small. Overall I think this dish turned out quite tasty and will be eating the leftovers for lunch today 🙂


  • 6 hormone-free organic chicken breasts
  • 4 oz can of non-marinated artichokes
  • 5 cored roma tomatoes and diced
  • 3 tablespoons of whole wheat flour
  • 3 tablespoons of olive oil
  • 3 cloves of minced garlic
  • Quarter of a white onion chopped
  • Half box of whole wheat spaghetti
  • Arugula with fresh lemon (if desired)
  • Salt and pepper
  • Mozzarella cheese


1) Preheat the oven to 400 degrees

2) Combine the tomatoes, artichokes, onion, olive oil and flour into a bowl and mix


3) Clean the chicken and place into a baking pan with tomato mixture, mix aroundImage

4) Place in oven for roughly 20-25 minutes or until chicken is almost done (slightly pink)

5) While the chicken is cooking prepare the pasta according to the directions

6) Put the oven on broil, take the chicken out and add mozzarella cheese, broil until the cheese has melted. Let the chicken rest for 5 minutes.

7) In the mean time add the pasta to the plate along with some fresh arugula with a little bit of olive oil, sea salt and lemon for dressing (if desired, I always like to make sure I am getting some greens in my meal)

8) Place the chicken on top of the pasta along with the extra juices and tomato mixture. Drink with a glass of red wine and enjoy!Image