crock pot

Turkey Tenderloin – Crock Pot Recipe

A recipe from one of my favorite blogs – follow the links and visit the original site this recipe came from!

Crockpot Turkey Tenderloin recipe is the perfect easy meal whether you’re hoping to make a special meal at Thanksgiving or a quick, cozy and delicious meal mid-week. The slow cooking process allows the flavors of the herbs to develop and blend together, while the tightly sealed lid traps moisture and steam to keep the turkey
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The post Turkey Tenderloin – Crock Pot Recipe appeared first on Easy Family Recipes.

Looking for more ideas? I post recipes I find on other blogs here. I share information about kitchen equipment I use here. Since I often order ingredients from Amazon (I live in a rural area and don’t have easy access to grocery stories) and my list of items I commonly order here. Finally, here is a list of my favorite cookbooks.

Crock Pot Sweet and Sour Meatballs

A recipe from one of my favorite blogs – follow the links and visit the original site this recipe came from!

Crock Pot Sweet and Sour Meatballs are a delicious and easy recipe! Meatballs, pineapple and peppers are all coated in a homemade sweet and sour sauce!

FROZEN MEATBALLS WITH A HOMEMADE SAUCE

I could not wait to share this recipe for Crock Pot Sweet and Sour Meatballs with you today. It turned out so good that even my picky eaters enjoyed it. It was so simple to make and my house smelled AMAZING while it cooked. The sauce is a wonderful blend of sweet and tangy. And the meatballs came out so tender! It may sound like a weird combination of flavors but it really works so well. If there is one recipe I wish people would make from my site, it is definitely this one!

FREQUENTLY ASKED QUESTIONS:

Do I need to thaw the meatballs first?

Nope! The meatballs go in frozen.

Can I make my own homemade meatballs?

I wouldn’t suggest it. Mainly because homemade meatballs will release a lot of fat as they cook and you might end up with a greasy mess. Perhaps if your meatballs had already been pre-cooked that would work. Just make sure they aren’t Italian style meatballs. Those flavors do not work well with this. Also, I have only made this with frozen meatballs so this is all just guessing on my part. If you try it and it works for you, please let me know!

How do I serve these sweet and sour meatballs?

If you want to serve these as an appetizer, just serve them as-is and with small bowls and forks on the side for guests to help themselves. Or if you want to make it more like a meal, you could serve them with rice.

Can I cook these for longer?

Technically yes, but at some point, you’ll want to switch it over to high to help the sauce thicken. Getting it hot helps that cornstarch activate to thicken the sauce. Unless maybe you have a slow cooker that naturally runs hot, you may not need to. I’ve only ever tested this out this one particular way but if you have tips or have tried making it a different way, please comment below.

How do I store leftovers?

Leftovers can be stored in a covered container in the refrigerator for up to 3 days and can be frozen for up to 3 months. Reheating in the microwave or on a pot on the stove is your best option.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

frozen homestyle meatballs – use your favorite here, I know different areas carry different brands and it seems like there are varying sizes of the bags too. I used a 28 ounce bag but if yours is a little less or a little more – that’s fine, it will still work. Just make sure you don’t get the Italian flavored meatballs because the seasoning in those won’t work well with this recipe.

canned pineapple chunks in 100% juice – you need the kind in 100% juice not syrup because you are going to use that juice to make the sauce and the syrup is just too sweet and not the right consistency to make this sauce. If you can’t find the pineapple chunks, you can use pineapple tidbits.

green pepper – you could also go with a red or yellow pepper here. I suppose you could leave it out if you really hate peppers.

brown sugar – this is the sweet part of the sweet and sour sauce. Because brown sugar has molasses in it, it’s also adds a nice depth of flavor. I would not substitute this with regular sugar or a sugar substitute if possible.

vinegar – I have not tried this with apple cider vinegar so I honestly couldn’t say if that flavor would work well here. I like apple cider vinegar but I’m not sure I would like it in this.

soy sauce – if you are sensitive to sodium, you could go with a low sodium soy sauce here.

cornstarch – this is going to help thicken the sauce. Don’t use flour, it doesn’t work as well and you’ll end up with lumps in your sauce.

HOW TO MAKE SLOW COOKER SWEET AND SOUR MEATBALLS:

First, drain the juice from the can of pineapple into a medium bowl (you’ll need that later for the sauce.) It should give you about a cup of pineapple juice.

Place frozen meatballs into a 4-6 quart crock pot.

Then top meatballs with pineapple chunks and green peppers.

Add brown sugar, vinegar, soy sauce and cornstarch to the pineapple juice you set aside earlier. Whisk it all together well.

Pour sauce over meatballs.

Cover and cook on low for 2 hours. After a couple of hours, switch the crock pot to high and cook for an additional hour. Doing this will thicken the sauce. After an hour, the sauce should be thicker and bubbling around the edges.

You can serve them just like this or over some rice to make it a meal!

CRAVING MORE RECIPES?

Bacon Wrapped Meatballs Crock Pot Ultimate Party Meatballs Porcupine Meatballs Homemade Turkey Meatballs Instant Pot Spaghetti and Meatballs (+Video)Meatball Sub on a Stick (+Video)

Originally published: December 2015
Updated and republished: May 2023

Crock Pot Sweet and Sour Meatballs (+Video)

Crock Pot Sweet and Sour Meatballs are a delicious and easy recipe! A homemade sweet and sour sauce covers meatballs, pineapple and peppers.

Course Appetizer, Main Course

Cuisine American

Keyword Crock Pot Sweet and Sour Meatballs, Sweet and Sour Meatballs

Prep Time 10 minutes

Cook Time 3 hours

Total Time 3 hours 10 minutes

Servings

Calories 395kcal

Author Brandie @ The Country Cook

Ingredients

28 ounce bag frozen meatballs
20 ounce can pineapple chunks in 100% juice (save juice)
1 green pepper diced into chunks
1 cup brown sugar
2/3 cup vinegar2 tablespoon soy sauce
3 tablespoon cornstarch

Instructions

First, drain the juice from the can of pineapple into a medium bowl (you’ll need that later for the sauce.) It should give you about a cup of pineapple juice.

Place frozen meatballs into a 4-6 quart crock pot.

Then top meatballs with pineapple chunks and green peppers.

In the bowl where you put the pineapple juice you set aside earlier, whisk in the brown sugar, vinegar, soy sauce and cornstarch.

Pour sauce over meatballs. Cover and cook on low for 2 hours.

After a couple of hours, switch your crock pot to high and cook for an additional hour. Doing this will thicken the sauce. The sauce should be thicker and bubbling around the edges when ready.

Notes

The meatballs do not need to be thawed first. They go in frozen.
Don’t like peppers? Just leave them out!
Frozen meatball packages all come in varying sizes depending on the brand. This recipe will accommodate all standard size bags of meatballs – as long as it isn’t family size, it will work.
If your can of pineapples doesn’t give you a full cup of pineapple juice, you may need to supplement with a little more or just add a touch of water to get you up to one cup.
For a meal, serve with rice. For an appetizer, serve with toothpicks or set aside bowls for your guests to serve themselves.

Nutrition

https://www.thecountrycook.net/crock-pot-sweet-sour-meatballs/

Steak and Cheese Quesadillas

A recipe from one of my favorite blogs – follow the links and visit the original site this recipe came from!

Delicious Steak and Cheese Quesadillas recipe combines bite sized skirt steak, sauteed onions and gooey cheese. It is perfect for leftover steak and makes a fabulous lunch or dinner idea.

Anytime we have leftover steak, I love to make this steak quesadilla recipe. It is one of my favorite meals and everyone agrees it is delicious. In fact, no one ever realizes they are eating leftovers when I turn it into such a yummy meal.

The sauteed onions are perfect and add so much flavor to the steak. The cheese is gooey, and the tortillas are perfectly crispy. The entire meal comes together quick and easy for the best weeknight meal.

Once you learn how to make a steak and cheese quesadilla, this item will be on your regular menu plan rotation. This recipe is the best!

Ingredients

Skirt Steak (diced into 1 inch pieces so they cook evenly)

Vegetable Oil

Onion Powder

Salt and Pepper

Medium Onion (Diced)

Mozzarella Cheese (shredded)

Monterey Jack Cheese (shredded)

Flour Tortillas burrito size

How to make steak quesadillas:

Step 1. Prepare the skillet and over medium high heat. Heat the vegetable oil in a large skillet over medium heat. You can also use olive oil if you prefer.

Step 2. Cook the steak and onions. Place the steak and diced onions in the skillet in an even layer. Season the steak with salt, pepper and onion powder. Sauté the steak for 4-8 minutes per side until it’s browned slightly and cooked through.

Step 3. Allow the steak to rest. Remove the steak from the heat and let it rest for 5 minutes before assembling the quesadillas. This will keep all of those delicious juices and flavors inside.

Step 4. Heat the pan. Heat a griddle over medium high heat or you can heat a cast iron skillet.

Step 5. Assemble the quesadillas. Place the tortillas on the griddle or skillet. Top each tortilla with a small amount of each type of shredded cheese, then layer the steak and onions on top and then add more cheese. Carefully fold each tortilla in half making a half moon shape.

Step 6. Cook the quesadillas. Cook until one side of the tortilla is golden brown (1-2 minutes). Flip and then cook until the other side is golden brown as well (1-2 minutes). Watch them closely as they brown quickly.

Step 7. Cut and serve. Remove the quesadillas onto a cutting board. Slice them and they are ready to serve and enjoy!

How to store and reheat:

Refrigerate the leftovers in an airtight container for up to 5 days. You can reheat these in a skillet over medium heat until warmed through.

Another option is to reheat in the oven on a baking sheet. Set the oven to 350 degrees and bake for 10 minutes until crispy and heated through.

If you need to store them longer, freeze the quesadillas by wrapping them in plastic wrap. Then place them inside a freezer bag or container. Allow to thaw in the refrigerator overnight and then reheat as normal.

Make sure to allow the quesadillas to cool completely before storing whether refrigerating or freezing.

Tips for making steak and cheese quesadillas:

Don’t overfill. The quesadillas should be able to close and not be overfilled with the steak and toppings.

Bite size pieces. The steak should be cut into small easy to eat pieces. This will ensure you have steak in every bite.

Recipe Variations:

Steak. We used skirt steak for this recipe but you can also use flank steak if you prefer. Either option is delicious so feel free to use what is on sale or you already have. We have even used sirloin or chuck steak when we had leftovers.

Veggies. Red or green bell peppers mixed in with the onion taste amazing. It gives it so much flavor and a pop of color.

Seasoning. Garlic is delicious in this recipe. You can use garlic powder, minced garlic or fresh garlic.

Sour cream. Dollop sour cream on the quesadilla before cooking and it is really yummy with the cheese as it melts.

Spicy. If you like extra heat, add jalapeno peppers to the steak mixture inside the quesadilla.

Cheese. You can use any type of cheese you love or have on hand. Other great ideas include pepperjack, Colby and others.

What to serve with Steak and Cheese Quesadillas:

Homemade Salsa. It is so easy to make this homemade salsa or you can use store bought.

Pico De Gallo – This is so fresh and delicious. It pairs perfectly with quesadillas.

Guacamole Recipe – Whip up a batch of guacamole for the perfect pairing with steak quesadillas.

Quesadillas are so much fun for dipping and taste amazing with these. Feel free to serve with your favorites and everyone can choose what they want.

Your family will love these easy to make quesadillas with hardly any effort. This is quicker and cheaper than takeout. Not to mention you will save money.

Turn your leftover steak into the absolute best steak quesadillas for a tasty and easy meal. They are great for lunch, dinner, parties and Game Day. You will not be disappointed.

Easy steak and cheese quesadilla recipe:

Steak and Cheese Quesadillas

Delicious Steak and Cheese Quesadillas recipe combines bite sized skirt steak, sauteed onions and gooey cheese. It is perfect for leftover steak and makes a fabulous lunch or dinner idea.

Course Main Course

Cuisine Mexican

Keyword Steak and Cheese Quesadillas

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings

Calories 635kcal

Author Eating on a Dime

Ingredients

1 pound Skirt Steak diced into 1 inch pieces
1 Tbsp Vegetable Oil
½ teaspoon Onion Powder
1 teaspoon Salt
1 teaspoon Black Pepper
1 Medium Onion Diced
2 cups Mozzarella Cheese shredded
1 1/2 cups Monterey Jack Cheese shredded
4 Flour Tortillas burrito size

Instructions

Heat the vegetable oil in a large skillet over medium heat.

Place the steak and diced onions in the skillet in an even layer. Season the steak with salt, pepper and onion powder. Sauté the steak for 4-8 minutes per side until it’s browned slightly and cooked through.

Remove the steak from the heat and let it rest for 5 minutes before assembling the quesadillas.

Heat a griddle over medium high heat or you can heat a cast iron skillet.

Place the tortillas on the griddle or skillet. Top each tortilla with a small amount of each cheese, then layer the steak and onions on top and then add more cheese. Carefully fold each tortilla in half making a half moon shape.

Cook until one side of the tortilla is golden brown (1-2 minutes). Flip and then cook until the other side is golden brown as well (1-2 minutes). Watch them closely as they brown quickly.

Remove the quesadillas onto a cutting board. Slice them and they are ready to serve and enjoy!

Notes

Refrigerate the leftovers in an airtight container for up to 5 days.

We used skirt steak for this recipe but you can also use flank steak if you prefer.

Nutrition

This recipe was originally found here:

Eating on a Dime

Crock Pot Country Style Pork Ribs

A recipe from one of my favorite blogs – follow the links and visit the original site this recipe came from!

Trust me, once you cook ribs in your crock pot you’ll never go back to the way you were cooking them before. Crock Pot Pork Ribs Recipe is simple to make but everyone will think that you have been working hard in the kitchen all day long!

My entire family loves it when I cook BBQ ribs for dinner. This ribs recipe requires little work but tastes amazing! The slow cooker makes this country style pork ribs cook until they are fork tender and the meat literally fall off the bone.

What are Country style Pork Ribs?

Country-style ribs don’t actually come from the rib area of a pig. Country style ribs come from the shoulder area of the pig.

When country-style ribs have a bone in them, it is not a rib bone but a shoulder blade.

Check out video to see how easy it is to make this Crock Pot Country Style Pork Ribs

Ingredients

3 lbs country style bone-in pork ribs

¼ cup brown sugar

1 tablespoon chili powder

2 teaspoons salt (or kosher salt)

1 teaspoon black pepper

2 cups ketchup

½ cup apple cider vinegar

¼ cup spicy brown mustard

¼ cup Worcestershire sauce

The best part about these ingredients is that they are easy to find in most grocery stores and you probably already have a lot of these items in your pantry!

How to Make Crock Pot Country Style Pork Ribs

This recipe is simple to make! You put the country style pork ribs in your favorite crock pot. Then you combine all the other ingredients together and pour over the top.

This sauce is so good that you will not miss the barbecue sauce in this recipe!

Then cover and cook the ribs in the slow cooker for 8-10 hours.

Once they have been slow cooked, I broil the ribs on a baking pan for approximately 5-10 minutes to caramelize the sauce.

This process bring out the best flavors in this recipe. You may also put them on the grill for 5-10 minutes instead of using the broiler if you prefer.

This bbq sauce is so good that you will not miss the barbecue sauce in this recipe!

How are country style pork ribs different than spare ribs?

Country style pork ribs are cut from the shoulder of the hog and the very end of the pork loin. These ribs are similar to pork chops in flavor.

Spare ribs come from the rib section of the hog and have a slightly different flavor. Either type would taste great in this recipe, so you may substitute with spare ribs in you prefer them over country style ribs.

The sauce in this recipe would go great with other cuts of pork as well. I usually buy what’s on sale. Pork chops or a pork roast would work in this slow cooker recipe to make amazing pulled pork for your friends and family.

How long do you cook country style ribs in a crock pot?

This best slow cooker country style ribs recipe cooks in the crock pot on low for 8-10 hours. You can also cook country style ribs slow cooker on high for approximately 6-8 hours.

I prefer to cook these on low as I think they are more tender, but you can cook them on high to shorten the cooking time if you need to. Cooking times vary depending on how many ribs you are slow cooking.

Substitutions and Additions

This recipe is delicious just as it is however you can add a few additions if you would like.

Liquid Smoke – Liquid Smoke is a delicious addition to add smokey flavor

Add Seasonings – Garlic Powder, onion powder, and paprika are great to add

Onions – Slice up an onion and add it in the beginning of the slow cooking

Easy Freezer Meal

This recipe is freezer friendly. Simply place all the ingredients in a freezer bag and then freeze. When you are ready to use, allow the meal to thaw in the refrigerator, and then follow the directions. If you love easy freezer meals, also check out the Lazy Day Cooking Club.

Can you use boneless ribs instead?

Yes you can use boneless country style pork ribs! I would follow the same instructions and keep the cooking time the same.

What to Serve with Country Style Ribs

CrockPot Mashed Potatoes Recipe

Boiling Corn on the Cob Recipe

Quick & Easy Baked Beans

Baked Mac and Cheese Recipe

Traditional Potato Salad Recipe

Homemade Cornbread Recipe

See Best Sides for Ribs for more easy ideas.

Print Crock Pot Country Style Pork Ribs Recipe:

Crock Pot Country Style Pork Ribs

Looking for easy crock pot recipes? Try this easy Crock Pot Country Style Pork Ribs Recipe. Easy ingredients to make this easy crock pot pork ribs!

Course Main Course

Cuisine American

Keyword Crock Pot Country Style Pork Ribs

Prep Time 10 minutes

Cook Time 8 hours

Total Time 8 hours 10 minutes

Servings

Calories 427kcal

Author Eating on a Dime

Ingredients

3 lbs country style pork ribs1/4 cup brown sugar1 tablespoon chili powder2 teaspoons salt1 teaspoon pepper2 cups ketchup1/2 cup apple cider vinegar1/4 cup spicy brown mustard1/4 cup Worcestershire sauce