PUMPKIN SPICE WHIPPED CREAM RECIPE:
SWEET PORK TENDERLOIN
(recipe inspired by @healthyhappyhome on Instagram)
2 pork tenderloins
1 jar green salsa
½ c. brown sugar
Lightly grease the inside of your slow cooker with baking spray to prevent sticking. Place the pork tenderloins inside. Pour the green salsa over the pork. Sprinkle the brown sugar over top. Cover and cook on LOW for 6-8 hours. Shred and serve with coconut rice and toppings such as black beans, pico de gallo, shredded cheese, avocado, cilantro, sour cream, fresh limes, etc.
COCONUT RICE
2 cups basmati rice, rinsed well
1 can coconut milk, shaken to distribute the cream inside
water
1 Tbsp. sugar
pinch of salt
Pour the coconut milk into a 4 cup glass measuring cup, then top with water to equal 4 cups of liquid total. Add 1 Tbsp. of sugar depending on desired sweetness plus a pinch of salt. Stir together. Pour this liquid into a medium sauce pan. Bring to a boil. Add in the 2 c. of rinsed basmati rice and stir to combine. Cover and reduce heat to LOW. Simmer for about 15 minutes then turn off heat and allow to sit for 5 more minutes or until all the liquid is absorbed. Fluff with a fork and serve.
PICO DE GALLO
3 tomatoes, diced into small pieces
½ bunch fresh cilantro, chopped
½ onion, finely diced
juice of 1 lime (2 if your lime isn’t very juicy)
salt & pepper
Combine the tomatoes, cilantro, onion, and lime juice in a bowl. Season to taste with salt & pepper. Stir together and allow to sit at least 20 minutes before serving.
CREAMY TORTELLINI SOUP
(adapted from plainchicken.com)
1 lb. sweet italian sausage
1/2 onion, diced
32 oz. chicken broth
28 oz. diced tomatoes with juices
2 cans condensed tomato soup
8 oz. chive and onion cream cheese, softened
3 c. (loosely packed) fresh spinach leaves
20 oz. pkg. (family size) cheese tortellini
In a nonstick skillet, brown the sausage with the onions until the sausage is cooked through and the onions have softened. Add the cooked sausage and onions to your slow cooker along with the chicken broth, diced tomatoes, and tomato soup. Cook on LOW for 6-8 hours. When there are about 30 minutes remaining in the cooking time, stir in the cream cheese, spinach, and tortellini. Cover and continue to cook until finished. Pairs well with some crusty bread. ENJOY!
SLOW COOKER BREAD PUDDING:
https://www.bettycrocker.com/recipes/slow-cooker-bread-pudding/ef8bf4f5-5ec2-475c-bf67-7d619f193d02
(I used ¼ c. brown sugar and ¼ c. white sugar instead of 1 whole cup of white sugar. Otherwise my measurements were the same!)
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