Meatless Monday - Crock Pot Roasted Sweet Potatoes

I was planning on sharing a quinoa stuffed squash recipe with you for Meatless Monday today but I made it and it just wasn't worth posting in my opinion. I was a little bummed. Oh well! I made these delicious sweet potatoes to share with you instead! Aren't crock pots the best? Who knew you could make tasty and moist roasted sweet potatoes in a crock pot?? Mmm...you really should try this recipe.

Crock Pot Roasted Sweet Potatoes

Ingredients:

2 medium sweet potatoes

1-2 tbsp. olive oil

Salt to taste

3 tbsp. packed brown sugar

1/2 tsp. ground cinnamon

1/3 c. water

Directions:

Scrub the sweet potatoes to wash and cut them in half long-ways. Spray your crock pot with cooking spray and place potatoes inside cut side up. Drizzle with olive oil and then sprinkle with salt according to your taste. Combine the brown sugar and cinnamon and sprinkle over the tops. Pour the water around the potatoes into the bottom of the crock pot. Cover and cook on high for 3-4 hours or on low for 6-8 hours, until tender. Serve hot. Makes 4 servings.

Zesty Shredded BBQ Chicken

Ingredients:
3 boneless, skinless chicken breasts (frozen or thawed)
1 c. barbecue sauce
1/4 c. Italian salad dressing
2 tbsp. packed brown sugar
1 tbsp. worcestershire sauce
1/4 tsp. black pepper


Directions:
Place chicken in the crock pot. Whisk together the remaining ingredients until brown sugar is dissolved. Pour evenly over the chicken breasts. Cover and cook on high for 3 hours or on low for 5-6 hours. Once chicken is fully cooked, remove from the crock pot and shred. Place shredded chicken back in the crock pot and stir until well coated with the sauce. Serve on buns or hoagies with additional barbecue sauce if desired. Makes about 6 servings.

Recipe adapted from here

Notes: What an easy and delicious recipe! I loved the extra kick the italian dressing gave to the sauce. We ate this along with sweet potato fries and a lettuce salad...yum!

Tangy Pork Loin Roast

Ingredients:
2 1/2 lb boneless pork loin roast
1 c hot water
1/4 c white or brown sugar
1 1/2 tbsp minced onion
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp garlic powder
3 tbsp red wine vinegar
2 tbsp soy sauce
1 tbsp ketchup
1 tbsp hot sauce (optional)

Directions:
Place pork loin in crock pot. Mix all the remaining ingredients and pour over the meat. Cover and cook in low for 6-8 hours or high for 3-4 hours. Shred or slice and serve hot.

Notes: This is not your traditional roast but I was really happy with it! It was super flavorful and moist. I couldn't slice it due to it being so moist so I just shredded it (leaving the "shreds" fairly large) and served it with roasted asparagus...yum! Randy and I both loved this and couldn't get enough! The next day I served it in whole wheat wraps with sour cream and and cheddar.

Recipe found and adapted from here