On today’s blog, I am sharing the easiest pork sirloin recipe with you that’s simple, tasty and budget friendly.
I typically cook at home to save from eating out so much but there are times when I am buying ingredients for a new recipe and it can be costly. This recipe won’t break the bank and you more than likely will already have the ingredients at home.
- Pork Sirloin (Mine weighed 1.44 lbs)
- Lemon Pepper Seasoning
- Garlic Salt Seasoning
- Fajita Seasoning
- 7 oz. can of canned Jalapeños (Green Pickled Sliced Jalapeño Peppers)
- 1 small onion
Place your pork on a cutting board.
Make slits in your pork sirloin but make sure not to cut all the way through and then flip over and make slits again but in the opposite direction.
Next you will sprinkle your Lemon Pepper Seasoning, Garlic Salt, and Fajita Seasoning all over the pork. Make sure you rub and massage seasonings into the slits.
Once you have finished, slice your onion and place the slices into the slits.
Place your pork sirloin into your slow cooker and open your can of Jalapeños and pour the juice all over the pork and into the slow cooker. If you’re thinking this will leave your pork very spicy, you are wrong. This adds to the flavor and will help the pork become very juicy. If you are still uneasy about the Jalapeño juice, add 1/4 cup of water or less to help dilute. I also add a few Jalapeños from the can and place them in between the slits as well.
Cover and place on High for 4 to 6 hours or Low for 7 to 8 hours.
Pull apart with fork and let it absorb all the juice and serve however you would like.
You can add BBQ and make pulled pork sandwiches or add into a baked potato, make tacos or quesadillas, or serve just as it is with a few sides.
– R. Vargas
After reviewing quite a few chili recipes, I decided to adapt a few and make my own. Keep in mind this is a beginner recipe and someday I would like to add chipotle and adobo sauce and tons of peppers but until I master chili, this quick and easy recipe will do for now! This recipe is perfect for potlucks and great for Super Bowl Sunday!
- 1 lbs. of lean ground turkey
- 1 small white onion, diced
- 1 small clove of garlic, minced
- 1 tsp. of garlic powder
- 1 29 oz. can of tomato sauce
- 1 15 oz. can of black beans, rinse & drain
- 1 15 oz. can of kidney beans, rinse & dried
- 1 14.5 oz. can of diced tomatoes (I used Fire Roasted tomatoes)
- 2 tbsp. of Chili Powder
- 1 tsp. of ground cumin
- 1 tsp. of garlic powder
- Salt & Pepper
Prepare slow cooker by spraying well with cooking spray or lining with a plastic slow cooker liner.
Heat a large skillet over medium-high heat. Add diced onion and minced garlic and cook for 1-2 minutes.
Add the ground turkey to the skillet and cook until brown. Make sure to break up the ground turkey as you cook it and sprinkle the garlic powder on top.
Drain and add the turkey to the bottom of the slow cooker.
Add the remaining ingredients on top.
Stir well and combine then cover with lid and cook on high for 3 to 4 hours or cook on low for 6 to 7 hours.
Once it’s ready and served, top with cheese, chives, and the rest of your favorites.
I used this recipe to enter a Chili Cook Off at work and it was a favorite!
Have you ever made chili? If so, what do you put in yours?
If you are looking for a quick recipe that has a little spice, this is the recipe for you!
All you need to do is place everything in your slow cooker and boil pasta once everything is ready.
- 4 to 6 Chicken Breast
- 1 (8-ounce) package of Cream Cheese, cubed
- 1 (10.75-ounce) can of Condensed Cream of Chicken Soup
- 1 (10.75-ounce) can of Condensed Cream of Mushroom Soup
- 1 to 2 tablespoons of Cajun Seasoning (The more you add, the spicier!)
- Mushrooms (Optional)
- Bell peppers (Optional)
- Cooked Penne pasta
- Place chicken breast in your slow cooker.
- Top with cream cheese and both soups.
- Sprinkle with Cajun seasoning.
- Cover and cook on LOW for 7 hours or HIGH for 3-4 hours.
- Boil pasta and sauté vegetables.
- Stir mixture and serve with Penne pasta and vegetables.
I sprinkled parmesan cheese on top and served with a salad and French bread. I’ll admit it’s not the prettiest but it taste amazing and it’s definitely one of my favorite slow cooker recipes!
Here in North Texas, the weather has been a bit cooler lately so it’s time for stews, casseroles, and comfort food.
If you follow me on Instagram or Snapchat, you may have noticed that my crock pot has become my best friend. If you don’t already have a crock pot, I advise you to go and get one! I honestly think everyone should own one, especially if you are a new wife, have children, or retired. It saves so much time!
There are many different Pot Roast recipes out there but this is the one that I enjoy the most! You can add in or substitute any vegetable, herbs or spices too!
- Baby carrots
- One celery stalk
- Small red potatoes
- One onion
- Boneless beef chuck roast
- Salt & pepper
- 1 teaspoon of Onion Powder
- 1 teaspoon of Garlic Salt
- 1 teaspoon of Lemon Pepper
- 1 cup of water
1. Cut vegetables in half.
2. Place chuck roast in the crock pot and add in vegetables. Sprinkle salt & pepper all over.
3. Mix seasonings with the one cup of water and stir.
4. Pour mixture over the chuck roast and vegetables.
5. Cover the crock pot and cook on LOW for 8-10 hours or HIGH for 4-6 hours.
– R. Vargas