Crock Pot Pork Roast With Sweet Potatoes Ingredients

 

• 4 medium sweet potatoes, peeled and cut into 1-inch pieces
• 1 (4 lb) boneless pork loin roast
• 1 medium onion, chopped
• 2 cups BBQ sauce
• 1/4 cup gluten-free all-purpose flour
• 3 tablespoons butter
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. Sear the pork: In a large pan, melt butter over medium heat. Mix flour, salt, and pepper, then dredge pork loin in the mixture. Sear pork for 1–2 minutes per side until golden.
2. Layer the slow cooker: Place sweet potatoes and chopped onion in the bottom of the slow cooker. Set the pork roast on top.
3. Season and sauce: Sprinkle garlic powder over the pork, then pour BBQ sauce evenly over the top.
4. Cook: Cover and cook on LOW for 8 hours or HIGH for 4 hours, until pork is cooked through and sweet potatoes are tender.
5. Serve: Slice the pork and serve with sweet potatoes and sauce from the slow cooker.

Creamy Tortellini Soup

 An easy and creamy Cheese Tortellini and Spinach Soup takes about 20 to 30 minutes to make in a single pot. [1, 2, 3]

Ingredients

2 cans chicken or vegetable broth (14.5 oz each, or 32 oz total)
1 package cheese tortellini (9 oz, fresh or frozen)
5 oz fresh baby spinach (or 10 oz frozen chopped spinach)
1 small yellow onion (diced)
2 cloves garlic (minced)
1 tbsp olive oil or butter
½ cup heavy cream or half-and-half (optional, for a creamy broth)
½ cup grated Parmesan cheese (plus extra for topping)
Salt, black pepper, and half a pack of Good Season Zesty Italian  (to taste) [1, 2, 3, 4, 5, 6, 7]

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Instructions

Sauté the aromatics: Heat the olive oil or butter in a large pot over medium heat. Add the diced onion and cook for 3 to 4 minutes until soft. Stir in the minced garlic and Italian seasoning, cooking for 1 minute until fragrant. [1, 2]
Simmer the broth: Pour in the chicken or vegetable broth and bring the mixture to a gentle boil. [1, 2]
Cook the tortellini: Add the cheese tortellini to the boiling broth. Reduce the heat to a medium-low simmer and cook uncovered for 3 to 5 minutes (or according to package directions) until the tortellini floats and is tender. [1, 2]
Add cream and spinach: Turn off the heat or reduce to low. Stir in the heavy cream (if using), grated Parmesan cheese, and fresh baby spinach. Stir gently until the spinach wilts and the cheese melts into the broth. [1, 2]
Season and serve: Taste the soup and season with salt and black pepper as needed. Ladle into bowls and top with extra Parmesan cheese. [1, 2]