Applesauce BBQ Sauce Shredded Pork

http://realmomkitchen.com/428/applesauce-bbq-sauce-shredded-pork/


1 pork loin (around 3 pounds for use of all the sauce, you could also use any type of pork roast or even chops)

Sauce
1 cup applesauce
1/2 cup ketchup
2 cups brown sugar (I used 1 1/4 c)
6 tablespoons lemon juice
1/2 teaspoon ground black pepper (I didn’t measure this I just did 10 grinds from my pepper grinder)
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground cinnamon

Place pork loin in crock pot and cook on low for 8 hours. I didn’t use any liquid to add to mine, but next time I was thinking it would be good to cook it with a little apple juice. Remove from crock pot and shred. Remove any juice or fat let in crock pot. Place meat back in crock pot and add prepared applesauce bbq sauce. Heat until warm.


To prepare sauce:
In a medium saucepan over medium heat, mix applesauce, ketchup, brown
sugar, lemon juice, salt, ground black pepper, paprika, garlic powder
and cinnamon. Stirring frequently, bring mixture to a boil. Remove
from heat and use to bast the meat of your choice. (The recipe says the applesauce gives
the sauce a nice thick texture, and coats well on the meat and that the sweet
spicy flavor is excellent on chicken or pork.)

Smashed Chickpea & Avocado Salad Sandwich

Yield: Salad for 3-4 sandwiches

Prep Time: 10 minutes

Total Time: 10 minutes

This Smashed Chickpea & Avocado Salad Sandwich is a great quick and easy lunch option that is good for you too! The salad also makes a great dip! 

(http://www.twopeasandtheirpod.com/smashed-chickpea-avocado-salad-sandwich/)

Ingredients:

1 (15 ounce) can chickpeas or garbanzo beans 1 large ripe avocado
1/4 cup fresh cilantro, chopped
2 tablespoons chopped green onion
Juice from 1 lime
Salt and pepper, to taste
Bread of your choice (I use whole wheat bread)
Fresh spinach leaves or other sandwich toppings: lettuce, tomato slices, sprouts, etc.

Directions:

1. Rinse and drain the chickpeas. Place on a paper towel and remove the outer skins. You can leave them on, but I like to remove them.  (I just removed them as they fell off in the process of being mashed)
2. In a medium bowl, using a fork or potato masher smash the chickpeas and avocado together. Add in cilantro, green onion, and lime juice. Season with salt and pepper, to taste.
3. Spread salad on bread and top with your favorite sandwich toppings. I like to add fresh spinach leaves.
Note: This salad also makes a great dip. Serve with cut up veggies, crackers, or pita chips. Also, this salad is best eaten the day it is made because it will turn brown due to the avocado.

Fruity Curry Chicken Salad

I got celery, grapes and yummy bread in my Bountiful Basket this morning so I went looking for a highly reviewed Chicken Salad recipe and found this one.  It was delicious!  Definitely a keeper!!

 

• 4 skinless, boneless chicken breast halves - cooked and diced
• 1 stalk celery, diced
• 4 green onions, chopped (I omitted)
• 1 Golden Delicious apple - peeled, cored and diced
• 1/3 cup golden raisins (I used Craisins)
• 1/3 cup seedless green grapes, halved
• 1/2 cup chopped toasted pecans (I used slivered almonds)
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon curry powder
• 3/4 cup light mayonnaise

Directions

1. In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together. Serve!