Pulled Pork BBQ in the Slow Cooker

I've found that most store-bought BBQ sauces include high fructose corn syrup. Since I try to limit our consumption of HFCS, I prefer to make my own BBQ sauce.  I found this recipe years ago on the back of a molasses jar, although, I've altered it slightly. This sauce tasty, super easy, and the ingredients are most likely in your kitchen. And since I only buy ketchup that doesn't include HFCS, this sauce in HFCS-free.

Pulled Pork BBQ in the Slow Cooker

Adapted from Grandma's Molasses

Ingredients

• 2 -3 lbs pork shoulder, fat removed
• 1 onion, chopped
• 1/4 cup molasses
• 1/4 cup honey
• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup mustard
• 2 tablespoon Worcestershire sauce
• 3 garlic cloves, minced

Instructions

1. Place the pork shoulder in the crock pot.
2. Combine the molasses, honey, ketchup, vinegar, mustard, Worcestershire, and garlic. Mix in the onions.
3. Pour mixture over the pork.
4. Cook on low for 7 - 8 hours.
5. Remove pork from slow cooker and shred with 2 forks, add back to the crock pot, and mix with the sauce.
6. Serve on your favorite roll and Enjoy!

Kitchen Shortcut - Mix together the sauce and onions together the night before for easy morning prep.

You might also enjoy Pulled Chicken BBQ.

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Portobello Cheese 'Steak' Sandwich (Meatless Meal Idea)

If you are looking for a meatless meal, Portobello Cheese 'Steak' Sandwiches are a tasty alternative to the meat version.

Portobello Cheese 'Steak' Sandwiches

Ingredients

2 tablespoons olive oil
3 garlic cloves, minced
1 red onion, sliced into thin strips
1 red or green bell pepper, sliced into thin strips
2 large portobello mushrooms, 6 - 8 oz total, remove gills and stems, sliced into thin strips
½ teaspoon coarse kosher salt
½ teaspoon ground pepper
1 tablespoon Worcestershire sauce
8 tablespoons shredded mozzarella cheese
4 large rolls

Directions

1. In a large skillet, saute the olive oil, garlic, onion, and peppers over medium-low heat until the vegetables are softened, about 5 minutes.
2. Add the mushrooms, salt, and pepper and cook for another 5 minutes, stirring occasionally.
3. Add the Worcestershire sauce and stir well to combine. Cook for another 2 minutes.
4. Load up each roll with the mushroom mixture. Top each sandwich with 2 tablespoons of mozzarella cheese.

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This post is linked to Ultimate Recipe Swap at Life as MOM and Real Food Wedneday at Kelly the Kitchen Kop.

Turkey Veggie Sloppy Joes

Are there recipes in your file that take you back to your childhood? My mom and nanny made sloppy joes a lot when I was growing up. But we didn't call it sloppy joes, we called it barbecue. I find that the word barbecue means different things to different regions. In my neck of the woods, barbecue and sloppy joes were the same thing.

Anyway...my nanny's recipe is very good, but I changed it a bit, by replacing the ketchup with a can of tomatoes. The recipe also called for two onions, but I used one onion and one red pepper and I added garlic. The biggest change however is the use of lean ground turkey instead of ground beef. We don't eat beef, so I replace all recipes that call for ground beef with lean ground turkey. The result was hopefully a little healthier, yet still very tasty. My kids loved it. This recipe doesn't taste like my nanny's, but hopefully I am creating my own tradition.

Turkey Veggie Sloppy Joes
adapted from my Nanny's recipe

• 1 Tbsp olive oil
• 1 lb ground turkey
• 1-2 cloves garlic - chopped or crushed
• 1 medium chopped red onion
• 1 red pepper - or green, whatever you have
• 1 - 14.5 oz can diced tomatoes
• 2 T. vinegar - I used white balsamic, because that was in my cupboard. My nanny probably used apple cider vinegar.
• 1 1/2 tsp mustard
• 2 T. Worcestershire sauce

Heat the olive oil in a large skillet and add the garlic; saute for about 30 seconds.

Add the turkey, onion and pepper and cook until the turkey is browned. Break up the turkey into tiny pieces as it cooks.

Add the rest of the ingredients and bring to a boil. Reduce heat and simmer for about 20 minutes or until most of liquid had evaporated. There might still be some though. Stir frequently and make sure to scrap the brown bits that might be stuck to pan. I use a slotted spoon to put the sloppy joes onto the rolls.

Meal Idea
Turkey Veggie Sloppy Joes goes well with:

• Roasted Rosemary and Garlic Potatoes
• Purple Cabbage and Broccoli Slaw
• Homemade Sugar Free Applesauce

Print recipe for Turkey Veggie Sloppy Joes.

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This post is linked to: $5 Dinner Challenge and Tasty Tuesday at Balancing Beauty and Bedlam.

Grilled Pineapple and Teriyaki Turkey Burgers

I told you I had other ideas for the grilled pineapple. This burger was inspired by one that my husband ordered at Red Robin one night. I hope you enjoy as much as we did.

Grilled Pineapple Teriyaki Turkey Burgers

• 1.25 lb (20 oz) ground turkey - You could use ground beef, we just prefer ground turkey.
• ½ Cup chopped red onion
• 2 garlic cloves, minced
• 3 Tbsp Teriyaki sauce
• ½ tsp ground ginger
• 1 Tbsp honey
• ½ tsp salt
• 4 cheddar cheese slices
• 4 (1/2 inch) slices grilled pineapple
• 4 really good and sturdy buns

Using a spoon or really clean hands, combine the turkey, onion, garlic, Teriyaki, ginger, honey, and salt. Form into 4 equal burgers.

Spray both sides of each patty with non-stick cooking spray or drizzle with olive oil.

Pre-heat grill to medium high. Place patties on hot grill and close lid. Grill for 5 minutes.

Flip the burgers, close the lid and grill the other side for another 5 minutes or until burgers are cooked all the way through.

This burger deserves and demands a really good, sturdy bun. Don't let it down.Stack one slice of cheese and one grilled pineapple slice on top of a burger and add your favorite condiments.

Print recipe for Grilled Pineapple Teriyaki Burgers.

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This post is linked to $5 Dinner Challenge and Tasty Tuesday at Balancing Beauty and Bedlam.

Grilled Sausages with Peppers and Onions Hobo Pack

It's grill season! Can I get a collective "YEAH"! We don't grill too much during the winter. It's too cold and dark and the grill is usually buried in snow. But the sun is poking through more and it is sticking around much later every day, so we are grilling on a regular basis again. One of our favorite grilled sandwiches is Italian Sausages and we love it with grilled peppers and onions. I make this at least once a week in the summer.

Grilled Sausages with Peppers and Onions Hobo Pack

• 1 lb Italian sausage links
• 1 red pepper, cored, slices into thin strips
• 1 medium onion, sliced thin. We prefer red onion, however on this day I only had a yellow onion on hand.
• olive oil, salt, pepper

Create a hobo pack by placing the peppers and onions in the center of a piece of foil, large enough to fold up into a packet. Before folding up the packet, drizzle the peppers and onions with about 1 Tbsp. olive oil and sprinkle with salt and pepper, about 1/4 tsp each. Fold the packet up tightly, so juices don't drain out when you flip the packet while grilling. See picture of packet on the grill.





Grill sausage over medium-high heat about 15-20 minutes, turning halfway, until sausage is cooked through. I grilled turkey sausage and the rule is to cook until it reaches 165 degrees inside. Refer to the sausage packaging for cooking guidelines. Flip the hobo pack when you turn the sausage.

Serve the sausages, peppers and onions on a really fresh roll with your favorite toppings. I love mine with lots of mustard. Enjoy and Happy Grilling!

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This post is linked to $5 Dinner Challenge and Ultimate Recipe Exchange at Life as MOM.

Zucchini Cakes or AKA, Vegetarian "Crab" Cakes

This is a great recipe for all of that extra zucchini that you might have. The recipe is from our CSA and was included in our weekly share of organic produce. The sandwich reminds me of a real crab cake, only the main ingredient is zucchini instead of crab.


Zucchini cakes or Vegetarian "Crab" Cakes

• 4 C zucchini, grated with peel on
• 1/2 C grated Parmesan cheese
• 2 C Italian seasoned breadcrumbs, set aside additional breadcrumbs for coating
• 2-3 teas. Old Bay seasoning - I only used 2 because I didn't want the cakes to be too spicy for my kids.
• 1 Tbsp mayonnaise
• 4 eggs
• 1/2 small onion, chopped fine
• 2 cloves garlic, minced

1. Mix all of the ingredients together.

2. Form into patties. If the mixture isn't forming well, add more bread crumbs. Makes 7-8 patties.

3. Coat each side of cake with additional breadcrumbs.

4. Heat 1/4 Cup olive oil in large skillet. Carefully place cakes in skillet. Fry the cake and when it turns golden brown, flip and fry the other side until golden brown. Depending on the size of your pan, you will have to make the cakes in batches and you might need more olive oil.

5. I served the sandwiches the way we like real crab cakes, with tomatoes, lettuce, a little mayo and on our favorite buns. Enjoy!

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This post is linked to:

• $5 Dinner Challenge
• Tempt My Tummy Tuesday at Blessed with Grace
• Tasty Tuesday at Balancing Beauty and Bedlam

Pulled Chicken BBQ Sandwiches

Are you looking for an easy weeknight meal that is tasty and economical? Look no further...I bet most of these ingredients are already in your pantry.

Pulled Chicken BBQ

• 1/2 cup molasses
• 1 cup ketchup
• 1/4 cup vinegar
• 1/4 cup mustard
• 2 Tbsp Worcestershire sauce
• 2 cloves garlic, minced
• 3-4 chicken boneless, skinless chicken breasts

In the morning, place the chicken breasts in a crock pot with enough water to cover the bottom of the pot, so the chicken doesn't burn. Sprinkle with salt and pepper.

Cover and cook on low for 6 hours or until the chicken is cooked all the way through.

When chicken is finished cooking, remove from crock pot and allow to cool slightly for a few minutes. Shred the chicken with two forks. Set aside.

Mix the top 6 ingredients together on medium heat in a large sauce pot. Add the shredded chicken and stir to heat through.

I served with corn on the cob and steamed broccoli.

Enjoy!

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This post is linked to:

• Mouthwatering Mondays at A Southern Fairytale
• 5 Dollar Dinners
• Tempt My Tummy Tuesdays at Blessed with Grace
• Tuesdays at the Table at All the Small Stuff
• Tasty Tuesday at Balancing Beauty and Bedlam

Apple and Blue Cheese Turkey Burgers

Apple and Blue Cheese Turkey Burgers - makes 4 burgers

• 1/2 cup red onion, chopped
• 1/2 cup apple, peeled and chopped, I used Gala
• 1/2 tsp salt
• 1/4 tsp ground pepper
• 4-6 tsp blue cheese
• 1 lb ground turkey

1. Mix together turkey, onion, apple, salt and pepper.

2. Divide mixture into 4 portions.

3. Divide each portion in half.

4. Shape and flatten out 1 half. Put 1 heaping teaspoon of blue cheese in the middle.

5. Shape and flatten the second half and lay on top of first half.

6. Shape the 2 halves and press sides together with your hands into one patty to about 1/2 inch thickness. Repeat this process with the other 3 portion.

7. Drizzle each side of burger with olive oil.

8. Pre-heat grill to med-high.

9. Place on hot grill and close the lid of the grill. Grill for 5 minutes on one side.

10. Flip the burgers, close the lid and grill for 5 minutes on other side or until cooked through.

11. Enjoy!

The inspiration for this burger came from JerseyMom, who wrote in the comment section of my recipe for Red Pepper and Feta Turkey Burgers about how she mixes chopped apples with ground turkey to make a juicy burger. I loved the idea and hopefully you will too. Thanks JerseyMom!


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This post is linked to:

• Mouthwatering Monday at A Southern Fairytale
• $5 Dinner Challenge
• Tempt My Tummy Tuesday at Blessed with Grace
• Tuesdays at the Table at All the Small Stuff
• Tasty Tuesday at Balancing Beauty and Bedlam
• Real Food Wednesday at Kelly the Kitchen Kop
• Foodie Friday at Designs by Gollum

Red Pepper and Feta Turkey Burgers

Hello there, grill, I have been ignoring you and for that I am sorry. I know it was a rough winter, but at least you were covered up.

It's spring time now and we are ready to fire you up!


Spice up your favorite burgers with some fresh and different ingredients.


Red Pepper and Feta Turkey Burgers - Makes 8 burgers

• 2 pounds ground turkey
• 1/2 Cup chopped red onion
• 3/4 Cup chopped red pepper
• 2 Tbsp. grill seasonings - I used McCormick Grill Mates Roasted Garlic and Herb
• 2 garlic clove, minced
• 8 tsp feta - I used a tomato & basil flavored feta

1. Mix together turkey, pepper, onion, seasoning, and garlic.

2. Divide mixture into 8 portions.

3. Divide each portion in half.

4. Shape and flatten out 1 half. Put 1 tsp feta in the middle. To make it easier to handle the burger, I sprayed a plate with cooking spray or you could use olive oil. Put this first half on the sprayed plate and...

5. Shape and flatten the second half and lay on top of first half.

6. Shape the 2 halves and press sides together with your hands into one patty to about 1/2 inch thickness. Repeat this process with the other 7 portions.

7. Spray the each side of the burger with cooking spray or drizzle with olive oil.

8. Pre-heat grill to med-high.

9. Place on hot grill and close the lid of the grill. Grill for 5 minutes on one side.

10. Flip the burgers, close the lid and grill for 5 minutes on other side or until cooked through.

11. Enjoy!

**Note: If 8 burgers are too many, cut the ingredients in half to make 4 OR grill all 8 and have leftovers the next day OR freeze any un-grilled burgers for later use. You might want to put parchment paper between the burgers to prevent sticking together when frozen.

Thanks for reading FamilyBalanceSheet.

If you would like to receive FREE updates of FBS through your RSS Feed, please click here to sign up. Or sign up for FREE email updates, by submitting your email address in the top left side of this site. Or click here to follow me on Twitter.

This post is linked to:

• $5 Dinner Challenge at $5 Dinners
• Tempt My Tummy Tuesday at Blessed with Grace
• Tuesdays at the Table at All the Small Stuff
• Tasty Tuesday at Balancing Beauty and Bedlam
• Real Food Wednesday at Kelly The Kitchen Kop
• Foodie Friday at Designs by Gollum

Turkey and Veggie Sloppy Joes

Are there recipes in your file that take you back to your childhood? My mom and nanny made sloppy joes a lot when I was growing up. But we didn't call it sloppy joes, we called it barbecue. I find that the word barbecue means different things to different regions. In my neck of the woods, barbecue and sloppy joes were the same thing.

Anyway...my nanny's recipe is very good, but I changed it a bit, by omitting the ketchup, and adding a can of tomatoes. The recipe also called for two onions, but I used one onion and one red pepper. I added garlic. The biggest change however is the use of ground turkey instead of ground beef. We don't eat beef, so I replace all recipes that call for ground beef with ground turkey. The result was hopefully a little healthier, yet still very tasty. My oldest daughter loved it. This recipe doesn't taste like my nanny's, but hopefully I am creating my own tradition.

Turkey and Veggie Sloppy Joes
adapted from my Nanny's recipe

• 1 lb ground turkey
• 1-2 cloves garlic - chopped or crushed
• 1 medium chopped onion, I used red, because that is what I had in the fridge
• 1 red pepper - or green, whatever you have
• 1 - 14.5 oz can whole tomatoes - I only had a can of whole and I pulsed them through my food processor. You could also use diced.
• 2 T. vinegar - I used white balsamic, again use the type that is in your cupboards. My nanny probably used white or apple cider vinegar.
• 1 1/2 tsp mustard
• 2 T. worcheshire sauce
  
  Heat a little olive oil (about 1 T.) in a large skillet and add the garlic. saute for about 30 seconds. Add the turkey, onion and pepper and cook until the turkey is browned. Break up the turkey into tiny pieces as it cooks. Add the rest of the ingredients and bring to a boil. Reduce heat and simmer for about 20 minutes or until most of liquid had evaporated. There might still be some though. Stir frequently and make sure to scrap the brown bits that might be stuck to pan. I use a slotted spoon to put the sloppy joes onto the rolls.
  
  Complete your meal with Fries or Mediteranean Orzo Pilaf.

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This post is linked to:

• Tasty Tuesday at Balancing Beauty and Bedlam
• Tempt my Tummy Tueday at Blessed with Grace
• 5 Dollar Dinners
• Friday Feasts at MomTrends.