CROCKPOT WEDNESDAY

Pork is one of my favorite "go to" meats. It is lean, tender, and can be fixed in a variety of ways. I love fixing those small pork tenderloins and slicing them for dinner or buying a large pork roast and marinating it or creating a delicious rub and serving it for company (Christmas dinner this year). Boneless pork chops can be fixed so many different ways and are quick, easy, and affordable. Today's recipe comes from a new magazine I am receiving this year DIABETIC COOKING. It's definitely on my "fix it" list for this month.

ORANGE TERIYAKI PORK

1 lb. lean pork stew meat cut into 1 inch cubes

1 pkg.(16 oz.) frozen bell pepper blend for stir fry

4 oz. sliced water chestnuts

1/2 c. orange juice

2 tbsp. quick-cooking tapioca

2 tbsp. packed  light brown sugar

2 tbsp. teriyaki sauce

1/2 tsp. ground ginger

1/2 tsp. dry mustard

1 1/3 c. hot cooked rice (I will use brown rice)

Coat large skillet with non-stick cooking spray; heat skillet over medium heat. Add pork; brown on all sides. Remove from heat;set aside.

Place bell peppers and water chestnuts in slow cooker. Top with browned pork. Mix orange juice, tapioca, brown sugar, teriyaki sauce, ginger and mustard in a large bowl. Pour over pork mixture in slow cooker. Cover; cook on LOW 3-4 hours. Serve with rice.