January 31, 2012

Momma Aimone's 2012 Goal? A Clean House

Anyone who has ever lived with me - my parents, my sister, my college roommates and sorority sisters - know that I am not a neat person.  I love piles, I leave clothes lying around everywhere, I leave dirty dishes in the sink, you name a bad habit and I probably have it.  But ever since we bought our house last April and had our son in June, I have had a overwhelming urge to have a clean house.  Maybe it is because friends and neighbors stop by unexpectedly and I'm embarassed to open the door.  Or maybe it is because my baby boy is about to crawl and I don't want him putting my earrings in his mouth.  Whatever the reason, it is time to get my house in order.  And seeing that I am probably only one of five working mothers in the greater metropolitan area that does not have a housekeeper, I created the daily chore list you see below.  I'm hoping, wishing and praying that this really works, that I get my weekends back and that I finally have a clean house.

*This list is a work in progress, as it changes, I'll update it.  And, chances are I won't accomplish all of this every week...but if I only do half at least that's a start.

Aimone Household Cleaning and Chore Schedule
2012 Mantra:  Don’t Put it Down, Put it Away


Monday
       Make bed
       Clean kitchen
       Mop kitchen floor
       Clean counter tops
       Wipe down cabinet doors
       Straighten up kitchen cabinets
       Hang up clothes and put away jewelry
       Put away toys
       One Load of Laundry (fold and put away)
       Go thru mail
       Tidy Up (Don’t put Down, Put it Away)

Last Monday of the Month
       Clean microwave
       Clean stove
       Clean dishwasher
       Clean coffee pot

Tuesday
       Make bed
       Sweep wood floors
       Vacuum Ryne’s rug
       Vacuum living room rug
       Clear out and wipe down kitchen sink
       Wipe countertops and stove
       Wipe problem spots on the kitchen floor
       Straighten, fold/hang dish towels
       Hang up clothes and put away jewelry
       Put away toys
       One Load of Laundry (fold and put away)
       Go thru mail
       Tidy Up (Don’t put Down, Put it Away

Last Tuesday of the Month
    
  Vacuum furniture
       Clean baseboards
       Clean vents

Wednesday
       Make bed
       Clean back bathroom
       Clear out and wipe down kitchen sink
       Wipe countertops and stove
       Wipe problem spots on the kitchen floor
       Straighten, fold/hang dish towels
       Hang up clothes and put away jewelry
       Put away toys
       One Load of Laundry (fold and put away)
       Go thru mail
       Tidy Up (Don’t put Down, Put it Away
       Take out recycling

Last Wednesday of the Month
       Wash shower curtain and liner (once a month)

Thursday
       Make bed
       Dust furniture and window ledges
       Clear out and wipe down kitchen sink
       Wipe countertops and stove
       Wipe problem spots on the kitchen floor
       Straighten, fold/hang dish towels
       Hang up clothes and put away jewelry
       Put away toys
       One Load of Laundry (fold and put away)
       Go thru mail
       Tidy Up (Don’t put Down, Put it Away

Last Thursday of the Month
       Wipe down walls, switch plates and doors/doorknobs
       Dust crown molding
       Dust ceiling fans

Friday
       Make bed
       Clean front bathroom
       Clear out and wipe down kitchen sink
       Wipe countertops and stove
       Wipe problem spots on the kitchen floor
       Straighten, fold/hang dish towels
       Hang up clothes and put away jewelry
       Put away toys
       One Load of Laundry (fold and put away)
       Go thru mail
       Tidy Up (Don’t put Down, Put it Away

Saturday/Sunday
       Change Sheets/Make Bed
       Wash bathroom and kitchen rugs
       Follow-up on anything not accomplished during the week
       Go thru mail
       Tidy Up (Don’t put Down, Put it Away
       Hang up clothes and put away jewelry
       Put away toys
       Clear out and wipe down kitchen sink
       Wipe countertops and stove
       Wipe problem spots on the kitchen floor
       Straighten, fold/hang dish towels
       One Load of Laundry (fold and put away)
       Clean out fridge
       Take out garbage

January 30, 2012

What's for Dinner? It's in the freezer!

After being sick on Friday, a fun baby shower on Saturday and folding/putting away clothes all day on Sunday, I had zero desire to plan a menu/go to the grocery store.  That's when I realized I didn't have to, because I had enough frozen meals to get us through the week.  So here is what Momma Aimone's family is having for dinner this week.

Monday
Serves 4

Ingredients
-1 onion, chopped
-1 1/2 teaspoons minced garlic
-2 cans chopped green chile peppers (4 ounce)
-4 teaspoons ground cumin
-1/2 teaspoon ground cayenne pepper
-1 can chicken broth (14.5 ounce)
-2 boneless, skinless chicken breasts
-3 cans white beans (15 ounce), rinsed and drained
-1 can black beans (15 ounce), rinsed and drained
-1 can whole kernel corn, drained

Directions
1.  In slow cooker, mix together onion, garlic, green chile peppers, cumin, cayenne pepper, chicken broth, white beans, black beans and corn.  If you like your chili a little thicker, puree one of the cans of white beans first.
2.  Add chicken breasts
3.  Cook on low for 8-10 hours.
4.  Before serving, shred the chicken and stir.

Serving Suggestions
Serve with shredded Monterey Jack cheese, sour cream and tortilla strips.
 

Tuesday
Chicken Tacos (adapted from America's Test Kitchen Slow Cooker Revolution)
Makes 4 cups


Ingredients
-1 onion, minced (I used 1 tablespoon onion powder)
-3 tablespoons chili powder
-3 garlic cloves, minced
-2 teaspoons ground coriander
-2 teaspoons ground cumin
-1 can tomato sauce, 8 ounces
-1 1/2 teaspoons sugar
-2 pound boneless chicken breasts
-Salt and pepper
-1 tablespoon lime juice

Directions
1.  Add onion, chili powder, garlic, coriander, cumin, tomato sauce and sugar to slow cooker.
2.  Season chicken with salt and pepper, add to slow cooker and coat evenly with sauce mixture.
3.  Cover and cook until chicken is tender, 8-10 hours (depending on your slow cooker)
4.  Transfer chicken to a large bowl and shred.
5.  Let liquid in slow cooker cool and remove any fat from surface with a large spoon.
6.  Toss shredded chicken with 1 cup liquid; add more liquid as needed to keep moist and flavorful.
7.  Stir in lime juice and season with salt and pepper to taste.

Notes
Filling can be refrigerated in airtight container for up to 3 days or frozen for up to 1 month.  If frozen, let filling thaw completely before using.


Wednesday
Spaghetti and Meatballs

Ingredients
-1 box of spaghetti or your favorite pasta noodle
-1 jar of your favorite pasta sauce
-1 pound ground beef
-1/2 teaspoon sea salt
-1 tablespoon onion powder
-1/2 teaspoon garlic salt
-1 1/2 teaspoons Italian seasoning
-3/4 teaspoons dried oregano
-3/4 teaspoon crushed red pepper flakes
-1 1/2 tablespoons Worcestershire sauce
-1/3 cup skim milk
-1/4 cup grated parmeson cheese
-1/2 cup bread crumbs

Directions
1.  Preheat oven to 400 degrees.
2.  Combine ground beef, sea salt, onion powder, garlic salt, Italian seasoning, oregano, red pepper flakes, Worcestershire sauce, milk, parmeson cheese and bread crumbs in mixing bowl
3.  Form into 16 meatballs.
4.  Place on baking sheet (I placed mine on cookie drying rack on top of baking sheet) and bake for 20-25 minutes, or until no longer pink.
5.  Meanwhile, cook pasta and pasta sauce as directed.

Serving Suggestions
Add a tossed salad and some garlic bread for a satisfying meal.  If there are leftover meatballs, I suggest freezing them to use later in the winter.


Thursday
Cheesy Chicken  Bundles (from Don't Panic, Dinner is in the Freezer)
Serves 6

Ingredients
-1 cup bread crumbs
-1/2 cup grated cheddar cheese
-1/2 cup grated parmesan cheese
-1 teaspoon salt
-1/4 teaspoon pepper
-6 boneless chicken breasts
-1/2 cup butter, melted
-2 tablespoons butter, melted
-1/4 cup grated parmesan cheese

Directions
1.  Mix together bread crumbs, 1/2 cup grated cheddar cheese, 1/2 cup grated cheddar cheese, salt and pepper.
2.  Dip chicken pieces in 1/2 cub melted butter, then in cheese mixture.
3.  Tuck sides of chicken breast under to form individual bundles.
4.  To freeze, wrap each bundle in plastic wrap, and then place in freezer bags.
5.  To serve, thaw then place chicken bundles in large, shallow baking dish.
6.  Melt 2 tablespoons butter and pour over bundles.
7.  Sprinkle with 1/4 cup parmesan cheese.
8.  Bake uncovered at 350 degreees approximately 1 hour, until chicken is crispy.

Serving Suggestions
We'll most likely have this with either baked potatoes, roasted potaotes or some kind of rice and a veggie.


Friday
 Chicken Pot Pie (adapted from allrecipes.com)
Serves 8*


Ingredients
-1 pound skinless, boneless chicken breasts
-1 cup sliced carrots
-1 cup frozen peas
-1/2 cut sliced celery
-1 can chicken broth
-2/3 cup butter
-2/3 cup chopped onion
-2/3 cup flour
-1 teaspoon salt
-1/2 teaspoon black pepper
-1/2 teaspoon celery salt
-1 3/4 cups chicken broth
-1 1/3 cups milk
-2 (9 inch) unbaked pie crusts

Directions
1.  You can combine chicken (cubed), carrots, peas and celery in a saucepan.  Cover with chicken broth and boil for 15 minutes.  Or you can do what I do and combine whole chicken breasts, carrots, peas and celery in slow cooker.  Cover with chicken broth and cook overnight (8-10 hours) on low.
2.  Drain chicken and veggies and set aside. (Shred the chicken if using the slow cooker method)
3.  In a saucepan over medium heat, cook onions in butter until soft and clear.  Stir in flour, salt, pepper and celery salt.  Slowly stir in chicken broth and milk.
4.  Simmer over medium-low heat until thick.
5.  Remove from heat.
6.  In a large bowl combine chicken mixture and hot liquid.
7.  Spoon mixture into crust-line pie pan (I skip this part).
8.  Cover with top crust, seal edges and cut away excess dough.  Make a few small slits in the top to allow steam to escape
9.  If freezing: Cover tightly with saran wrap and aluminum foil.  If baking: Bake in 425 degree oven for 30 to 35 minutes or until pasty is golden brown and filling is bubbly.
10.  Cool for 10 minutes before serving.
White Chicken Chili (adapted from allrecipes.com)

January 25, 2012

What's for Dinner? BBQ Chicken Pizza

I posted this BBQ Chicken recipe back in October, but wanted to share it again because I tried something new that was delicious!  Instead of serving this delicious pulled chicken on boring old hamurger buns, I used it to make BBQ Chicken Pizza that, in my opinion, was better than what I used to get at California Pizza Kitchen.  I used Sweet Baby Ray's Hickory and Brown Sugar this time and it was the perfect amount of sweetness for this recipe.  And, the best part is it only took me about 20 mins to prepare once I got home from work!  I hope you enjoy.

BBQ Chicken Pizza (adapted from allrecipes.com)
Ingredients
-2 lbs chicken breasts
-1 bottle BBQ sauce (18 oz)
-1/2 cup Italian salad dressing
-1/4 cup brown sugar
-2 tablespoons Worcestershire sauce
-1 onion (cut into rings)
-2 teaspoons minced garlic
-1 Pillsbury refrigerated pizza dough
-1 cup of your favorite shredded cheese

Directions
For the BBQ Chicken
1.  Mix BBQ sauce, Italian dressing, brown sugar, Worcestershire sauce and minced garlic in slow cooker.
2.  Add chicken breasts and stir to coat.
3.  Place sliced onions on top of chicken breasts.
4.  Cook on low for 8-10 hours.
5.  Remove chicken breasts from slow cooker and shred.
6.  Place shredded chicken in slow cooker, stir and keep warm.
 
For Pizza
1.  Cook the pizza crust as directed on packaging.
2.  About halfway through, remove the pizza crust from the oven.
3.  Spread shredded BBQ chicken onto the pizza crust.
4.  Sprinkle shredded cheese evenly on top.
5.  Place the pizza back in the oven and finish baking.
6.  Let stand for 10 mins, slice and serve.
 


 

January 20, 2012

Slow Cooker Buffalo Chicken Sandwiches

Slow Cooker Buffalo Chicken Sandwiches (from allrecipes.com)


Ingredients
4 skinless, boneless chicken breasts
1 bottle buffalo wing sauce (17.5 ounces)
2 tablespoons blue cheese or ranch dressing
2 tablespoons butter


Directions
--Place chicken breasts in slow cooker.
--Pour buffalo wing sauce over chicken.
--Add dressing and butter.
--Cook on low for 8-10 hours.
--Shred chicken with two forks before serving.


Serving Suggestions
Serve on top of hoagie rolls with a few celery sticks and your favorite potato chips or roast some potato wedges for homemade fries.

Shredded Chicken Filling

This recipe makes 4 cups of filling, which I was able to make into 4 meals.  I made 12 enchiladas (had half for dinner and froze the other half) and then I froze the remaining 2 cups to use for tacos one night later this winter.  We I love all Mexican food - tacos, burritos, enchiladas, fajitas, etc.  And, this recipe is SO good, I know we'll be making it again and again.


Shredded Chicken Filling (adapted from America's Test Kitchen Slow Cooker Revolution)
Makes 4 cups


Ingredients
-1 onion, minced (I used 1 tablespoon onion powder)
-3 tablespoons chili powder
-3 garlic cloves, minced
-2 teaspoons ground coriander
-2 teaspoons ground cumin
-1 can tomato sauce, 8 ounces
-1 1/2 teaspoons sugar
-2 pound boneless chicken breasts
-Salt and pepper
-1 tablespoon lime juice

Directions
1.  Add onion, chili powder, garlic, coriander, cumin, tomato sauce and sugar to slow cooker.
2.  Season chicken with salt and pepper, add to slow cooker and coat evenly with sauce mixture.
3.  Cover and cook until chicken is tender, 8-10 hours (depending on your slow cooker)
4.  Transfer chicken to a large bowl and shred.
5.  Let liquid in slow cooker cool and remove any fat from surface with a large spoon.
6.  Toss shredded chicken with 1 cup liquid; add more liquid as needed to keep moist and flavorful.
7.  Stir in lime juice and season with salt and pepper to taste.

Notes
Filling can be refrigerated in airtight container for up to 3 days or frozen for up to 1 month.  If frozen, let filling thaw completely before using.

January 16, 2012

Slow Cooker Hawaiian Chicken (Freezer Friendly)

From the book Don't Panic - Dinner's in the Freezer
Serves 3


Ingredients
-3 boneless, skinless chicken breasts
-1 can pineapple slices, drained (16 oz)
-1 can mandarin oranges, drained (15 oz)
-1 onion, cut into chunks (optional)
-1 green pepper, cut into chunks (optional)
-1/4 cup cornstarch
-1/2 cup brown sugar
-1/4 cup soy sauce
-1/4 cup lemon juice
-1 teaspoon salt
-1 teaspoon ground ginger
-1/2 teaspoon ground red pepper


Directions
1.  Add chicken to freezer bag.
2.  Mix together pineapple, mandarin oranges, onion, green pepper, cornstarch, brown sugar, soy sauce, lemon juice, salt, ginger and red pepper.
3.  Pour mixture over the chicken in the freezer bag.
4.  Remove air from bag, seal and place in freezer.
5.  When ready to use, thaw the chicken mixture overnight in the refrigerator.
6.  Once thawed, place contents of bag in your slow cooker.
7.  Cover and cook on low for 8-10 hours (or less, depending on how quickly yours cooks)


January 9, 2012

Chicken Pot Pie (Freezer Friendly)



I posted this recipe in January 2011, and am reposting because...it is that good.  I have made this a number of times and think I finally have the ratios right.  I also recommend skipping the bottom pie crust, it never comes out right for me.  I also "hate" cubed chicken, it grosses me out.  So, I cooked the chicken, chicken broth, carrots, peas and celery overnight in the slow cooker and shredded the meat in the morning and then finished assembling the pot pie.  You could also add corn and/or potatoes but I find this hearty enough without either.



Chicken Pot Pie (adapted from allrecipes.com)
Serves 8*


 Ingredients
-1 pound skinless, boneless chicken breasts
-1 cup sliced carrots
-1 cup frozen peas
-1/2 cut sliced celery
-1 can chicken broth
-2/3 cup butter
-2/3 cup chopped onion
-2/3 cup flour
-1 teaspoon salt
-1/2 teaspoon black pepper
-1/2 teaspoon celery salt
-1 3/4 cups chicken broth
-1 1/3 cups milk
-2 (9 inch) unbaked pie crusts




Directions
1.  You can combine chicken (cubed), carrots, peas and celery in a saucepan.  Cover with chicken broth and boil for 15 minutes.  Or you can do what I do and combine whole chicken breasts, carrots, peas and celery in slow cooker.  Cover with chicken broth and cook overnight (8-10 hours) on low.
2.  Drain chicken and veggies and set aside. (Shred the chicken if using the slow cooker method)
3.  In a saucepan over medium heat, cook onions in butter until soft and clear.  Stir in flour, salt, pepper and celery salt.  Slowly stir in chicken broth and milk.
4.  Simmer over medium-low heat until thick.
5.  Remove from heat.
6.  In a large bowl combine chicken mixture and hot liquid.
7.  Spoon mixture into crust-line pie pan (I skip this part).
8.  Cover with top crust, seal edges and cut away excess dough.  Make a few small slits in the top to allow steam to escape
9.  If freezing: Cover tightly with saran wrap and aluminum foil.  If baking: Bake in 425 degree oven for 30 to 35 minutes or until pasty is golden brown and filling is bubbly.
10.  Cool for 10 minutes before serving.

Serving Suggestions
Chicken pot pie is such a filling meal that I just make corn muffins to go with it.





*I don't really think this serves 8, I think it could feed four adults but not 8.

January 5, 2012

Got Chicken, Ground Beef, Pork Chops and a Roast? This menu is for you!

My dear friend, Kerri Schlenker, is a new working mom whose resolution this year is to be a more efficient meal planner.  Of course, I was more than willing to help her out.  In her freezer right now are chicken breasts, ground beef, pork chops and a roast.  Below are a few recipes to help her get started on her 2012 meal planning.  And, there should be some leftovers so her and KC can have a healthy lunch during the week.


Chicken Taco Soup (from allrecipes.com)
Serves 8: This is one of my favorite recipes, plus it's just Kerri and KC who are eating, so there will be plenty of leftovers for lunch or to freeze for dinner later this winter.


Ingredients
-1 onion, chopped
-1 can chili beans, undrained
-1 can black beans, drained and rinsed
-1 can whole kernel corn, drained
-1 can tomato sauce, 8 ounce
-1 can or bottle beer
-2 cans diced tomatoes with green chiles, undrained
-3 whole skinless, boneless chicken breasts
-1 tablespoon chili powder
-1/4 teaspoon garlic powder
-1/4 teaspoon onion powder
-1/4 teaspoon crushed red pepper
-1/4 teaspoon oregano
-1/2 teaspoon paprika
-1 1/2 teaspoons ground cumin
-1 teaspoon sea salt
-1 teaspoon black pepper

Directions
1.  Place onion, chili beans, black beans, corn, tomato sauce, beer and diced tomatoes in slow cooker.
2.  Stir in chili powder, garlic powder, crushed red pepper, oregano, paprika, cumin, salt and pepper.
3.  Add chicken and submerge.
4.  Cover and cook on low for 8-10 hours.
5.  Towards the end, remove chicken, shred and return to soup until heated through.

Serving Suggestions
Serve with shredded cheese, sour cream, salsa and tortilla chips!  




Pierogies and Meatballs (meatball recipe from allrecipes.com)
This is a quick and easy recipe for any night of the week, plus for Kerri and KC there will be enough meatballs leftover to freeze and use later this winter.  Or, they can take the leftovers for lunch during the week. Either way, it's a win-win for this busy family!


Ingredients
-1 box frozen Pierogies
-1 jar of your favorite pasta sauce
-1 pound ground beef
-1/2 teaspoon sea salt
-1 tablespoon onion powder
-1/2 teaspoon garlic salt
-1 1/2 teaspoons Italian seasoning
-3/4 teaspoons dried oregano
-3/4 teaspoon crushed red pepper flakes
-1 1/2 tablespoons Worcestershire sauce
-1/3 cup skim milk
-1/4 cup grated parmeson cheese
-1/2 cup bread crumbs

Directions
1.  Preheat oven to 400 degrees.
2.  Combine ground beef, sea salt, onion powder, garlic salt, Italian seasoning, oregano, red pepper flakes, Worcestershire sauce, milk, parmeson cheese and bread crumbs in mixing bowl
3.  Form into 16 meatballs.
4.  Place on baking sheet (I placed mine on cookie drying rack on top of baking sheet) and bake for 20-25 minutes, or until no longer pink.
5.  Meanwhile, cook Pierogies and pasta sauce as directed.

Serving Suggestions
Add a tossed salad and some garlic bread for a satisfying meal.  If there are leftover meatballs, I suggest freezing them to use later in the winter. 




Pork Chops for the Slow Cooker (adapted from allrecipes.com)


Ingredients
-3 pork chops
-1/4 cup brown sugar
-1/4 cup soy sauce
-1/4 cup ketchup
-1/2 teaspoon ground ginger
-1 teaspoon minced garlic
-Salt and pepper to taste

Directions
1.  Mix brown sugar, soy sauce, ketchup, ground ginger, garlic, salt and pepper in the slow cooker.
2.  Add pork chops and stir to cover.
3.  Cook on low for 8-10 hours.

Serving Suggestions
Serve with white or brown rice, steamed broccoli, snap peas or green beans sauteed in olive oil and garlic.  





Pot Roast (from Weight Watchers Best Eats cookbook)
This is my favorite pot roast recipe.  I typically am not a big fan of "meat" leftovers, but even I'll eat this the next day...it is that good.  And what a great way to start (on Sunday) or end (on Friday) the week for this busy family!



Ingredients
-2.5 lbs boneless bottom round roast
-1/2 teaspoon black pepper
-1/4 teaspoon salt
-2 large onions (sliced)
-1 3/4 cups water or beef broth
-1 1/2 tablespoons balsamic or red-wine vinegar
-1 envelope dry onion soup mix
-1 tsp dried thyme
-1 3/4 lbs red potatoes (quartered)
-1 pound baby carrots

Directions
1.  Sprinkle the roast with pepper and salt; add to the slow cooker.
2.  Add the onions, carrots and potatoes.
3.  Mix together the remaining ingredients and add to the slow cooker.
4.  Cook on low for 8-10 hours.

Serving Suggestions
-Serve with your favorite dinner roll.



Note:  Kerri, I hope this helps you get the ball rolling with meal planning for you beautiful family.  I know how hard it can be!

What's for Dinner? Slow Cooker London Broil

Last month, my grocery store had London Broil Buy 1, Get 1 free...so of course I bought two!  With the first I made beef fajitas (be sure to check out the Weekly Menu: 12/11/11-12/17/11 for the recipe).  With the second, I made the following.  Both were fabulous!


Slow Cooker London Broil (from allrecipes.com)
Serves 8


Ingredients
-2 pounds flank steak or london broil
-1 can cream of mushroom soup
-1 can condensed tomato soup
-1 envelope dry onion soup mix
-1 tablespoon Worcestershire sauce
-1 tablespoon red wine vinegar


Directions
1.  Add cream of mushroom soup, condensed tomato soup, dry onion soup mix, Worcestershire sauce and red wine vinegar to slow cooker and stir.
2.  Add meat.
3.  Cover and cook on low for 8-10 hours.


Serving Suggestions
We had ours with mashed potatoes and green beans.  The sauce was delicious over the mashed potatoes.  Next time I might serve with crescent rolls or biscuits.

What's for Dinner? Pork Loin with Cranberries and Orange

My bestest friend, Kristen Anders, bought me an AMAZING cookbook for Christmas - "American's Test Kitchen Slow Cooker Revolution."  I am serious when I say everything in it looks delicious.  I had a pork roast in my chest freezer from a stock up sale a few weeks back, plus some cranberries leftover from Christmas, so the recipe below was made without having to go to the grocery store.  Score!  Plus it was DELICIOUS!  Full disclosure, I tweaked it a bit in order to make less mess in the kitchen...but it was still delicious.


Pork Loin with Cranberries and Orange (from America's Test Kitchen Slow Cooker Revolution)
Serves 6


Ingredients
-1 boneless pork roast, trimmed (4 1/2 to 5-pound)
-1 can whole berry cranberry sauce (14-ounce)
-1/2 cup dried cranberries
-1/2 cup orange juice
-1/8 teaspoon ground cinnamon

Directions
1.  Add cranberry sauce, dried cranberries, orange juice and ground cinnamon to slow cooker and stir.
2.  Nestle the pork roast into slow cooker.
3.  Cover and cook on low for 8-10 hours.
4.  Transfer pork to cutting board and let rest.
5.  Meanwhile, transfer braising liquid (after removing any fat from surface) to saucepan and simmer for about 12 minutes.
6.  Slice pork and spoon 1 cup of cranberry sauce over meat.
7.  Serve with remaining sauce.

Serving Suggestions
I served our Pork Lin with Cranberries and Orange with brown rice, corn and green beans.