Garlicky Ranch - Pork/Beans/Spuds
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 438.2
- Total Fat: 8.4 g
- Cholesterol: 36.5 mg
- Sodium: 537.6 mg
- Total Carbs: 66.2 g
- Dietary Fiber: 8.5 g
- Protein: 22.2 g
View full nutritional breakdown of Garlicky Ranch - Pork/Beans/Spuds calories by ingredient
Introduction
Slow cooker garlic pork, green beans and ranch baked potato wedges. Slow cooker garlic pork, green beans and ranch baked potato wedges.Number of Servings: 6
Ingredients
* Pork, fresh, loin, top loin (roasts), boneless, separable lean only, cooked, roasted, 1 piece, cooked
* Green Giant Cut Green Beans, can, 1 cup
* Garlic, 1 tsp
* Water, tap, 1 cup (8 fl oz)
* Onion powder, 1 tsp
* Pepper, black, 1 dash
* Potato, raw, 6 large (3" to 4-1/4" dia.)
* Canola Oil, 2 tbsp
* Hidden Valley Ranch Mix, dry, 28 gram(s)
Directions
Place pork roast in slow cooker, slit the top and push in minced garlic. Pepper and onion powder the top, add water to base. Set on low and leave for several hours. Later, during total cook time of 7-8 hours, add green beans to side of pork roast in slow cooker.
Clean and quarter six potatoes. Place in gallon size zip-lock bag and add oil and Ranch mix packet. Close bag, shake and coat potatoes. Preheat oven to 450 degrees F, place potatoes on either a greased baking sheet or a foil lined baking sheet and bake for 25 - 30 minutes. I recommend doing the potatoes with the end time of the pork in mind so everything's hot 'n' ready at the same time.
Number of Servings: 6
Recipe submitted by SparkPeople user TIMANTEC.
Clean and quarter six potatoes. Place in gallon size zip-lock bag and add oil and Ranch mix packet. Close bag, shake and coat potatoes. Preheat oven to 450 degrees F, place potatoes on either a greased baking sheet or a foil lined baking sheet and bake for 25 - 30 minutes. I recommend doing the potatoes with the end time of the pork in mind so everything's hot 'n' ready at the same time.
Number of Servings: 6
Recipe submitted by SparkPeople user TIMANTEC.
