Hungarian Sauerkraut

Yield: 12 servings; 4 points per serving

2 pounds pork sirloin, boneless -- cubed

1 1/2 pounds sauerkraut

2 white onions -- chopped

2 tablespoons paprika

1 large can crushed tomatoes

2 bay leaves, whole

1 tablespoon sugar

1 cup water -- or less

Salt and pepper

1 pound potatoes -- cubed

4 ounces sour cream

Sautee the onions and the pork until it is not any longer pink.

Mix everything except sour cream into the crockpot. Easy with the water, you can always add, if needed.

Mix in the Sour Cream just before serving.

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Crockpot Honey Dijon Pork

Yield: 8 servings; 4 points per serving

1/2 cup chopped onion

2 apples, peeled and sliced

1 tbs. honey

1 tbs. Dijon mustard

1/2 tsp. coriander seed, crushed

1/4 tsp. salt

1 (2 to 2 1/2 lb.) rolled boneless pork roast

1 tbs. cornstarch

2 tbs. water

In 4 to 6 qt. slow cooker, combine onion and apples. In small bowl, combine honey, mustard, coriander and salt; mix well. Spread on all sides of pork roast; place roast over onions and apples. Cover; cook on LOW for 7-8 hrs. Remove roast from slow cooker; place on serving platter. Cover with foil.

In small saucepan, combine cornstarch and water, blend well. Add apple mixture and juices from slow cooker; mix well. Cook over med. heat until mixture boils, stirring occasionally. Cut roast into slices. Serve with sauce.

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