Cranberry Pork Roast:
Recipe from BH&G

(Posted by Kim Cooking With The Seasons)

4 medium potatoes, peeled and cubed
1 3-pound boneless pork top loin roast (single loin)
1 16-ounce can whole cranberry sauce
1 15-ounce can apricot halves, drained
1 medium onion, chopped
1/2 cup snipped dried apricots
2 tablespoons sugar
1 teaspoon dry mustard
1/4 teaspoon ground red pepper
1 tablespoon cornstarch
1 tablespoon cold water

1. Place potatoes in bottom of a 5- or 6-quart electric crockery cooker. Place meat on top of potatoes; set aside. In a blender container or food processor bowl combine cranberry sauce, drained apricots, onion, dried apricots, sugar, mustard, and red pepper. Cover and blend or process until nearly smooth.

2. Pour fruit mixture over pork. Cover and cook on low-heat setting for 5-1/2 to 6-1/2 hours. Remove roast and potatoes from cooker to platter. Cover and keep warm.

3. For sauce, transfer cooking juices from cooker to a 4-cup glass measure. Skim off fat. Measure 2 cups juices; discard remaining juices. Pour juices into a medium saucepan. Stir together cornstarch and the water. Add to saucepan, stirring to combine. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Slice roast. Serve sauce with potatoes and roast. Makes 12 servings.

WW's Pan Glazed Chicken w/ Basil
(4 points)

(Posted by Kim Cooking With The Seasons)

4 boneless chicken breast halves
1/2teas. salt
1/4teas. pepper
2teas. olive oil
2TBS. balsamic vinegar
1TBS. honey
2teas. dried basil

Season chicken with salt and pepper. Heat oil in skillet and add chicken. Cook 5 minutes on each side or until chicken is no longer pink. Stir in vinegar, honey and basil and cook about 2-4 minutes.

Serves 4