So, not music related, but maybe you're in the mood for some good crockpot recipes? Anyhow, while I was waiting on my kitchen to get finished, my husband and I had the opportunity to try these and all were very good and low fat (from Cooking Light). I just recently emailed some friends with this info, and thought some of you might be interested as well.

Firecracker Pork with Fruity Lime Salsa

1 tbsp paprika
1 tsp dried thyme
1/2 tsp salt
1/2 tsp black pepper
6 garlic cloves, minced
1 (5 pound) boneless Boston Butt pork roast, trimmed and cut in half crosswise
3/4 cup water
1 (7 oz.) can chipotle chiles in adobo sauce, undrained
1 small onion, cut into 1-inch chunks
16 (8 inch) flour tortillas
Fruity Lime Salsa (recipe follows this one)
Cilantro leaves (optional)

1. Combine first 5 ingredients. Rub over surface of roast halves; place roast in a 6-qt electric slow cooker. Combine water, chiles, and onion in a food processor until smooth. Pour puree over pork. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting; cook 9 hours or until pork is very tender.
2. Remove pork from slow cooker; let stand 10 minutes. Shred pork with 2 forks; set aside.
3. Pour cooking liquid into a bowl; let stand 5 minutes. Skim fat from surface of liquid. Return cooking liquid and shredded pork to slow cooker; stir well. Cover with lid; cook on high heat setting for 15 minutes or until warm. Serve pork in flour tortillas with fruity lime salsa. Garnish with cilantro leaves, if desired.
Yield: 16 servings (serving size: 1 tortilla, 1 cup pork mixture, and about 1/4 cup salsa)

Fruity Lime Salsa

1 (8 oz.) can crushed pineapple, drained
2 1/2 cups diced peeled papaya or mango
1 cup diced peeled kiwifruit
1/3 cup finely chopped red onion
3 tbsp fresh lime juice

1. Combine all ingredients in a bowl; stir well. Cover and chill 2 to 24 hours. Yield: 3 1/2 cups.
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Caribbean Style Pork

1 tsp olive oil
2 lbs boneless center-cut pork loin roast, trimmed and cut into 1 inch pieces
2 cups chopped red bell pepper
6 green onions, cut into 1 inch pieces
Cooking spray
2 tbsp hoisin sauce
2 tbsp creamy peanut butter
1 tbsp low sodium soy sauce
1 tbsp fresh lime juice
1 tsp cumin seed, crushed
1/2 tsp salt
1/2 tsp crushed red pepper
2 garlic cloves, minced
4 1/2 cups hot cooked basmati rice
2 tbsp diagonally sliced green onions

1. Heat oil in a large nonstick skillet over medium heat. Add pork; saute 5 minutes or until browned.
2. Place pork, bell pepper, and green onion pieces in a 4 qt slow cooker coated with cooking spray; stir well.
3. Combine hoisin sauce and next 7 ingredients (thru garlic); stir into pork mixture.
4. Cover with lid; cook on high heat 1 hour. Reduce to low heat setting and cook 5 to 6 hours. Serve over rice; sprinkle with sliced green onions.
Yield: 6 servings (serving size: 2/3 cup pork mixture, 3/4 cup rice and 1 tsp green onions)
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Vegetable Paella

2 cups uncooked converted rice
1 cup chopped onion
1 cup chopped green bell pepper
1/4 cup chopped drained oil-packed sun-dried tomatoes
1 1/2 tbsp sun-dried tomato oil
1 tsp salt
1 (14.5 oz) can Mexican-style stewed tomatoes, undrained and chopped
1 (7 oz.) jar roasted red bell peppers, drained and chopped
4 garlic cloves, chopped
2 (14.5 oz) cans vegetable broth
1 (1/2 gram) package saffron threads (this can be expensive, so look for it at Cost Plus where it's cheaper)
1 (16 oz) can chickpeas (garbanzo beans), rinsed and drained
1 (14 oz) can quartered artichoke hearts, drained
1 cup frozen green peas

1. Place first 9 ingredients in a 4 qt slow cooker; stir well. Combine broth and saffron. Add to slow cooker; stir well. Cover with lid; cook on low heat setting 4 hours or until rice is tender and liquid is absorbed.
2. Stir in chickpeas, artichoke hearts and green peas. Cover and cook 15 minutes.
Yield: 7 servings (serving size: 2 cups)
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Barley, Black Bean and Corn Burritos

1 (15 oz) can black beans, rinsed and drained
1 (10 oz) can diced tomatoes with green chiles, undrained
1 cup uncooked pearl barley
2 cups vegetable broth
3/4 cup frozen whole kernel corn
1/4 cup chopped green onions
1 tbsp fresh lime juice
1 tsp ground cumin
1 tsp chili powder
1/2 tsp ground red pepper
1 garlic clove, minced
1/4 cup chopped fresh cilantro
18 (6 1/2 inch) flour tortillas
1 cup plus 2 tbsp (4 1/2 oz) of shredded reduced fat sharp cheddar cheese
9 cups thinly sliced curly leaf lettuce
2 1/4 cups salsa
1 cup plus 2 tbsp fat free sour cream

1. Place first 11 ingredients in 4 qt slow cooker; stir well. Cover with lid; cook on low heat setting for 4 to 5 hours or until barley is tender. Stir in cilantro.
2. Heat tortillas according to package directions. Spoon 1/3 cup barley mixture down center of each tortilla; sprinkle each with 1 tbsp cheese. Roll up. Place 1 cup lettuce on each of 9 plates; top each with 2 burritos. Spoon 1/4 cup salsa and 2 tbsp sour cream over each serving.
Yield: 9 servings (serving size: 2 burritos on lettuce).

Dayum, chile, now I'm wishing my old trusty crockpot wasn't sitting on a shelf back in Florida! One comment- the Paella recipe equates converted rice and minute rice: NOT the same thing! Converted rice is Uncle Ben's yummy goodness; minute rice is instantaneous and inedible.

Thanks for the clarification on the rice. I used regular long grain rice the last time I tried this recipe and ended up having to cook it an additional 2 hours to cook it thoroughly.

gotta get me a crockpot.
these sound yummy.

Go crockpot, its your birthday. Mine's a beut but doesnt get much use for lack of recipes---Thanks Dana.