I have worked all morning and have completed the Indexes as of today.  There is still some cleanup to do but that will have to wait for another day.  I am sorry that the Indexes are in reverse order and I have tried several different sequences of unlocking and unsticking them and trying to get them in the proper sequence.  You will notice that I ran into the software limitations and have had to add two more breakouts of the Indexes and this will likely happen in the future as more recipes are added. 

Thanks for the nice comments as they are appreciated.  This has been one gigantic project but from now on it will be simple and I will try to keep it updated daily. 

Thank you, Larry, for being so diligent in a bringing two sites into one index.

Slow-Cooker Beans
If you have an instapot, you can cook the beans in nine minutes. For the slow cooker, follow these directions for beans on hand.

540min Duration    530min  Cook Time    10min   Prep Time   7 to 8 cup servings

Ingredients
3 cups 
dry beans, picked over and
(NOTE: If using kidney or cannellini 
beans, first cook in a saucepan of boiling water for 10 to 15 minutes; drain, rinse and follow the recipe 
as directed.)
1 
small yellow onion, chopped, optional
1 
clove garlic, 
peeled, optional
1 bay leaf
2 tsp sea salt

Preparation
1. Place beans in a 3- to 6-qt slow cooker. If using, add onion and garlic. Stir in bay leaf and salt. Add enough cold water to cover beans by 2 inches. Cover and cook on low until beans are plump and tender, 
5 to 9 hours (see chart below for cook times).

2. Discard bay leaf. Drain bean mixture in a colander and rinse under cold water. Let cool completely. Refrigerate in an airtight container or zip-top bag for up to 
3 days, or freeze for up to 3 months.

I just got my Instapot so haven’t used it yet but have a nagging feeling I won’t find as much use for it as I had thought.

Patricia, have you used your Instapot as a slow cooker?

Jean, I have made Cuban shredded pork in it using the slow cooker function, but I mainly use it for items like dry beans cooked in nine minutes for different uses or for making yogurt or mostly in meal prep. I receive emails from Cooking Light, and they advise against it, https://www.cookinglight.com/cooking-101/techniques/instant-pot-not-a-slow-cooker

I had donated all of my slow cookers after getting the instapot but received a Christmas gift of a six quart with an accompanying two-quart crockpot set from friends who knew I meal prep.

I purchased the first Instapot five quart Duo which is no longer available nor had all of the present attachments.

In my opinion, the instapot works best for either meal prep or meals you want to be done healthy and fast.

In April I bought a four quart slow cooker to prepare meals for that day and last summer at this building's Craft committee's garage sale, I bought for eight dollars a set of three one quart slow cookers in a single base by Crock*Pot for dinner and or luncheon parties.

For now, I use my five-quart instapot, four quart, and six quart slow cookers for meal prepping. I do this for up to three months at a time, so I only cook once usually for sixty or more meals. For example, I might brown eight or nine pounds of ground meat, seasoned only with rosemary before draining off the fat, cooling and filling the different freezer bags.

My freezer is filled with one, two and three cup freezer bags with a list of available amounts or meals posted on the freezer door. All I have to do is select one meat, one veggie, one potato or rice, and dinner is ready in less than ten minutes in my wok or toaster oven, and I'm set. This is needed due to my chemical allergies and my laziness in preparing daily meals from scratch.

The two-quart slow cooker is perfect for drinks,  sauces, gravies or desserts.

You might want to Google and look for some instapot recipes for one or two to help you decide. Actually, Larry Hanna and wife Pat use theirs a lot and could give you some ideas.

I'm guessing this isn't what you expected from one simple question?

From the American Diabetes Association for meal prep or...
Here are 3 recipes to make with 1 chicken:
Main Recipe: Cook Sunday Night for an example
Budget-Friendly Cilantro Lime Roasted Chicken

Prep time 5 minutes  Cook time 50 minutes  Servings 6  Serving size  1/2 breast, 1 thigh, or 1 drumstick + 1 wing

Ingredients
Nonstick cooking spray
    1
whole chicken
(cut into 8 pieces)
    2 1/2 lbs
cilantro
(chopped)
    2 tbsp
lime
(zested and juiced)
    1
honey
    1 tbsp
garlic
(minced)
    2 clove
black pepper
    1/2 tsp.
salt
((optional))
    1/2 tsp

Directions

Preheat oven to 375 degrees F. Coat a baking dish with cooking spray.
Remove the skin from the chicken and arrange in a single layer in the baking pan.
In a small bowl, whisk together the cilantro, lime zest, lime juice, honey, garlic, ground black pepper and salt (optional). Pour the mixture evenly over the chicken and bake for 45-50 minutes or until the internal temperature of the largest piece of chicken is 165 degrees.

Second Recipe
Monday lunch or dinner?

Brown Rice and Pinto Bean Bowl with Chicken and Pico de Gallo
Prep time 10 minutes Cook time ten minutes  Servings 6 Serving size  One bowl

Ingredients
olive oil
    2 tsp
medium onion
(diced and divided)
    1
cooked pinto beans
    2 cup
chili powder
    1 tbsp
ground cumin
    1 tsp
ground cayenne red pepper
    1/4 tsp
black pepper
    1/4 tsp
water
    1/2 cup
medium tomato
(seeded and diced)
    1
medium jalapeño pepper
(seeded, deveined and minced)
    1
cilantro
(chopped)
    1/4 cup
Juice of 1 lime
    1
cooked brown rice
(warmed)
    2 cup
salt
    1/2 tsp
cooked chicken
(shredded, warmed)
    2 cup
avocado
(peeled, seeded and sliced)
    1
lime
(sliced)
1

Directions
Add oil to a sauté pan over medium heat.
Add half the diced onion and the pinto beans, chili powder, cumin, cayenne pepper, black pepper and water. Sauté, slightly mashing the beans as you sauté until the liquid is absorbed, about 5 minutes.

In a small bowl, mix together the tomato, jalapeño pepper, remaining diced onion, cilantro and lime juice. Set aside.

Season the brown rice with the salt.

In six salad bowls or soup bowls, divide and layer the brown rice, topped with the cooked pinto beans, chicken, tomato mixture, sliced avocado and 1 slice of lime.

COOKING DRY PINTO BEANS: Add 1 lb (16 oz.) dry pinto beans to a large pot of boiling water (at least 6 cups of water). Boil rapidly for 2 minutes. Remove from heat and cover. Let sit for 1 hour. Drain and rinse beans. Add 6 fresh cups of water. Bring to a boil, then reduce to a simmer for one hour or until the beans are soft but not split. Makes 5 cups cooked beans. These beans can be used in any recipe calling for cooked or canned beans. Store in an airtight container in the refrigerator for 7 days or package in freezer bags in one cup increments for up to 6 months.

COOKING BROWN RICE: Add 1 lb (16 oz.) of long grain (not instant) brown rice to a large soup pot with 5 cups of water. Bring to a boil then reduce to a simmer. Cover and simmer for 45 minutes or until all liquid is absorbed. Makes 10 cups cooked brown rice. This rice can be used in any recipe calling for cooked brown rice. Store in an airtight container in the refrigerator for 7 days or package in freezer bags in one cup increments for up to 6 months.

Larry, thank you for all the hard work you have done to get all the recipes in order.   

Jean,  I think I have about given up on getting one of the Instant Pots.  I don't have a lot of freezer room and I am afraid I  would be making a bigger quantity than I would have room to store.   I mainly was interested in it because of making the yogurt,  and I can buy that  already made.  I have made the mistake of seeing something that I felt like "I just couldn't do without" and then afterwards,  wind up not using it that much.  I have to stop watching QVC after a while, as that can get quite addictive.  I have an overload right now of the Lock and Lock containers and nowhere to keep them.  They are ok to store when you have them all nested together,  but then it is a pain having to unlock all of them just to get to one further inside.

Joy

Third Serving
Weeknight Dinner?
Chicken and Roasted Pepper Long Leaf Wrap

Prep time 10 minutes Cook time 8 minutes servings 1 Serving size  3 oz. cooked chicken 3/4 cup pepper mixture and 2 lettuce leaves

Ingredients
    chicken cutlet
        4 oz
    red wine vinegar
        1 tsp
    extra virgin olive oil
        2 tsp
    fresh basil
    (chopped)
        1 tbsp
    pitted kalamata olives
    (coarsely chopped)
        4
    red onion
    (finely chopped)
        2 tbsp
    no-salt-added garbanzo beans
    (rinsed and drained)
        1/3 cup
    roasted red pepper
    (chopped)
        2 oz
    romaine lettuce leaves
        2 stalks

Directions

Heat a small nonstick skillet over medium heat. Coat both sides of the chicken with cooking spray and cook 4 minutes on each side, or until no longer pink in the center. Place on cutting board, let cool 2â€"3 minutes, and chop.
Meanwhile, combine the remaining ingredients, except the lettuce leaves, in a bowl.
To assemble, line each leaf with the chopped chicken and top with the red pepper mixture. Eat as you would a hot dog!

Three meals one chicken

Joy, thanks for your kind comment.  I enjoyed the project but was really glad when I finished it up and can now just add the recipes as they are posted.  You are probably wise to take a pass on the crock pot.  Pat did use hers last evening to fix chicken and a delicious sauce to put over it and rice.  I had put together a cold slaw and that make a very good and filling meal and we plan on a repeat tonight as there was enough left except Pat will have to fix more Minute rice to go with the chicken as she made only enough last night for that one meal.  We are enjoying having our small freezer in the garage as we also have limited space in our refrigerator freezer. 

my small extra freezer allows me to have plenty of reserves in the house and I can shop when there are bargains. Also do not need to go shopping that often.

Simple marinara tomato sauce


What You'll Need

    1/4 cup olive oil (good quality)
    1/2 onion (chopped)
    2-3 cloves garlic (minced)
    1 (28-ounce) can tomatoes (crushed or diced)
    1/2 tsp. sea salt (or kosher salt)
    1/4 tsp. fresh ground black pepper
    1/2 cup fresh basil, chopped into ribbons (chiffonade)



    In a large skillet or saucepan, heat the olive oil and then sautee the onion and the garlic for just a few minutes, until soft.
    Add in the tomatoes, and season well with salt and pepper and allow to simmer for 10 to 15 minutes.
    Remove from the pan from heat and stir in the basil just before serving.

Recipe variations: When making a homemade marinara sauce, feel free to add a few more seasonings, vegetables, or anything you'd like.

A couple options to which are common in homemade marinara sauces? A touch of sugar while simmering, a 1/2 teaspoon or so of oregano, a tiny drizzle of balsamic vinegar, a splash of white wine or a generous pinch of red pepper flakes. Another option to add lots of flavor is to add one or two bay leaves to the tomatoes while they are simmering; just be sure to remove them before serving.

Another tip? If you want to sneak in some vegetables without your family knowing it, add in some grated carrots, riced cauliflower or grated zucchini while your marinara sauce is simmering. They'll likely never even notice!
From "The Spruce Eats."

My first try at the Instant Pot.  Mainly I plan on using it for meat.  I cooked a 4 lb whole chicken.  Since we don’t eat the skin, I skipped the sautéing, but by sprinkling paprika, it looked a little like I had.  It was deliciousâ€"-moist, tender and not dry.  Now I have plenty of chicken for sandwiches and casseroles with the leftover chicken that I will freeze.  I made a combination of salt, paprika and basil for inside the chicken.

Today I made Jasmine riceâ€"delicious.  What a difference in taste from the usual instant rice I have been cooking.

The instant pot company has a glass top that you can buy in order to use ithe instant pot for slow cooking, but I have a perfectly good crockpot so wouldn’t bother with using it as a slow cooker.

Good for you, Jean.  You had the same sort of result that Tom had, only he cooked a pot roast and it was delicious, just like Mother and Dad used to make!

Tom fixed some chicken parts the other day and they were moist and tasty.  We don't eat the skins either.

Mary Ann

Jean, that does sound delicious! I usually use salt/pepper and onion slices under the skin, boning, and skinning the chicken afterward. I think your way sounds interesting!

Two recipes for Apple butter. How to Use Apple Butter (and How to Make It in a Slow Cooker)

https://www.chowhound.com/food-news/210058/how-to-make-slow-cooker-apple-butter-and-how-to-use-apple-butter-in-dishes/?ftag=NLS-04-10aaa0c

Slow Cooker Apple Butter Recipe by Chef Dennis Foy of Cafe Loret

Ingredients:

    5 apples, cored and diced, no seeds, no need to peel
    1 teaspoon cinnamon
    1 star anise pod
    1 teaspoon cardamon

How to make Slow Cooker Apple Butter

1. Place all ingredients in the crock of your slow cooker. It should be large enough to work the apples, as they must be turned as they cook and reduce over time. The goal is to cook without causing the natural fructose to burn the bottom of your pot. In a slow cooker, this is not an issue as the process can be accomplished over 10-12 hours.

2. Set to low, and stir often once the liquid is rendered and begins reducing. The process is long and slow for a better yield. Cook for up to 10 or more hours, stirring occasionally, until the apple butter is reduced and thick enough for your liking.

3. Puree for a super smooth texture. Run through a food mill, use a blender, or place in a Cuisinart.


Slow Cooker Five Spice Fuji Apple Butter Recipe by Chef Debbie Lee

Ingredients:

    6 large Fuji apples, peeled and diced into 1/2-inch cubes
    1 cinnamon stick
    2 star anise pods
    2 teaspoons ground nutmeg
    1 teaspoon ground cloves
    2 teaspoons ground cumin
    2 tablespoons vanilla

How to make Slow Cooker Five Spice Fuji Apple Butter

1. Combine all ingredients in the crock of your slow cooker.

2. Cook on high for 4-5 hours. The apples should be super tender and starting to break down.

3. Remove star anise and cinnamon. With an immersion blender, puree apples until smooth.

5. Return star anise and cinnamon to slow cooker. Reduce heat to low and continue to cook down for another 3 hours or so, until apple butter has formed the desired concentration.

6. Remove and transfer to two sterile canning jars. Seal jars and sanitize.

Enjoy your apple butter or share with friends as a great gift!

Can you buy Apple butter? I never tasted it and for sure I am too lazy to make it!
Maybe Santa Claus can put some in my stocking! lol

I don't know about Israel, Bubble but any store in Pennsylvania with a little space sells apple butter.  All you have to decide is if you want it plain, with a few spices, with a lot of spices or organic...also with spices or not!  At the Farmers' Market, every farmer worth his salt including the Amish ones have home made brands for sale. 

None in local store. I'll try teleporting on Halloween! 

Won't work!  You have to be a witch and you're WAAAAAY too nice for that!  Wish I could blink you some like Samantha!

oooooh how  I miss Samantha!

My grandmother and her friends often made apple butter in her back yard.  They used large cast iron kettles to cook the apples.  I don't remember how they did it, but we did enjoy lots of canned apple butter through the winter.  Do any of you have memories of this?

Sue

In 1935 my folks rented a cottage (really a former Presbyterian manse) at Lake Ripley near Cambridge Wisconsin.  We were there for two months and in the center of where both of my folks had been brought up.  Mother was born and raised in Wisconsin and Dad was born and raised in Minnesota.  We had a perpetual family reunion; I met relatives I had never heard of.  My mother and aunts made apple butter that summer.  I don't know if they gave some away to the relatives and I don't remember having any at home after we left, but I do remember the three women making apple butter and I think they did it outdoors because the weather was good.

Mary Ann

My mother made apple butter and canned it. I think the women all seemed busy cooking and canning in the fall whilst we kids, fetched, picked, cleaned and mashed.

Bubble, Apple butter really isn't hard to make.  Peeling and cutting the apples would be the most to have to do. And you could sit down and do that.  The rest is just a matter of adding all the different spices and then letting it cook and cook and cook.  It turns a rich brown color.  I love it with just white bread and butter.  I have a jar in my fridge right now that someone gave my DIL and she gave it to me, as she doesn't care for it.  I like it real cold, also. 

Joy

You can use apple butter in savory as well as sweet dishes, its very versatile. I prefer it as a meat rub.

Old fashioned vegetable beef soup, from The Spruce Eats. This also works well in a slow cooker, allowing you to omit many of the steps.

Total: 3 hrs 15 mins
Prep: 15 mins
Cook: 3 hrs
Yield: 8 to 10 servings

"This old-fashioned vegetable beef soup might not be fancy, but it is a flavorful, satisfying soup that will please and delight the entire family. This recipe makes a big batch, but the leftovers won't go to waste; the soup is even better the next day!

Beef shanks, which are sometimes called "soup bones," add excellent flavor to soups and stews. Beef shanks usually offer a generous amount of meat. If the bones are not meaty, add a pound of diced beef chuck or round and sear it along with the beef shanks.

The soup is versatile as well. Feel free to add some other vegetables to the soup if you'd like. Add frozen peas or mixed vegetables about 30 minutes before the soup is ready. Or add some diced rutabaga and parsnips along with the carrots and potatoes.

If you use beef stock instead of water, try to use unsalted or low-sodium, and taste the stock before you add salt."


Ingredients

    4 pounds beef shanks
    2 tablespoons bacon drippings (or vegetable oil)
    2 quarts cold water (or unsalted beef stock)
    1 teaspoon kosher salt (or to taste)
    1/4 teaspoon freshly ground black pepper (or to taste)
    1 small onion
    5 medium carrots
    1/2 pound fresh green beans (or frozen)
    1 pound red-skinned potatoes (about 2 cups diced)
    2 stalks celery
    1 (14.5-ounce) can diced tomatoes
    1/4 cup long-grain rice (or pearled barley)
    1 to 2 tablespoons chopped parsley

Steps to Make It

    Heat the bacon drippings or oil In a large Dutch oven or stockpot over medium-high heat. Add the beef shanks and cook, turning, until well browned on both sides.

    Cover the beef with the water or stock; bring to a boil over high heat.

    Peel and chop the onions.

    Add 1 teaspoon of kosher salt, 1/4 teaspoon of pepper, and the chopped onion to the beef; cover the pan and simmer for 2 hours.

    Meanwhile, about 15 minutes before the 2 hours is up, peel and slice the carrots thinly (about 1/4-inch). Trim the green beans and cut them into 2-inch lengths. Peel the potatoes, if desired, and cut them into 1/2-inch dice. Slice the celery thinly.

    Add the remaining vegetables, diced tomatoes, and rice to the beef and onions.

    Cover the pan and simmer for about 1 hour longer. Remove meat from bones; discard the bones. Dice the meat and add it back to soup.

    Taste the soup and adjust the seasonings, as needed.

    Stir the parsley into the soup and serve hot with biscuits or crusty bread or rolls.

Tips

Store the soup in the refrigerator for up to 3 days or freeze it for up to 2 months. If you know you will be freezing the soup, cook the vegetables until just tender. They'll be less likely to fall apart on reheating. And make sure the soup is completely cooled before you freeze it. Place the pot in an ice bath to cool quickly.

Patricia,  I  would never had thought of using the apple butter as a  rub for meat.   Sounds like a winner.

My neighbor up the hall from me just brought me a container of frozen home-made vegetable soup.  I am really not a big soup person, but I do like home made veggie soup. She said she had made a big crock pot full.  I am sure she shared it with several other neighbors.   And, she is a good cook, so I know I will enjoy it   She used to be the cook in a local assisted living place and was there for years.  She always makes something good for our pot luck dinners.  I will have it for a couple meals.  Probably along with a nice sandwich will be a good meal.

Joy

Joy, I have a magpie nature when it comes to cooking and foods and have often used jellies or jam as a savory rub. While I take my coffee black, I have different coffee syrups in my fridge. They are great not only for deserts, but I will pour a small amount in a dish and use a pastry brush to add a thin coating over white meat when roasting. Hazelnut is a good one to use.

We had a gentleman here that used to cook in the prison system locally. He started making small luncheons for anyone with just a donation jar. It proved a hit, and after he tired of the routine, a woman that used to work for a school cafeteria took it over.

Then someone said something to someone somewhere, and that someone said they needed to have training, inspections, reports turned in, cash and food accountability, etc. So now it is $7.00 for each lunch paid for with a weekly meal ticket only. And the new person who took that position, training, managing, etc. is losing because no one wants to pay for a small lunch in a styrofoam packet. So what was once people giving back to the community is now a failing enterprise that perhaps eight or nine people support. Don't they say that "No good deed goes unpunished?"

This recipe from Taste of Home_Healthy is for applesauce but would also work with apple butter. I would caution however that you wouldn't need an entire cup of apple butter, perhaps brush it on. Apple butter has a high sugar content so will burn easier, just something to think about.

Applesauce-Glazed Pork Chops;
Total Time
Prep/Total Time: 30 min.
Makes
4 servings

    4 bone-in pork loin chops (1/2 inch thick and 7 ounces each)
    1 cup unsweetened applesauce
    1/4 cup packed brown sugar
    1 tablespoon barbecue sauce
    1 tablespoon Worcestershire sauce
    1 garlic clove, minced
    1/2 teaspoon salt
    1/2 teaspoon pepper

Directions

    Preheat oven to 350°. Place pork chops in a large cast-iron or other ovenproof skillets. Mix remaining ingredients in a small bowl; spoon over chops.
    Bake, uncovered, until a thermometer reads 145°, 20-25 minutes. Let stand 5 minutes before serving.

Nutrition Facts
1 chop: 295 calories, 9g fat (3g saturated fat), 86mg cholesterol, 448mg sodium, 23g carbohydrate (21g sugars, 1g fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1/2 fruit.

One review which might be helpful.

'"Good stuff!"<------ a direct quote from my husband. This one's a keeper. I cut the recipe in half for the two of us. I also added about ten minutes to the cooking time since my chops were at least an inch thick."