I have a comfort food that while not altogether healthy, it reminds me of my childhood and raising my child. While I enjoy the therapeutic chopping involved, you can buy frozen already chopped packages of onions and potatoes and or meats. You can buy any and all items prechopped or prepared. Its an excellent base for other options you might prefer in spices, veggies, cheese or sauces such as gravy or however you might want to add in. I use a stovetop wok and just enough grease to keep food from sticking.

Basic Ingredients for one person, Its flexible, feel free to increase or decrease the amounts. For me, this is three, perhaps four meals.

Three small or three large potatoes, chopped or cubed, I like russets for this recipe.
One large white onion or use scallions, chopped fine
Salt/Pepper
Meat if desired, ground meat, ham or chicken cut up and diced

Instructions

Place a cast iron, wok or heavy pan on a burner set to high. (Nonstick pans tend to burn or smoke, and any scratches in the pan may leak chemicals into your food). You may need to use your stove top fan.
Chop potatoes and place in pan. Add grease, oil spray, etc. lightly just enough for a thin coating.
Chop and add onion
Add seasonings

With a wooden or silicone spatula, continuously stir and flip the vegetables. Once they are beginning to brown well, add your additions 

Sometimes I will add ground meat before the potatoes to brown, and if using commercial beef, you may want to drain ninety percent of the grease from the meat. In another pan, if making from scratch, mix the gravy. You can also use packaged sauces, or use the meat drippings to assemble your own. I like to sometimes combine white flour, dashes of salt, water and milk to make white gravy. This is indeed a versatile meal, and it freezes well.

It takes less time to make the dish then it took me to write it down.

WOW! Who knew? I 've done so many of these. I always washed out the chicken under running cold water for example. Now I know better!

https://www.cookinglight.com/syndication/bad-kitchen-habits-from-mom?utm_source=cookinglight.com&utm_medium=email&utm_campaign=daily&utm_content=2018090912PM&eminfo=%7b%22EMAIL%22%3a%22XyEEYFyXlFRc6HI0TvrnxlRYfqTVf7fO%22%2c%22BRAND%22%3a%22CK%22%2c%22CONTENT%22%3a%22Newsletter%22%2c%22UID%22%3a%22CK_WKN_E7A49C64-F7D0-49EE-9A1E-5305597EBE66%22%2c%22SUBID%22%3a%22103807508%22%2c%22JOBID%22%3a%22875015%22%2c%22NEWSLETTER%22%3a%22WEEKLY_NEWSLETTER%22%2c%22ZIP%22%3a%2299701%22%2c%22COUNTRY%22%3a%22%22%7d

Today I have posted a Recipe Index for both the "What's for Dinner" and the "Cooking Recipes" discussions.  I will endeavor to keep this Index up to date at least every few days.  In preparing this I found there is a character limit on an individual discussion that required I split the Index into the three parts and still leave room for later additions.  I have endeavored to get all of the links correct but should you find one that is incorrect please email me and tell me the name of the recipe and I will make the correction. 

Placing certain recipes in categories turned out to be quite a job and I realize that some probably could have been placed in other categories.  I am open to suggestions if you think a recipe should be re-categorized.

Slow Cooker Pineapple Pork Tacos
Course: Dinner
Cuisine: Mexican

Slow Cooker Pineapple Pork Tacos on 100 Days of Real Food
Ingredients

    2 pounds pork shoulder or Boston butt roast
    1/2 onion, roughly chopped
    1/4 pineapple, peeled and roughly chopped
    Two limes, juiced
    Two tablespoons apple cider vinegar
    Four cloves garlic, crushed
    One jalapeno, seeded and roughly chopped
    Two teaspoons oregano
    One teaspoon cumin
    One teaspoon salt
    1/2 teaspoon pepper
    tortillas, diced pineapple, tomatillo salsa, sour cream, and cilantro, for serving

Instructions

Place pork shoulder in the bottom of slow cooker.

    Combine all ingredients in a blender, and blend until smooth. Pour over top of pork, cover with lid, and cook until meat is falling apart, 4 hours on high or 6 to 8 hours on low.

Shred meat with a fork, drain and serve with accompaniments.

Larry.
It.s such a help having that recipe index. I make most every meal now using it. Thank you for taking time to keep it going.

JeanneP, glad you and others are finding the Index helpful. I will try to keep it updated each day.  I just added the new recipe Patricia showed to the International section. 

I also thank you for making things easier for us

Thanks for the index, Larry. It will make searching for a recipe so much easier!

Mac and Cheese, Comfort Food;   https://www.thespruceeats.com/macaroni-and-cheese-with-bacon-3058185

Mac & Cheese with Bacon

What You'll Need

    6 strips bacon
    8 ounces elbow macaroni (2 cups dry)
    5 tablespoons butter (divided)
    4 green onions (thinly sliced)
    Dash garlic powder
    1/4 cup all-purpose flour
    2 1/2 cups milk
    Kosher salt (to taste)
    Freshly ground black pepper (to taste)
    2 cups sharp cheddar cheese (8 ounces, divided)
    1 cup soft bread crumbs


How to Make It

    1: Place a large skillet over medium heat. When the skillet is hot, add the bacon.
    2: Cook until the bacon is browned and crisp, turning frequently.
    3: Remove the bacon to a paper towel-lined plate to drain. Set aside.
    4: Cook macaroni in boiling salted water following package directions.
    5: Drain the macaroni in a colander, rinse with hot water, and set aside.
    6: Heat oven to 350 F (180 C/Gas 4).
    7: Lightly grease a 2 1/2-quart baking dish.

    In a medium saucepan over medium heat, melt the 3 tablespoons of butter. Add the green onions and garlic powder. Cook, stirring, for about 1 minute.

    Add the flour and stir until well blended and smooth. Continue cooking, stirring, for 2 minutes.
    Gradually add the milk and cook, stirring, until thickened. Stir in salt and freshly ground black pepper, to taste.
    Set 1/2 cup of the shredded cheese aside and stir the remaining 1 1/2 cups of cheese into the sauce.

Continue cooking and stirring until the cheese has melted.
    Combine the cheese sauce with the drained macaroni and then spoon the mixture into the prepared baking dish. 
  Crumble the bacon and sprinkle it evenly over the top of the casserole.
    Sprinkle the reserved 1/2 cup of shredded cheddar cheese over the bacon.
    Melt the remaining 2 tablespoons of butter. Put the breadcrumbs in a small bowl and drizzle the butter over them. Toss the breadcrumbs lightly to coat with the butter.
    Sprinkle the crumbs over the cheese and bacon.
    Bake the macaroni and cheese casserole for 25 to 30 minutes, until lightly browned and bubbly.

This is taken from the following group of recipes for mac and cheese.

https://www.thespruceeats.com/macaroni-and-cheese-recipes-4153081?utm_campaign=ROD_food&utm_medium=email&utm_source=cn_nl&utm_content=14431799&utm_term=spruceeats-signup

I bake something similar with slices of cocktail sausages instead of the bacon and without the butter and breadcrumbs. I think it is less fatty and just as tasty.

Sounds good to me Bubble! I like to use different cheeses when I make mine, using white cheeses as often as yellow with lots of different spices.


I can't, no matter which way or how; cook bacon or make an edible pie crust.

So I buy a three-pound package of cooked large bacon crumbles and toss in an amount close to what I believe the recipe calls for.

When my daughter was young, I often put veggies in the mac and cheese for her to get her veggies without complaint. The oddest dislike from a child was from one of my next door neighbors and babysitter. Her son, same age as my daughter, literally hated chocolate and hated ice cream or sherbert. I never have, before or since seen that in a child.

Easy Skillet Lemon Chicken Recipe;

https://www.themediterraneandish.com/easy-lemon-chicken/?utm_source=The+Mediterranean+Dish+Recipe+Updates&utm_campaign=fbf8a6afcd-Grilled+Lamb+Leg+with+Mint+Pesto_COPY_01&utm_medium=email&utm_term=0_a5845beec1-fbf8a6afcd-510856153

"Easy weeknight dinner! That’s the name of the game with this lemon chicken recipe. And don’t let the char marks fool you, I never even fired up the grill for this. A good ol’ skillet or grill pan is all you need!  Who’s in?
Boneless chicken takes on a great Mediterranean spice mixture and a citrus-garlic marinade. Quickly cooked in a skillet, this lemon chicken makes the perfect weeknight dinner. Recipe from themediterraneandish.com.
I have already made this lemon chicken recipe several times, and only now realized I hadn’t shared it on the blog yet! This one is so worth trying. And I don’t doubt, it will become one of your go-to weeknight meals.
Why this lemon chicken recipe works?
Of course, as the name implies, there is a lot of lemon going on here. But before the lemon hits, we cover the chicken with a quick spice mixtureâ€"dried oregano with coriander, cumin, and a hint of nutmeg. Then, we dunk the chicken in citrus-garlic marinade.
If you have the time, refrigerate the marinated chicken for up to 8 hours. But if that’s not possible, even leaving it in the spice mixture and marinade for 20 to 30 minutes will impart great flavor.
You can cook this chicken in any good o’l cast skillet or grill pan like this one. The finishing touch that is not to be missed is more lemon juice from perfectly grilled lemons!
What to serve with this Lemon Chicken?
Of course if you want to add vegetables to  this skillet chicken, you totally can. Make more of the same spice mixture to season some diced vegetablesâ€"I like a combination of zucchini, onions, and red peppers.
Or, try one of these awesome Mediterranean sides: Greek green beans, roasted Greek potatoes, or Lebanese rice. Add a traditional Greek Salad or loaded Balela Salad. If you’re into dips, definitely try this roasted garlic hummus.
Because this lemon chicken is so darn quick to cook, you should make any sides or salads before you begin cooking the chicken."

Ingredients
For Spice Mixture

    2 tsp /2 g dried oregano
    1 1/2 tsp / 3.9 g ground coriander
    1 1/2 tsp / 3.9 g ground cumin
    3/4 tsp/ 1.9 g ground nutmeg

For Marinade

    1/3 cup / 80 ml lemon juice
    1/4 cup / 60 ml Private Reserve extra virgin olive oil
    2 to 3 tsp / 5.6 g minced garlic

For Chicken

    1.5 lb (6 to 7 pieces) /681 grams boneless skinless chicken thighs (you can use chicken breast, see notes)
    Kosher salt and pepper
    1 large onion, diced
    2 lemons, halved
    Private Reserve Greek extra virgin olive oil
    Fresh parsley for garnish

Instructions

    In a small bowl, add the spices and mix to make the spice mixture. And in another bowl or large measuring cup, combine the lemon juice, olive oil and garlic to make the marinade.
    Pat chicken dry and season with kosher salt and pepper. Sprinkle generously with the spice mixture on both sides.
    Place chicken in a shallow glass container or dish. Add onions. Pour in the marinade, work the chicken a bit to make sure all the pieces are well covered with the marinade. Cover. At this point, you can leave it to marinate in room temperature for about 20 to 30 minutes, or if you have the time, refrigerate for up to 8 hours (this will ensure the most flavor.)
    When ready, heat a large cast iron skillet or grill pan like this one. Do not add oil yet. Add the lemon halves, flesh-side down to grill briefly. Remove grilled lemons and set aside for now.
    In the same skillet, heat 2 tbsp Private Reserve extra virgin olive oil over medium heat until shimmering but not smoking. Using a pair of tongs, add chicken pieces in one layer (discard any remaining marinade). Raise heat to medium-high if needed and cook for 6 to 7 minutes on each side or until chicken is well cooked through (internal temperature should register 165 degrees F.)
    Transfer to a serving platter. Add the grilled lemons (which you can squeeze for a little more juice), and garnish with parsley. See notes for serving ideas.

Notes

Recipe note: you can use boneless skinless chicken breasts here instead of chicken thighs. Up to 3 chicken breasts, but be sure to cut them horizontally through the middle to create thinner cutlets. I also like to use a kitchen mallet to help tenderize the chicken breasts.

What to Serve Along? This lemon chicken is perfect with a side of Greek Green Beans, Greek potatoes, or Lebanese rice and a large Greek salad or Balela Salad. A little roasted garlic hummus makes the perfect starter. Be sure to prepare any sides or salads before you make the chicken, since it cooks pretty quickly.
   

Amish Chicken Corn Soup

https://www.tasteofhome.com/recipes/amish-chicken-corn-soup/?_cmp=recipeoftheday&_ebid=recipeoftheday9142018&_mid=242712&ehid=30E099BB5C2C1435CEDC63159519DB2F2E9A89DA

Creamed corn and butter make my chicken corn soup homey and rich. This recipe makes a big batch, but the soup freezes well for future mealsâ€"one reason why soups are my favorite thing to make. â€"Beverly Hoffman, Sandy Lake, Pennsylvania

Total Time
Prep: 15 min. Cook: 50 min.
Makes
12 servings (about 4 quarts)


Ingredients

    One medium onion, chopped
    Two celery ribs, chopped
    1 cup shredded carrots
    2 pounds boneless skinless chicken breasts, cubed
    Three chicken bouillon cubes
    One teaspoon salt
    1/4 teaspoon pepper
    12 cups water
    2 cups uncooked egg noodles
    Two cans (14-3/4 ounces each) cream-style corn
    1/4 cup butter

Directions

    Place first eight ingredients in a Dutch oven; bring slowly to a boil. Reduce heat; simmer, uncovered until chicken is no longer pink and vegetables are tender about 30 minutes.
    Stir in noodles, corn, and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally.

From The Mediterranean Dish

Sheet Pan Paprika Chicken and Vegetables

It all begins with simply seasoning the chicken with salt and letting it be for a bit, allowing the flavoring process to begin. And while that takes place, we go to work on the rest. A quick mixture of warm spices (paprika, coriander, and allspice) with lots of garlic, olive oil, and lemon juice, makes a delicious paste to coat the chicken.

We’re not shy in using spices here, particularly our all-natural sweet Spanish paprika. If you’re not familiar, paprika is a mild chili powder made by grinding sweet red paprika chilies after the seeds have been removed. It provides a beautiful orange hue and a sweet peppery aroma.  Not an overwhelming spice, but gives a lot of depth to this autumn-inspired sheet pan chicken.


The point of a sheet pan meal is to keep dishes to a minimum, right? And you really probably don’t need much more to serve along. I often start with a salad like a fattoush or a Mediterranean salad. And I throw some warmed pita bread next to it. If you like, make a side of quick, plain couscous, or Lebanese rice.

Prep Time: 15 mins Cook Time: 35 mins Yield: 6

Ingredients

    6 chicken thighs, bone in, skin on
    Salt
    1 lb Brussels sprouts, trimmed and halved
    2 sweet potatoes, peeled and cubed
    2 shallots, peeled and quartered
    Olive Oil
    10 garlic cloves, crushed into a paste
    Private Reserve Greek Extra Virgin Olive Oil
    1 tbsp fresh lemon juice

Spice Mixture

    2 tbsp sweet Spanish Paprika, divided
    1 tsp ground coriander, divided
    1 tsp allspice, divided

Instructions

    Pat the chicken dry and salt generously on both sides. Set aside at room temperature for a few minutes while you prepare the rest of the ingredients (ideally 30 minutes, if you have the time).
    Preheat oven to 425 degrees F.
    Place sprouts, potatoes, and shallots on a large sheet pan. Season with salt and add a generous drizzle of olive oil. Toss.
    Now, in a small bowl mix the spices together.
    Sprinkle 1 1/3 tbsp of the spice mixture on top of the veggies.
    To the remaining spice mixture, add the garlic, lemon juice, and 3 tbsp extra virgin olive oil. Stir to combine into a paste. Coat the chicken with this paste on both sides and also underneath the skin (lift the skin up and add the spice paste, this is important for flavor).
    Nestle the chicken pieces in with the vegetables on the sheet pan.
    Roast in heated oven until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender (about 35 minutes or so). Enjoy! 

a dish I do often, I did not know it had a name! I use zucchini, eggplant and bell peppers as vegs with it, never cabbage  or sprouts.  It is yummy and left overs reheated are even better.

I've done a similar one for years as well Bubble! I guess we need to start a blog and name our creations first!     The blog author is Egyptian.

Pennsylvania Pot Roast from A Taste of Home

Total Time
Prep: 10 min. Cook: 5 hours
Makes
Six servings

Ingredients
    One boneless pork shoulder butt roast (2-1/2 to 3 pounds), halved
    1-1/2 cups beef broth
    1/2 cup sliced green onions
    One teaspoon dried basil
    One teaspoon dried marjoram
    1/2 teaspoon salt
    1/2 teaspoon pepper
    One bay leaf
    Six medium red potatoes, cut into 2-inch chunks
    Four medium carrots, cut into 2-inch chunks
    7 to 8 fresh mushrooms, quartered
    1/4 cup all-purpose flour
    1/2 cup cold water
    Browning sauce, optional

Directions

    Place roast in a 5-qt. slow cooker; add the broth, onions, and seasonings. Cook, covered, on high for 4 hours. Add the potatoes, carrots, and mushrooms. Cook, covered, on high 1 hour longer or until vegetables are tender. Remove the meat and vegetables; keep warm. Discard bay leaf.
    In a saucepan, combine flour and cold water until smooth; stir in 1-1/2 cups cooking juices. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add browning sauce if desired. Serve with roast and vegetables.
This recipe is another great recipe that you can play around with, make it your own!

   
   

I am making a spinach casserole in the crock pot, never tried it before, so will let you know how it came out. I am low on iron, as I had the iron infusion last week, so looking for different dishes with greens

Thanks, Gloria, I'm certainly interested as I use spinach more than others such as kale or chard.

DIY Taco Seasoning from Fox & Briar;

"Making your own DIY Taco Seasoning couldn’t be easier!  Once you make your own, you will never go back to store-bought again! I have been a big fan of bulk spices for a long time.  Once you start buying spices from the bulk section, rather than in the little jars, you quickly realize that not only is it cheaper, but the spices are fresher â€" so much fresher that you will start to wonder if what you were getting in those expensive, prepackaged bottles was even the same thing! 

That is the main reason I started making my own taco seasoning, instead of buying it in the little packets. Of course, another benefit of making your own taco seasoning is that you have total control over the end result.  If you really love a certain spice, you can add more, or if you aren’t a fan of something, you can use less or leave it out.  And not to mention the sodium content!  Those packets at the store are usually packed with sodium, and when you make your own mix you have full control over how much salt goes into the mix."

9Ingredients
40Calories
5Minutes

Ingredients
servings:

    1 tablespoon chili powder
    2 teaspoons paprika (I like to use smoked paprika)
    1 teaspoon cumin
    1 teaspoon oregano
    1/2 teaspoon garlic powder
    1/2 teaspoon onion powder
    1/4 teaspoon kosher salt
    1/4 teaspoon black pepper
    1/4 teaspoon red pepper flakes

Instructions

    Mix all the spices together.
    Store in a glass container with a lid.

Notes
Makes about 3 tablespoons.

Maine Wild Blueberry Pie

Total Time: 60 mins.
Yield: 8 servings

Filling:
Ingredients

    5 cups fresh wild blueberries
    3 tablespoons flour
    1/2 cup sugar
    1/2-1 teaspoon lemon juice
    Double-Crust Pastry Dough
    1-1/2 tablespoons butter

For those without access to wild blueberries, you can use canned or preferably frozen and a readymade pie crust if you want.

Instructions
Wash berries, remove stems and gently stir with flour and sugar. Sprinkle with lemon juice to taste. Set aside.

Preheat oven to 400°. Unwrap the larger disk of Double-Crust Pastry Dough and place in the center of a large sheet of parchment paper. Cover with a second piece of parchment. Roll out, working from center to a 13-inch circle. Peel off top piece of parchment and transfer dough to a 9-inch deep-dish pie plate, peeled side down. Peel off remaining parchment and press crust into the plate, draping any excess over the sides.

Unwrap smaller dough disk and place in the center of a large sheet of parchment paper. Cover with a second piece of parchment. Roll out, working from center to an 11-inch circle. Set aside.

Pour berries into bottom crust. Distribute dots of butter over berries. Peel one sheet of parchment off top crust. Transfer top crust, peeled side down, to pie; then peel off remaining parchment.

Using a sharp knife, make three slashes in the crust to let steam escape. Fold bottom crust up over top crust and crimp to seal. Brush with egg wash; then bake until crust is golden brown and juices are bubbling, 40-50 minutes.
Double-Crust Pastry Dough
Ingredients

    2-1/2 cups all-purpose flour, plus extra for work surface
    2 tablespoons granulated sugar
    1 teaspoon kosher or sea salt
    18 tablespoons (2-1/4 sticks) chilled unsalted butter, cut into small cubes
    6-8 tablespoons ice water

Instructions
In a medium-sized bowl, whisk together flour, sugar, and salt until well combined. Sprinkle butter over flour mixture, and use your fingers to work it in (rub your thumb against your fingertips, smearing the butter as you do). Stop when the mixture looks like cornmeal, with some pea-size bits of butter remaining.

Sprinkle 6 tablespoons ice water on top, and stir with a fork until dough begins to come together. If needed, add more ice water, a tablespoon at a time.

Turn out onto a lightly floured surface and knead three times, or just enough to make a cohesive dough. Don't overmix! Gather into a ball; then divide into two pieces, one slightly larger than the other. Press each piece into a disk and wrap in plastic. Refrigerate 30 minutes.

No Bake Banana Cream Cheesecake from Yum

Ingredients
servings: 10

    3 3/8 ounces Jell-O Banana Cream Instant Pudding
    8 ounces cream cheese (softened)
    1 1/3 cups milk
    8 ounces cool whip (divided)
    1 banana (sliced)
    1 cup vanilla wafers

Instructions

    In a bowl, whisk together the JELL-O Banana Cream Instant Pudding and milk. Set aside for about 5 minutes.
    In a mixing bowl, beat together the softened cream cheese and pudding.
    Once well combined, fold in the 2½ cups of Cool Whip and refrigerate.
    When ready to serve, layer your bowls with vanilla wafers, sliced bananas, and banana cream cheesecake filling and top with remaining Cool Whip.

Patricia, you always post interesting recipes.  My mother used to make a similar cheesecake but it was made with vanilla instant pudding.

Thanks, Jean. I imagine you could use different jello flavors to make entirely different cheesecakes. I admit that I do not care for the jello brand cheesecake offered in stores. But these recipes to make a cheesecake sound good. One jello dish that my mom used to make a lot was to fix jello to a semi-solid consistency and then mix in either sour creme or homemade yougart before returning it to solidify. She used either lemon, orange or lime jello.

I have been prepping lots of stews and hearty fall soups for the freezer, cutting up and roasting carrots, parsnips, sweet and white potatoes, onions, etc. I have eight pounds of ground meat browned and flavored with rosemary in one, two and three cup servings. So I'm ready for something sweet and fast.

Since I cannot eat chemically enhanced convenience or microwavable foods, I've discovered how therapeutic chopping and food preparations can be.

Indian Tomato Soup by eHow
"This recipe has all the comfort of a good old fashioned tomato soup with  an easy "Indian" twist. (It's all in the spices!) It's so simple to
make that you will never buy those canned versions again."
Ingredients
    3 big beef tomatoes
    1 carrot, peeled
    1/2 red bell pepper
    1 medium onion (divided)
    1/3 cup cilantro
    3 to 4 garlic cloves
    1-inch piece ginger
    1 whole dried red chili (optional)

    10 to 12 whole black peppercorns
    3 cups water
    1 tablespoon ghee (clarified butter)/butter
    1/4 teaspoon garam masala
    1/8 teaspoon sugar
    Salt to taste
    Optional: Splash of cream

Step 1
Chop the tomatoes, bell pepper, carrot and half of the onion into chunks. Add all the chopped vegetables along with the cilantro, garlic, ginger, peppercorns and red chile in a large microwave safe bowl. Microwave on high for around 10 minutes, until the veggies are cooked through.

Step 2
Let the veggies cool down a bit. Blend the mix in the food processor. Be sure to puree well.

Step 3
Finely chop the remaining half onion.

Step 4
Heat the ghee or butter in a pan. Add the
remaining chopped onion and cook on medium high-flame, saute till it
softens. Stir in the garam masala and cook for 30 seconds.

Step 5
Add the pureed vegetable mix, water, salt
and sugar to the onions. Bring the mix to a boil and then let it simmer
for another 10 to 12 minutes

Step 6
Serve hot with a dash of cream

Tips:
Use mix of different tomatoes like Roma or cherry -- it gives the soup a wonderful flavor.
Cooking time will vary for different microwaves; check the vegetables in between.
Olive oil or canola oil can also be substituted for the ghee or butter
Add some toasted garlic bread to make a meal out of it.

100-Calorie Magical Maple Pumpkin Blender Muffins
Yield
12 muffins (1 muffin per serving)

https://www.cookinglight.com/recipes/pumpkin-blender-muffins?hid=ec559d4368a509a028f3b3bb6ee96374d8eb3142&did=285288-20180926&utm_campaign=ckl-daily_newsletter&utm_source=cookinglight.com&utm_medium=email&utm_content=092618&cid=285288&mid=15242814485

Be sure to customize your muffins by adding in your favorite toppings before they bake. Chopped pecans, diced cinnamon-apples, or chopped walnuts would all work great. After baking, top with a little cinnamon-Greek yogurt, or almond butter for a completely clean breakfast or snack.

Ingredients

2 cups gluten-free rolled oats
1 cup pumpkin puree
2 eggs
1 cup 2% Greek yogurt
1/4 cup maple syrup
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1/8 teaspoon kosher salt
2 teaspoons pumpkin pie spice

How to Make It
Step 1
Preheat oven to 400°. Line a 12-cup muffin tin with muffin-cup liners, round pieces of parchment paper, or spray the tin with cooking spray.

Step 2
In a blender, process the oats until they have the consistency of flour, about 1 minute.

Step 3
Combine the remaining ingredients with the oat flour in the blender; blend until smooth and creamy, about 1-2 minutes.

Step 4
Divide batter evenly among prepared muffin cups. Sprinkle with toppings of your choice.

Step 5
Bake at 400° for 15 minutes or until a toothpick inserted in center comes out clean. Cool muffins in pan 5 minutes. Remove from pan; cool completely on a wire rack.

Pork Chops and Applesauce

https://www.skinnytaste.com/pork-chops-and-applesauce/

Ingredients:

    4 thin (14 oz) boneless pork loin chops, center cut
    1/4 tsp paprika
    1/2 tsp garlic powder
    1/2 tsp dried sage
    1/2 tsp dried thyme
    salt and fresh cracked pepper to taste
    1 tsp butter
    2 tbsp flour (leave out for gluten free)
    1/2 cup apple sauce for serving on the side

Directions:

    Season pork chops with paprika, garlic powder, sage, thyme, salt and fresh pepper to taste.
    Place flour on a small flat plate and lightly pat the chops with flour, shaking off any excess flour so they are lightly coated.
    Heat a large skillet over medium heat and add butter when the pan is hot.
    When the butter melts, place chops in the skillet and cook 3 1/2 to 4 minutes.
    Turn over and cook an additional 3 â€" 4 minutes, or until the internal temp is 145° F.
    Remove from the pan and set on a platter to rest for three minutes.

Crock Pot Applesauce
https://www.skinnytaste.com/crock-pot-applesauce/

Total Time: 6 hours 15 minutes

Prep Time: 15 minutes

Cook Time: 6 hours

Homemade apple sauce doesn’t get easier than using your slow cooker!!
Ingredients:

    8 medium apples (Use a combination of Golden Delicious, Honey Crisp, Fuji, Gala, etc.)
    1 strips of lemon peel â€" use a vegetable peeler
    1 tsp fresh lemon juice
    3 inch cinnamon stick
    5 teaspoons light brown sugar, unpacked (you can leave out for sugar-free)

Directions:

    Peel, core, and slice the apples.
    Place them in the slow cooker.
    Add the cinnamon stick, lemon peel and brown sugar.
    Set crock pot to low and cook for 6 hours.
    Stir apples occasionally, apples will slowly become a delicious applesauce.
    Remove cinnamon stick and use an immersion blender to blend until smooth or if you prefer a chunky sauce, leave sauce intact.

Makes 3 cups.
Yield: 12 servings , Serving Size: 1/4 cup

A Super Lightâ€"And Deliciousâ€"Lemon Meringue Pie

Ingredients

CRUST

    4.38 ounces whole-wheat pastry flour (about 1 1/4 cups) 1 tablespoon nonfat dry milk 2 teaspoons granulated sugar 1/4 teaspoon kosher salt 3 tablespoons vegetable shortening, chilled and cut into small pieces 2 tablespoons cold unsalted butter, cut into small pieces 1/4 cup ice-cold water, divided

FILLING

    2 large eggs 1 large egg white 1 1/2 cups water 1 cup granulated sugar 1/3 cup cornstarch 1/4 teaspoon kosher salt 1 1/2 tablespoons lemon zest 1/2 cup fresh lemon juice 2 teaspoons unsalted butter

MERINGUE

    4 large egg whites 1/4 teaspoon cream of tartar 2 tablespoons powdered sugar


How to Make It
Step 1

Prepare crust: Whisk together flour, dry milk, sugar, and salt in a bowl. Add shortening and butter; use your fingers to combine until well distributed and pea-size clumps form. Stir in 2 tablespoons ice-cold water. Add up to 2 more tablespoons water, as needed, until dough comes together. Knead 2 times on a floured surface. Shape dough into a disk; wrap in plastic wrap. Chill 30 minutes.
Step 2

Preheat oven to 425°F. Unwrap dough; roll into an 11-inch circle on a floured surface. Place inside a 9-inch glass pie plate. Crimp edges of dough; prick all over with a fork. Bake at 425°F until lightly browned, 10 to 12 minutes. Let cool while preparing filling. Reduce oven temperature to 375°F.
Step 3

Prepare filling: Whisk together eggs and egg white in a bowl. Whisk together 1 1/2 cups water, sugar, cornstarch, and salt in a saucepan. Bring to a boil, stirring often. Boil until mixture thickens, 1 minute.
Step 4

Remove from heat; slowly whisk mixture into eggs. Return to pan; cook over medium-low, stirring constantly, 1 minute. Remove from heat; stir in zest, juice, and butter until smooth. Pour into crust.
Step 5

Prepare meringue: Beat egg whites and cream of tartar with a mixer on medium-high speed until soft peaks form, about 2 minutes. Add sugar, increase speed to high, and beat until stiff peaks form, 1 minute.
Step 6

Spread meringue over hot filling to edge of crust. Bake at 375°F until top is golden, about 10 minutes. Cool 2 hours.

From Cooking Light Online

Quick Rotisserie Chicken Corn Chowder from Cooking Light

Active Time  35 Mins Total Time 35 Mins Yield  Serves 6 (serving size 1 â..." cups)


Chicken Corn Chowder

Active Time
35 Mins
Total Time
35 Mins
Yield
Serves 6 (serving size 1 â..." cups)

Ingredients

3 slices center-cut bacon,
chopped 1 cup chopped red bell pepper
1 cup chopped red onion
1/2 cup chopped celery
2 bay leaves
1 teaspoon fresh thyme
2 cups chopped rotisserie chicken
2 cups reduced-sodium chicken stock
1 1/2 cups frozen corn kernels, thawed
2 tablespoons all-purpose flour
2 cups milk
1 teaspoon salt
1 teaspoon black pepper
Garnish: chopped celery leaves
   
How to Make It
Step 1

In a Dutch oven, saute bacon for approximately 8 minutes, until crispy. Remove bacon from pot. Or use 1-2 cup precooked bacon crumbles

Step 2

Add bell pepper, onion, celery, bay leaves and thyme to pot, and saute until tender, approximately 6 minutes.
Step 3

Add chicken, and saute a further four minutes.
Step 4

While the veggie and chicken mixture is cooking, puree 1 cup corn and 1 cup chicken stock with flour in a blender, creating a slurry.
Step 5

Let simmer for 15 minutes.
Step 6

Divide soup into 6 bowls and garnish with bacon and celery leaves.

I just could not resist the other day. They may say it is not good for you to eat but after thinking about it for so long I went to the store. Got beef liver fresh from the butcher. 3 bug onions and fixed it.  Never tasted anything so good . I will resist the 2 meals frozen in the freezer and maybe eat another in 2 weeks.  Really at my age I should quit listening to what we should not eat and just enjoy.....

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