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Sweet and fruity pork chops

This sweet and tangy sauce complements the tender pork beautifully. Serve with rice and a green vegetable or a fruit salad for an excellent meal.

Orange and Apricot Pork Chops

Ingredients

4-10 bone-in pork chops

1 tsp. Seasoned salt

1/4 tsp. White pepper

1 tsp paprika

1/2 C. Butter

2 onions, chopped

1 C. Orange marmalade

1 C. Apricot preserves

1 C. golden raisins

1/2 C. Honey

1/2 C. Mustard

1 tsp. Orange peel

Directions

1. Sprinkle pork chops with seasoned salt, pepper, and paprika. In a large skillet over medium heat melt the butter. Add the pork chops; brown on both sides about four-five minutes total.

2. Remove pork chops to a 6-to-7-quart slow cooker. Add onions to drippings remaining in pan; cook and stir for four minutes to loosen up the pan drippings, until onions are crisp-tender. Add to your slow cooker.

3. In a medium bowl, combine all remaining ingredients and stir well. Add to the slow cooker. Cover and cook on low for seven-nine hours or until pork registers 155°F and is tender.

Source Church Potluck Best loved slow cooker and casserole recipes

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Savory Chicken Asparagus Supreme

Chicken Asparagus Supreme

Ingredients

2 (8-ounce) packages asparagus

5 C. Cooked cut up chicken

2 (10.75) cans cream of chicken soup

1 C. Duke’s Mayonnaise

1 tsp. Lemon juice

8 oz. shredded cheddar cheese

1 C. corn flake crumbs

4 Tbsp. Butter

Directions

Preheat oven to 350°

1. Cover bottom of a greased ”9 x 13” casserole dish with asparagus spears then cover asparagus with cut-up cchicken. Combine the soup with the mayonnaise and lemon juice. Pour mixture over the chicken and sprinkle with grated cheese.

2. Top with corn flake crumbs and place butter on top. Bake in the preheated oven for thirty minutes or until golden and bubbly.

Church Potluck Best loved slow cooker and casserole recipes

Zucchini Boats

Stuffed Zucchini

Ingredients

8 Zucchinis, rinsed, not peeled

3 Tbsp. Olive oil

1 C. finely chopped onion

1/2 tsp chopped garlic

1 lb ground turkey

2 eggs slightly beaten

1 C. Panko Italian bread crumbs

1 C. Parmesan cheese

1 teaspoon oregano

1 teaspoon salt

1/2 tsp. pepper

3 C. tomato sauce

Directions

Lightly grease a 9X13 baking dish with cooking spray. Set aside. Preheat oven to 350°

1. Cut zucchini and in half lengthwise and spoon out most of the pulp, leaving boat like shells. Set aside. Chop pulp coarsely.

2. Heat three tablespoons of olive oil, add onions, and cook until soft and lightly colored. Add pulp and garlic and cook five minutes longer. Transfer the pulp mixture to a large bowl and set aside. Brown meat in skillet, stirring constantly. When done, drain well and add the meat to pulp mixture. Stir well.

3. Then add the eggs, bread crumbs, 1/2 cup of cheese, oregano, salt, and pepper into the zucchini mixture.

4. Pour tomato sauce into the previously prepared baking dish. Arrange zucchini on sauce Sprinkle with remaining cheese and cover with foil. Bake in the preheated oven for twenty-thirty minutes; remove foil and bake for ten minutes longer.

Source Church Potluck Best-loved slow cooker and casserole recipes

Paleo Friendly Sausage and Peppers

A super easy crockpot sausage and peppers recipe! Low carb, paleo, healthy but hearty. These ten-minute prep Crock Pot sausage and peppers make one of the best slow cooker sausage recipes that your family will enjoy!

Slow Cooker Sausage and Peppers

Ingredients

1.5 pounds Kielbasa sausages (about 8 sausages)

1 Tbsp. Olive Oil

3 medium Bell peppers (sliced – I used one yellow, one red, and one green)

2 medium White onions (sliced)

Marinara sauce

1 Tbsp. Olive oil

1/2 Tbsp. Italian seasoning

8 ounces Crushed tomatoes

1/2 tsp Sea salt

Directions

1. Heat the oil in n a large skillet over high heat. Brown the sausages for one to two minutes per side.

2. Slice the peppers and onions and place in the bottom of the slow cooker. Season lightly with sea salt. Top with browned sausages. Set the slow cooker to low and cook for five to six hours.

3. Make the marinara by heating the olive oil of medium low heat. Stir in the Italian seasoning and toast for just a few seconds. Stir in the tomatoes and simmer until hot. Season with salt to taste.

Source Wicked Spatula

Scrumptious Chocolate Coconut Cookies

No Bake Chocolate Coconut Cookies

Ingredients

3 C. quick cooking oats

1 C. sweetened flaked coconut

2 C. white sugar

1/2 C unsweetened cocoa powder

1/2 C. milk

1/2 C. Unsalted butter

Directions

1. Line a baking sheet with wax or parchment paper. Mix oats and coconut in a large bowl until thoroughly combined.

2. Stir together the sugar, cocoa powder, milk, and butter or margarine in a saucepan over medium heat until the mixture is completely smooth.

3. Bring to a boil and cook for two minutes, stirring constantly. Pour over oats and coconut and quickly mix to thoroughly combine. Drop by the tablespoon onto prepared baking sheet. Let cookies cool and harden.

Source All Recipes

Cooking is my therapy

I recently have decided that I would consider cooking as my second workout. Although it’s not just any exercise I am going to call it my occupational therapy. The main reason why I chose to do this is because the right side of my body is not as strong as my left due to my Cerebral Palsy. And second sentence. With that said I am going to try really hard to practice using my right hand more often when I’m cooking. I recently discovered that I can use it to cut certain things with a knife. I was pretty proud of myself for conquering this new obstacle.

Anyway back to the recipe!

This Keto Chicken Parmesan Casserole is a incredibly easy dinner that’s bursting with savory, delicious, cheesy, tomatoey flavor! Your whole family will love it, and you’ll love how simple it is to prepare…

Keto Chicken Parmesan Casserole

Ingredients

5 C. cubed cooked chicken

1 C. no-sugar-added marinara sauce

1/2 tsp. red pepper flakes

1 C. Parmesan cheese, grated

1 1/2 C. shredded mozzarella cheese

1 C. pork rinds, crushed

1/2 tsp. crushed dried basil

Directions

1. Preheat the oven to 350 F and lightly grease an 8-inch square baking pan. Spread the chicken in the greased dish and pour the tomato sauce over it.

2. Sprinkle with the red pepper flakes. Top with the Parmesan and then the mozzarella. Lightly sprinkle the crushed pork rinds and basil over the top.

3. Bake for twenty five minutes, until the cheese, is melted and bubbly.

33 Recipe

Fun adventures and new cookbook

A few weeks ago, I mentioned in one of my posts that my mom, grandparents and I were taking a trip to Pawhuska, Oklahoma to see The Pioneer Woman’s Mercantile for my birthday. I am happy to say that we all had a wonderful time! While we there my mom also bought me one of The Pioneer Woman’s cookbooks. To start things off with this new cookbook of mine I thought I’d try and share with you her butternut squash soup recipe.

The soup was a lot of hard work neither easy or quick for me but it was very worth it and of course it was delicious!

Butternut Squash Soup

Ingredients

2 medium butternut squash, peeled and seeded, sliced

2 Tbsp olive oil

1 medium onion, finely diced

1/2 C. Heavy cream or half and half

4 C. vegetable or chicken broth

1/4 C. Maple syrup

1/2 tsp. salt

1/8 tsp. red pepper flakes, optional

Directions

Preheat the oven to 400º F. Line a baking dish with foil and spray it with nonstick cooking spray. Set aside.

1. Place butternut squash in the microwave for two-three minutes to soften squash before slicing. Slice the squash lengthwise down the center from top to bottom. Scoop out seeds from squash. Slice onion down center. Place squash halves and onion onto the previously prepared baking pan.

2. Sprinkle with extra virgin olive oil. Bake squash and onions in the oven for thirty five-forty minutes. Remove squash and onions and allow to cool down completely before peeling off the hard skin off.

3. In a large pot, cook the onion in the two tablespoons of olive oil over medium heat until soft and lightly caramelized, seven to eight minutes. Add the squash and the chicken broth and cook the mixture until bubbly and the squash is tender.

4. Use an immersion blender to purée the soup in the pot until totally smooth. You can also transfer the mixture in batches to a regular blender; just don’t fill it more than halfway full since the soup is extremely hot! Carefully transfer the puréed soup back to the pot when it’s done.

5. Add the heavy cream, maple syrup, salt and red pepper flakes. Then stir it around and let it simmer for five minutes more. Give it a try and add more salt or red pepper flakes to your liking.

6. Eat! 😋

Source The Pioneer Woman Cooks DinnerTime

Pork Chops with a savory Mustard Basil sauce

A few years ago, I purchased this really neat book titled Essential Spices and Herbs. It consists of a lot of interesting information about the different types of spices and herbs. It also includes ideas on how you can use them for a variety of different things and several recipes. In the book, I spotted this Roasted Pork Chops with Mustard Basil sauce recipe that just looked incredibly quick, easy, delicious and satisfying! This dish certainly didn’t disappoint me one bit. As I helped myself to eating two pork chops.

Roasted Pork Chops with Mustard Basil sauce

Ingredients

4-6 pork chops, (boneless or bone-in)

1 Tbsp. basil

1 Tbsp. Garlic

4 Tbsp. Dijon or regular Mustard

2 Tbsp. Olive oil

Salt and pepper

Cooking Spray

Directions

1. Use a food processor to combine the basil, mustard, garlic and two tablespoons of olive oil until smooth. Place the sauce in the refrigerator.

2. Preheat the oven to 425. Lightly grease a 9X13 baking dish with cooking spray. Season the pork chops with salt and pepper. Place the chops into the baking dish and cook them in the oven for thirty minutes or until they are no longer pink. Serve with the mustard basil sauce on top.

Source Essential Spices and Herbs

Keto Friendly Fajita Chicken Casserole

This Fajita Chicken Casserole recipe is delicious as it is nutritious. My favorite part about this dish is that it’s incredibly quick and easy to throw together! Also, it is loaded with juicy chicken, peppers and gooey cheese, seasoned with fajita spices and baked to perfection; this quick casserole dinner is equally wholesome and tasty.

Fajita Chicken Casserole

Ingredients

3 or 4 small chicken breasts (1 1/2 lbs – 750g) skinless, boneless – or 2 large chicken breasts, split lengthwise

2 bell peppers

1 medium onion, minced

1 tsp. cumin powder

1/2 tsp. chili powder

1 tsp. garlic powder, or minced garlic

2 tsp. paprika

1/2 tsp

1/2 tsp. pepper

1 Tbsp vegetable oil

1 C. shredded Mozzarella (or your favorite cheese, Pepperjack, Monterrey Jack, Cheddar…)

Fresh chopped cilantro, or parsley, for garnish

DIRECTIONS

1. Preheat your oven to 400°F (200°C). Lightly grease a baking dish with cooking spray. Place chicken breasts onto a shallow plate or a cutting board. Sprinkle cumin, chili powder, garlic, paprika, salt and pepper on both sides. Keep some of the spices for sprinkling over the vegetable.

2. Arrange chicken into the prepared baking dish, and drizzle with oil. Top with the bell peppers and onion, then sprinkle some of the remaining fajita seasonings Finish with shredded cheese on top.

3. Bake for fifteen – twenty minutes (if you split the chicken breasts lengthwise, or depending on the thickness); until chicken is cooked through and reaches an internal temperature of 165°F (74°C). You can broil for two minutes at the end to crisp up the top if you like.

Source Eatwell101

Gather. Mix. Bake. Eat.

Chicken Noodle Casserole

Ingredients

2 C. uncooked egg noodles

2 C. cooked, shredded chicken

1 (10 oz.) package frozen peas and carrots

1 (10 oz.) package frozen corn

1 C. milk

1 (10 oz.) can cream of chicken soup

1 (10 oz.) can cream of mushroom soup

1/2 tsp. salt

1/2 tsp. pepper, to taste

½ Tbsp. dried minced onion

2 Tbsp. melted butter

½ tsp. garlic powder

½ tsp. Italian seasoning (optional)

Directions

1. Preheat oven to 350° F. Grease a 9×13 inch baking dish with nonstick spray. Boil egg noodles according to package directions. Drain water. Meanwhile, in a large bowl combine all of the other remaining ingredients. Add cooked noodles to mixture. Gently stir to combine everything.

2. Pour into prepared baking dish. Cover with foil. Bake for thirty minutes or until heated through. Remove from oven and let stand for five minutes before serving. Enjoy!

Source Life in the loft house

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