Crock Pot Lentil Ham and Swiss Chard Soup

As a child, I always loved lentil soup. I remember my Mom packing my Holly Hobbie lunchbox and filling my thermos full of lentil soup for lunch at school. I always sat next to the same girl, who would bring a large, whole green pepper and eat it just like an apple. I was always so intrigued with how she could eat a whole green pepper for lunch and actually like it, as if my lunch was so 'normal'. Today, there is no way I could get my kids to eat lentil soup or a whole green pepper for lunch at school without a fuss. If I could, I would be the happiest parent ever. Until then, my husband and I will have to enjoy this comforting bowl of protein and goodness alone. It is the perfect soup for the fall season and it is oh-so-good. I like to serve this soup with warmed bread or rolls, as it is an amazing, healthy and filling meal. If only my kids knew what they were missing.

Ingredients:

• 4 cups chicken broth
• 2 cups water
• 1 cup brown lentils, rinsed and drained
• 1 1/2 cups cooked ham, diced
  
• 1 large onion, peeled and cut into thin wedges
• 3 medium carrots, peeled and sliced into thin rounds
• 3 celery stalks, sliced
• 2 tsp crushed dried thyme
• 1 large bunch of swiss chard, rinsed and chopped or shredded into 2 inch pieces
• 1 tsp kosher salt {if desired}
• 1/2 tsp pepper
  

In a 5 quart or larger Crock Pot, combine all ingredients together and stir. {Chard will take up a lot of space at first, but will cook down in size as it cooks}. Cover and cook on Low for 7 to 8 hours. Serve, adding more salt and pepper, to taste, if desired.

Enjoy!

Pork Chops and Apples

This is one of my all-time favorite recipes. I've been making this for years and every time I make it, it's always a hit. I love this recipe because there really is not much to it, as it takes very little time to prepare and cook. Not to mention, it has amazing flavor and is such an attractive dish to serve. I like to serve these pork chops in the center of a bed of mashed potatoes. With the apples and butter mixture to top, it makes for a heartwarming, tasty meal. 'Smashed potatoes' are a great pairing, too. Of course, these chops are just as wonderful on their own {without the potato as it's side-kick}, so, either way, you will enjoy this mouthwatering recipe.

Ingredients:

• 4 boneless pork chops, rinsed
• 1 stick butter {1/2 cup}, cut into 5 squares
  
• 2 tsp garlic, minced
• 1 tsp kosher salt
• 1/2 tsp pepper
• 2 apples, washed and cored and cut into 8 to 10 slices each {not too thin as they will get mushy. I leave peel on}.
  

1. In a medium skillet over medium-high heat, melt butter, garlic, salt and pepper together. When bubbles start to form, add pork chops. Cook pork chops for two to three minutes on each side, until the outside of the chop starts to turn white.
   
2. Combine the apples on top of pork and along side of pork in the butter mixture. Cover and cook for 10 to 15 minutes, occasionally turning chops and apples. For thicker chops, cook for 15 to 20 minutes.
   
3. Serve each pork chop with 4 to 5 apple slices on top. Use a ladle or large spoon to top the apples and pork with the extra juices from the pan {for flavor and moisture}.

Enjoy!

"Pork, also known as 'the other white meat', was introduced in the 1980's. This meat is safe to eat when cooked to an internal temperature of 160 degrees F and the juices run a very light pink."

Onion Roasted Yams

Mmm. Mmm. Mmm. These little guys make for a popular side dish in our house, it is definitely one of my favorites {and yes, I have a lot of favorites}. I find myself making yams quite often and not just seasonally. I prefer them over the sweet potato {no offense}. I like the richer color and I find that they are a little sweeter than it's competition {which makes no sense to me why they aren't actually called the sweet potato. After all, sweet potato fries are actually made from yams, not sweet potatoes. It's really no wonder that we are all confused}. This recipe is so flavorful and makes for such an incredible side to just about anything. It's quick, easy and they are oh-so-good. I find myself eating these little morsels for breakfast with a side of eggs at times. They are simply the best and they {obviously} compliment just about any entree.

Ingredients:

• 2 to 3 large yams, peeled and diced into 1/2 inch squares {about 4 cups}
  
• 2 to 3 tbsp olive oil
• 1 {1 ounce} packet dry onion soup mix
• salt and pepper to taste
  

1. Preheat 400 degrees. Lightly grease a large, shallow baking sheet.
   
2. In a large mixing bowl, combine diced yams, olive oil and onion soup. Toss to mix together to coat evenly.
3. Arrange yams evenly onto greased baking sheet. Bake uncovered for 25 to 30 minutes, or until yams are tender and slightly carmelized.
4. Season with salt and pepper, if desired.
   

Enjoy!

Simple Maple Brussels Sprouts

Like I mentioned before, I am obsessed with these little guys. I would eat brussels sprouts for dinner every night if I could. I was craving a sweeter sprout for dinner tonight, so I decided to coat them with pure maple syrup and a little olive oil. I also went heavy on the pepper to give them a little kick, but you decide what you're up for. I think these little guys are just perfect.

Ingredients:

• 1 lb brussels sprouts, rinsed, trimmed and halved lengthwise
• 1/4 cup pure maple syrup
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp pepper

1. Preheat oven to 400 degrees and lightly grease baking sheet.
   
2. In a large mixing bowl, combine all ingredients and toss to saturate brussels evenly.
   
3. Pour brussels onto baking sheet and bake uncovered for 30 minutes, or until brussels are crisp and browned.
   

Enjoy!

Chicken, Asparagus and Mushroom Casserole

Another great casserole Wednesday. I had some asparagus and mushrooms that I needed to use, so I took an old recipe I had and turned it into this wonderful casserole dish. Despite my lack of photography skills this evening, this is the perfect fall dish and it is absolutely delicious. So, just to clarify, the little black 'pieces' on top of the casserole are portabella mushroom pieces from the cream of portabella mushroom soup I used. My husband thought they were black beans and my photograph confuses the rest of us as well. The look of this casserole and my photo does not do this dish any justice. In this case, I'm just asking you to remember what we have always been told to do..."never judge a book by it's cover". Regardless of what it looks like, this is one tasty casserole. I promise.

Ingredients:

• 2 tbsp butter
• 3 boneless skinless chicken breasts, cut into bite size pieces
• 2 tsp garlic, minced
• 2 cups asparagus, sliced into 1 inch pieces
• 1 cup sliced mushrooms
• 1 {6 oz} pkg bread stuffing mix
• 1/4 cup white wine {if desired}
  
• 1 {14 oz} can chicken broth
• 1 {10 oz} can cream of mushroom soup {I prefer trader joe's 11 oz box of condensed cream of portobello mushroom soup}
  
• salt and pepper

1. Preheat oven to 350 degrees. Lightly grease a 2 to 3 quart casserole dish.
   
2. In large skillet over medium-high heat, melt butter and garlic.
3. Add chicken pieces and stir until the outside of the chicken is no longer pink. Season chicken pieces lightly with a dash of salt and pepper.
   
4. Add the mushrooms and asparagus and stir. Cover for about 5 minutes, or until the asparagus is crisp-tender. Season with a dash of salt and pepper, if desired.
5. Transfer mixture to lightly greased casserole dish. Top mixture with stuffing mix.
   
6. Add wine to skillet {if desired}; cook and stir over medium heat until it starts to lightly bubble. Add chicken broth and mushroom soup. Cook and stir until blended.
   
7. Using a ladle, generously spoon mixture evenly over stuffing mix. Mix well.
   
8. Bake uncovered for 35 to 40 minutes, or until heated through and lightly browned.
   

Enjoy!

Swiss Chard Cottage-Cheese Burger

This is one of me and my husband's favorite ways to do our burgers. I know it looks a little different, but you must try it. It's amazingly tasteful and so much better for you. Full of protein and goodness, I only wish I could get my kiddos to eat their burgers this way. I serve these beautiful burgers with a big pile of tator tots, I know it might not make a lot of sense, but that's how we like to do it in this house. =)

Ingredients:

• 1 lb ground sirloin or ground beef
• 2 tsp garlic, minced
• 1/2 tsp fresh or dried parsley, chopped
  
• 1/2 tsp kosher salt
• 1/4 tsp pepper
• 1 or 2 heads red or rainbow swiss chard, cut into large pieces
  
• 3 tbsp olive oil, divided
  
• 2 tbsp soy sauce
• 1/4 tsp kosher salt
• 1/4 tsp pepper
  
• 1 large tomato, sliced into 4 to 6 rounds
  
• 1 1/2 cups cottage cheese {more or less}

1. Preheat grill.
   
2. In a large mixing bowl, combine beef, garlic, 1/2 tsp parsley, 1/2 tsp kosher salt and 1/4 tsp pepper. Mix together and make 4 patties.
3. Throw burgers on the grill and grill to your liking.
   
4. In a large skillet or wok over medium heat, add 2 tbsp olive oil, soy sauce, 1/4 tsp kosher salt and 1/4 tsp pepper. Add swiss chard pieces and saute until leaves are wilted and soft {like spinach}. Add tomato rounds and cook for another few minutes until tomato slices are slightly softened.
   
5. Using tongs, remove 1/4 amount of chard onto a plate, {letting sauce drip over pan before serving onto plate}. Place burger on top of chard. Spoon a large scoop of cottage cheese on top of burger. Place tomato slice on top of cottage cheese. Sprinkle with pepper and serve.
   
6. Go on serve each plate this way.

Enjoy!

Simple Cranberry Sauce

It's cranberry sauce season and who doesn't love a good cranberry sauce that is delicious and simple to make? Count me in. I usually make this sauce with white sugar, but I decided to make this recipe with brown sugar this time. This sauce is perfect for turkey or even a dessert topping. I am planning on using the leftovers as a cheesecake topper, which I think will be fabulous. However you choose to dress these tart berries, this is simply a great recipe to help make your life easier during the holiday season. Cheers to that!

Ingredients:

• 12 ounce bag fresh cranberries
• 1 cup orange juice
• 1 cup brown sugar

1. In a medium saucepan over medium heat, mix brown sugar and orange juice together stirring frequently for 5 minutes, until blended together.
   
2. Add cranberries and bring to a boil. Stir frequently until cranberries are popped and mixture thickens. Spoon into small bowl and cover with foil. Refrigerate for 3 hours or until chilled.
   

Enjoy!

"When preparing cranberries for cooking, sort out soft, shriveled or bruised berries and discard. Rinse the remaining berries before cooking."

Crock Pot Thai Coconut Chicken

Thank goodness it's Crock Pot Monday. I just sent my dear 6th grader off to Outdoor School this morning and I already miss him. We had a busy weekend with sports activities, birthday parties and packing for Outdoor school. In the midst of all the chaos, I pulled out all my Halloween decorating bins, in hopes of decorating the house {and of course I didn't get very far}. So, now that it's pouring outside, it's a perfect day for me to pull out the Crock Pot and let it slave in the kitchen, while I get my house {and myself} organized for the week and decorated for the upcoming holiday. Here is a great recipe for you to try. A good friend of mine shared this with me over a year ago. At the time, I didn't have all the ingredients the recipe asked for and I wasn't in the mood to run to the grocery store, so I decided to change it up a bit. It turned out perfect, so I never tried to make it any other way. I have since made this recipe again and again, as it has become one of my husbands favorite recipes, hands down. I hope you like it, too.

Ingredients:

• 1 {13.5 oz} can coconut milk
• 1 tbsp soy sauce
  
• 1 tbsp garlic, minced
• 1 tbsp dark brown sugar
• 1/2 tsp kosher salt
• 1 tbsp red chili paste {add more for extra spiciness - not too much, it's hot!}
  
• 1 medium yellow onion, chopped
• 2 red bell peppers, seeded and chopped
• 2 medium yams, washed, peeled and diced
  
• 2 lbs boneless, skinless chicken thighs
  
• 2 cups jasmine rice

1. In slow cooker, add coconut milk, soy sauce, garlic, brown sugar, salt and chili paste. Stir together. Combine all other ingredients in Crock Pot {minus rice} and mix together. Cover and cook on Low for 6 to 8 hours, or until yams and peppers are tender.


2. Prepare rice as indicated on package. Serve the chicken dish over rice, pouring extra sauce over dish for flavor.

{Tip!} Sprinkle with chopped cilantro or basil leaves for garnish.

Enjoy!

Shredded Chicken Seven Layer Dip

What's game day without a great 7-layer dip? This is always a hit for football sunday, a party or alone as an appetizer. And, it's sooooo much better than the store bought versions {that I'm obviously not so crazy about}. This is such an easy dish to entertain with that you can whip up in under 10 minutes. You'll be happy you did {and everyone else will be happy, too}. Don't forget the tortilla chips!

Ingredients:

• 1 {16 ounce} can refried beans
• 1 cooked rotisserie chicken, shredded {breast meat only}
  
• 1 {16 ounce} container sour cream
• 1 {1 ounce} packet taco seasoning mix
• 4 avocados, peeled and mashed {add 1 tbsp lime juice with salt and pepper to taste, if desired}
• 1 {16 ounce} jar of your favorite salsa
• 2 cups shredded mexican or sharp cheddar cheese
  
• 1 {6 ounce} can sliced olives, drained {I use less than 1/2 the can}

1. On a large serving platter, spread the refried beans evenly. Spread the chicken pieces evenly across the top of the beans.
2. In a medium bowl, mix the sour cream and taco seasoning together until blended. Spread evenly atop the chicken pieces to cover.
   
3. Spread avocado mixture over the sour cream.
4. Top the layers with salsa and spread evenly.
   
5. Add the shredded cheese and sprinkle the sliced olives to top. You can serve this at room temperature or refrigerate to serve cold. Serve with tortilla chips.
   

Enjoy!

{Tip!} You can also garnish with 1/2 cup of chopped green onions to add color and flavor.

Scalloped Potatoes

I am in love with this recipe. I have made this many times over the years and it is perfect every time I make it. I like to serve this as a side dish with pork or a roast. The creamy sauce covers each potato to the perfect consistency, which I believe is the secret to a perfect scalloped potato.

Ingredients:

• 4 to 6 medium gold potatoes {unpeeled}, sliced into 1/4 inch rounds
• 1 medium yellow onion, peeled and sliced into rings
• 2 cups heavy whipping cream or milk
  
• 2 cups sharp cheddar cheese, shredded
• 1/4 cup butter {1/2 stick}, cut into 4 squares
  
• 1/4 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp pepper

1. Preheat oven to 400 degrees.
   
2. Lightly grease a 2 or 3 quart casserole dish. Place half of the potatoes in the casserole dish, making a few even layers. Place the onion rings evenly across the top of the potatoes. Continue to cover the onions evenly with the remaining potato slices.
3. In a medium saucepan over medium heat, melt the butter. Combine the flour, salt and pepper with the butter and whisk together about 1 to 2 minutes. Stir in whipping cream or milk and cook until mixture thickens, stirring constantly.
   
4. Stir in cheese and cook until melted.
   
5. Pour cheese over potatoes evenly, making sure cheese gets in between the crevices of each potato.
6. Cover casserole dish with foil and bake in oven for 1 hour and 20 minutes.
7. After an hour and 20 minutes, remove foil and cook for another 7 to 10 minutes uncovered to brown.
   
8. Sprinkle with salt and pepper to serve, if desired.
   

Enjoy!

{Tip!} Use a slotted spoon to serve if too saucy.

Roasted Brussels Sprouts

Ok, I have seriously become obsessed with brussels sprouts. It's crazy because I never enjoyed them until I started roasting these little morsels. I truly believe the key to the perfect brussels sprout is salt with a perfectly browned crisp shell. Now, I've grown to appreciate the unique taste of these little bundled beauties and I can't get enough of them {and my kids are actually starting to enjoy them, too}. This is probably one of the simplest brussels sprout recipes there is, but it is by far my favorite. {It just might be yours, too.}

Ingredients:

• 1 lb brussels sprouts, washed, ends trimmed, yellow leaves removed and halved or quartered {depending on size}.
  
• 3 tbsp olive oil
• 1/2 tsp kosher salt, plus extra to serve {if desired}
  
• 1/4 tsp pepper

1. Preheat oven to 400 degrees.
   
2. Place brussels sprouts in a large mixing bowl. Drizzle with olive oil and toss well to saturate. Sprinkle with 1/2 tsp kosher salt and pepper and toss well, making sure salt and pepper coat evenly.
3. Pour onto large baking sheet and roast in oven, uncovered, for about 15 to 20 minutes, or until brussels sprouts are lightly browned.
   
4. Sprinkle an extra dash of kosher salt to your liking {I prefer them salty}. Transfer to serving dish.
   

Enjoy!

"Brussels Sprouts are high in fiber, Vitamin C, potassium and calcium. They also contain a chemical that appears to block the growth of cancer cells. So, eat up!"

Creamy Lemon Aioli

This is a great dipping sauce for pork, artichokes or whatever you fancy! It's easy and you can whip it up in minutes. Or, prepare it up to two days in advance and store it in the fridge until you are ready to serve, chilled.

Ingredients:

• 1/2 cup mayonnaise
• 1/2 tsp garlic, minced
• 1/4 tsp paprika, {and an extra dash to top}
• 1 tbsp lemon juice

In a small bowl, combine all ingredients and stir together. Sprinkle and dash of paprika on top and serve or place in fridge, up to two days.

Enjoy!