Slow Cooker Pork Chops

Approx. 1 pound lean pork chops, trimmed of all fat, sauteed in nonstick skillet till browned. Add 3/4 cup water to pan when the chops are browned.

In slow cooker, layer 1 medium sliced onion, 1 cup baby peeled carrots, sliced lengthwise, 1 cup sliced celery. Cover with pork chops and water. Cover with 1 snack cup of applesauce, unsweetened. Cook for 6 hours on Low Heat.

Cover with 16 ounces of Sauerkraut and cook for 1 hour on Low Heat.

The pork chops are so tender, they fall apart with stuck with a fork. YUM!

Tortilla Casserole

Serves 4-6 - Quick and Easy

- Tortillas 3 whole grain
- 2 cans chopped green chilis
- 2 eggs
- 1 1/2 cups of milk
- 1 can refried beans (I use fat free)
- 6-8 ounces low-fat shredded colby and jack cheeses

Spray the bottom of 2 quart casserole dish with nonstick cooking spray, like Pam. Layer like a lasagna in this order - tortilla, 1/3 can of refried beans, 1/3 of chilis, 1/4 of cheese in three layers, saving the last fourth of cheese for top. Whisk the eggs and milk together. Pour egg-milk mixture over casserole, and top with cheese. Bake for 35-40 minutes at 325 degrees. Can be made in a cake pan or a casserole wide enough to accommodate the tortillas.

Serve with sour cream and salsa!

You Name It Salad with Beans, Broccoli, Cauliflower, Mozzarella and a Garlicky Vinaigrette Dressing

This is an adaptation from a recipe cut from a magazine.

1/2 cup distilled white vinegar
1/3 cup EVOO (extra virgin olive oil)
1 teaspoon dried oregano
2 cloves garlic, minced
1/2 teaspoon salt

Mix above ingredients in large bowl.
Then add items listed below.

2 cups EACH small broccoli and cauliflower florets
1 (16 ounce) can red kidney beans, drained
2 cups shredded mozzarella cheese (I use low fat)

Great freshly made or refrigerated and served 2-3 hours later.
Makes 6-8 servings.

You can also add 1 cup cooked and drained pasta to stretch it (you may need to adjust the oil up a bit to 1/2 cup.)
Other additions: 2 medium carrots, peeled and cut into strips.

Pasta with Peanut Hot Sauce

This is a very filling dish, with a lovely spicy tang. It's good with pea pods, or with cucumbers sliced thinly in the pasta after mixing in the sauce.

- 1/3 cup of peanut butter
- 3 tablespoons of vegetable (I like extra virgin olive oil in this)
- 3 tablespoons rice vinegar, distilled white vinegar or white wine vinegar
- 2 tablespoons soy sauce
- 1/4 teaspoon (or more to taste!) cayenne pepper
- 1 teaspoon sugar
- 1 large clove garlic, mashed or smashed and finely chopped
- 8 to 12 ounces linguine, cooked

Combine all ingredients except pasta in a mixing bowl. Work them together until smooth and creamy. You made need a rubber spatula or wide wooden spoon. Mix with cooked and drained hot noodles. This is delicious hot or cold.
Serves 2-4

Comfort Food - Stirred Custard

My mother used to make this for me when I was sick. It requires a double boiler, but you can put a heat resistant bowl on top of a pot on the burner. It is a soothing, easy to eat treat.

- Two cups warmed milk
- 2 eggs beaten until lemon-colored with
- 1/4 cup of sugar
- dash of salt


Slowly add warmed mild to beaten eggs and sugar in the top of a double boiler (see note above), stirring constantly. Over medium heat (gently boiling water) cook, stirring constantly until the mixture coats the spoon. Add 1 teaspoon of vanilla.