I love Tastefully Simple, but don’t indulge often.  What a treat!

Pork Chops with Apple and Stuffing

6 pork chops (about 1 inch thick)—either boneless or bone-in
1 package (6 oz) crushed stuffing mix (or use your own stuffing recipe!)
4 washed, peeled, and sliced apples
sprinkling of cinnamon sugar

In a skillet, brown pork chops in olive oil over medium high heat. Meanwhile, prepare stuffing according to package directions. Spread apples in a greased 9x13 pan. Sprinkle lightly with cinnamon/sugar. Place pork chops on top; spoon stuffing over chops. Cover and bake at 350 degrees for 35 minutes. Uncover; bake 10 minutes longer or until a meat thermometer reads 160.

Enjoy!

I’m with Amy - TS is so yummy!  Thanks to Jennifer for the chance!

I’m on the Julie and Julia, Mastering the Art of French Cooking kick. My family loves it, so far. Its fun and the food is really yummy!

A great recipe for anytime, but good for the fall to warm you up!

White Chicken Chili
•  1 pack Navy Beans
•  5 or 6 chicken breasts
•  1 bag Seasoning Blends
•  1 can chicken broth
•  1 pack chili mix
•  Poultry seasoning
•  Tony’s (It’s a Louisiana thing) or seasoning of choice

Boil Navy beans for 2 or 3 min. Cover and set aside for about an hour. In the meantime, season chicken (Tony’s) and boil in 6 cups of water along with seasoning blend bag and a little poultry seasoning. Boil chicken @ 45 min. Drain your beans and dump into crock pot. Pour in chicken broth. Pour in chicken and water (break up chicken). Pour in packet of chili mix and stir. Cook on lowest setting all night to eat for lunch or cook 4 to 5 hours on high and then on low @ 5 hours for supper. Serve with Fritos and shredded cheese.

My kids love this recipe!!!

Well, this isn’t anything mind blowing, but my family enjoys a simple recipe in the crockpot (great for potlucks, too)

Make meatballs (or use frozen, depending on your mood)
Place in crock pot with a can of cranberry sauce (the smooth kind) and a jar of chili sauce.  Cook on low for 10 hours or on high for about 5 hours.

This is a very quick and simple way of having dessert.  I usually have a little of this after the kids have gone to bed.

About a cup of applesauce
sprinkle with quick cooking oats
at least 1tsp brown sugar, packed
dash of ground cinnamon
dash of ground nutmeg

Place all ingredients into a microwave safe bowl in order.  Microwave on high for a minute, or longer, until hot.

I always make sure that I use applesauce that doesn’t have additional sugar in it.

Oooh, pick me!  Pick me!

Here’s a Fall favorite—at least of my dh and I! I make it based on how much I have (and how big the squash are) so feel free to adjust the amounts as needed! It’s very flexible. If we’re doing this as a side dish, I use less sausage. You can also add chopped celery or carrots, if you wanted. If we’re having this as our entree, I increase the sausage and make 2 halves per person.

Stuffed Acorn Squash

2 (or more) medium to large acorn squash
1/3 to 1/2 lb (or more) bulk sausage (I like the sage variety)
1 onion, chopped
2-4 cups cubed hearty bread or stuffing cubes
3/4 to 1 cup chicken or vegetable broth (may need even more with dry cubes)
Fresh herbs, chopped (especially sage, but also have included parsley and thyme—could use dry if necessary)

1. Cut squash in half and remove seeds and membranes. Precook squash halves in a microwave-safe dish (with a little water and a cover) or in a casserole or roasting pan in a 375 degree oven. This is hard to estimate time for—different squash take such different lengths of time (but oven takes a while)! If I’m in a time crunch, I try to precook the squash earlier in the day or even the day before.
2. Cook the sausage, breaking it up into small crumbles.
3. If there is a lot of fat from the sausage, remove some of it (but leave a bit). Cook the onions in the pan with some of the sausage fat and the sausage. Cook until the onions are transparent and the sausage is well browned. (If you are adding celery or carrots, add them too to soften.)
4. Add the bread or stuffing cubes to the pan and toss to mix.
5. Add the broth in small bits, mixing in each addition. You want to make sure all of the cubes are moistened, but not so much that it becomes a mushy mass. (You have to judge this.)
6. Add the chopped fresh (or dried) herbs. Add to taste and adjust seasoning with salt & pepper as needed. (How much you need will vary with the level of seasoning in your sausage. But don’t be afraid to have a slightly heavier seasoning since it will balance with the squash.)
7. If you have precooked the squash ahead, warm it before stuffing.
8. Stuff each squash half, with some “mounding” on top, and place them in a casserole.
9. Bake the stuffed squash for about 25 minutes—or more as needed to heat through and crisp the top of the stuffing.

This sounds more complicated to describe than it really is! It’s more a method that you can adjust as needed. This just says “Fall” to me!

Oh, and I’d love the Tastefully Simple prize—looking for work here and would love a treat!

I forgot to say that that squash recipe is easily multiplied—again more per person for an entree, 1 half per person for a side.

This recipe is totally adaptable based on what veggies you have in your fridge.
2 sweet potatoes or 1 butternut squash
1 apple
2 c quinoa
4 c vegetable or chicken stock
1 c apple cider
3 carrots
1 onion
olive oil
1 chicken breast (can omit; this works just fine as a vegetarian meal too)
Dried cranberries
Sliced almonds

1.  Put the quinoa and stock in a rice cooker; allow to cook while you make the rest of the dish.
2.  Chop the onion and carrots.  Saute in a pan with some olive oil.
3.  Peel and chop the sweet potatoes (or squash—if using the squash, roast in the oven for half hour first).  Add to the onion/carrot mixture with the cider.  Allow to cook for 5 minutes.
4.  Add the chicken breast to the pan to cook, turning to ensure even cooking.
5.  Slice the apple and add to the pan.
6.  Once the chicken is cooked, remove and shred, then return to pan.
7.  Add the craisins and almonds.  Once the quinoa is cooked, add to the pan and stir to combine.

Yum!
And I love Tastefully Simple—every party I have features a TS dip mix!

Here is a good Friday recipe that I have used from allrecipes.com. Usually everything but the fish itself is already in my pantry. Enjoy!

Broiled Tilapia Parmesan
PREP TIME 5 Min
COOK TIME 10 Min
READY IN 15 Min

INGREDIENTS
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets
DIRECTIONS
Preheat your oven’s broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Woops! I posted the first link in that URL field and realized that it was not a blog someone could track me down through, should I be SO fortunate as to win. So, here is the recipe for Parmesan Sage Crusted Pork: (please delete that first link so it’s not unfair to others…)

1 1/2 cups fresh breadcrumbs made from crustless French bread
1 cup freshly grated Parmesan cheese (about 3 ounces)
1 tablespoon dried rubbed sage
1 teaspoon grated lemon peel
2 large eggs
1/4 cup all purpose flour
4 bone-in center-cut pork loin chops (each about 1 inch thick)

2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
Lemon wedges (optional)
Orange wedges (optional)
print a shopping list for this recipe

preparation

Preheat oven to 425°F. Mix breadcrumbs, cheese, sage and lemon peel in pie dish. Whisk eggs in medium bowl to blend. Place flour on plate; season generously with salt and pepper. Coat pork chops on both sides with flour; shake off excess. Dip chops into eggs, then coat on both sides with breadcrumb mixture.

Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Add pork chops to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150°F, about 20 minutes.

Transfer pork chops to plates. Garnish with lemon wedges and orange wedges, if desired, and serve.

Acorn Squash

Cut squash into rings.  Remove seeds.  Place in a pie pan , and sprinkle with olive oil, salt pepper and a bit of honey and cinnamon.  pour about half a cup of orange juice or water into the pan. (depending on your preference)  Bake at 359degree for about 30 minutes or until tender.

Turkey Tetrazzini
About 6 servings
¼ cup butter or margarine
¼ cup flour
1 teaspoon salt
¼ teaspoon pepper
1 cup chicken broth
1 cup half’n half
3 cups cut-up cooked turkey or chicken
1 pkg (8 oz) spaghetti, cooked and drained
1 can (4 oz) sliced mushrooms, drained
2 tablespoons sherry
¼ cup grated Parmesan cheese
Paprika

In a 3 qt casserole dish, heat butter on High 1-2 minutes or until melted; stir in flour, salt, and pepper.  Gradually add broth and cream, stirring until smooth.
Heat on Medium 4 ½ to 5 minutes or until sauce is thickened, stirring twice.  Stir in turkey, spaghetti, mushrooms and sherry; top with parmesan cheese and paprika.
To heat by temperature:  Insert probe into center of casserole.  Set Power and temperature at Medium , 150 degrees.
To heat by time:  Set power to Medium; heat 6 to 7 minutes.
Let stand, covered, 7 minutes before serving.

I love to see favorite fall recipes.  Here’s a winner in my house as the temperature starts dropping, it’s easy and delicious!  http://tinyurl.com/56zoou 

PUMPKIN and GORGONZOLA SOUP

1 can (15 oz.) LIBBY’S 100% Pure Pumpkin
1 1/2 cups water
2 teaspoons MAGGI Instant Chicken Flavor Bouillon
1 teaspoon ground sage
1 can (12 fl. oz.) CARNATION Evaporated Milk
3/4 cup crumbled Gorgonzola cheese
1 large green onion, finely chopped

Directions:
COOK pumpkin, water, bouillon and sage in large saucepan, stirring frequently, until mixture comes to a boil.
STIR in evaporated milk and cheese. Reduce heat to low; cook, stirring frequently, until most of cheese is melted.
SPRINKLE with green onion before serving.
SEASON with ground black pepper.

This is a yummy, hearty soup.  Perfect for supper when you’ve just come home from a cold soccer practice.

Cheeseburger Soup

1 1/2 lb hamburger
1 C diced onion
3/4 C diced carrot
1 C diced celery
4T butter
3/4 t salt
1/2 t pepper
4 cans chicken broth
4 C diced potatoes
1/4 C flour
1/2 C cold water
12 oz Velveeta-cubed
1 1/2 C milk
1 C sour cream- optional

Brown and drain hamburger. In same pan sauté onion, carrots, and celery in butter until tender.  Add broth, potatoes, salt, pepper and hamburger.  Bring to a boil then simmer for 12-15 minutes until potatoes are tender.  Mix the flour with the cold water until a thin paste forms.  Quickly whisk into the soup to thicken.  Add milk and Velveeta and simmer until cheese has melted.  Remove from heat and stir in sour cream.

I linked to a sweet potato and spinach recipe that I just LOVE!

This is a great way to warm up in the fall.  You can even substitute a cornbread mix, such as Jiffy for the topping to make it faster.

Beef, Bean and Cornbread Casserole
 
3/4 lb lean ground beef`
1 cup chopped onion
1 garlic clove, minced
1 Tbs. chili powder
1 1/2 tsp. ground cumin
1 tsp. sugar
1/2 tsp. dried oregano
2 (8 oz.) cans tomato sauce
1 (16 oz) can pinto beans, drained
1 (4.5 oz) can chopped green chiles, drained
3/4 cup skim milk
1 egg, lightly beaten
1 1/3 cups self-rising yellow cornmeal mix
 
Cook beef, onion, and garlic in a large saucepan coated with cooking spray over medium-high heat until browned, stirring frequently to crumble the beef.  Drain the beef mixture in a colander.
 
Return beef mixture to pan.  Add chili powder, cumin, sugar, oregano, tomato sauce, pinto beans,
and chiles; cover and cook over medium-low heat for 10 minutes.  Pour mixture into a 2-quart casserole coated with cooking spray; set aside.
 
Combine the milk and egg in a bowl and stir well.  Add the cornmeal mix, and stir well.  Pour the cornmeal mixture over the beef mixture.  Bake at 400 degrees for 20 minutes or until the cornbread topping is lightly browned.
Yield:  4 servings.
 
 

I got this from thepioneerwoman.com. It is delicious! Especially for Thanksgiving. Or Christmas. Or ANY day come to think of it.

1 Butternut Squash
1/4 cup butter (1/2 stick)
2-4 tbsp. maple syrup
dash of salt

Slice the squash in half, remove seeds, place flesh side down in shallow baking pan with 1 cup water. Bake on 350 for about 30 min or until the squash is fork tender. (PW takes 30 min maybe - but mine took more like 50 min.)

Cut the butter in pieces and put in mixing bowl, scrape squash out of skins and put into bowl with butter.

Add 2-4 tbsp. of pure maple syrup (I like 2, if you have a sweet tooth have more, but be careful with the stuff.) Mash with potato masher, throw mixture in blender or food processor and puree till silky smooth.

This is so simple, but it tastes divine.

Ham and Lentil Soup

1 ham bone (or you can use a cut up kielbasa—even a turkey one)
6 cups water
1 1/4 cup dried lentils (rinsed)
4 medium carrots, cut up
1 cup diced onion
1 tsp salt
1/4 tsp pepper
1 bay leaf

Put everything in a pot and bring to a boil.  Reduce heat and simmer for one hour or until lentils are tender.  Remove ham bone from pot and cut off meat—return meat to pot and serve. 

Delicious!

Homemade Chicken Soup

Set Crock pot to High (set time to 9.5 hrs)
Add 2 cups Water
3 slices uncooked, chopped bacon
1 TBSP minced garlic
1 packet dried onion soup
2 bay leaves
1-2 tsp italian seasoning
1-2 tsp chicken rub/seasoning
salt & pepper
3 chicken bullion cubes dissolved in 1 cup boiling water
1-2 uncooked, diced chicken breasts
2 cups diced carrots
16 oz corn
3 chicken leg quarters

Fill crockpot to brim with water ~ 6 cups
Set crock pot to low
Stir occasionally

Turn crock pot back to high for the last hour of cooking
Do not turn the crock pot off until all the meat is off the chicken bones.
Scoop out bones before serving & storing.

This soup is GREAT with alphabet pasta cooked & added separately.  Do not add the pasta to the crockpot.

Here is my recipe for Black Bean Soup. I found in on Allrecipes a couple years ago and tweaked it to my families tastes.

1 tablespoon olive oil
1 large onion, chopped
2 stalks celery, chopped
3 carrots, chopped
4 or 5 cloves garlic, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 tsp salt
4 cups vegetable broth or water
4 (15 ounce) cans black beans
1 to 1.5 cups corn (frozen or canned)
1 (15ounce) can crushed tomatoes

Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and salt; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil. Meanwhile, in a blender process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

Whoops! Would you please delete #14 above? That’s my link to another site. Thanks!

This one is very yummy and seasonal.

Slow Cooker Cider Pork Roast
INGREDIENTS

  * 1 large onion, roughly chopped
  * 1 apple, peeled and roughly chopped
  * 3 cloves garlic
  * 2 cups apple cider
  * 1 1/2 cups water
  * salt and pepper to taste
  * 1/2 teaspoon ground ginger
  * 1/4 cup all-purpose flour
  * 1 (3 pound) pork loin roast
  * 2 teaspoons vegetable oil
  * 1 stalk celery, roughly chopped
  * 4 large carrots, roughly chopped

DIRECTIONS

  1. Combine 1/4 of the onion, 1/2 of the apple, and the garlic in the bowl of a food processor. Process until smooth. Transfer to slow cooker along with the apple cider and water.
  2. Combine the salt, pepper, ginger and flour in a shallow container. Gently press the roast onto the flour mixture to coat all sides. Brush off any excess flour. Heat the oil in a large, heavy skillet. Brown the pork in the hot oil, turning until golden on all sides. Place the browned roast in the slow cooker and scatter the celery and the remaining onion and apple on top. Cook on low for 4 hours, then add carrots. Cook for an additional 3 hours.
  3. Remove the cooked roast to a heated platter, arrange carrots around roast and serve with the strained juices from the slow cooker.