Quick Cooked Pears

2 Ripe pealed pears cut in quarters
1/4 cup water
1 Tbsp brown sugar
Cinnamon
Cool Whip

In a small saucepan add water, brown sugar and pears and cook on medium heat until tender.  Sprinkle on cinnamon and top with cool whip.

Monica

Sweet Potato Quinoa Hash

1 Peeled and shredded sweet potato
1 C cooked quinoa (could substitute brown rice)
1 Small vidalia onion minced
2 Cloves garlic minced
1 C roughly chopped spinach (could substitute any leafy green)
1-2 Tbsp Olive oil
Handful of chopped nuts optional

In a skillet over medium-high heat, add olive oil and onion and cook until light golden.  Add garlic and cook a few more minutes constantly stirring.  Add shredded sweet potato and cook about 5 minutes or until tender.  Add quinoa and spinach and cook until spinach is wilted.  Top with chopped nuts and serve.  This dish has a ton of protein and can be served as a main course.  Also, add any of your favorite veggies to make it more interesting.

Monica

BBQ Chicken Sandwiches

2 Boneless skinless chicken breasts
1/2 a bottle of your favorite BBQ sauce
1/4 C vinegar
1/4 C brown sugar

Put all ingredients in a crock pot and cook on low for 4 hours or high for 2.  Shred chicken with two forks and put on hamburger buns.  Pour some bottled BBQ sauce on top of chicken if desired.

Monica

Kielbasa Vegetable Dinner

This is a hearty, man-food with veggies! The leftovers are great, too!

Ingredients:

4 slices of bacon

1 package Kielbasa sausage, sliced

1-1.5 lb small red potatoes, thinly sliced

1 onion, chopped

3 large carrots, thinly sliced (I use a half bag of the crinkle cut carrots or baby carrots)

1 tsp oregano

1 head of broccoli, cut into small florets

1 cup water

Cook bacon in large pot until crisp, remove and crumble, set aside. Brown Kielbasa slices in bacon drippings until they've got that crispy edge to them, at least 3-5 minutes. Remove them and set aside. Add potato, onion, carrots, and oregano and cook over medium heat for about 8 minutes. Add broccoli and water, bring to boil. Cover and simmer for 15 minutes or until veggies are tender. Add sausage and simmer 5 more minutes. Sprinkle with bacon pieces.

Serve with crusty bread.

Serves 4-6

Jilly Chili

Fall is here. Time for some chili. This recipe has recently been changed since we don't like as much salt added to our food!

Ingredients:

1lb ground turkey

1 green bell pepper

1 package Ranch dressing mix

Oregano and Cumin sprinkled in

1 can each of:

Rotel

White hominy

Corn

Black beans

Brown turkey in skillet. Meanwhile, add cans and seasoning to pot (or crockpot) and heat. Chop up bell pepper and add to turkey after it is browned, cooking for just a few minutes. Add turkey and bell pepper to chili. Serve with Fritos or crackers and shredded cheese.

*Can omit cheese and use Italian dressing mix or taco seasoning for a milk-free recipe!

Serves 4-6