Shredded Barbecue Pork (from Rebecca Widdison)

Shredded Barbecue Pork Recipe

Cook a 2-4 lb pork roast in a crock pot 6-8 hours until the roast shreds easily. 

Shred the roast

In a pot combine the following and bring to a boil:

1/2c. melted magrine 

1c. brown sugar

1 1/3c. Ketchup

1Tablespoon mustard 

1/2c. vinegar

2/3c water

4T soy sauce

4T worhersire sauce

1/4t pepper

2t salt

Pour over the shredded pork then put under the broiler approximately 3-5 minutes stirring often. 

Pumpkin Patch from Michele Barker

1 large can pumpkin
6 eggs
1 1/2 tsp. cinnamon
3/4 tsp. salt
1/2 tsp. ground cloves
1 1/2 cups sugar
12-13 ounce canned milk

Sprinkle on top:
1 box yellow cake mix (dry) SPRINKLE DRY CAKE MIX evenly over the top
1 cube of butter (melted)

Preheat oven to 350 degrees.  Crack eggs into pumpkin and beat.  Add all other ingredients except topping and mix well.  Pour into greased 9" x 13" pan.  Sprinkle dry cake mix evenly over the top, then drizzle melted butter over cake mix.  Bake for 55-70 minutes.  Check for doneness using a toothpick or knife in the center.  Garnish with whipping cream.

Autumn Stew (from Ellie Litchfield)

1 can pinto beans - drained
1 16 oz can whole tomatoes with juice
1 1/2 cup frozen corn
1 tsp cumin
1 tsp oregano
1 tsp cinnamon
1/4 tsp cloves
 4 Tbsp olive or corn oil
1 lg onion-diced
2 cloves garlic, finely chopped
1 Tbsp paprika
2 cup chicken broth
3 cup canned yams-drained
2 serrano chilies (to taste)
cilantro or parsley to garnish

Heat oil in skillet.  Saute onions for 4 minutes until soft.  Add garlic, cook 1 minute more.  Add spices now to season the oil.  Stir well.  Add 1/2 cup broth and simmer for a couple of minutes.  Add tomatoes, yams, beans, and corn.  Simmer and add rest of broth.  Mince chilies.  Season with chilies to taste.  Avoid seeds - too hot!  Garnish with chopped cilantro or parsley.

Portugese Stew (from Christine Bown by Rachel Ray)

1 Tablespoon olive oil
3/4 pound Spanish Chorizo (*or I use mild Italian Sausage)
1-2 cloves garlic, finely chopped
1 28 ounce can stewed tomatoes
1 14 ounce can chickpeas, drained
1 quart chicken stock
1 large bunch flat-leaf Tuscan kale, stemmed and cut into 1/2 inch strips or coarsely chopped.

Remove casing from sausage and dice.  Heat olive oil, 1 turn of the pan, over medium-high heat in a soup pot.  Add chorizo and render 1-2 minutes.  Add garlic and stir 1 minute.  Add tomatoes, chickpeas, and stock, wilt in kale.  Simmer until ready to serve.

*I add some grated parmesan on top and serve with garlic bread.

Healthy Banana Bread (Callie Hamblin)

4-6 bananas (depending on size), mashed

1 c. brown sugar

2 eggs

1/2 c. unsweetened applesauce

1 tsp baking soda

1 tsp baking powder

1 tsp salt

2 c. whole wheat flour

1/2 c. walnuts

Preheat oven to 350. Mix together mashed bananas, sugar, eggs, applesauce. Add baking soda, baking powder, salt. Stir in flour and walnuts. Put in 2 greased bread pans. Bake at 350 for 35 minutes.

Chicken Broccoli Bake (from Shannon Stahle)

Ingredients:
Cooked and chopped chicken breast
Cooked broccoli

Sauce:
1 can cream of chicken soup
1/2 cup mayonnaise
1/2 cup milk
1 Tbsp lemon juice
2+ cups shredded cheddar cheese

Layer the broccoli and chicken.  Mix the sauce and spread on top of the chicken and broccoli.  Cover with foil and bake at 350 for 30 minutes.  Serve over rice.

Skinny Taco Salad

Thank you Kristen Bruestle for inspiring us to eat healthy during our Quarterly Meeting!  Here's a link to the slides from Kristen's presentation.

Health and Wellness Slide Presentation

We would like to share one recipe each week to provide new ideas for menu planning in your home.   Thanks Kristen  for sharing this recipe with us!  

Skinny Taco Salad

Serves: 4 

Skinny Taco Salad with ground turkey, black beans, avocado, and Greek yogurt salsa dressing. An easy, delicious, low-carb recipe.

Prep Time: 25 minutes
Cook Time: 15 minutes

Ingredients:

2	flour tortillas fajita size
2 teaspoons	extra virgin olive oil divided
3/4 teaspoon	kosher salt divided
1/2 teaspoon	black pepper divided
1 pound	93% lean ground turkey
1 tablespoon	chili powder
1 teaspoon	ground cumin
1/2 teaspoon	garlic powder
1 head	Romaine lettuce roughly chopped
1 (15-ounce) can	black beans rinsed and drained
1 (11-ounce) can	Mexican style corn drained
2 cups	cherry tomatoes halved
1	medium avocado pitted and diced
1 cup	loosely packed cilantro leaves
1/2 cup	sharp cheddar cheese shredded
1/4 cup	thinly sliced green onions
1/4 cup	prepared salsa
1/4 cup	plain greek yogurt

Directions:

Place a rack in the center of your oven, and preheat the oven to 425 degrees F. Coat a large rimmed baking sheet with nonstick spray. Stack the tortillas and cut them in half, then slice each half into 1/2-inch strips. Scatter the strips in the middle of the prepared baking sheet. Drizzle with 1 teaspoon olive oil, then sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat, then spread them into a single layer. Bake until golden brown and crisp, about 8 minutes, turning halfway through. Set aside to cool. 

Meanwhile, in a large, nonstick skillet, heat the remaining 1 teaspoon olive oil over medium high. Add the turkey, chili powder, cumin, garlic powder, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Break up the meat and stir with a spoon until it is cooked through, about 5 minutes. In a small bowl, stir together the salsa and Greek yogurt to make the dressing. 

Place the romaine in a large serving bowl. Top with 1/4 cup of the salsa-yogurt mixture, the turkey, black beans, corn, tomatoes, avocado, cilantro, cheese, and green onions. Toss lightly to combine, then sprinkle the tortilla strips over the top. Serve immediately with remaining salsa-yogurt dressing as desired.

Recipe Notes

To make the recipe gluten free, swap corn tortillas in place of the flour tortillas. Check the baking time a few minutes early, as the corn tortillas may crisp more quickly.
Make it ahead: Store the cooked ground turkey in the refrigerator for up to 4 days, the corn and black beans in a separate container for up to 4 days, the dressing in a container for up to 4 days, and the chopped tomatoes in a container for up to 3 days. Washed, chopped lettuce can also be stored in the crisper drawer for 2 to 3 days. Assemble the salad just before serving.