Skillet Apple Pork Chops

From Cooking Light, September 2016 issue

1 1/2 tsp. olive oil, divided
4 (6 oz.) bone-in pork chops
3/4 tsp. salt, divided
3/4 tsp. pepper, divided
1/2 cup unsalted chicken stock
1 tsp. Dijon mustard
1 tbsp. fresh sage (or 1 tsp. dried)
1 1/2 tsp. fresh rosemary (or about 1/4-1/2 tsp. dried)
2 medium apples, sliced thinly
1 small red onion, vertically sliced

1. Heat a large skillet over medium-high heat. Add 1 1/2 tsp. oil to pan; swirl to coat. Sprinkle pork evenly with 3/8 tsp salt & 3/8 tsp pepper. Add pork to pan; cook 4 minutes on each side or until pork is done. Remove from pan.
2. Combine stock and mustard, stirring with a whisk. Add remaining 1 tbsp oil to pan; swirl. Add remaining salt & pepper plus the other spices and the apples and onion to the pan; cook 4 minutes, stirring occasionally. Stir in stock mixture. Return pork to pan; cook 3 minutes or until liquid is reduced by half.

You guys, this took under 30 minutes from start to finish and was so, so good. My whole house smelled amazing after and I kept saying how good it was. This is such a comforting and easy fall meal. I doubled the apples the next time and it was a better ratio of apples to pork :)

Zucchini Fritters

From allrecipes

2 cups grated zucchini (wring out all the extra moisture)
2 eggs, beaten
1/4 cup chopped onion
1/2 cup whole wheat flour
1 cup grated cheese, any variety
Salt + pepper to taste
EVOO

Mix together all ingredients except EVOO and combine well. Heat a small amount of EVOO on a skillet on medium-high heat. Drop zucchini mix by heaping tablespoonfuls and cook a few minutes on each side until golden.

Buffalo Chicken Lettuce Wraps

From Gina's Skinny Recipes

24 oz boneless skinless chicken breast
1 celery stalk
1/2 onion, diced
1 clove garlic
16 oz fat free low sodium chicken broth
1/2 cup hot cayenne pepper sauce (I used Frank's)
6 large lettuce leaves
1 1/2 cups shredded carrots
2 large celery stalks, cut into 2 inch matchsticks
In a crock pot, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn't enough). Cover and cook on high 4 hours. Remove the chicken from pot, reserve 1/2 cup broth and discard the rest. Shred the chicken with two forks, return to the slow cooker with the 1/2 cup broth and the hot sauce and set to on high for an additional 30 minutes. Makes 3 cups chicken.

To prepare lettuce cups, place 1/2 cup buffalo chicken in each leaf, top with 1/4 cup shredded carrots, celery and dressing of your choice. 

Chicken Curry

Adapted from The Gracious Pantry

2 large chicken breasts
1/2 shallot, diced
1/4 teaspoon dried ginger
6 cloves garlic, chopped
1/2 teaspoon curry powder
1/2 teaspoon cumin
1/8 teaspoon ground cloves
1 cup chicken stock
1/2 tablespoon apple cider vinegar
Juice of 1/2 lemon

Place all ingredients in the crock pot and stir as best you can to get everything mixed and coated in the spices. Cook on low for 8-10 hours. Serve over brown rice.

Inside Out Philly Peppers

4 bell peppers

1 medium white onion, diced

8 oz. package sliced mushrooms

1 tsp. minced garlic

1 cup beef broth

1 lb. ground turkey

Package of ultra thin swiss cheese

A1 steak sauce

Spray crockpot with cooking spray. Slice bell peppers in half lengthwise, remove seeds.

Add onion, mushrooms, garlic and 1/2 cup beef broth to a large sauté pan. Cook until broth is evaporated and onions are tender. Place in a bowl and set aside. Add ground turkey, ½ cup of beef broth to the pan. Cook over medium high heat, stirring frequently, until the meat is cooked through. Remove from heat and add meat to onion/mushroom mixture.

Add ¾ c A1 steak sauce and 4 pieces of ultra thin swiss cheese and stir until the cheese just begins to melt. 

Fill each pepper with meat mixture, and top each pepper with a slice of ultra thin swiss cheese. Place in crockpot, and cover.

Cook for 2-4 hours on high heat, or on 6-8 hours on low heat.