One Skillet Rosemary Pork Chops & Potatoes

4 boneless pork loin chops, cut 1'' thick
12 small red bliss potatoes, washed and quartered into wedges
4 Tbsp vegetable oil, divided
2 Tbsp fresh rosemary, chopped
1 tsp dried oregano
1 tsp dried basil
1-1/2 tsp kosher salt, divided
3/4 tsp ground black pepper, divided
Zest of half an orange
1 Tbsp garlic, chopped

Directions:
Preheat the oven to 375°F.

To prepare the rub, combine 1 Tbsp oil, rosemary, oregano, basil, 1 tsp salt, 1/2 tsp black pepper, and zest in a small bowl; mix well. Set aside.

To prepare the potatoes, combine the potatoes, 1 Tbsp oil, garlic, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp of the rosemary rub in a large bowl. Toss until well coated; set aside.

To prepare the pork chops, evenly coat each chop with the remaining rosemary rub. Heat 2 Tbsp oil in a 12'' skillet on medium-high heat. When the oil begins to ripple, add the pork chops and sear until golden brown, about 2-3 minutes on each side. Remove the chops to a plate.

Add the potatoes to the skillet and reduce the heat to medium. Sauté the potatoes, tossing frequently, until they begin to brown about 5-8 minutes.

Place the pork chops on top of the potatoes and bake until the chops reach an internal temperature of 145°F, about 25-30 minutes. Remove the pork chops to a plate, cover with foil, and allow them to rest for 5 minutes.

While the pork chops are resting, continue to bake the potatoes in the oven. Serve with the potatoes and pan juices

Whole Baked Apples w/Filling

The best way to core an apple is to turn it upside down and core it from the bottom up.

Ingredients:
6 Granny Smith apples (or a variation of apple types), stemmed and cored
1 Tbsp. lemon juice
3/4 cup brown sugar
1/4 cup rolled oats
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup golden raisins
3 Tbsp. butter, cut into small pieces
1/4 cup chopped pecans
3/4 cup apple cider or apple juice

Directions:
Preheat the oven to 350°F. Sprinkle the insides of the cored apples with lemon juice. Mix the rest of the ingredients, except for the cider, in a medium-sized bowl. Divide the mixture and fill all six apples equally. Place apples in a 5-qt. oval sauté pan, or any ovenproof baking dish. If there's extra filling, sprinkle around the pan. Pour the cider or apple juice into the bottom of the baking dish and bake uncovered for 35 — 45 minutes, or until the apples are soft. As the apples bake, baste 2-3 times with the pan juices. Serve warm and finish with whipped topping, ice cream and/or caramel sauce

Autumn Skillet Apples & Cranberries

Ingredients:
6 large apples (Granny Smith or any cooking apple)
1 Tbsp. lemon juice
4 Tbsp. butter
1 Tbsp. cornstarch
1/2 cup cold water
6 Tbsp. brown sugar, packed
1/2 tsp. ground cinnamon
Dash of nutmeg
1/4 cup dried cranberries

Directions:
Peel and core the apples. Slice into thick slices. To keep slices from turning brown, toss them with lemon juice. In a large saucepan or skillet, melt the butter. Add apple slices and sauté over medium heat—stirring constantly—for about six to ten minutes or until tender and just beginning to change color. Combine cornstarch and water and stir into the apples. Gently stir in brown sugar and spices. Add cranberries. Bring to a simmer. Reduce heat and simmer for about three to five minutes, stirring a few times. Serve warm with a dollop of whipped cream

My Honey Lime Dressing

Honey Lime Dressing:

• Juice of 1 lime
• 3 tbsp vegetable oil
• 1 tbsp honey
• Sea salt and fresh cracked pepper, to taste
• 1 clove garlic, minced
• Dash of cayenne pepper

Moist and Delicious Oatmeal Cake w/Frosting

• 1/2 cup quick cooking oatmeal
• 3/4 cups boiling water
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2/3 cups flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 egg
• 1/4 cup of shortening

Mix the oatmeal with the boiling water, stir and cover. Mix the remaining ingredients then stir in the oatmeal mixture. Grease and flour a 9x9 pan. Pour batter into pan and bake at 350 for 23-25 minutes.

Coconut Pecan Frosting:

• 3 tbsp melted butter
• 1/3 cup brown sugar
• 1/2 cup sweetened shredded coconut
• 1/2 cup chopped nuts
• 2 tbsp milk
• 1/2 tsp vanilla

Combine all ingredients and mix thoroughly. Carefully spread frosting over the top of the cake. Broil until coconut is just brown. Watch very closely – it doesn’t take long. Cool, slice and serve. Enjoy.

Remarkable One-Minute Coffee Cake in a Mug (only 130 cal.)

For the batter:

• 3 tbsp spelt flour (or white. For gf: a commenter had success with 1 tbsp rice flour and 2 tbsp almond flour.)
• 1/4 tsp baking powder
• 1/16 tsp salt
• 1 stevia packet (or 1/32 tsp pure) or 1 tbsp sugar
• 1 tablespoon plus 2 tsp water
• 2 tsp oil or melted margarine or applesauce (I prefer the oil/margarine, but that’s simply because I’m not a fan of fat-free baked goods.)
• 1/4 tsp pure vanilla extract

For the streusel: (If you like a lot of streusel, feel free to double all ingredients below.)

• 1/8 tsp cinnamon
• 1 and 1/4 tsp sucanat or brown sugar
• 1/4 to 1/2 tsp oil or melted margarine (once again, use applesauce if a fat-free version is desired)
• tiny, tiny pinch salt
• 2 pecan halves (or walnut halves)

(If using an oven, preheat to 330 F.) Combine batter dry ingredients and mix well. Add wet and mix until just mixed. In a tiny bowl, combine all streusel ingredients. Fill a greased muffin tin 1/2 way with the batter (or a ramekin or mug, if using the microwave). Sprinkle on two-thirds of the streusel, then spoon the remaining batter on top. Finally, sprinkle on the rest of the streusel. Cook 12-13 minutes in the oven, or around 1 minute in the microwave. (Microwave times may vary.)

Low Cal Low Fat Amazing Tomates

"Want an amazing and healthy side dish. Marinate thick sliced tomatoes with balsamic vinegar for 1 hour. Bake at 350 for about 7 minutes or a little tender. Meanwhile, sauté spinach and garlic with a dash of salt and lemon juice. Put spinach on top of tomatoes and sprinkle with low fat cheese of your choice (I chose Italian blend) and broil til cheese is golden!"