Plum Good Pork Chops with a Makeover

I am a HUGE fan of Rachael Ray! I try to watch her show everyday and I have many of her recipes in my recipe collection!

Rachael Ray’s Plum Good Pork Chops recipe is a big hit at my house. My husband just loves it when I make this one. Well tonight for supper I decided to make Rachael’s Plum Good Pork Chop recipe but with a twist. Sometimes its good to change things up a bit!

Click here to see Rachael Ray’s original Plum Good Pork Chop recipe

Oh yeah and one more thing. I apologize for having no pictures. My batteries died in my camera!

  • 4 Boneless Pork Chops
  • Salt and Pepper to Taste
  • 2 tbsp. Olive Oil
  • 2 Cloves Garlic, minced
  • 1/2 Red Onion, chopped
  • 1 Red Apple, peeled, cored, and cut into chunks
  • Small Dab of Balsamic Vinegar
  • Fresh or Canned Plums
  • 3/4 Cup Fresh or Frozen Blueberries
  • Juice of 1 Lemon
  • 2 tbsp. Honey

Place the Olive Oil, Garlic, Onion, Apple, Plums, Blueberries into a medium saucepan on medium heat.

Meanwhile while the Blueberry Plum Sauce is cooking, heat a skillet over medium heat and add the pork chops. Cook on both sides until done.

When the Blueberry Plum Sauce is warm then add in some Balsamic Vinegar, Lemon Juice, and Honey. Mash the contents of the sauce to desired consistency (I like mine to be a little bit on the chunky side.

Serve the Blueberry Plum Sauce over the Pork Chops

This recipe makes 4 servings

Taco Sloppy Joes

I love Tacos and Sloppy Joes! In fact, Tacos are a favorite at my house! So I thought why not combine the two and make it into a recipe, and even better use Turkey!

So tonight for Supper we had Taco Sloppy Joes. I’ve been looking forward to making this recipe all weekend because I was excited to try out a new recipe!

  • 1 lb. Ground Turkey
  • A Dash of Nutmeg
  • 1 tbsp. Cumin
  • 1 tbsp. Paprika
  • 2 Garlic Cloves, minced
  • 1 tbsp. Olive Oil
  • Salt and Pepper, to taste
  • 1/2 sliced red onion
  • Black Olives
  • Homemade Guacamole
  • Dairy Free Cheddar Cheese
  • Gluten Free Hamburger Buns

Heat a skillet to medium heat, then add in the turkey. When the turkey is starting to brown, add in the nutmeg, cumin, paprika, garlic, salt, and pepper. When everything is cooked through, add in some cheddar cheese and stir until cheese is melted.

To assemble the burgers: turkey mixture, cheddar cheese, guacamole.

Other topping suggestions: Tomato, shredded lettuce, Black Beans

Taco Sloppy Joes


  • 4 Avocados
  • A little bit of diced onion
  • 2 cloves garlic, minced
  • Dash of Salt
  • Olive Oil
  • 1/2 fresh lime, juiced

Mash the avocados to guacamole consistency and add in the remaining ingredients and mix well. Serve on the Taco Sloppy Joes.

Shake & Bake Tilapia

I LOVE FISH!!! Not only because it’s healthy but because it tastes good. When I created this recipe I wasn’t actually sure of the idea of putting cheese on fish. Because to me, cheese and fish don’t belong together. But it sounded good so I had to try it.

Originally, I was calling this recipe Baked Parmesan Tilapia but when I was in the middle of making it I decided to change the name to Shake & Bake Tilapia because I thought that was a more fitting name.

Oh yeah, and this recipe is husband approved!

Shake & Bake Tilapia

  • 2 Tilapia Fillets
  • 1 Egg
  • 2 tbsp. Coconut Milk
  • 1/3 Cup Dairy Free Cheese (or you could use the real stuff if you wish)
  • 2 tbsp. GF Flour
  • 1/2 tsp. Paprika
  • Sprinkle of Lemon Pepper
  • 1/8 tsp. Pepper

Beat the egg and the Coconut Milk in a shallow bowl and set aside. In a Ziploc bag combine the cheese, flour, paprika, lemon pepper and pepper.

Dip the Tilapia in egg and shake off excess, then add the Tilapia to the Ziploc bag.

Bake in an oiled baking dish at 350 F. for about 25 min. or until fish flakes easily with a fork

Serve with Lemon wedges on the side.

This recipes makes 2 servings

Chicken, Sweet Potato, Black Bean Chili

I enjoy using my crockpot this time of year. I try to make a habit of using it at least once a week during the fall and winter months.

The chili that I’m making today is somewhat inspired by a recipe that I frequently use this time of year. So I guess you could call it a spin off. The original recipe comes from Daphne Oz of The Chew but I decided to turn her recipe into a chili, with of course my own spin.

About a month ago I made Daphne Oz’s recipe as is (because my husband loves this dish) and as we were eating supper both my husband and I had the same thought about what if we turned this into a chili and a new idea was born!

To check out the Daphne Oz original recipe click here

Here is my version, with a few additions and changes.

  • 4 Boneless Skinless Chicken Breasts, diced
  • 1 tsp. Salt
  • 1 tsp. Paprika
  • 2-3 Sweet Potatoes, diced into cubes (depending on size)
  • 1 Onion, diced
  • 1 tbsp. freshly grated Ginger
  • 3 tbsp. Apple Cider Vinegar
  • 3 Cups Chicken Stock
  • Small amount of Olive Oil
  • 1-2 can Black Beans, drained
  • 2 tbsp. Cornstarch

Place the diced chicken in the bottom of the crockpot, followed by the sweet potatoes, onions, and black beans.

Mix together the soy sauce, apple cider vinegar, chicken stock, then pour over the chicken mixture in the crockpot.

Sprinkle with salt, ginger, and paprika. Cook on low for 6 to 8 hours. About 15 minutes before serving, add in the cornstarch and stir. Cook until the sauce has thickened. Mix in a little olive oil before serving.

Chicken Sweet Potato Chili

Aronia Berry Chocolate Chunk Banana Bread

I LOVE Banana Bread! Who doesn’t right? It’s been a while since I’ve had or even made banana bread. But I would say that this recipe is unique for 2 reasons. Reason #1 because I didn’t use sugar, instead I used Maple Syrup and Unsweetened Applesauce. I’m trying to break up with sugar for good because I’m tired of how sugar affects me and my body! Reason #2 this recipe has Aronia Berries in it!

Originally I wanted to use Blueberries but I couldn’t find any at our regular grocery store, so then we went to another grocery store and they had blueberries but my husband spotted the Aronia Berries and I just had to try it! I’ve heard of Aronia Berries and I know all about the health benefits but this is my first time trying them. They kind of taste and look like blueberries!

So before we get into the recipe here are some interesting facts about Aronia Berries:


The Aronia Berry which is also known as a Chokeberry, is a fruit that is native to North America and was once a very popular food item among Native Americans and the early settlers in the United States mainly because of it’s many health benefits.

  • They are a great source of antioxidants
  • They help fight against heart disease and other cardiovascular problems
  • They help fight bacteria and viruses, such as colds and flu
  • They help to strengthen your memory
  • They aid in digestion

Aronia Berry Chocolate Chunk Banana Bread 1

4 Ripe Bananas, mashed

1/2 cup Maple Syrup (you could also use honey)

3/4 cup Unsweetened Applesauce

2 Eggs

1 tsp. Vanilla

3/4 tsp. Baking Soda

1 tsp. Baking Powder

1 1/2 Cups Gluten Free Flour (I use the Domata Brand)

1/2 tsp. salt

1/2 cup Aronia Berries (Could also use Blueberries, Cherries, or Cranberries)

1/2 cup chopped walnuts or pecans

1/2 cup Chocolate Chunks

Grease a loaf pan with coconut oil or olive oil. Preheat oven to 350 F.

Mix together eggs, maple syrup, applesauce, and vanilla. In a separate bowl mix together the flour, salt, baking soda, and baking powder. After dry ingredients are mixed well, add to the wet ingredients. Stir in the mashed bananas and mix well. Add in the Aronia Berries, nuts, and chocolate chunks.

Place the mixture into the loaf pan and bake for about 45 minutes or until toothpick comes out clean.

Banana Bread slice

Chicken Alfredo Lasagna Toss

For some reason whenever I try to make a Lasagna in the oven it doesn’t ever turn out very well for me. So since that is the case I just decided to make this into a lasagna toss instead!

The original plan was to bake the lasagna in the oven but then after looking in my pantry, I noticed that I had Elbow Macaroni and I thought that making this lasagna toss with the elbow macaroni would be an even better idea than using Lasagna noodles.

Lasagna Toss

  • 4-5 chicken breasts, diced (depending on the size of the chicken breasts)
  • 1/2 cup chopped onion
  • 1 can (14 oz) Artichoke Hearts, drained
  • 1 box (9 oz) frozen chopped spinach
  • Gluten Free Elbow Macaroni, cooked
  • 2 tbsp. butter
  • 3 tbsp. Gluten Free Flour
  • 1 1/4 cups Milk
  • Salt and Pepper, to taste
  • 2-3 Garlic Cloves, minced
  • Basil
  • 1/2 cup White Cheese

For the sauce: Melt butter in a small saucepan over medium heat. Whisk in the flour until well mixed. Gradually whisk in the milk. Add in the salt, pepper, garlic, and basil. Mix in the cheese and stir until the cheese has melted and the sauce is well blended. Remove from heat and set aside

Heat a large skillet with olive oil and add in the diced chicken and cook until done. Add in the onions, spinach, and artichoke hearts.

After chicken mixture is cooked and warmed through. Turn off the heat and add the cooked elbow macaroni, and mix in the garlic sauce. Mix everything to combine.

Serve with Cheesy Garlic Bread on the side.

Finished LasagnaAnd last but not least my side kick in the kitchen wasn’t very happy with me because I forgot to share some chicken with him! Sorry ConnerConnerIsn’t he cute when he’s mad?

Maple Pecan Pork Chops

Lately I’ve got into the habit of using Maple Syrup on my pancakes and also using it in place of sugar for baking. Then I got the bright idea of trying it on Pork Chops. This is a recipe that I created so I wasn’t sure how well it would turn out, but I’m happy to report that it turned out better than expected.

There are so many things that I could have done differently with this recipe after I started cooking it. But the important thing is that it worked.

Maple Pork Chops

  • 4 Boneless Pork Chops
  • Salt and Pepper, to taste
  • 1/2 cup Pure Maple Syrup
  • 1 tbsp. Dijon Mustard
  • 1/4 cup Apple Cider Vinegar
  • 1/4 cup chopped pecans

Heat olive oil or coconut oil in a large skillet over medium heat. Brown the pork chops on each side (about 5 to 7 min). Remove and keep warm.

In the same skillet, add the maple syrup, dijon mustard, apple cider vinegar, and pecans. Cook and stir for about 1 to 2 min. or until slightly thickened.

Add the pork chops back to the pan with the maple glaze.

Serve the maple glaze over the pork chops.

Maple Pork Chops 2

Other ways that this dish can be prepared is the pork chops could be grilled, then combine the Maple Syrup, Dijon Mustard, Apple Cider Vinegar, and Pecans and brush the pork chops with the Maple Syrup glaze frequently.

This dish would also be good with mashed or whipped sweet potatoes on the side.

Salmon Veggie Bake

Tonight for supper we had Salmon Veggie Bake Packets. This is a recipe that I found from Better Homes & Gardens but I changed it up a bit for my liking. That’s one thing that I like about cooking is that there are no rules!

Salmon Veggie Packs

  • 4 salmon fillets
  • 2 carrots, cut into coins
  • 1 small can of mushrooms
  • Small part of a yellow onion, cut into slices
  • 1/2 tsp. dried oregano
  • 4 cloves garlic, crushed
  • 4 tsp. olive oil
  • Salt and Pepper, to taste
  • 2 Lemons (need 2 onion lemon slices per salmon fillet

Tear off 4 pieces of Aluminum foil for the fish. Lay the fish on the Aluminum foil.

In a bowl, combine carrots, mushrooms, onions, oregano, salt, pepper and toss gently to combine.

Divide the veggies among the four pieces of salmon on the foil along with a clove of garlic in each packet. Drizzle 1 tsp. of olive oil over each piece of salmon. Top each salmon with 2 lemon slices. Close up and seal the foil packets to ensure that all contents will stay inside the packet. Place the foil packets in a single layer on a baking pan.

Bake at 350 F. for about 30 min. or until the carrots are tender and fish flakes easily with a fork. Open carefully to allow steam to escape. Transfer the packets to individual plates.

Early Bird Special: Pumpkin French Toast with Coconut Whipped Cream

Looking for the perfect Fall type breakfast recipe? You’ve come to the right place!

For breakfast, I decided to come up with my own Fall French Toast concoction. I was asl brave enough to make my own homemade Coconut Whipped Cream. I’ve tried several times in the past, but failed, but this morning looks like I struck gold and finally got it right!

Both the Pumpkin French Toast, and the Coconut Whipped Cream come from my very own recipe collection.

I apologize for the picture quality of the French Toast! For some reason my camera hasn’t been working the best lately.

Pumpkin French Toast

Pumpkin French Toast

  • Gluten Free Bread
  • 1/4 cup Pumpkin Puree
  • 2 tbsp. Coconut Milk
  • 3 Eggs
  • 1 tsp. Cinnamon
  • 1 tsp. Vanilla Extract
  • Maple Syrup

Coconut Whipped Cream

  • 1 can of coconut milk, DO NOT SHAKE
  • 1 tsp. vanilla extract
  • Dash of Cinnamon or Nutmeg

For the Coconut Whipped Cream: Place the can of coconut milk in the fridge overnight. When you take the coconut milk out of the fridge it will be separated. Scoop out the coconut water on the top layer. Scoop the thick layer out of the can and place into a mixing bowl. Add in the vanilla extract and whip on high speed until it reaches the light and fluffy consistency of whipped cream.

For the Pumpkin French Toast: In a large bowl, whisk together eggs, pumpkin, milk, cinnamon, and vanilla. Place the bread slices into the egg mixture and soak each piece of bread on both sides, then place into skillet or on a griddle.

Heat skillet or griddle to medium heat. Place the bread slices into the pan and cook until golden brown on both sides.

Serve the Pumpkin French Toast with Maple Syrup & Coconut Whipped Cream on top.

What is your favorite Fall Breakfast treat?

Blockbuster Hit: Ginger Garlic Shrimp Pasta

Garlic Ginger Shrimp Pasta

They say a way to a man’s heart is through is stomach! That is so true! I already have my husband’s heart but this dish was definitely a Blockbuster Hit according to my husband.

For supper we had Ginger Garlic Shrimp Pasta and it was a hit! I created this recipe myself. Take a look!

  • 1 tbsp. Olive Oil
  • 1 small knob of fresh ginger, peeled and finely chopped
  • 4 Garlic Cloves, peeled and finely chopped
  • A small amount of Chicken Stock
  • A small amount of Lemon Juice
  • Shrimp
  • GF Linguine, cooked according to package directions

Heat olive oil in pan over medium heat. Add ginger & garlic and cook, stirring frequently so the garlic doesn’t burn (about 1 min). Add in the Chicken Stock and Lemon Juice and continue stirring until the garlic is a golden color. Add the shrimp and cook until shrimp are cooked through.

Cook the pasta according to package directions. Serve the Ginger Garlic Shrimp over the linguine.


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