Lunch on the fly for OCS and OCOCF

May you share in fellowship with each other about the victories all ready today and those to come. May God bless you today for who you are; celebrate in the victory your almost to another half day battle over cancer. We have vegan side dishes and plenty to enjoy with Pork the new white meat some say idk if that is true for us. I don't make it often but, do it up in the slow cooker so they fall off the bone. Send it to insta cart now and be on the table by 12:30 or 1pm

Slow-Cooker Pork Chops

Ingredients

• 1/2 cup all-purpose flour, divided

• 1/2 teaspoon ground mustard

• 1/2 teaspoon garlic pepper blend

• 1/4 teaspoon seasoned salt

• 4 boneless pork loin chops (4 ounces each)

• 2 tablespoons canola oil

• 1 can (14-1/2 ounces) chicken broth

Buy IngredientsPowered by Chicory

Directions

1. In a shallow bowl, combine 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and dredge to coat. In a large skillet, brown chops in oil on both sides.

2. Transfer to a 5-qt. slow cooker. Pour broth over chops. Cook, covered, on low for 2-3 hours or until meat is tender.

3. Remove pork to a serving plate and keep warm. Whisk remaining flour into cooking juices until smooth; cook, covered, on high until gravy is thickened.

CROCK-POT/SLOW-COOKER PORK CHOP TIPS How do you keep pork chops from drying out? Dredging the pork in flour and seasonings helps retain the juices. The addition of broth adds extra moisture, while the low and slow cooking prevents these pork chops from drying out. We recommend cooking pork at 145 degrees to retain moisture.Can you freeze slow-cooker pork chops? Yes, you can freeze slow-cooker pork chops! Wrap leftover chops in heavy-duty foil and place in an airtight freezer container for up to 4 months. To use, thaw in the fridge, remove the foil and reheat in the microwave. You can try freezing any of these pork freezer meals, too!What other flavor variations do you recommend? For a sweet and spicy variation, brush the pork chops with barbecue sauce, then top with the bacon mixture and pepper jack cheese. You could also try mixing brown sugar, cider vinegar and a hint of spicy ground mustard to create a classic flavor combination that’s both sweet and sour. This sauce is also tasty on smoked kielbasa.What goes well with pork chops? Slow-cooker pork chops taste terrific alongside chunky applesauce and brussels sprouts with bacon.

Nutrition Facts 1 each: 279 calories, 14g fat (3g saturated fat), 57mg cholesterol, 606mg sodium, 12g carbohydrate (1g sugars, 0 fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch.

Sweet Potato Biscuits with Honey Butter

Ingredients

• 2 cups all-purpose flour

• 4 teaspoons sugar

• 3 teaspoons baking powder

• 1 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 cup shortening

• 1 cup mashed sweet potatoes

• 1/2 cup half-and-half cream

• HONEY BUTTER:

• 1/2 cup butter, softened

• 2 tablespoons honey

• 1 teaspoon ground cinnamon

Buy IngredientsPowered by Chicory

Directions

• In a small bowl, combine the first 6 ingredients. Cut in shortening until mixture resembles coarse crumbs. Combine sweet potatoes and cream; stir into crumb mixture just until moistened. Turn onto a lightly floured surface; gently knead 8-10 times.

• Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Reroll and repeat once. Place 1 in. apart on a greased baking sheet.

• Bake at 400° for 9-11 minutes or until golden brown. Meanwhile, in a small bowl, beat the butter, honey and cinnamon until blended. Serve with warm biscuits.

Nutrition Facts 1 biscuit with 1-1/2 teaspoons butter: 186 calories, 10g fat (5g saturated fat), 20mg cholesterol, 312mg sodium, 21g carbohydrate (5g sugars, 1g fiber), 2g protein.

Apple-Sweet Potato Pecan Dump Cake

Ingredients

• 1 can (21 ounces) apple pie filling

• 1 can (16 ounces) cut sweet potatoes in syrup, drained and cut into 1/2-inch pieces

• 1 teaspoon ground cinnamon

• 1/2 teaspoon pumpkin pie spice

• 1 package butter pecan cake mix (regular size)

• 3/4 cup shredded white cheddar cheese

• 3/4 cup butter, cubed

• 1/2 cup caramel ice cream topping

• 1 cup chopped pecans

• Vanilla ice cream or sweetened whipped cream, optional

Buy IngredientsPowered by Chicory Directions

• Preheat oven to 350°. Combine pie filling, sweet potatoes, cinnamon and pie spice in a greased 13x9-in. baking dish. Sprinkle with cake mix and cheese; dot with butter. Drizzle with caramel and sprinkle with pecans. Bake until golden brown, 45-50 minutes. Let stand 10 minutes. Serve warm, with ice cream or whipped cream if desired.

Test Kitchen tipDon't leave out the cheddar! It's subtle and adds a slightly sweet-salty flavor that makes this dump cake special. Nutrition Facts 1/2 cup: 347 calories, 17g fat (8g saturated fat), 29mg cholesterol, 373mg sodium, 48g carbohydrate (29g sugars, 3g fiber), 3g protein.

Recommended Video

Asparagus Tofu Stir-Fry

Ingredients

• 1 tablespoon cornstarch

• 1/2 teaspoon sugar

• 1-1/4 cups vegetable broth

• 4 teaspoons reduced-sodium soy sauce

• 2 teaspoons minced fresh gingerroot, divided

• 3 teaspoons canola oil, divided

• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces

• 1 medium yellow summer squash, halved and sliced

• 2 green onions, thinly sliced

• 1 package (14 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 2 cups hot cooked brown rice

• 2 tablespoons sliced almonds, toasted

Buy IngredientsPowered by Chicory Directions

• In a small bowl, combine the cornstarch, sugar, broth and soy sauce until smooth; set aside.

• In a large nonstick skillet or wok, stir-fry 1 teaspoon ginger in 1 teaspoon oil for 1 minute. Add asparagus; stir-fry for 2 minutes. Add squash; stir-fry 2 minutes longer. Add onions; stir-fry 1 minute longer or until vegetables are crisp-tender. Remove and keep warm.

• In the same pan, stir-fry tofu, salt, pepper and remaining ginger in remaining oil for 7-9 minutes or until lightly browned. Remove and keep warm.

• Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add asparagus mixture and tofu; heat through. Serve with rice; sprinkle with almonds.

Nutrition Facts 1 cup: 278 calories, 11g fat (1g saturated fat), 0 cholesterol, 682mg sodium, 34g carbohydrate (4g sugars, 4g fiber), 14g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.

Tomato & Avocado Sandwiches

Ingredients

• 1/2 medium ripe avocado, peeled and mashed

• 4 slices whole wheat bread, toasted

• 1 medium tomato, sliced

• 2 tablespoons finely chopped shallot

• 1/4 cup hummus

Buy IngredientsPowered by Chicory

Directions

• Spread avocado over 2 slices of toast. Top with tomato and shallot. Spread hummus over remaining toast slices; place on top of avocado toast, facedown on top of tomato layer.

Nutrition Facts 1 sandwich: 278 calories, 11g fat (2g saturated fat), 0 cholesterol, 379mg sodium, 35g carbohydrate (6g sugars, 9g fiber), 11g protein. Diabetic Exchanges: 2 starch, 2 fat.

Fruity Peanut Butter Pitas

Ingredients

• 1/4 cup peanut butter

• 1/8 teaspoon each ground allspice, cinnamon and nutmeg

• 2 whole wheat pita pocket halves

• 1/2 medium apple, thinly sliced

• 1/2 medium firm banana, sliced

Buy IngredientsPowered by Chicory

Directions

• In a small bowl, blend the peanut butter, allspice, cinnamon and nutmeg. Spread inside pita bread halves; fill with apple and banana slices.

Nutrition Facts 1 pita half: 324 calories, 17g fat (4g saturated fat), 0 cholesterol, 320mg sodium, 36g carbohydrate (13g sugars, 6g fiber), 12g protein. Diabetic Exchanges: 3 fat, 1 starch, 1 lean meat, 1 fruit.

Roasted Asparagus and Leeks

Ingredients

• 3 pounds fresh asparagus, trimmed

• 12 medium leeks (white portion only), halved lengthwise

• 4-1/2 teaspoons olive oil

• 1-1/2 teaspoons dill weed

• 1/2 teaspoon salt

• 1/2 teaspoon crushed red pepper flakes

• 1/4 teaspoon pepper

Buy IngredientsPowered by Chicory

Directions

• Place asparagus and leeks on an ungreased 15x10x1-in. baking pan. Combine the remaining ingredients; pour over vegetables.

• Bake at 400° for 20-25 minutes or until tender, stirring occasionally.

Nutrition Facts 1 serving: 83 calories, 2g fat (0 saturated fat), 0 cholesterol, 98mg sodium, 15g carbohydrate (4g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat. Vegetable Barley Saute

• 4 servings

Read Next How to Make Gluten-Free Doughnuts Broccoli With Yellow Pepper Citrus Veggie Stir-Fry

Ingredients

• 1/2 cup quick-cooking barley

• 1/3 cup water

• 3 tablespoons reduced-sodium soy sauce

• 2 teaspoons cornstarch

• 1 garlic clove, minced

• 1 tablespoon canola oil

• 2 carrots, thinly sliced

• 1 cup cut fresh green beans (2-inch pieces)

• 2 green onions, sliced

• 1/2 cup unsalted cashews, optional

Buy IngredientsPowered by Chicory Directions

• Prepare barley according to package directions. In a small bowl, combine water, soy sauce and cornstarch until smooth; set aside.

• In a large skillet or wok, saute garlic in oil for 15 seconds. Add carrots and beans; stir-fry for 2 minutes. Add onions; stir-fry 1 minute longer. Stir soy sauce mixture; stir into skillet. Bring to a boil; cook and stir until thickened, about 1 minute. Add barley; heat through. If desired, stir in cashews.

Nutrition Facts 2/3 cup: 148 calories, 4g fat (1g saturated fat), 0 cholesterol, 458mg sodium, 24g carbohydrate (3g sugars, 6g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Mixed Fruit with Lemon-Basil Dressing

Ingredients

• 2 tablespoons lemon juice

• 1/2 teaspoon sugar

• 1/4 teaspoon salt

• 1/4 teaspoon ground mustard

• 1/8 teaspoon onion powder

• Dash pepper

• 6 tablespoons olive oil

• 4-1/2 teaspoons minced fresh basil

• 1 cup cubed fresh pineapple

• 1 cup sliced fresh strawberries

• 1 cup sliced peeled kiwifruit

• 1 cup seedless watermelon balls

• 1 cup fresh blueberries

• 1 cup fresh raspberries

Buy IngredientsPowered by Chicory

Directions

• Place the lemon juice, sugar, salt, mustard, onion powder and pepper in a blender; cover and pulse until blended. While processing, gradually add oil in a steady stream. Stir in basil.

• In a large bowl, combine the fruit. Drizzle with dressing and toss to coat. Refrigerate until serving.

Nutrition Facts 3/4 cup: 145 calories, 11g fat (1g saturated fat), 0 cholesterol, 76mg sodium, 14g carbohydrate (9g sugars, 3g fiber), 1g protein. Diabetic exchanges: 2 fat, 1 fruit.

Easy Homemade Chunky Applesauce

Ingredients

• 7 medium McIntosh, Empire or other apples (about 3 pounds)

• 1/2 cup sugar

• 1/2 cup water

• 1 tablespoon lemon juice

• 1/4 teaspoon almond or vanilla extract

Buy IngredientsPowered by Chicory

Directions

• Peel, core and cut each apple into 8 wedges. Cut each wedge crosswise in half; place in a large saucepan. Add remaining ingredients.

• Bring to a boil. Reduce heat; simmer, covered, until desired consistency is reached, 15-20 minutes, stirring occasionally.

Nutrition Facts 3/4 cup: 139 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 36g carbohydrate (33g sugars, 2g fiber), 0 protein.

Spaghetti Meatball Supper

Ingredients

• 2 cans (28 ounces each) diced tomatoes, undrained

• 2 teaspoons sugar

• 2 teaspoons dried basil

• 2 garlic cloves, minced

• 1 teaspoon salt

• 1/2 teaspoon pepper

• MEATBALLS:

• 3 cups soft bread crumbs

• 1/2 cup water

• 2 large eggs, lightly beaten

• 1/2 cup grated Parmesan cheese

• 2 tablespoons minced fresh parsley

• 1 garlic clove, minced

• 1 teaspoon salt

• 1/4 teaspoon pepper

• 1 pound ground beef

• 1 pound ground pork

• Hot cooked spaghetti

Buy IngredientsPowered by Chicory

Directions

• In a 6-qt. stockpot, combine the first 6 ingredients; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours, stirring occasionally.

• For meatballs, preheat oven to 400°. In a large bowl, combine bread crumbs and water; let stand 5 minutes. Stir in eggs, cheese, parsley, garlic, salt and pepper. Add beef and pork; mix lightly but thoroughly. Shape into 1-in. balls.

• Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake 15-20 minutes or until cooked through. Add meatballs to sauce, stirring gently to combine. Serve with spaghetti. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary.

Editor's Note: To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.

Nutrition Facts 1 cup (calculated without spaghetti): 254 calories, 13g fat (5g saturated fat), 98mg cholesterol, 798mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 21g protein.

Pork & Chive Pot Stickers

Ingredients

• 2 medium carrots, finely chopped

• 1 small onion, finely chopped

• 1/2 cup finely chopped water chestnuts

• 1/3 cup minced fresh chives

• 1 large egg white, lightly beaten

• 3 tablespoons reduced-sodium soy sauce

• 1/2 teaspoon pepper

• 1 pound ground pork

• 60 pot sticker or gyoza wrappers

• 3 tablespoons canola oil, divided

• 1 cup chicken broth, divided

Buy IngredientsPowered by Chicory

Directions

• 7In a large bowl, combine the first 7 ingredients. Add pork; mix lightly but thoroughly. Place a scant tablespoon filling in center of each wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.)

• Moisten wrapper edges with water. Fold wrapper over filling; seal edges, pleating the front side several times to form a pleated pouch. Stand pot stickers on a work surface to flatten bottoms; curve slightly to form crescent shapes, if desired.

• In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Arrange a third of the pot stickers in concentric circles in pan, flat side down; cook 1-2 minutes or until bottoms are golden brown. Carefully add 1/3 cup broth (broth may splatter); reduce heat to medium-low. Cook, covered, 2-3 minutes or until broth is almost absorbed and filling is cooked through.

• Cook, uncovered, until bottoms are crisp and broth is completely evaporated, about 1 minute. Repeat with remaining oil, pot stickers and broth. If desired, serve with additional soy sauce. Freeze option: Place uncooked pot stickers on waxed paper-lined baking sheets; freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, cook frozen pot stickers as directed, increasing broth to 1/2 cup and simmering time to 4-6 minutes when cooking each batch.

Editor's Note: Wonton wrappers may be substituted for pot sticker and gyoza wrappers. Stack 2 or 3 wonton wrappers on a work surface; cut into circles with a 3-1/2-in. biscuit or round cookie cutter. Fill and wrap as directed.

Nutrition Facts 1 pot sticker: 39 calories, 2g fat (0 saturated fat), 6mg cholesterol, 66mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 2g protein.