News Taffy

Though you can’t tell by the unseasonable temperatures, it is Fall which is possibly my favorite time of the year. I love cooler weather and taking long walks through the woods all decked out in fall colors. We also look forward to a change in our menu. Nothing beats the warm spicy smell of pumpkin whether it’s baked into bread, a pie or even soup. Fall is the perfect time to break out your crockpot and fill it up with a simple meat and vegetable dinner. I’ve got you covered on both bases with two great new recipes.

I see so many recipes shared on Facebook but most of them involve lots of sugar, fat or cheese so I skip over them. We all have plenty of fattening recipes, right? Once in awhile I do see something that looks worthwhile so I give it a try. I made both these recipes last week and my family gave them a high rating on taste while I gave them high ratings on ease of preparation and nutrition.

The pumpkin oatmeal does take nearly 30 minutes to put together and cook but it is very good warmed up the next day. Make it Sunday morning and you’ll have breakfast for Monday too. One serving has about 6 grams of fiber plus pumpkin is loaded with vitamin A and plenty of other good for you nutrients that promote healthy bones, skin, eyes and your heart.

Pumpkin Spice Oatmeal

1 15 oz. can pumpkin puree
2 cups milk
2 cups water
1/2 cup raisins or craisins or a mixture
1/4 cup brown sugar
2 tsp. cinnamon
1 tsp. ginger
1 tsp. allspice
1 tsp. cloves
1 tsp. salt
1 tsp. vanilla
2 cups steel cut oats
pepitas, walnuts or pecans, toasted

Whisk all ingredients except the nuts together in a medium saucepan. Bring to a gentle boil, then reduce heat and simmer about 15 minutes, stirring frequently, until oats are tender and oatmeal is the consistency you desire. Serve oatmeal with a dollop of vanilla yogurt or a drizzle of heavy cream and a sprinkle of chopped nuts. Makes approximately 6 servings.

You really can have a nutritious dinner on the table with very little trouble. This recipe is proof - you can have this in the crock pot in about 10 minutes. I suggest adding another apple or two in with the vegetables.

Slow Cooker Hasselback Pork

2 lbs. pork tenderloin
2 apples, thinly sliced
2 cups baby carrots
2 cups small potatoes
3 cloves garlic, minced
3 Tbsp. honey
2 Tbsp. soy sauce
1 Tbsp. Dijon mustard
1 Tbsp. balsamic vinegar
1/2 to 1 Tbsp. cinnamon
salt and pepper to taste

Spray the slow cooker with cooking spray. Place the carrots and potatoes in the bottom. Make a series of small cuts across the length of each pork loin being careful not to cut all the way through and insert an apple slice into each slit. Place the pork loins on top of the carrots and potatoes. Sprinkle with salt and pepper. Mix remaining ingredients in a small bowl and pour over the meat/vegetable mixture. Cover and cook on high for 3 to 4 hours or low for 6 to 8.