This is a recipe that is an easy, one pan dish that has your protein, veggies and starch all in one dish. My parents were out of town and I wanted to make them a welcome home dinner for when they got in from a long day of travel. I was at the mercy of whatever they had in the fridge and/or freezer. This is the result of what I found. They loved it and now its a new favorite! - Jill

You will need:

Turkey breast cutlets (1 lb)
a large handful of each - chopped tomatoes, roasted red peppers, spinach and  artichoke hearts
1 can of white beans
White wine (1/2 cup)
Fresh squeezed Lemon juice
1tablespoon of dried oregano

parmesan cheese
1teaspoon black pepper
Pinch of red pepper flakes
Olive oil-drizzle

Layer the turkey breast cutlets on the bottom of a baking pan.  Top with tomatoes, red peppers, artichoke hearts, spinach and beans.  Pour white wine and lemon juice over top.  Sprinkle parmesan cheese, oregano, black pepper and red pepper flakes.  Drizzle with olive oil.

Bake 375 for 15-20 minutes until cutlets are cooked through.

Serve with a  side salad and crusty bread!!!

Slow Cooker Pork Sandwiches

On a lazy Sunday afternoon, when I really don’t feel like preparing a big, Italian dinner, I start my slow cooker pork early in the morning and relax knowing dinner will be ready by 4:00.

Here’s what I do: Take two bottles of beer and pour one bottle into the slow cooker and keep the other cold for later. I add a seasoned pork tenderloin that I usually get from Costco. Set the slow cooker on low and let it do its thing for 8 hours. Make sure you have small slider rolls and your favorite store-bought cole slaw ready to go. 

I like to bake up onion rings to complete this sandwich. I start with a nice, big scoop of the pork, add some barbecue sauce, then the cole slaw, and top it off with an onion ring. It’s a great meal for those days you don’t want to stand over the stove. I call it slow-cooked goodness! And here's where I take out that cold beer I put aside. Dinner is served!  —Lisa