Greek Mashed Potatoes

This is perfect for Thanksgiving or anytime.

 6 medium potatoes (rinsed and quartered)

1/2 - 3/ 4 c. milk (skim or low fat)

2 - 3 T. butter to taste
1/4 tsp. each: salt, pepper, parsley
1 - 2 cloves garlic (crushed and chopped)

1/4 - 1/2 c.  plain greek yogurt

Rinse potatoes and cut into quarters. 

Place potatoes in pot with water, boil for 20 minutes or until done.

Peel, crush, chop garlic.

Put milk and garlic into microwave safe cup and microwave for 1 - 2 minutes or until warm.

Drain water from potatoes in colander.

Transfer potatoes back to pot. 

Mash with potato masher. 

While mashing add butter, salt, pepper, parsley, yogurt and milk. 

You can adjust the yogurt, milk to the desired consistency of potatoes. 

Mash until smooth.

Serves 6.

Slow Cooker Chicken Soup

 This is perfect for a cold day or anytime.

I used boneless skinless chicken breasts, but you can use chicken thighs too.

2 boneless chicken breasts

non stick cooking spray

1 onion chopped

2 stalks celery chopped

6 c. low sodium chicken broth

2 potatoes chopped

1/3 c. baby carrots chopped

1/3 tsp. each: salt, pepper, dried parsley

1/8 tsp. red pepper flakes

2 cloves garlic crushed, chopped

2 - 3 T. olive oil

Preheat slow cooker to 375’ F.

Spray nonstick spray in bottom of cooker.

Place chicken in cooker, sprinkle both sides with salt & pepper.

Put lid on cooker & cook chicken on one side for 10 min. 

While chicken is cooking, peel, rinse and chop onion.

Place onion in clean bowl. 

Rinse, cut end from, chop carrots  

Place in bowl with onion.

Remove lid from cooker, flip chicken over, place lid bank on cooker and cook on other side for 10 min. more.

While chicken is cooking on other side, cut ends from ,  chop potatoes and celery.

Remove lid from cooker, remove chicken from cooker, place on a clean plate and let rest for a few minutes. 

Pour olive oil in bottom of pan, add vegetables and sauté vegetables for a few minutes, stirring occasionally. 

Transfer chicken to a clean cutting board, chop chicken and place in a clean bowl. 

Crush, peel and chop garlic. 

Remove lid from cooker, add chicken to cooker, pour in chicken broth. 

Add garlic, pepper flakes and parsley to soup. 

Place lid back on pan, reduce heat and cook for 30 min. more or until done. 

Serves 6.

Oven Ready Pork Chops

 This is perfect for fall or anytime.

4 pork chops

2 eggs

1 - 1 1/4 c.  bread crumbs

1/4 tsp. each: salt, pepper, granulated garlic

Nonstick cooking spray 

Crack 2 egg in a clean shallow dish.

Add half of salt, pepper, garlic. Mix with a clean fork.

Pour breadcrumbs in a separate dish add garlic, rest of salt, pepper.

Dredge both sides of a pork chop in eggs

Dredge both sides of chop in bread crumbs. 

Repeat process with remaining pork chops. 

Heat skillet to medium high heat.

Lower heat to medium, spray nonstick spray on skillet 

Add chops to pan and brown on 1 side for 8 min. 

Flip over and cook chops on other side for 8 min more or until done.

Place chops on baking sheet, place sheet in oven. 

Cook pork chops for 25 minutes or still done.

Remove pork chops from oven, place on serving plate to let rest.

Serves 4.

Recipe To Save Democracy

 Wanna make a difference for our country? 

One of the many ways is to vote!

In 2024, history will be made.

Many Americans will go to the polls to cast their ballots for president.

This will be considered by many to be one of the most important and closest elections in our recent history.

Voters will also be voting on state legislatures candidates, county races, university board races, ballot proposals, local school board races and judges too.

The polls on Election Day will be open from 7 am. - 8  pm. 

If you’re still in line to vote at 8 pm, they have to let you vote, stay in line.

Also remember to vote on the front, the back of the ballot and proposals too!

If you voted absentee, there’s still time to turn in your ballot.

Thanks for being the difference.

For election information: 

http://www.vote411.org/

https://mvic.sos.state.mi.us/

Harvest Soup

This is perfect for fall or anytime.

I’ve used red bell peppers, but you can use a green pepper too and even a mild hot pepper too. 

2 Roma tomatoes, cut into fourths

1 bell pepper, seeded, cut into fourths

1 onion, peeled cut into quarters

20 - 30 baby carrots

2 cloves garlic peeled and crushed

1/3 tsp. each: salt, pepper

non stick cooking spray

2 tsp. flour

2 - 3 T. each: unsalted butter, olive oil

4 - 6 c. low sodium chicken broth

1/2 c. sour cream

Preheat oven to 350 F’

Spray cooking sheet with non stick spray.

Rinse, seed and cut pepper into quarters. 

Peel, rinse, cut onions into quarters.

Rinse, cut tomatoes into quarters. 

Rinse carrots through a colander.

Peel and crush garlic.

Arrange vegetables on cooking sheet, sprinkle salt, pepper over vegetables and place vegetables in oven to cook for 20 min.

Preheat soup pot to medium high heat, lower heat to medium.

Add butter, oil, add flour and stir to make a roux.

Remove vegetables from oven carefully.

Add vegetables, cook for 15 - 20 min, stirring occasionally. 

Add broth to vegetables, cover pot with lid and cook for 10 - 15 min. more.

 Turn off stove, remove pot from heat and use an immersion blender and blend soup.

Add sour cream to soup and blend a few seconds more or until soup is blended.

Serves 4 - 6.