Spaghetti squash pizza bowls

https://cookieandkate.com/spaghetti-squash-pizza-bowls-recipe/

INGREDIENTS

• 2 medium-to-large spaghetti squash (about 5.5 pounds total), or 3 small
• 4 teaspoons + 1 tablespoon extra-virgin olive oil, divided
• Salt
• Freshly ground black pepper
• 4 medium cloves garlic, pressed or minced
• 6 ounces (6 packed cups) baby spinach
• ⅔ cup (2 ounces) grated Parmesan cheese
• 2 cups marinara sauce (I used store-bought)
• 8 ounces (2 cups) grated part-skim mozzarella cheese
• Pepperoni

INSTRUCTIONS

1. To prepare the spaghetti squash, preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
2. Use a very sharp chef’s knife to cut off the tip-top and very bottom ends of each spaghetti squash. Stand the squash upright on a stable surface and carefully slice through it from top to bottom to divide it in half. Repeat with the other squash.
3. Use a large spoon to scoop out the spaghetti squash seeds and discard them. Drizzle the insides of each squash half with 1 teaspoon olive oil and rub it all over the inside. Sprinkle salt and pepper lightly over the interiors of the squash, then place them cut-side down on the prepared baking sheet.
4. Bake for 40 to 60 minutes, until the cut sides are turning golden and the interiors are easily pierced through with a fork. Small squash will be done sooner than large squash, naturally! Leave the oven on for later.
5. Meanwhile, cook the spinach: In a large skillet over medium heat, warm 1 tablespoon olive oil. Add the garlic and sauté until fragrant, about 30 seconds to 1 minute. Add the spinach and cook, stirring often, until it’s wilted. Set aside.
6. Once the squash is done baking, fluff the interiors with a fork to make the insides spaghetti-like. Divide the spinach and Parmesan into the spaghetti squash and stir them into the squash. Season to taste with salt. Spread marinara sauce generously over each (feel free to eyeball this) and top with mozzarella. Add pepperoni.
7. Return the squash to the oven and bake for 20 minutes, or until the cheese is spotty brown. 

Red cabbage coleslaw

Super simple cold side dish for summer time. I leave out the raisins/cranberries and sugar, and often leave out the nuts too.

https://www.allrecipes.com/recipe/231542/red-cabbage-slaw/

Ingredients
1 small head red cabbage, thinly sliced and chopped
1/2 cup grated carrot (1-2 big ones, to your taste)
1/2 cup light mayonnaise
1/4 cup chopped walnuts (optional)
1 tablespoon milk, or more as needed
1 tablespoon apple cider vinegar

Mix everything together in a bowl and chill in the refrigerator, ideally for 4+ hours.

Pork chops with mustard sauce

https://cooking.nytimes.com/recipes/8490-pork-chops-with-dijon-sauce

INGREDIENTS

• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 4 1 1/4-inch-thick center-cut rib or loin pork chops, bone in
•  Salt and freshly ground black pepper
• ¼ cup chopped green onions or shallots
• ½ cup dry white wine (or apple cider vinegar)
• ¾ cup chicken stock
• ½ cup heavy cream (or sour cream)
• 1 tablespoon Dijon mustard (or more to taste)
• 1 tablespoon chopped parsley (optional)

PREPARATION

1. Melt butter in the oil in a large deep skillet over high heat. Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.
2. Remove chops to a platter and pour off most of the fat. Add green onions or shallots and cook over medium-high heat until softened, about 1 minute. Add wine and bring to a boil, scraping brown bits off the bottom. Stir in the stock and return chops to the pan. Bring the sauce to a simmer, cover and cook until chops are tender, about 15 to 20 minutes.
3. Remove the chops to a warm platter; cover with foil to keep warm. Raise the heat and boil pan juices to reduce by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired. Immediately spoon sauce over the chops and serve.

Shaved Zucchini Salad

https://www.epicurious.com/recipes/food/views/shaved-zucchini-salad-with-parmesan-pine-nuts-360251

INGREDIENTS

1. • 1/3 cup extra-virgin olive oil
   • 2 tablespoons fresh lemon juice
   • 1 teaspoon coarse kosher salt
   • 1/2 teaspoon freshly ground black pepper
   • 1/4 teaspoon dried crushed red pepper
   • 2 pounds medium zucchini, trimmed
   • 1/2 cup coarsely chopped fresh basil
   • 1/4 cup pine nuts, toasted
   • Small wedge of Parmesan cheese

PREPARATION

1. 1. Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.
   2. Using vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Using vegetable peeler, shave strips from Parmesan wedge over salad.

Slow Cooker Moroccan Chickpea Stew with Couscous

https://www.mediterraneanliving.com/recipe-items/slow-cooker-moroccan-chickpea-stew-with-couscous/#

Ingredients
8 oz dried chickpeas, soaked in cold water overnight
1/2 cup extra virgin olive oil buy now
2 onions, diced
3 cloves garlic, minced
1/2 bunch fresh parsley, chopped
1/2 bunch fresh cilantro, chopped
2 carrots, diced
2 medium potatoes, diced
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp paprika
1/4 tsp coriander
1/4 tsp cinnamon
1/4 tsp curry powder
1/4 tsp crushed red pepper flakes
1/4 tsp black pepper
1/4 tsp salt
28 oz can crushed tomatoes
3 cups water
1 Tbsp honey
2 cups Israeli couscous

Instructions
Combine cumin, turmeric, paprika, coriander, cinnamon, curry powder, red pepper flakes, black pepper, and salt in a small bowl. Mix well with a fork.
Add the rest of the ingredients except couscous into a slow cooker. Sprinkle spice mixture on top. Stir well to completely mix ingredients.
Cook on High for 6 hours.
Cook couscous according to directions and serve with the stew.

Slow cooker pork chops

This was very salty, but also very fast and tasty. A thicker pork chop is needed because it gets so well cooked that it flakes into chunks. I'll do this one again, probably leave out the ranch dressing mix next time. It's just harder to find/not usually in my pantry, and I don't feel it added much. We had these pork chops and gravy with pureed cauliflower with cream cheese. A side salad would have been a great addition too but oh well! Maybe next time. 

https://thesaltymarshmallow.com/slow-cooker-pork-chops/

Ingredients

• 1 Pound Pork Chops, Bone in or out
• 1 Envelope Ranch Dressing Mix
• 1/2 Teaspoon Garlic Powder
• 1/2 Teaspoon Pepper
• 1 Envelope Brown Gravy Mix
• 1 10.5 Ounce Can Cream of Chicken Soup
• 1 1/2 Cups Beef Broth
• 2 Tablespoons Cornstarch
• 2 Tablespoons Water

Instructions

• Season both sides of the pork chops with the ranch dressing mix, garlic powder, and pepper.
• In a large slow cooker whisk together the brown gravy mix, cream of chicken soup, and beef broth.
• Add the seasoned pork chops to the slow cooker.
• Cover and cook on low for 6-7 hours or high for 3-4 hours.
• Remove the pork chops carefully from the slow cooker onto a plate.
• In a small bowl stir together the cornstarch and water. Whisk the cornstarch mixture into the crockpot to thicken the gravy.
• Serve over mashed potatoes or rice and garnish with parsley if desired.

Slow-Cooked Hawaiian-Style Kalua Pork Recipe

https://paleoleap.com/slow-cooked-hawaiian-style-kalua-pork/

Slow-Cooked Hawaiian-Style Kalua Pork Recipe

Ingredients
1 pork shoulder roast, about 4-5 lbs.
1 1/2 tbsp. Coarse Kosher salt or Himalayan pink salt
1/2 tbsp. smoked salt, or to taste (optional)
1 tbsp. smoked paprika
4 to 5 bacon slices
5 to 6 garlic cloves
Optional - half a head of green cabbage, roughly shredded

Preparation
Make 5 to 6 incisions into the pork roast and fill each incision with a garlic clove.
Lay the bacon slices flat on the bottom of a slow cooker. If adding cabbage put this in next.
Place the pork on top of the bacon slices/cabbage.
Season the pork with salt and paprika. If not including the smoked salt, use 2 tablespoons of the the Himalayan pink salt.
Cover and cook on low 6 to 8 hours, or until the pork falls apart easily with a fork.
Remove the garlic cloves, shred the pork with 2 forks, and mix the bacon and juices together.