Chicken and Rice Soup

8 c chicken broth
2 c cooked chicken
8 sliced carrots
6 sliced celery
1 onion
3 tsp minced garlic
2 tsp parsley
1 tsp basil
3c cooked rice (white, brown, or wild would probably be really good)

Place all but rice in slow cooker on low 4 hours until vegetables are all cooked (Maybe on high?).  Add the cooked rice and cook 5-10 min until heated through.

**The original recipe says you can use 1 c parboiled rice and don't cook.  Just add with all the other ingredients.

HERE is the original recipe I adapted this from.  It calls for thyme.  I used basil instead.

Super Tasty-Good Granola

Super Tasty-Good Granola (Southern Living)

Combine in large bowl:

2 c uncooked regular oats

3/4 c. uncooked hot oat bran cereal (I use wheat bran)

1/2 c. sliced almonds

1 tsp cinnamon

1/4 tsp salt

Combine in small bowl:

1/2 c. honey

2 Tbs oil

1 Tbs water

1/2 tsp vanilla

Stir honey mixture into oat mixture.

Spread onto a 15" x 10" jellyroll pan.

Bake at 350, stirring often (about every five minutes) for 20 min (I do 18min) or until dark brown. Cool in pan on wire rack.

Combine and stir into above, cooked mixture:

3/4 c raisons

1/2 c dates, chopped

1/3 c craisons

1/4 c sunflower seeds

*I haven't ever used dates. I add about 1/2 c. raisons and 1/2 c craisons with the sunflower seeds.

Store in airtight container

YIELD: 6 SERVINGS

ROASTED MAPLE-GLAZED PORK TENDERLOIN

PREP TIME 15 MINUTES

COOK TIME 30 MINUTES

TOTAL TIME 45 MINUTES

INGREDIENTS

•  1/2 cup  maple syrup divided (meaning you'll use half at first and save half for later in the recipe)
•  1/4 cup molasses
•  1 tablespoon red wine vinegar
•  1/4 teaspoon smoked paprika
•  1/4 teaspoon ground ginger
•  1/4 cup cornstarch
•  2 tablespoons sugar
•  1 tablespoon table salt
•  2 teaspoons ground black pepper
•  2 pork tenderloins (1 1/4 to 1 1/2 pounds each)
•  2 tablespoons vegetable, canola or coconut oil

INSTRUCTIONS

1. Preheat the oven to 375 degrees F. Stir 1/4 cup maple syrup, molasses, vinegar, paprika and ginger together in a liquid measuring cup or bowl; set aside.
2. Whisk cornstarch, sugar, salt, and black pepper in small bowl until combined. Transfer the cornstarch mixture to a rimmed baking sheet. Pat the pork tenderloins dry with paper towels, then roll in cornstarch mixture until evenly coated on all sides. Pat or shake off the excess cornstarch (really important or the excess coating can get gummy).
3. In a 12-inch nonstick skillet, heat the oil over medium-high heat shimmering and hot. Place both tenderloins in the skillet, leaving at least 1 inch in between and cook until well browned on all sides, 5-6 minutes total.
4. Transfer the tenderloins to a lightly greased oven-proof wire rack set in rimmed baking sheet. If you don't have a rack that size, the tenderloins can be placed on a lightly greased baking sheet - the coating on the undersides of the pork may be a bit soft after baking but it will still work fine.
5. Pour off any excess grease/fat from the skillet and return it to medium heat. Add the syrup mixture to the skillet, scraping up any browned bits with a wooden spoon, and simmer the mixture until it is reduced slightly, 1-2 minutes.
6. Transfer 1 1/2 tablespoons of the hot glaze to a small bowl and set aside. Using the remaining glaze, brush each tenderloin with approximately 1 tablespoon glaze. Roast the pork for about 15-20 minutes, until an instant-read thermometer inserted in thickest part of tenderloins registers 130 degrees. Brush each tenderloin with another tablespoon glaze and continue to roast another 4-6 minutes until an instant-read thermometer inserted in thickest part of tenderloins registers 135 to 140 degrees. Remove the baking sheet from the oven and brush the pork with the remaining glaze. (It took closer to 45 min. to cook and the tenderloin was split in half!) Let the pork rest for 10 minutes.
7. While the tenderloins rest, stir the remaining 1/4 cup maple syrup into the reserved 1 1/2 tablespoons glaze (you may need to warm the reserved glaze slightly if it has thickened). Brush each tenderloin with the glaze (it's ok if there is some remaining; read on). Slice the pork into 1/4- to 1/2-inch slices and serve with the remaining glaze.

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