Ingredients

• 4 strips maple bacon
• 1 pound pork tenderloin
• sprinkle of salt and pepper
• 1/4 cup  blue cheese crumbled
• 1/2 teaspoon sage, dried or fresh
• 3, 1/4 in thick slices cut in half, granny smith or honey crisp apple, cut remaining apple into  quarters and reserve for roasting with vegetables
• 1 cup parsnips, peeled, diced into 1 inch thick squares
• 1 small yellow onion, cut in half and then quartered
• 1 1/2cups carrots, peeled cut into 1 1/2 inch sticks
• 1/2 cup apple juice
• 1/2 cup chicken broth

Directions

1. Pre-heat oven to 375°.
2. Lay the bacon strips vertically on a cutting board and place the tenderloin horizontally on the bacon.
3. Sprinkle salt and pepper on the top of the pork.
4. Evenly pat blue cheese crumbles on to the pork. Sprinkle Sage over blue cheese.
5. In a single layer, layer apples covering the blue cheese and sage.  Beginning at one end of the tenderloin wrap bacon slices all the way around the pork.  Continue until the tenderloin is covered with bacon.
6. Set in a baking dish.
7. Surround pork with apples, parsnip, onion and carrots.
8. Pour apple juice and broth over pork.
9. Bake in the oven about 35-40 minutes or until internal temperature reaches 155°.

Ingredients

• 12, 1/2inch slices of a baguette
• 1 Tablespoon olive oil
• 12, 1/2 inch slices of goat cheese
• 1 Bartlett pear, 12 , 1/4inch slices
• 2 Tablespoons honey
• 12 walnut halves

Directions

1. Turn your oven on to broil.
2. Place the baguette slices on a cookie sheet and drizzle with olive oil.
3. Toast under the broiler for 2-3 minutes (make sure to watch, they will burn easily).
4. Turn slices over and toast the other side for 1-2 minutes. Remove from the oven and let cool.
5. Top toasted slices with goat cheese, drizzle honey over the goat cheese, top with a pear slice and place a walnut on top of the pear, serve.

Ingredients

• 3 large beets or 6 small beets (3 1/2 cups)
• 2 Tablespoons olive oil
• 1/2 teaspoon thyme, dried
• 1 cup blue cheese, crumbled (use
• 2 Tablespoons balsamic vinegar
• 2 Tablespoons pine nuts
• salt and pepper

Directions

1. Pre-heat oven to 400°
2. Place a sheet of aluminum foil on a cookie sheet.
3. Wash beets and towel dry.
4. Place beets on the foil and rub beets with olive oil and sprinkle with thyme.
5. Cover tightly with foil. Bake for 1 hour or until fork tender.
6. Remove from the oven, uncover and allow to cool.
7. Once cooled, with the back of a knife peel of skin and cut off tops and bottoms and discard.
8. Slice peeled beets into 1/4 inch thick slices, then cut slices into 1/4 inch strips and then cut in half. Place in a medium bowl.
9. Add crumbled blue cheese, vinegar and pine nuts to the beets. Sprinkle with a pinch of salt and pepper. Toss together and serve or refrigerate up to 2 days.

Ingredients

• 2 pounds chicken (about 3 breasts)
• 1 1/2 cups onion
• 1/2 cup salsa
• 2 Tablespoon ketchup
• 3, 14.5 oz cans stewed or diced tomatoes
• 1, 14.5oz can red kidney beans (with juice)
• 1, 14.5 oz can white kidney beans (with juice)
• 1, 14.5oz can black beans (with juice)
• 2, 14.5oz cans corn (with juice)
• 1/2 teaspoon chili powder
• 3/4 teaspoon garlic powder
• 3 1/2 Tablespoon taco seasoning mix
• 1/2 cup brown sugar
• 1 1/2 Tablespoon red wine vinegar
• 1 Tablespoon balsamic vinegar

Directions

1. Fill med/large pot with water and bring to a boil.Add chicken, turn off heat and cover. Allow to sit for 35-45 minutes.
2. Remove chicken from water and with a fork shred chicken by “raking” a fork through it. Set aside.
3. In a large stock pot or slow cooker, add onions, salsa, ketchup, tomatoes, beans, corn, chili powder, garlic, taco seasoning, brown sugar and vinegars. Stir together. Add chicken. Bring to a light simmer for 20 minutes or up to 2 hours. Finish each serving with your desired toppings.

*To freeze place soup in freezer bags or container. Place in fridge with top off until fully cooled. Place cover on and freeze for up 2 1/2 months.
If you want to use a slow cooker, mix all the ingredients together and set the timer to go off 3 hours before you would like to eat.