Ginger Pork & Cabbage

1 medium onion, diced
2-3 medium apples, skinned and diced
1-2 pork tenderloins (1-3 pounds)
1-2 tablespoons fresh grated ginger (few inches if using fresh root)
1/4 cup soy sauce or teriyaki, or combination
1 medium-large head of cabbage
salt & pepper

Heat a stockpot over medium-high heat, add a few teaspoons of cooking oil, saute onion and apple till translucent. Meanwhile, cut tenderloin into 1/4-1/2" medallions. Place tenderloins in pan, allow to brown. Flip when browned. Add ginger, teriyaki/soy sauce to pan and stir to mix. Meanwhile, chop cabbage, removing hard core. Add cabbage, salt & pepper, reduce heat to medium - low, and cover tightly. Allow to cook so that pork is done, and cabbage is tender-crisp.

Crockpot Turkey Meatloaf ala BFF Kacie

2 lbs. ground turkey
1 onion, chopped
1/2 c. celery, chopped
3 tbsp. butter
1 1/2 c. stuffing mix
1 tsp. poultry seasoning
2 eggs
1/4 c. water

Brown onion and celery in butter. Combine with stuffing, well beaten eggs and water. Add 1/2 of this to turkey. Mix well. Put 1/2 of meat mixture in crock pot. Spread remaining stuffing over top. Put remaining meat mixture on top of stuffing. Pour ketchup over top. Cook in crock pot on low for 10-12 hours or on high for 5-6 hours.

Brazilian Black Beans

This is improvised from my nanny's Brazilian husband. She told me what was in it, and I kind of went from there.

1/2 pound (or more) bacon, diced
1 onion diced
3 cloves garlic minced
4 cans (or 6, depending on how many leftovers you want) black beans
water, as needed

Fry bacon till done in a large stockpot. Drain off all but about a tablespoon of fat. Saute onion and garlic in bacon fat. When translucent and tender, add beans. Reduce heat to low, simmer 1-2 hours or more. Add water as needed. Consistency should be thicker than stew.

Serve in bowls with shredded cheddar or jack cheese on top