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I try to limit the amount of red meat I eat. I like it a lot, but at my age there isn’t much sense in pushing it, and lately have been struggling with my weight. Living the life of an internet marketer kinda does that to you - I spend 8 - 12 hours a day in front of the computer, and lack of exercise is getting my old bones and joints in horrid shape. Price of getting old, I guess.

My ex-wife and I have finally become friends after 34 years of marriage, and it is a relief to me to share some of her recipes. She made some of the best meals I have ever ate. This is her version of Apricot Pork Chops, with a twist by me.

Enjoy…

2 large porkchops, about 3/4 inch thick and trimmed of all fat
1 large onion, thinly sliced
1 16 ounce can apricots in juice - retain juice
salt and pepper to taste
1/2 teaspoon ground ginger
1 large bay leaf

This recipe is as simple as it gets. Brown the pork chops in a non stick skillet. Retain about 2 TBS of drippings. Pour some of the apricot juice into the drippings and stir to make a sauce. Layer sliced onion in bottom of pan. Place pork chops on top of onions, and pour apricots and remaining juice over the chops. Add ginger and bay leaf.

Simmer for about 1 to 1 1/2 hours on low. You want the chops to just barely simmer until very tender.

Serve with garlic mashed potatoes and new peas.

Peace,

Charlie~

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If you love chicken as much as I do, then this recipe is for you. The recipe is low carb, is mighty tasty, and easy to prepare.

I like chicken, but the same old recipes get me down. Chicken needs to be oomphed up to tickle the taste buds. This will do it for ya.

This recipe might seem familiar - it has been around a while. My Rosie recognized it, but was very pleased by her first bite. I have made it chez a la Charlie, of course, and it suits me just fine.

Enjoy…

Feta Cheese & Bacon Stuffed Chicken

4 meaty chicken breasts. I put them in the freezer for 15 minutes so that they are easy to cut.

1/2 cup feta cheese

6 slices bacon, cooked crisp and crumbled. (I use kitchen shears to make it uniform)

1 can diced tomatoes

1 can diced tomatoes w/ green chilies, drained

1 tsp basil

1 tsp Mexican oregano

Parmesan cheese (optional)

Fry bacon until crisp, but not burnt. Drain on paper towel. Mix with feta cheese. Slice a pocket in the chicken breast, and stuff with feta cheese/bacon mixture.

Place in crockpot. Pour tomatoes over chicken breast.

Cook on high 2 to 3 hours, monitoring in last hour for doneness. Don’t overcook and allow to dry out.

I sprinkle Parmesan cheese on this at table. It is up to you, but it goes well with the feta.

Peace,

Charlie~

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