Pumpkin Coconut Oatmeal Bars

Crust:

* 1/2 c. (1 stick) unsalted butter, melted

* 1/2 c. brown sugar

* 1 c. all-purpose flour

* 1 c. quick cook oats

* 1/2 tsp. cinnamon

* 1/4 tsp. salt

Filling:

* 4 eggs, beaten
* 1 c. granulated sugar

* 1 c. brown sugar

* 1 can (15 ounces) pumpkin

* 1/4 c. cornstarch

* 1 tsp. cinnamon

* 1/2 tsp. nutmeg

* 1 c. shredded coconut

Pre-heat the oven to 350ºF. Combine the crust ingredients in a mixing bowl until evenly mixed. Press the mix into the bottom of greased 8” x 8” pan. Bake for 10 minutes to precook and firm up the crust. Combine all filling ingredients and pour over the warm crust. Return to oven for 45 minutes or until toothpick placed in center comes out clean. Baking times will vary for different ovens and altitudes.

Slow Cooker Lasagna

* 1 lb. lean ground beef, cooked and drained

* 32 ounce jar of your favorite pasta sauce

* 16 ounces cottage cheese or ricotta cheese

* 1/2 box (4.5 ounces) no boil lasagna noodles, gently broken in half if needed

* 2 cloves garlic, minced

* 1/4 tsp. dried oregano

* 1/4 tsp. dried basil (** if your sauce already has oregano & basil, you can skip these if desired)

* 1/2 c. onion, finely minced

* 2 c. (8 ounces) Mozzarella cheese

* shredded Parmesan cheese, to taste

* olive oil or cooking spray, as needed

Grease the inside of your slow cooker with olive oil or cooking spray. Combine beef, sauce, spices, garlic & onion in a medium-sized bowl and mix well. Combine cheese, except for Parmesan, in a separate medium-sized bowl. In the slow cooker, start with the beef mixture (about 1/5 depending on the size of your cooker). Top with a layer of no boil noodles, then crumble on a thin layer of the cheese mixture (about 1/5). Repeat layers, ending with the beef layer on top. Sprinkle with Parmesan cheese. Cover & cook on low for 3-4 hrs. Serve with salad and garlic bread.

Baked Chicken W/ Fall Vegetables

* 1 med. onion, peeled & cut into 3/4" pieces
* 1 med. potato, scrubbed & cut into 3/4" pieces
* 1 med. sweet potato, peeled & cut into 3/4-inch pieces (instead of one of each, could use 2 of one type of potato)
* 2 parsnips, peeled & cut into 3/4" pieces
* 2 med. carrots, peeled & cut into 3/4" pieces
* 3 Tbl. EV olive oil, divided
* 1 1/2 tsp. salt, divided
* 1 1/2 tsp. pepper, divided
* 1 Tbl. fresh rosemary leaves, finely chopped (or 1 1/2 teaspoons dried), divided
* 1 Tbl. fresh sage leaves, finely chopped, (or 1 1/2 teaspoons dried), divided
* 1/2 c. chicken broth
* 1 tsp. sweet paprika
* 3-4 lbs. chicken pieces on the bone, rinsed and patted dry, room temperature (for a lower-fat version, remove the skin)

Place baking rack in the upper third of oven and preheat to 400 degrees F. In a large bowl or 1 gallon zipper storage bag, combine onion, potatoes, parsnips, carrots, 2 Tbl. olive oil, 1 tsp. salt, 1 tsp. pepper, 1 1/2 tsp. rosemary & 1 1/2 tsp. sage (if using dried herbs, use 3/4 tsp. each rosemary & sage). Mix well & place on a foil-lined rimmed sheet pan or shallow roasting pan. Pour the chicken broth over the vegetables. In a small bowl, mix together remaining 1 Tbl. olive oil, 1 1/2 tsp. rosemary, 1 1/2 tsp. sage & paprika (if using dried herbs, use 3/4 tsp. each rosemary & sage). Season chicken parts with remaining 1/2 tsp. salt & 1/2 tsp. pepper, & brush with oil and seasoning mixture from small bowl. Place chicken in pan on top of vegetables. Cover pan with aluminum foil and bake for 30 min. Remove foil, baste chicken & vegetables with the pan juices and bake for an additional 30 min., or until the chicken is fully cooked. On a meat thermometer, chicken thighs should be 165 degrees F & breasts should read 170 degrees F. Let chicken & vegetables sit for 5-10 min. before serving.