Memory Verse: Psalms 13:6 NIV
I will sing to the Lord, for He has been good to me.

Intro: M’m M’m Good (Campbell’s Soup)
The fall is such a wonderful time of year.  The beautiful foliage and cool, crisp morning air is such a wonderful change from the hot summer.  I also love the M’m M’m good smell of fall cooking and baking.  The wonderful fall veggies, fruits and Thanksgiving foods.

Assignment:  Post your favorite fall recipe/recipes to share.  I love trying new recipes, do you?  It can be baking, main dishes, veggies, dessert or anything else you can think of.  There are no limits.  Mmmmmm..I can’t wait to take a look at some of those recipes.

Oh boy you guys are hitting strings hard with me. I use to cook, never been a baker, but loved to use my cookbooks. But with the birth out our daughter at 32 weeks, and the first years of getting a little girl to be the strong child she is today, I got away from cooking. Can I add Kraft dinner, frozen pizza, chicken fingers and fries?? No, and I agree. I have been working on getting back to the old habits before the birth of our daughter. JUST last week, I did a roast with potatoes, onions and carrots, in the slow cooker it was so good. First time since her birth, so sad?? Faith has been asking and asking to bake, this so isn't my thing. Then I realized that it was not how mommy taught her how to bake a cake, it was the time we spent doing so. She picked out her box cake mix and frosting and last Friday she made her cake, cracked her eggs, baked it, frosted it and even decorated it. Now I wish I had taken pictures.....

Here I sit trying to decide what to put here it has been so long. I figured I would head over to Companies Coming and see what they had to say? I found the very recipe that another homeschooling mother told me to try, just last week. I am putting it on here NOT because I have made this one, but because I am putting it out for all to see that I am going to get back into the menu planning, meal cooking wife I use to be. Thanks Blogger Friends for once again showing me the way...

The Best Chicken Dish       

Colourful and full of flavour, this is sure to become a favourite! Chickpeas and sweet red pepper accent this well-seasoned sauce. Delicious served over rice or pasta.

Cooking oil 1 tbsp. 15 mL Lean ground chicken 1 lb. 454 g   Can of chickpeas (garbanzo beans), 19 oz. 540 mL rinsed and drained Finely chopped onion 1 cup 250 mL Salt 1/4 tsp. 1 mL   Sun-dried tomato pesto 1/3 cup 75 mL All-purpose flour 1 tbsp. 15 mL Can of diced tomatoes (with juice) 14 oz. 398 mL Balsamic vinegar 1 tbsp. 15 mL Granulated sugar 1/2 tsp. 2 mL Salt 1/4 tsp. 1 mL   Chopped red pepper 4 cups 1 L Finely chopped zucchini (with peel) 1 cup 250 mL

Heat cooking oil in large frying pan on medium. Add ground chicken. Scramble-fry for 5 to 10 minutes until no longer pink. Drain. Transfer to 3 1/2 to 4 quart (3.5 to 4 L) slow cooker. Add chickpeas, onion and first amount of salt. Stir. Stir pesto into flour in small bowl until smooth. Add next 4 ingredients. Stir well. Pour over chicken mixture. Stir well. Cover. Cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Add red pepper and zucchini. Stir. Cover. Cook on High for 30 to 45 minutes until red pepper is tender-crisp. Serves 8.

1 serving: 232 Calories; 11.2 g Total Fat (1.6 g Mono, 1.1 g Poly, 0.4 g Sat); 0 mg Cholesterol; 20 g Carbohydrate; 4 g Fibre; 14 g Protein; 353 mg Sodium

Make Ahead: The night before, chop vegetables. Chill overnight in separate covered bowls. Scramble-fry ground chicken until no longer pink. Drain. Chill overnight in separate covered bowl. Assemble and cook as directed.

Romans 12:2 (Amplified Bible)  Do not be conformed to this world (this age), [fashioned after and adapted to its external, superficial customs], but be transformed (changed) by the [entire] renewal of your mind [by its new ideals and its new attitude], so that you may prove [for yourselves] what is the good and acceptable and perfect will of God, even the thing which is good and acceptable and perfect [in His sight for you].