Three Ingredient Microwave Jam

2 c. strawberries, blackberries, blueberries, apricots, peaches, etc..., fresh or frozen
1/4 c. sugar
juice of 1/2 lemon

In a large bowl, combine the desired fruit, lemon juice, and sugar. Be sure to use an extra large bowl as it will bubble up in the cooking process. Microwave on high 9-11 minutes. No need to mash as the fruit will cook down. The mixture will form a thick, shiny liquid. The jam will also thicken as it cools. Transfer to a jar or airtight container. It will keep in the refrigerator 4-6 weeks.

For stovetop method:

Combine all ingredients in a small saucepan and simmer over medium low heat 7-10 minutes, until the fruit is broken down and the mixture has thickened. Transfer to a jar or airtight container and refrigerate 4-6 weeks.

Cinnamon Apple Cupcakes with Cinnamon Buttercream Frosting

1 yellow cake mix
3 eggs
1/3 c. olive oil
1 1/3 c. water
1 t. cinnamon
21 oz. can apple pie filling
cinnamon

Preheat oven to 350 degrees. Place cupcake liners in tins. Prepare cake batter as directed. Add 1 t. cinnamon and mix well. Pour into lined tins, no more than 2/3 full. Place 1-2 apple slices from pie filling on top of each cupcake batter. Bake 18-21 minutes until toothpick comes out clean. Cool 5 minutes. Remove from pan. Make frosting while cupcakes are baking. Frost cooled cupcakes and garnish with additional cinnamon if desired.

Cinnamon Buttercream Frosting:
4 c. powdered sugar
1 c. butter, softened
2-3 t. vanilla
1-2 T. milk
1 t. cinnamon

Combine powdered sugar and softened butter. Add vanilla and 1 T. milk. Beat on low until sugar is incorporated. Increase speed to medium high. Scrape sides of bowl often. When completely mixed the frosting may appear dry. Add more milk until the right consistency is accomplished. Add cinnamon. Frost cupcakes. Yum!

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Pork Chili Rancho

1 lime
1 lb. pork tenderloin
1 T. chipotle seasoning
2 t. agave nectar or honey
1/4 t. kosher salt
2 t. olive oil
1 c. frozen seasoning blend (celery, onions, bell peppers)
1 c. frozen riced cauliflower, or rice/quinoa
1 t. minced garlic
15.5 oz can white chili beans
1 c. water

Squeeze lime for juice (about 1 T.). Cut pork into bite size pieces. Place in bowl. Add seasoning, agave or honey, and salt. Toss to coat. Preheat large skillet on medium high 2-3 minutes. Place oil in pan. Add pork. Cook 3-4 minutes or until browned. Remove pork. Stir in seasoning blend, cauliflower, garlic, and lime juice. Cook and stir 3-4 minutes, until browned. Return pork to pan. Stir in beans and water. Cook and stir 5 minutes until pork is 145 degrees. Serve with steamed vegetables.

Smoked Sausage and Broccoli

14 oz. pkg. smoked sausage, cut into slices, maybe be cut again for smaller pieces
1/4 c. olive oil
2 cloves garlic, minced
1 green pepper, chopped
1 small red onion, diced
12-14 oz. pkg. broccoli, cooked
1/2 can chicken broth or water
14 oz. spaghetti sauce, your choice
2 c. instant rice
1/2 pkg. mozzarella cheese, shredded
Italian seasoning, to taste
salt
pepper

Heat oil in skillet. Add garlic, peppers,  & sausage and cook until sausage is browned. Add onion, broccoli, chicken broth, and spaghetti sauce. Simmer for 10 minutes. Add rice and reduce heat. Simmer, covered, for 10 minutes until rice is tender and liquid is absorbed. If items start sticking to skillet add a a little water.Top with cheese and serve.