Most Delicious Pumpkin Pie Smoothie

I've been obsessed with pumpkin lately!!! I just crave it, so now I have a healthy way to eat it, cause eating a billion pumpkin pies was probably not a good idea :)

1/2 can coconut milk or about 1 cup, can use lite but I like the regular

1 cup pumpkin puree

1/2 - 1 (depending on size) frozen banana

1/4 cup pecans

1/2 tsp nutmeg

1/4 tsp pumpkin pie spice

1/4 tsp cinnamon

1/4 tsp cloves

1/2 tsp vanilla

about 2 Tbsp natural maple syrup (could use honey) or more, sweeten to taste.

1-2 cups ice

put it all in a blender and blend till smooth.

Roasted Pork Loin

This is one of my favorite Sunday dinners! It's super easy, doesn't take way long, and seems like you made something 'special.'  Any way, hope you enjoy!

Ingredients:
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
3 tbsps butter
6 garlic cloves, minced
1 tsp salt
1 tsp pepper
1 tsp onion powder
1 tsp dried thyme
1 tsp paprika
1 tsp ground mustard
1/2 tsp garlic powder
1 boneless pork loin roast (4-5 lbs) (I usually do a 2-3 lb one, which is plenty for us with leftovers)

In a skillet, combine the first 12 ingredients; saute until the veggies are tender. Separate roast and randomly cut several deep slits, about 1 inch wide, on the inside of the roast. Fill the slits with some of the veggie mixture; tie together (or I just place the back together, yeah I'm lazy like that). Place on a rack in a shallow baking pan. Spread remaining veggie mixture over roast. Bake, uncovered, at 325 degrees for 2-3 hrs (for a smaller roast it's about 1 1/2 hrs) or until meat  thermometer reads 160-170 degrees. Let stand about 10 mins before slicing.

Creamy Orzo with Chicken Mushrooms and Red Peppers

From Mels! So I've now made this twice with plans to make it again! I love the mushrooms and the creamy sauce!!! It's more of an everyday meal, but it's a good one. I also added chopped asparagus last time cause I had to use it and it was awesome.  Yum!

Ingredients

• 1 tablespoon olive oil
• 2 average-sized chicken breasts (about 1 to 1 ½ pounds), cut into chunks
• 1-2 red bell peppers, cut into ½-inch pieces
• 8 ounces white button mushrooms, quartered
• 1 teaspoon dried thyme
• 3 cloves garlic, finely minced
• 1 pound orzo pasta
• 8 ounces cream cheese, softened (can use 1/3 less fat cream cheese)
• 1 cup reserved pasta water
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• ½ cup freshly grated Parmesan cheese
• 3 tablespoons chopped fresh flat leaf parsley
• Squeeze of fresh lemon juice (from 1 lemon)

Directions

1. Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until tender. When the orzo is ready, reserve 1 cup of the pasta water (ladling it into a small bowl is my method) and then drain the orzo and set aside.
2. While the orzo cooks, in a large nonstick skillet, heat the olive oil over medium heat. Season the chicken with salt and pepper. Add the chicken to the hot oil and brown on all sides. When nicely browned (but not all the way cooked through), add the peppers, mushrooms and thyme. Stir and let cook for about 5 minutes, until the chicken is cooked through and the mushrooms and peppers have softened and browned and most of the liquid has evaporated. Add the garlic and cook, stirring, until fragrant, about 1 minute.
3. In the skillet over medium heat, add the softened cream cheese (if you forgot to let the cream cheese soften at room temperature, no worries! Pop it in the microwave for one minute on 40% power) in bite sized chunks and stir so that the cream cheese melts and coats the chicken and vegetables. Add the reserved pasta water and bring to a simmer. Add ½ teaspoon salt and ½ teaspoon pepper. Stir. Add the orzo, Parmesan, lemon juice and fresh parsley. Stir to combine and heat through. Garnish with additional Parmesan and parsley.