Honey Roasted Red Potatoes

1 pound red potatoes cut into bite size pieces
1 medium onion sliced
6 tablespoons melted butter
3 tablespoons honey
1 tablespoon dry mustard
pinch of salt
pinch of ground black pepper

Put potatoes on a plate and cover tightly.  Cook in microwave until almost tender.  Transfer to a foil lined 11x7 baking dish.  Spray the foil with Pam first.  Spread onion rings over potatoes.

Combine the remaining ingredients and drizzle over the potatoes and onions.  Liquids will carmelize over the potatoes and onions.

Bake in 375 degree oven for about 35 minutes, turning once about half way through.  When potatoes are tender, place in broiler for about five minutes to brown and crisp them.

Pot O'Smores

Pot of S'mores

Mom’s easy Dutch oven version of the popular campout treat is so good and gooey. The hardest part is waiting for the S’mores to cool so you can devour them. Yum! —June Dress, Boise, Idaho

12 ServingsPrep/Total Time: 25 min.

Ingredients

• 1 package (14-1/2 ounces) whole graham crackers, crushed
• 1/2 cup butter, melted
• 1 can (14 ounces) sweetened condensed milk
• 2 cups (12 ounces) semisweet chocolate chips
• 1 cup butterscotch chips
• 2 cups miniature marshmallows

Directions

• Prepare grill or campfire for low heat, using 16-18 charcoal
• briquettes or large wood chips.
• 
  
• Line a Dutch oven with heavy-duty aluminum foil. Combine cracker
• crumbs and butter; press onto the bottom of the pan. Pour milk over
• crust and sprinkle with chocolate and butterscotch chips. Top with
• marshmallows.
• 
  
• Cover Dutch oven. When briquettes or wood chips are covered with
• white ash, place Dutch oven directly on top of six of them. Using
• long-handled tongs, place remaining briquettes on pan cover.
• 
  
• Cook for 15 minutes or until chips are melted. To check for doneness,
• use the tongs to carefully lift the cover. Yield: 12 servings.
• 
  

Nutrition Facts: 1 serving equals 584 calories, 28 g fat (17 g saturated fat), 31 mg cholesterol, 326 mg sodium, 83 g carbohydrate, 3 g fiber, 8 g protein.

Lentil Soup

homemade lentil soup, which isn’t really a recipe but goes like this”
2 cups dry red lentils (rinsed)
2 cans chopped tomatoes (can be seasoned or not…include all liquid)
4 cloves chopped fresh garlic
1 chopped onion (red onion is nice and sweet)
2 tsp chicken base concentrate
2 cups leftover finely diced ham, chicken, cooked beef, cooked ground beef (change to beef base if using beef)
4 chopped peeled carrots
2-3 stalks chopped celery
1 cup diced red/yellow peppers (you could use green peppers too if that’s all you have handy)
2 cups thinly sliced spinach leaves
2 tsp dried parsley
1 tsp black pepper
1 tsp sea salt
2 cups water
cook on high for 6 hrs or until lentils and veggies are done to your liking. If you like your lentil soup creamier, take out about 2-3 cups and puree in your blender or with a stick mixer and return to the pot.add 1/4 c balsamic vinegar or let individuals add balsamic vinegar to taste. top with fresh plain yogurt or sour cream. i like to add a tsp of curry powder towards the end too, but i like curry in almost everything. serve with fresh whole grain bread or rolls and a green salad.

From Ravelry Crockpot Message Boards

Crock Pot Apple Pudding

PAM cooking spray
3-4 apples, cored and cut into 1/2 inch slickes
2 TBSP flour
1 tsp salt
1 pinch allspice
1/3 cup raisins (optional)
2/3 cup steel-cut oatmeal
cinnamon stick
1 TBSP sugar
Spray Little Dipper crock with PAM.
Coat cut-up apples with flour. Stir in everything through the oatmeal. Pour 1/2 mixture into crockpot. Bury cinnamon stick in apples. Add rest of apples. Top with sugar. Fill with water to within 1 inch of top.
Turn Little Dipper on, leave for 8 hours or so.
This works really well as a breakfast. Just put it in when you go to bed and when you get up, you should have delicious apple pudding.

From Ravelry Crock Pot Message Board

Potato Casserole

This is THE best casserole for a potluck.  Yes, it has come from my kitchen, what seems like, hundreds of times - no one ever seems to tire of it!  I originally got the recipe from Southern Living, which used to publish a small monthly cookbook...you know, the kind at the checkout right next to the gossip rags? They don't publish them anymore, unfortunately, and the magazine itself just isn't the same for me.  Boo.

Anyway, I got some real gems from those mini-cookbooks and this is one of them.  As usual, I tweaked this recipe a bit - I know you are shocked.

Liz' Potluck Potato Casserole

2 packages refrigerated shredded hash browns (or 1 pkg regular and 1 pkg Mexican style)
1 medium yellow or sweet onion, diced small
1 can Cream of Potato Soup
1 can Cheese Soup (or Nacho Cheese Soup)
2 cups shredded cheese, I like cheddar/jack mix
pepper to taste (no salt for this one!)

In a 9 x 13 baker combine all ingredients and mix well. Cover with foil and bake at 450 degrees for one hour.

From the Cook Contrary Blog

Scalloped Pineapple

SCALLOPED PINEAPPLE
3/4 C. Butter
2 C. sugar
3 eggs/beaten
14 slices cubed white bread
1 large and 1 small can of pineapple chunks or tidbits WITH juice
1/2 C. milk
pinch of salt to taste
Melt butter. Stir in sugar and beaten eggs.
Pam a 9x13 pan.
Mix cubed bread with pineapple, juices and milk.
Pour butter-egg mixture over bread mix and stir gently.
Dump all of it into the baking dish.
BAKE: 350 degrees for 1 hour.
This recipe is also good as a warm dessert with Cool Whip or whipping cream on top.

Tender Crock Pot Pork Roast

Tender Pork Roast

Rated: Submitted By: LaVerne Peterson Photo By: Christina Prep Time: 5 Minutes Cook Time: 8 Hours Ready In: 8 Hours 5 Minutes Servings: 8

"LuVerne Peterson of Minneapolis, Minnesota shares this melt-in-your mouth fall-apart-tender pork roast. 'It's wonderful to serve to company because it never fails to please,' she promises."

Ingredients:

1 (3 pound) boneless pork roast 1 (8 ounce) can tomato sauce 1/4 cup soy sauce (must be low sodium) 1/4 cup water

1/4 cup sugar 2 teaspoons ground mustard Suggestions: add onion rings and whole cloves of garlic; sub brown sugar for white; sub 1/4 cup Worcestershire sauce & 3/4 cup red wine vinegar for soy sauce

Directions:

1.

Cut roast in half; place in a 5-qt. slow cooker. Combine remaining ingredients; pour over roast. Cover and cook on low for 8-9 hours or until a meat thermometer reads 160 degrees F-170 degrees F. Remove roast to a serving platter and keep warm. If desired, skim fat from pan juices and thicken for gravy.

Crock Pot Chicken and Black Beans

Ingredients:

Servings:
4 4

4

Servings Size

• 
  

• 4 -5 boneless chicken breasts
• 1 (15 1/2 ounce) can black beans
• 1 (15 ounce) can corn
• 1 (15 ounce) jar salsa, any kind
• 1 (8 ounce) package cream cheese
Change Measurements: US | Metric

Directions:

Prep Time: 3 mins
Total Time: 4 hrs

1. 1 Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
2. 2 Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
3. 3 Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
4. 4 Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
5. 5 All done and enjoy!

Read more: http://www.food.com/recipe/crock-pot-chicken-w-black-beans-and-cream-cheese-yum-89204#ixzz1O17RoghL

Lemony and Garlicky Mushrooms

Ingredients:

Servings:
4 4

4

Servings Size

• 
  

• 1 lemon
• 1 tablespoon dried parsley
• 1/2 tablespoon olive oil
• 3 garlic cloves, minced
• 2 green onions, chopped
• 1 lb mushroom, cleaned
• salt and pepper, to taste
Change Measurements: US | Metric

Directions:

Prep Time: 15 mins
Total Time: 15 mins

1. 1 Place mushrooms on three pieces of foil stacked together and crumple sides to make a 'pan' that will hold the juices. You can use a metal pan underneath for added stability.
2. 2 Grate rind from lemon on top of mushrooms.
3. 3 Squeeze juice from lemon and add to 'pan'.
4. 4 Add remaining ingredients.
5. 5 Leave 'pan' open on top and grill until tender, 6-8 minutes.
6. 6 These can also be baked or broiled in oven until tender or cooked in a saucepan on top of stove.
7. 7 I usually 'baste' the juices over the mushrooms every so often but it does not seem to affect the outcome if you do not.

Read more: http://www.food.com/recipe/easy-lemony-and-garlicky-mushrooms-143498#ixzz1NbDVaWwg

Crockpot Cranberry Chicken

4-6 chicken breasts (8 thighs) 

1/2 pkg onion soup mix 

3T brown sugar 

1 can cream of  mushroom soup (I used cream of chicken soup)

1 can whole berry cranberry sauce

Place chicken in the pot and add the rest. Cook on high for 4 hours or low for 8 hours. (5-6 for thighs).

Borrowed from the Ravelry Crockpot message board.  Rated a winner by Bill!

Crock Pot Pork Chops

By Malriah on May 29, 2002

Photo by Natalie K

248 Reviews

• 
• Prep Time: 10 mins
• Total Time: 6 1/4 hrs
• Servings: 4

About This Recipe

"These have to be, hands down, the BEST meal I have EVER made in a crock pot. I borrowed a friend's crock pot one weekend and made this for my honey. Low and behold, I got a crock pot for my next birthday along with a request for this recipe to be the first thing I made. I really wish I know where I got the recipe from because I would LOVE to give credit for it. I beg of you, do yourself a favor and try this. You will NOT regret it. Let me know what you think!!"


My rating - these were good but a bit vinegary.  The veggies were crunchy yet which is how I like them. The chops were fork tender.

Ingredients

• 4 pork chops, each about 1/2 inch thick
• 2 medium onions, chopped
• 2 celery ribs, chopped
• 1 large green peppers, sliced
• 1 (14 1/2 ounce) cans stewed tomatoes
• 1/2 cup ketchup
• 2 tablespoons cider vinegar (use 1 tbsp next time, this was very vinegary)
• 2 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon lemon juice
• 1 beef bouillon cubes
• 2 tablespoons cornstarch
• 2 tablespoons water

Directions

1. Salt and pepper pork chops if desired.
2. Add all ingredients except water and cornstarch to the crock pot.
3. Cook on low for 5 1/2 hours.
4. Mix cornstarch and water together and stir into crock pot.
5. Cook 30 minutes more.
6. Serve over rice

Veggie Stuffed Green Peppers

Course: main meals PointsPlus™ Value:    8 Servings:  6 Ingredients 3 large green pepper(s)      15 oz canned black beans      1 small raw onion, chopped    2 clove(s) garlic clove(s) (medium)      1 cup(s) frozen corn kernels    2 tsp Ground Cumin    1 Tbsp chili powder    1/2 tsp smoked paprika      15 oz canned tomatoes with green chilis    1 Tbsp olive oil    2 cup(s) cooked white rice    6 oz Pepper Jack cheese, sliced thinly Instructions Slice peppers in half long ways and cook in microwave for 7 minutes. Saute chopped onion and garlic in olive oil. Mix beans, onion, rice, spices, tomatoes, corn together and layer in peppers with alternate layers of cheese. Bake in 350 degree oven for 25 minutes.

Zesty Orange Shrimp and Broccoli

by In One Pot, from Weight Watchers Publishing Group

Course: main meals PointsPlus™ Value:    7 Servings:  4 Preparation Time:  19 min Cooking Time:  8 min Level of Difficulty:  Easy

Spicy orange beef is a favorite in many Asian restaurants. Our seafood version, with the addition of a few broccoli florets, will please your family or friends.

Ingredients

	1 pound(s) shrimp, extra-large, peeled and deveined
	2 Tbsp cornstarch
	1 Tbsp ginger root, fresh, peeled and grated
	2 tsp orange zest, grated
	1/2 cup(s) reduced-sodium chicken broth, or vegetable broth
	1/4 cup(s) orange juice
	2 Tbsp low-sodium soy sauce
	1 Tbsp sugar
	1/4 tsp red pepper flakes
	12 oz broccoli, bag, fresh florets
	1/4 cup(s) water
	2 cup(s) cooked white rice, hot

Instructions

• Combine the shrimp, 1 tablespoon of the cornstarch, the ginger, and orange zest in a medium bowl; toss to coat.
  
• Combine the remaining 1 tablespoon cornstarch, the broth, orange juice, soy sauce, sugar, and crushed red pepper in a small bowl, set aside.
  
• Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the shrimp mixture and cook, stirring occasionally, until the shrimp are just opaque in the center, 3–4 minutes. Transfer the shrimp to a plate.
  
• Add the broccoli and water to the skillet. Cook, stirring occasionally, until crisp-tender and the water evaporates, about 3 minutes. Add the broth mixture and cook, stirring constantly, until the mixture bubbles and thickens. Add the cooked shrimp and heat through, about 1 minute. Serve over the rice. Yields 1 1⁄4 cups shrimp mixture and 1⁄2 cup rice per serving.

Notes

I added snow peas, mushrooms, garlic, carrots, and red peppers to increase the veggie content.

• For diehard beef lovers, substitute 12 ounces of thinly sliced beef top round or boneless sirloin for the shrimp.
  
  It’s often convenient to buy shrimp frozen and keep it on hand in the freezer. When ready to use, thaw the shrimp overnight in the refrigerator. Or run under cold running water until defrosted, then drain well and pat dry on several layers of paper towels.

Zesty Broccoli Soup

by Winner's Circle, from Weight Watchers Publishing Group Course: soups PointsPlus™ Value:    4 Servings:  6 Preparation Time:  8 min Cooking Time:  30 min Level of Difficulty:  Easy This soup wonderful hot or cold. To save on prep time, you can use two (10-ounce) packages of frozen chopped broccoli instead of the fresh broccoli. Ingredients   6 cup(s) reduced-sodium chicken broth      1 1/4 pound(s) broccoli, crowns, cut into florets (6 cups)      3 large uncooked potato(es), all-purpose variety (about 1 pound), peeled and cubed      1 medium onion(s), chopped      1 stalk(s) celery, chopped (medium)    1/2 tsp table salt      1 cup(s) fat-free skim milk    1/8 tsp hot pepper sauce, 2 drops    Instructions Bring the broth to a boil over medium-high heat in a large saucepan. Add the broccoli, potatoes, onion, celery, and salt; return to a boil. Reduce the heat and simmer, partially covered, until the vegetables are soft enough to mash, about 25 minutes. Remove the pan from the heat and let the mixture cool slightly. Transfer the mixture in batches to a food processor or blender and puree. (I used my immersion blender.)  Return the soup to the pan. Stir in the milk, and hot pepper sauce, then return to a simmer. Yields generous 1 1⁄2 cups per serving.  My note: soup is very thin but tastes good.  Use less broth or more broccoli next time for thicker soup.

Shrimp Creole

Course: main meals PointsPlus™ Value:    8 Servings:  4 Preparation Time:  25 min Cooking Time:  20 min Level of Difficulty:  Easy   We gave our creole extra sizzle by using hot, smoked Spanish paprika. If you can't find it, use ground, smoked chili powder instead. Ingredients 1 Tbsp vegetable oil    1 Tbsp all-purpose flour      1 stalk(s) celery, chopped (medium)      1 small onion(s), chopped    1 clove(s) garlic clove(s), minced (medium)      1 medium green pepper(s), chopped      14 1/2 oz canned diced tomatoes, drained      2 Tbsp canned tomato paste    1/4 cup(s) red wine      1 cup(s) fat-free chicken broth    1 leaf/leaves bay leaf    1/8 tsp paprika, smoked, hot Spanish variety    1/4 tsp dried basil    1/4 tsp dried oregano    1/2 tsp table salt, or more to taste    1/4 tsp black pepper      1 pound(s) shrimp, peeled and deveined      2 Tbsp scallion(s), minced    1 Tbsp parsley, Italian, fresh, minced    1 Tbsp fresh lemon juice      2 cup(s) cooked brown rice    Instructions Heat oil in a large skillet; stir in flour and cook over low heat, stirring occasionally, until mixture is smooth, about 5 minutes. Stir in celery, onion, garlic and green pepper; sauté 5 minutes. Add canned tomatoes, tomato paste, wine, broth, bay leaf, paprika, basil, oregano, salt and pepper. Bring to a boil; reduce heat to low. Stir in shrimp and simmer 5 minutes. Stir in scallions, parsley and lemon juice; simmer 1 minute. Remove bay leaf. To serve, spoon 1/2 cup of rice into each of 4 bowls and top each with about 2 cups of shrimp creole.  From the Weight Watchers website

Asian Inspired Vegetable Soup

Course: soups PointsPlus™ Value:    1 Servings:  12 Preparation Time:  20 min Cooking Time:  20 min Level of Difficulty:  Easy   An Asian spin on a Weight Watchers favorite. Double the recipe and freeze it in 1 cup servings for a late afternoon snack or dinner-time starter. Ingredients   2 cup(s) bok choy, chopped      2 cup(s) chinese cabbage, chopped    3 clove(s) garlic clove(s), minced (medium)    1/4 cup(s) ginger root, thinly sliced and julienned      4 small raw oyster mushrooms, chopped      2 cup(s) scallion(s), chopped      1 cup(s) canned water chestnuts, sliced (8 oz can)      1/2 cup(s) sweet red pepper(s), thinly sliced    1/4 tsp crushed red pepper flakes      6 cup(s) vegetable broth      2 cup(s) snow peas, stringed    2 Tbsp low-sodium soy sauce    1/2 cup(s) cilantro, finely chopped    Instructions Put bok choy, Chinese cabbage, garlic, ginger root, mushrooms, scallions, water chestnuts, red pepper, red pepper flakes and broth into a large soup pot; stir to combine. Cover and bring to a boil over high heat. Reduce heat to low and simmer, partly covered, for about 10 minutes. Toss in snow peas during the last 3 to 4 minutes of simmering. Stir in soy sauce and cilantro. Yields about 1 cup per serving.

White Cheddar Scalloped Potatoes

This recipe has evolved over the past 8 years. After I added the thyme, ham and sour cream, my husband declared, “This is it!” I like to serve this rich, saucy entree with a salad and homemade French bread. —Hope Toole, Muscle Shoals, Alabama

6-8 ServingsPrep: 40 min. Bake: 70 min.

Ingredients

• 1 medium onion, finely chopped
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 1 teaspoon dried parsley flakes
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme
• 3 cups milk
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 cup (8 ounces) sour cream
• 8 cups thinly sliced peeled potatoes
• 3-1/2 cups cubed fully cooked ham
• 2 cups (8 ounces) shredded white cheddar cheese

Directions

• In a large saucepan, saute onion in butter until tender. Stir in the
• flour, parsley, salt, pepper and thyme until blended. Gradually add
• milk. Bring to a boil; cook and stir for 2 minutes or until
• thickened. Stir in the soup. Remove from the heat; stir in sour
• cream until blended.
• 
  
• In a large bowl, combine the potatoes and ham. In a greased 13-in. x
• 9-in. baking dish, layer half of the potato mixture, cheese and

• white sauce. Repeat layers.
• 
  
• Cover and bake at 375° for 30 minutes. Uncover; bake 40-50
• minutes longer or until potatoes are tender. Yield: 6-8 servings.
• 
  

Nutrition Facts: 1 serving (1-1/2 cups) equals 555 calories, 29 g fat (17 g saturated fat), 112 mg cholesterol, 1,640 mg sodium, 47 g carbohydrate, 4 g fiber, 25 g protein.

© Taste of Home 2010

4-Ingredient Pizza Bake

A Sandra Lee Favorite! Craving pizza? Just add water to Bisquick® Complete biscuit mix and you'll make quick work out of a pizza bake that's in the oven in less than 15 minutes.

Prep Time 10 Minutes

Total Time 35 Minutes

Makes 8 Servings

2

  pouches (7.5 oz each) Bisquick® Complete buttermilk biscuit mix

1

cup water

1

jar (14 oz) pizza sauce

1

package (8 oz) sliced pepperoni

2

cups shredded mozzarella cheese (8 oz)

1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick mix and water until soft dough forms. Drop half of dough by spoonfuls evenly in bottom of baking dish (dough will not completely cover bottom of dish).
2. Drizzle about 1 cup pizza sauce over dough. Arrange 1/2 of the pepperoni slices evenly over sauce. Top with 1 cup of the cheese. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese.
3. Bake 20 to 25 minutes or until golden brown. Cut into squares to serve.

Makes 8 Servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Variation

To make half a recipe, divide ingredients in half; bake in sprayed 8-inch square glass baking dish for 22 to 25 minutes.

Special Touch

Add your favorite pizza toppings to the layers. Try cooked sausage crumbles, chopped green bell pepper, onion or olives.

Nutrition Information:

1 Serving (1 Serving)

• Calories 470
• (Calories from Fat 250),

• Total Fat 28g
• (Saturated Fat 10g,
• Trans Fat 4 1/2g),
• Cholesterol 45mg;
• Sodium 1270mg;
• Total Carbohydrate 37g
• (Dietary Fiber 2g,
• Sugars 4g),
• Protein 19g;

Melanie's Miso Soup

Serves 4

•2 tablespoons oil (sesame, for example)
•1 garlic clove (minced)
•1 piece of fresh ginger (minced)
•1 fresh red bell pepper (sliced long and thin)
•1 bunch of green scallions (sliced)
•1 cup shiitake mushrooms (sliced thin)
• 1 small bunch of fresh lemongrass and parsley (chopped)
•1½ cups fresh spinach or kale
• 1½ cup fresh shrimp or small package of firm tofu (optional)
•1 to 2 teaspoons miso paste (I prefer red)
• 32 ounces of chicken stock (or you can use vegetable or beef stock)
•Dried red pepper flakes

Heat wok or soup pot and add oil. Saute minced garlic and ginger, red pepper and scallions in oil for a few minute, then add mushrooms, lemongrass and parsley and cook for a minute or 2. Add spinach or kale and shrimp (or tofu) and simmer for 5 minutes. Add miso and slowly stir in stock a little at a time. Add red pepper flakes to taste. Turn up heat and then once boiling, turn down and let simmer for 10 minutes. Serve with some fresh sesame, honey oat or nut bread. Great for loved one feeling under the weather.

Recipe by Melanie Bare

Crash Hot Potatoes

Added by Ree on August 7, 2009 in Potatoes, Sides
Prep Time 30 Minutes
Cook Time 25 Minutes
Servings 6 (5 WW P+)
Difficulty Easy
Ingredients

* 12 whole New Potatoes (or Other Small Round Potatoes)
* 3 Tablespoons Olive Oil
* Kosher Salt To Taste
* Black Pepper To Taste
* Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Biggest Loser Buffalo Chicken Meatloaf

Ingredients

Olive Oil Spray
2/3 cup Old-Fashioned Oats
1/2 cup Fat Free Milk
2 1/2 tbsp Buffalo Wing Sauce (or more to taste)
1 pound ground Chicken or Turkey
1/2 cup Finely Chopped Celery
1/4 cup Shredded Carrots
1/4 cup Finely Chopped Sweet Onions
2 lg Egg Whites (lightly beaten)
1/4 tsp salt
2 oz Crumbled reduced-fat Blue Cheese



Directions
Preheat Oven to 350 degrees

Lightly mist 9x5 loaf pan with Olive Oil Spray

Combine Oats and milk in medium mixing bowl and stir to mix. Let stand for 3 minutes, or until the oats begin to soften.

Stir in the wing sauce until well mixed.

Add the chicken, celery, carrot, onion, egg whites and salt. With fork or clean hands, mix the ingredients well.

Add the blue cheese and gently mix to combine.

Transfer mixture to prepared pan and spread so that the top is flat. Bake for 35 to 40 minutes, or until the chicken is completely cooked through and no longer pink.

Cut into 8 slices and serve immediately.

Makes 4 Servings

Number of Servings: 4
Nutritional Info

* Servings Per Recipe: 4
* Amount Per Serving
* Calories: 297.7

* Total Fat: 13.0 g
* Cholesterol: 84.8 mg
* Sodium: 743.4 mg
* Total Carbs: 15.7 g
* Dietary Fiber: 2.0 g
* Protein: 28.6 g

7 WW points plus per serving

Slow-Cooked Split-Pea Soup With Barley and Ham

Start to finish: 10-minute prep, four to eight hours unattended slow cooking, depending on temperature chosen (see cook's note).

Yield: 6 servings

•1 cup dry split green peas
• 1/2 cup medium pearl barley (see cook's note)
•3/4 cup chopped ham
•3/4 cup sliced carrots
•3/4 chopped onion
•3/4 cup chopped celery
•4 cups water
•1 chicken bouillon cube
•1 bay leaf
• Salt and black pepper, to taste

Cook's note: Cooking four hours on high or eight on low produces tender peas, but not a mushy texture.

Barley is usually found on the rice or dried-bean aisle, but sometimes it's near the oatmeal. Do not use quick 10-minute barley in this soup, as it will turn mushy.

Can be doubled easily if serving larger crowds.

Layer the ingredients in the order listed (except salt and pepper) in a 2-quart or larger slow cooker. Do not stir.

Cover and cook on high four hours or low eight to nine hours, until the peas reach the desired texture.

Remove the bay leaf, stir well, and adjust the salt and pepper to taste. Serve at once.

WW Baked Ziti

Course: main meals
PointsPlus™ Value: 7
Servings: 12
Preparation Time: 10 min
Cooking Time: 40 min
Level of Difficulty: Easy

Here’s a tasty, healthy version of the Italian classic. For more robust flavor, add crushed fennel seeds. For a meaty version, add lean ground beef to the sauce.*

Ingredients
3 spray(s) cooking spray
1 pound(s) uncooked pasta, rigatoni or penne
3/4 pound(s) part-skim ricotta cheese
1/4 tsp crushed red pepper flakes, or more to taste
1/4 cup(s) grated Parmesan cheese, divided
4 cup(s) marinara sauce, store-bought, divided**
1/2 pound(s) shredded part-skim mozzarella cheeses
1/4 cup(s) basil, cut into ribbons, for garnish***
Instructions

* Preheat oven to 350ºF. Coat bottom and sides of a lasagna pan with cooking spray.

* Cook pasta according to package directions; rinse with cool water and drain.

* While pasta is cooking, in a medium bowl, combine ricotta cheese, red pepper flakes, 3 tablespoons Parmesan cheese and 1/3 cup marinara sauce.

* To assemble ziti, spoon 1/2 cup sauce on bottom of prepared pan; top with half of pasta in an even layer. Evenly spread pasta with ricotta mixture; cover with half of remaining sauce. Top with remaining pasta and spoon remaining sauce over top; sprinkle with mozzarella and remaining tablespoon Parmesan. Bake until cheese melts and is browned, about 20 to 30 minutes. Allow ziti to sit for 10 to 15 minutes before slicing into 12 pieces. Yields 1 piece per serving.

http://www.weightwatchers.com/util/prt/recipe.aspx?Type=1&RecipeID=224411