Weight Watchers Taco Soup

1 can chicken broth
1 can tomato sauce
1 can diced tomatoes
1 can rotel tomatoes
1 can chicken
1 can drained corn
1 can drained black beans
1 can drained red beans
1 can ranch style beans
1 tsp. ground cumin
1 package of taco seasoning
1/4 cup dried onion

Empty everything into a large pot, bring to a boil and let simmer for 20 minutes. Serve with cheese, sour cream and tortilla chips.

Jessica Inman

Chicken Italiano

5 chicken breasts
8 oz. cream cheese
1 can cream of chicken soup
1 package of italian salad dressing

1. Cook chicken, 1/4 cup of water and salad dressing mix (dry) in a slow cooker on low for 3 hours.
2. Add cream cheese and chicken soup to slow cooker.
3. Cook on low for 1 more hour. Serve over noodles or rice.

Erin Ruy

Vegetable and Chick Pea Curry

Michele Sauk, from myrecipes.com

6 servings

1 Tbs. olive oil

1 1/2 c. chopped onion

1 c. sliced carrot (1/4 inch thick)

1 Tbs. curry powder

1 tsp. brown sugar

1 tsp. grated peeled ginger

2 garlic cloves

1 serrano chile, seeded and minced

3 cups cooked chickpeas (garbanzo beans)

1 1/2 cups cubed, peeled baking potato

1 cup diced green bell pepper

1 c. cut green beans

1/2 tsp. salt

1/4 tsp. black pepper

1/8 tsp. ground red pepper

1 can diced tomatoes, undrained

1 can vegetable broth

3 cups fresh baby spinach

1 c. light coconut milk

6 lemon wedges

Heat oil in large nonstick skillet over med. heat. Add onion and carrot; cover and cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic and chile; cook 1 minute, stirring constantly.

Place onion mixture in 5-qt. electric slow cooker. Stir in chickpeas and next 8 ingredients (through broth). Cover and cook on HIGH 6 hours or until veggies are tender. Add spinach and coconut milk; stir until spinach wilts. Serve with lemon wedges.

calores 276, per 1 1/3 cups serving

Crock Talk BBQ ribs

Barbecue Boneless Pork Ribs

Michele

1-4 lbs. country style boneless pork ribs

1-24 oz. ketchup

1 medium yellow onion

4 cloves fresh garlic

1/2 cup brown sugar

1 1/2 cups coke

1 tsp. salt

1 tsp. tabasco sauce

2 tsp. worchestershire sauce

1. Place the ribs in the slow cooker

2. Mix the rest of the ingredients together and pour over ribs

3. Cook on high 4-5 hours or low 8-10 hours

4. Remove lid and cook, uncovered, on HIGH the last 30-60 minutes until sauce thickens

Ribollita

adapted from Sisters cafe (http://sisterscafe.blogspot.com/2009/01/ribollita.html)

olive oil

onion

1 leek (optional)

2 carrots

2 ribs celery

1 TBS. garlic

2 cans crushed tomatoes

1-2 tsp. Italian seasoning (to taste)

6 cups chicken broth (or water + bouillion)

2 cans great northern beans

1/2 tsp. red pepper flakes

2-3 big handfuls or spinach

salt and pepper to taste

croutons

parmesan cheese

Saute the veggies until they are soft. Add tomatoes, beans, broth & seasonings and cover and simmer on low for 20 minutes. Add spinach and continue cooking a few minutes until the spinach is cooked. Serve with croutons & cheese on top!

This is one of the few soups that I don't think needs to sit and simmer orever. It's good right away!

Messy Tacos

-4 chicken breasts shredded
-jar La Victoria Salsa Verde
-1 large can green enchilada sauce
-small can mild red enchilada sauce
-1/2 cup brown sugar
-1 can black beans

combine in a pot and heat on stove
(if you don't want it to be so runny use less of the liquid ingredients)

I like to use the uncooked tortillas from Costco.  Add any toppings i.e: cheese, sour cream, guacamole, salsa

Michele's World-Famous, Delectable Candy

Dipping caramel

2 1/4 c. brown sugar

1 c. karo syrup

1 can sweetened condensed milk

1 cube butter

Dissolve brown sugar and karo syrup. Add milk and butter. Bring to a rolling boil for 2 minutes. Makes 6 1/2 pint jars.

Microwave Brittle

1. Add 1/2 c. corn syrup and 1 c. sugar to a glass bowl, mix together & microwave for 5 1/2 minutes (don't let it get too brown).

2. Add nuts of your choice & 1 TBS. butter and microwave for 1 1/2 minutes.

3. Add 1 tsp. vanilla and 1 tsp. soda

4. Spread out on a cookie sheet to cool.

Toffee

1 c. butter

1/2 c. corn syrup

1 1/2 c. sugar

1 c. blanched almonds

1/4 cup water

Mix sugar, water and corn syrup over the stove until they boil. Add the rest of the ingredients and cook until a hard ball stage or a slightly darker light brown color (the color of toffee!)

Caramels

1 c. white sugar

1 c. brown sugar

1 c. karo syrup

2 sticks butter

1 can sweetened condensed milk

Cook all ingredients over med.-med. high heat for approx. 40 minutes or until temperature reaches 237. (Remember to test your thermometer first. Water boils at 220 so if your thermometer reads 215 at the boiling point, deduct 5 degrees from 237 and your caramel should be done at 232)