Autumn Pear Salad

1 head of green leaf lettuce, washed and torn
1 head of romaine, washed and torn
2 ripe pears, thinly sliced
2 oz. asiago cheese, shaved with a vegetable peeler
1/2 cup unsalted cashews, toasted

Dressing
5 tbl. olive oil
2 tbl. balsamic vinegar
1 tsp. honey
1 tsp. dijon mustard
1 tbl. chopped green onions
salt and fresh ground pepper

Mix dressing ingredients in a jar, shake well and refrigerate. Toss with salad just before serving.

Jami Stevenson

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