Manicotti Shells

1 box American Beauty Jumbo Shells
2 lbs. ricotta cheese
2 lbs. mozzarella cheese
fresh spinach to taste, about 2 cups chopped

Mix cheese and spinach together by hand, add spice (italian, salt, pepper, oregano, basil) to taste. Fill pre boiled shells with cheese mixture. Freeze or bake fresh. From frozen, place in a pan, cover with sauce and then bake at 350 for 45 minutes, or until cheese is melted.

Michele Sauk

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!