As long as you plan an hour before you plan on eating you're golden.  Super easy and super delicious.
Great for kids and as leftovers.

Mini Meatloaves

1 egg
3/4 cup milk
1 cup shredded Cheddar cheese
1/2 cup quick cooking oats
1nteaspoon salt
1 pound ground beef
2/3 cup ketchup
1/4 cup packed brown sugar
1 1/2 teaspoons prepared mustard.


Preheat oven to 350

In a large bowl, combine the egg, milk, cheese, oats, and salt.
      Add the ground beef mixing well, and form this mixture into eight miniature meatloaves.
      Place these in a lightly greased 9x13 inch baking dish*

In a separate small bowl combine the ketchup, brown sugar and mustard.
       Stir thoroughly and spread over each meatloaf.

Bake, uncovered, at 350 for 45 minutes

Serves 8
WW Points Plus - 7
*You can also use a muffin tin.

Cream Cheese Chicken with Broccoli

This easy Crock-Pot recipe is great for company and includes vegetables.

Cream Cheese Chicken with Broccoli

4 pounds boneless skinless chicken breast, cut into 1/2-inc pieces
1 tablespoon olive oil
1 package (1 ounce) Italian salad dressing mix*
2 cups sliced mushrooms
1 cup chopped onion
1 can (103/4 ounces) condensed low-fat cream of chicken soup, undiluted
1 bag (10 ounces) frozen broccoli florets, thawed
1 package (8 ounces) low-fat cream cheese, cubed
1/4 cup dry sherry (I used water)
Hot cooked pasta

Toss chicken with olive oil. Sprinkle with Italian salad dressing mix. Place in Crock-Pot. Cover, cook LOW 3 hours

Coat large skillet with nonstick cooking spray. Add mushrooms and onions; cook 5 minutes over medium heat or until onions are tender, stirring occasionally.

Add soup, broccoli, cream cheese, and sherry to skillet; cook until hot. Transfer to Crock-Pot. Cover; cook LOW 1 hour. Serve chicken and sauce over pasta.

Serves 8-10 people
WW Points Plus - 5 (per WW Recipie Builder)
*I used Ranch salad dressing mix

Minestrone Soup

This recipe makes a very large pot of soup, but I find it hard to cut in half because then you would use only half a can of multiple items.  So it's a great thing to make when you have to take dinner to someone.  It does freeze well if you either leave out the pasta or slightly under cook it so it won't be mushy after defrosting.

Minestrone Soup

24 oz 95% lean ground beef
2 tsp salt
2/3 cup celery, chopped
2/3 cup onion, chopped
1/2 cup green pepper, diced
4 cloves garlic, minced
32 oz canned diced tomatoes
4 cups water
1 cup carrot, sliced
16 oz canned tomato sauce
2 cups canned beef broth (or 2 cups water and 3 beef bouillon cubes)
1 Tbsp dried parsley
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp black pepper
8 oz uncooked pasta shells
15 oz canned kidney beans
15 oz canned black beans
14 1/2 oz canned green beans

Brown the ground beef.  Add the salt, celery, onions, green pepper, and garlic.  Saute for 10 minutes.  Add the diced tomatoes, water, carrots, tomato sauce, beef broth, parsley, oregano, basil, and black pepper.  Boil lightly until carrots are tender.  While this is boiling cook the pasta according to directions in a separate pot and drain.  (You can do it in the same pot when you add the beans, but I find it absorbs too much of the liquid in the soup.)  Add the beans and heat until hot.  Add the pasta and serve. (Makes about 16 cups)

Serving size - 1 cup
WW Points Plus - 4 (per WW Recipe Builder)

Hot Fudge Cake

I really excited to try this Crock-Pot cake!!

Hot Fudge Cake

1 3/4 cups packed light brown sugar, divided
2 cups all-purpose flour
1/4 cup plus 3 tablespoons unsweetened cocoa powder, divided, plue additional for dusting, if desired
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
4 tablespoons (1/2 stick) butter, melted
1 teaspoon vanilla
3 1/2 cups boiling water

Coat Crock-Pot with nonstick cooking spray or butter. Mix 1 cup sugar, flour, 3 tablespoons cocoa powder, baking powder and salt in medium bowl. Stir in milk, butter, and vanilla. Mix until well-blended. Pour into Crock-Pot.

Blend remaining 3/4 cup sugar and 1/4 cup cocoa powder in small bowl. Sprinkle evenly over mixture in Crock-Pot. Pour in boiling water. DO NOT STIR.

Cover; cook on HIGH 1 1/4 to 1 1/2 hours or until toothpick inserted into center comes out clean. Allow cake to rest 10 minutes, then invert onto serving platter or scoop into serving dishes. Serve warm; dust with cocoa powder, if desired.

Serving size - 1/8 of cake
WW Points Plus - 10 (per WW Recipe Builder)

No Bake Cookies

Braxton, here is the recipe you wanted :)  Enjoy!!

No Bake Cookies

2 cups sugar
1/4 cup unsweetened cocoa
1/2 cup 1% milk
1/2 cup butter
2 tsp. vanilla
1/2 cup chunky peanut butter
3 cups old fashioned oats
1 pinch salt

Melt butter in a saucepan on the stove.  Add milk, cocoa, and sugar.  Stir until well combined.  Bring to a boil and boil 1 1/2 - 2 1/2 minutes.  Remove from heat and add vanilla, salt, and peanut butter.  Stir until well combined.  Stir in oats.  Drop by spoonful on waxed paper or foil.  Cool.

Serving Size - 1 oz.
WW Points Plus - 3 (per WW Recipe Builder)

Souper Sloppy Joes

We had this for dinner tonight and Braxton fell in love!

Souper Sloppy Joes

1lb ground beef
1 can (10 3/4 oz) Condensed Tomato Soup
1/4 cup water
1 Tbs prepared yellow mustard
6 hamburger rolls

Cook beef in medium skillet over medium-high heat until beef is browned, stirring to separate meat. Pour off Fat
Add soup, water, and mustard. Heat through. Serve on rolls

Serving Size - 1/4 cup
WW Points Plus - 6 (per WW Recipe Builder)
*Includes Bun

Vegetable Cheese Chowder

While Braxton and Alisa were here this week I made this and it is yummy :)

Vegetable Cheese Chowder

1 large onion, chopped
1 lb. carrots, chopped
1 bunch celery stalks, chopped
6 cups water
1 cup all-purpose flour
2 cups chicken broth
1 lb. Light Velveeta cheese, cubed
3 cups 1% milk
2 Tbsp. seasoned salt

Place all vegetables in a large soup pot and cover with the water.  Simmer until vegetables are tender.  Reduce heat to medium-low.  Blend flour with chicken broth until smooth; stir into vegetable mixture.  Add Velveeta and stir until melted.  Add milk and seasoned salt.  Simmer on low for 20 minutes.  DO NOT BOIL.

Serving size - 1 cup
WW Points Plus - 3 (per WW Recipe Builder)
*2 cups is 7 Points Plus