Black-Eyed Pea Stew with Collard Greens and Potatoes (from Clean Eating)

You will need:

• 4 cups low-sodium vegetable broth
• 8 oz collard greens, chopped (about 8 cups) * I used 4 cups... 8 seemed like a lot
• 1 14.5-oz can no-salt-added diced tomatoes * I used the garlic and onion flavored
• 12 oz red potatoes, cut into ½-inch dice (about 2 cups)
• 1 15.5-oz can black-eyed peas, rinsed and drained
• Ground black pepper, to taste

Directions:

1. Bring broth and 2 cups water to a boil in a large saucepan or Dutch oven over high heat. Add collard greens, cover and simmer for 15 minutes.
2. Add tomatoes and potatoes, and return to a simmer. Cover and cook until potatoes are tender, 10 to 12 minutes. Stir in peas and simmer until heated through, about 2 minutes. Season with pepper, to taste, and serve immediately.

Nutrients per 2¼-cup serving: Calories: 180, Total Fat: 1 g, Sat. Fat: 0 g, Carbs: 37 g, Fiber: 8 g, Sugars: 5 g, Protein: 10 g, Sodium: 710 mg, Cholesterol: 0 mg

I really liked this soup, but it would be even better with more broth.  Maybe next time I would use more vegetable broth.

Boneless BBQ Pork Strips (from Clean Eating)

You will need:

• 1 1/4 lb boneless pork tenderloin, trimmed of visible fat
• Sea salt and ground black pepper, to taste
• Garlic powder, to taste
• 1/4 cup plus 8 tsp natural barbecue sauce (no more than 7 to 10 g carbs and 1 g fat per 2-tbsp serving), divided  (I could not find natural, but I did use reduced fat)
• Olive oil spray

Directions:

1. Slice tenderloin in half crosswise. Slice each half lengthwise into quarters, leaving you with 8 strips. Season strips evenly on both sides with salt, pepper and garlic powder. Place pork in a medium resealable plastic container. Spoon 1/4 cup sauce over top and toss to coat. Cover and refrigerate overnight or for at least 6 hours.
2. Preheat broiler. Line a medium baking sheet with nonstick aluminum foil and lightly mist with cooking spray.
3. Remove pork strips from sauce, allowing any excess sauce to drip off. Place strips on baking sheet in a single layer so they do not touch.
4. Broil 2 to 3 minutes. Flip and continue broiling until just barely pink inside, about 2 to 3 minutes more. Serve immediately with remaining sauce for dipping.

Nutrients per 2 pork strips and 3 tbsp sauce: Calories: 230, Fat: 7 g, Sat. Fat: 2.5 g, Carbs: 4 g, Sugars: 3 g, Protein: 35 g, Sodium: 250 mg, Cholesterol: 105 mg

Slow Cooker Turkey Chili (Weight Watchers recipe)

1 lb. raw turkey sausage (hot-Italian variety)
15 oz. canned pinto beans, undrained
14 1/2 oz. canned diced tomatoes w/ chilies, undrained
14 1/2 oz. canned diced tomatoes w/ garlic and onion, undrained
1 medium onion, chopped
1/4 tsp. salt
1/4 tsp. pepper

1. Remove sausage form casing and put in slow cooker.  Break up sausage with a spoon.  Add beans, both cans of tomatoes, and onion, stir.
2. Cover and cook on low for 5 to 6 hours.  Stir in salt and pepper and serve.

I like to put some mozzarella cheese on top and we eat ours with blue corn tortilla chips.  Very yummy!

Chocolate Cake with Peanut Butter Icing (from Aunt Judy)

Chocolate Cake

You will need:
2 c flour
2 c sugar
3/4 c cocoa
2 teaspoon baking soda
1 teaspoon baking powder

Add:
2 beaten eggs
1/2 c veg. oil
1 c milk
1 c hot water

Beat with electric mixer. Bake at 350 degrees for approx. 30 minutes or 20 minutes for cupcakes.

Peanut Butter Icing

All measurements are approximate, adjust for desired taste and consistency.

3/4 c peanut butter
1/4 c butter (1/2 stick)
1/4 c crisco
1/2 teaspoon vanilla

Mix the above ingredients with an electric mixer.

Add about 2 or 3 cups of powdered sugar. Add milk (1/4 c +) a little at a time. Mix on high speed until fluffy.

Lattice Chicken Potpie

What You'll Need:

1 package (16 ounces) frozen California-blend vegetables
2 cups cooked chicken
1 can (10 3/4 ounces) condensed cream of potato soup, undiluted
1 cup milk
1 cup (4 ounces) shredded cheddar cheese
1 can (2.8 ounces) french-fried onions
1/2 teaspoon seasoned salt
1 tube refrigerated pie dough

Directions:

In a large bowl, combine the vegetables, chicken, soup, milk, cheese, onions, and seasoned salt. Transfer to a greased 13 x 9 x 2 in baking dish.

Unroll the dough and use a pizza cutter to cut 1/2 in. thick strips of dough. Form a lattice crust over the chicken mixture. Bake, uncovered, at 350 degrees for 35-40 minutes or until golden brown.

Makes 4-6 servings.

Ranch Chicken (from Crystal)

I make this almost once a week.

Cut chicken breasts into strips or buy the chicken that is already cut into strips.

You'll need a bowl of olive oil.

In another bowl, pour a packet of ranch dip mix, bread crumbs (about 3/4 cup), and Parmesan cheese (1/4 cup). Mix together.

Dip the chicken in the olive oil, then coat it in the ranch mixture on both sides. Put into a baking dish and bake for 30 minutes at 350 degrees.

Cucumber Salad (from Marybeth and Aziz)

1/2 cup red wine vinegar
2/3 cup splenda
1/2 tsp. seasoned salt
1/8 tsp. pepper
1 tbsp. chopped onions
3-4 cucumbers