Southwestern Soup

3 c water
4 cans tomato sauce
2 cans kidney beans, rinsed and drained
2 cans chicken brth
2 cups frozen corn
2 cups salsa
2 tsps dried minced onion
1-2 tsps dried oregano
1-2 tsps dried basil
2 cups shredded cheddar cheese

In dutch oven, combine first nine ingredients. Bring to a boil. Reduce heat; simmer uncovered for 10-15 mins. Sprinkle servings with cheese.

Broccoli with Lemon Sauce

3 lbs fresh broccoli spears
1 c chicken broth
1 tbsp butter
4 1/2 tsp corn starch
1/4 c cold water
2 egg yolks beaten
3 tbsp lemon juice
2 tbsp grated lemon peel

Place broccoli in large saucepan; add 1 in of water. Bring to a boil. Reduce heat; cover and cook 5-8 mins or until crisp-tender. Meanwhile, in a small heavy saucepan, heat broth and butter until butter is melted. Combine corn starch and water until smooth; stir in broth mixture. Bring to a boil; cook and stire for 2 mins or until thickened and bubbly. Remove from heat. Stir a small amount of mixture in to eggs and then mix back together.

Herbed Pork and Potatoes

3 tbls minced fresh rosemary
3 tbls minced fresh marjoram
8 garlic cloves
4 tsp minced fresh sage
4 tsp olive oil
2 tsp salt
2 tsp pepper
1 boneless whole pork loin roast (3 lbs)
4 lbs medium red potatoes, quartered

In small bowl, combine rosemary, marjoram, garlic, sage, 3 tsp oil, salt and pepper. Rub roast with 2 tbls herb mixture. In dutch oven over med-high heat, brown roast in remaining oil on all sides. Place in a roasting pan coated with cooking spray. Toss potatoes with remaining herb mixture, arrange around roast. Cover and bake and 350 degrees for 1 1/2 to 2 hours or until 160 degrees. Let stand 10 mins.

Ham and Potatoes au Gratin

2 pkgs dry au gratin potato mix
2 c diced cooked ham
1/4 c bottled roasted red sweet pepper, drained and chopped
3 c water
1 can condensed cheddar cheese soup

Lightly coat slow cooker with cooking spray. Place au gratin potato mix with contents of seasoning packets, ham and roasted red pepper in cooker. In large bowl, stir water and soup. Pour over potato mixture. Cover. Cook low 7-8 hours.

Chicken and Dumplings

1 lb boneless skinless chicken breasts, cut in to cubes
1 lb frozen vegetables of choice
1 med onion chopped
2 jars (12 oz) chicken broth
1 1/2 cups low fat buttermilk biscuit mix

Combine chicken, vegetables, onion, and chicken broth (reserve 1/2 c plus 1 tbsp of broth) in slow cooker. Cover. Cook on high 2 hours. Mix biscuit mix with reserved broth until moistened. Drop by tablespoonfuls over hot chicken and vegetables. Cover. Cook on high 10 mins. Uncover and cook on high 20 mins longer.

Wild Rice Chicken Soup

2 tbsp butter
1/2 cup dry wild rice
6 cups chicken broth
1/2 c minced onion
1/2 c minced celery
2 c cooked and chopped chicken
1/2 c browned slivered almonds

Melt butter in small skillet. Add rice and saute 10 mins over low heat. Transfer to slow cooker. Add all remaining ingredients except chicken and almonds. Cover. Cook on low 4-6 hours. One hour before serving stir in chicken. Top with almonds if desired.

Rosemary Dijon Pork Chops

4 bone in pork chops
4 tsp Grey Poupon Dijon Mustard
1/2 c Shake N Bake Pork Mix
1/4 tsp rosemary leaves, crushed

Heat oven to 375 degrees. Spread chops with mustard. Mix coating mix and rosemary in shallow dish. Add chops, turn over to evenly coat both sides. Place in centere of foil lined 15x10x1 pan. Bake 30 mins or until chops are done.