I've noticed that from these blog posts, it appears that Stephen and I are living on only oatmeal and soup. This may be true. Here is some more...
Slow-Cooker Banana Bread Oatmeal
Ingredients:
1 c. steel-cut oats
1 tsp. vanilla extract
1 packet Splenda
1/8 tsp. salt
1 medium over-ripe banana, diced
1/8 c. finely chopped walnuts
4 c. water
Instructions:
1. Place first 6 ingredients in slow-cooker. Pour water on top, do not stir.
2. Cover and cook on LOW for 8 hours or HIGH for 4 hours.
3. Stir and serve.
Serves 4
3 WW points
This oatmeal is in the slow-cooker as we speak, so I can't tell you how delicious it is. But I can imagine!
I've heard that some people with larger slow-cookers (mine is only 3.5 quarts) are running into a little problem with the oatmeal in terms of overcooking. Try doubling the recipe or reducing the cook time.
Slow-Cooker Mushroom Lentil Soup
Ingredients:
2 medium carrots, diced
2 medium celery stalks, diced
1/2 large onion, diced
2 medium garlic cloves, minced
2 c. lentils, dry
3 bay leaves
1/4 tsp. thyme, dried
1/2 tsp. salt
1/4 tsp. black pepper, ground
8 c. chicken stock
1 1/2 c. shiitake mushrooms, diced
Instructions:
1. Place ingredients in the slow-cooker in the following order: carrots, celery, onion, garlic, lentils, bay leaves, thyme, salt, pepper, broth, and mushrooms.
2. Cover and cook on LOW setting for 6 hours.
3. Uncover and stir. Cook uncovered on LOW setting for another 30 minutes.
4. Remove bay leaves and serve. Yields about 1 1/2 cups per serving.
Serves 8
4 WW points
Red Pepper and Tomato Soup
Ingredients:
2 tsp. olive oil
2 medium garlic cloves, minced
1 medium onion, diced
1 medium carrot, diced
1 tsp. Herbes de Provence
3 medium red bell peppers, diced
14 1/2 oz. chicken stock
28 oz. crushed tomatoes, canned
1 tsp. salt
1/2 c. fat-free half-and-half
1/2 tsp. black pepper, ground
1 tsp. sugar, white
Instructions:
1. In a large pot, heat oil over medium-low heat. Add garlic, stir until fragrant, about 1 minute. Add onion and carrot. Cook until onion is tender, about 5 minutes.
2. Add herbes de Provence. Cook, stirring until fragrant, about 1 minute. Add peppers. Cook until begins to soften, about 5 minutes.
3. Add broth and tomatoes. Bring to a boil. Cover and simmer for 25 minutes.
4. Stir in salt, pepper, half-and-half, and sugar. Puree in food processor or with immersion blender. Briefly reheat, if needed, and serve. Yields 1 cup per serving.
Serves 8
1 WW point
This soup was SOOOOOOOO good! Excellent with a grilled cheese or a piece of crusty bread! Yum!
