There is a pattern...

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!