Let's post RECIPES!!!!!!

Here are a few from the past: SF Banana Sour Cream Bread INGREDIENTS 1/4 cup splenda 1 teaspoon ground cinnamon 3/4 cup butter 3 cups splenda 3 eggs 6 very ripe bananas, mashed 1 (16 ounce) container light sour cream 2 teaspoons vanilla extract 2 teaspoons ground cinnamon 4 1/2 cups self rising flour 1 cup chopped walnuts DIRECTIONS Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup splenda and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and splenda mixture. In a large bowl, cream butter and 3 cups splenda. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans. Bake for 1 hour, until a toothpick inserted in center comes out clean. Do not over cook as splenda will not brown like regular sugar  ------------------------------------------------------------------- Sweet and Tangy Green Beans INGREDIENTS 4 thick slices bacon 1 (16 ounce) package frozen cut green beans 1 medium onion, chopped 1/2 cup white splenda 1/2 cup white vinegar DIRECTIONS Fry the bacon in a large deep skillet over medium-high heat until browned. Remove bacon, and set aside while reserving the grease in the pan. Stir the splenda, vinegar and onion into the bacon grease, and reduce the heat to medium. Add the beans, cover, and simmer for 20 minutes or until the beans have reached your desired doneness. Crumble the bacon over the top before serving.   ----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------Slow Cooker Sugar Free Cherry Cobbler INGREDIENTS 1 (21 ounce) can sugar free cherry pie filling 1 cup all-purpose flour 1/4 cup splenda 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup butter, melted 1/2 cup skim milk 1/2 teaspoon vanilla extract DIRECTIONS Coat the inside of your slow cooker with cooking spray. Pour in the SF cherry pie filling. In a medium bowl, stir together the flour, splenda, baking powder, and salt. Make a well in the center, and pour in the melted butter, skim milk, and vanilla. Mix until well blended. Spread evenly over the SF cherry pie filling. Cover, and cook on High for 1 1/2 to 2 hours, or until a toothpick inserted into the topping comes out clean.  ----------------------------------------------------------- Sausage and Sauerkraut Meal INGREDIENTS 4 carrots, cut into 2 inch pieces 4 cups red potato chunks 2 (14 ounce) cans sauerkraut, drained and rinsed 2 1/2 pounds fresh Polish sausage, cut into 3 inch pieces 1 medium onion, thinly sliced 3 garlic cloves, minced 1 1/2 cups dry white wine or chicken broth 1 teaspoon pepper 1/2 teaspoon caraway seed DIRECTIONS In a 5-qt. slow cooker, layer carrots, potatoes and sauerkraut. In a skillet, brown the sausage; transfer to the slow cooker (slow cooker will be full). Reserve 1 tablespoon drippings in a skillet; saute onion and garli****il tender. Gradually add wine or broth. Bring to a boil; stir to loosen browned bits. Stir in pepper and caraway. Pour over sausage. Cover and cook on low for 8-9 hours or until vegetables are tender and sausage is no longer pink. -------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------
  Crockpot Dressing INGREDIENTS 5 skinless, boneless chicken breast halves 1 (9x9 inch) pan cornbread, cooled and crumbled 8 slices day-old bread, torn into small pieces 4 eggs, beaten 1 onion, chopped 1 teaspoon salt 1 teaspoon ground black pepper 2 teaspoons dried sage 2 (14.5 ounce) cans chicken broth 2 (10.75 ounce) cans condensed cream of chicken soup 2 tablespoons margarine DIRECTIONS Place chicken in a pot with water to cover, and bring to a boil over medium heat. Boil 20 minutes, or until cooked through. Cool, and cut into pieces. In a slow cooker, stir together chicken, cornbread, bread, eggs, onion, salt, pepper, sage, chicken broth, and chicken soup. Stir until well blended. Dot with margarine. Cover, and cook on Low for 3 to 4 hours. Remove lid, and fluff with fork. Let rest 15 minutes before serving. -----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------
Crockpot Pumpkin Pie Pudding INGREDIENTS 1 (15 ounce) can solid pack pumpkin 1 (12 ounce) can evaporated milk 3/4 cup splenda 1/2 cup biscuit/baking mix 2 eggs, beaten 2 tablespoons butter or margarine, melted 2 1/2 teaspoons pumpkin pie spice 2 teaspoons vanilla extract 1 cup light cool whip DIRECTIONS In a large bowl, combine the first eight ingredients. Transfer to a slow cooker coated with nonstick cooking spray. Cover and cook on low for 6-7 hours or until a thermometer reads 160 degrees F. Serve in bowls with light cool whip if desired. ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------
Brunswick Stew 1 lb gound beef 1 small onion chopped 2 16 oz cans cream-style corn 2 10 oz. cans barbecue pork 2 10 oz cans white meat chicken chunks drained 2 14 oz cans stewed tomatoes 1 cup catsup 1 10 oz can Rotel tomatoes Brown ground beef and onion together in a skillet, drain well. Place in a 5 quart crockpot or Dutch oven. Stir in remaining ingredients, blending well. Cover and cook over low heat stirring occasionally until flavors are blended and heated through. Makes 1 gallon.-------------------------------------------------------------------------------------------------------------------------------------------------------------------- CROCKPOT CUBE STEAK 4-5 Cube Steaks 1 can Cream of Mushroom soup (you can use Fat Free too) 1/2 Large Onion sliced into ringlets Cracked Black Pepper to taste 1/4 cup or less of H2O Put H2O in bottom of crock pot. Layer steaks with pepper, onion & soup, alternating until your last layer will end with the pepper, onion & soup on top. Cook on LOW for 6 hours. When done, you may take the soup & moisture/meat drippings and cook it on the stove, thickening it until it's gravy.------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ Mexican Crockpot Chicken 1 pkg. chicken breasts 1 pkg. taco seasoning 1 can Rotel w/ green chiles Coat the chicken breasts w/ taco seasoning. Place chicken in crockpot. Pour Rotel over chicken and add any remaining taco seasoning. Place lid on crockpot, and cook on low. Don't add extra liquid - the chicken will make it's own "sauce". Cook for 5-6 hours, or until chicken easily breaks apart. Shred chicken in crockpot, using two forks. Don't drain the liquid from the bottom of the crockpot... the chicken will absorb the liquid.---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Black Bean and Corn Salsa 1 Can Black Beans 1 1/2 cups frozen corn 3 Roma Tomatoes, diced small (about 1 1/2 cups) 1 med. Spanish onion, diced small (about 1 cup) 1 Clove Minced Garlic (I like garlic, so I use 3-4 ) 1 1/2 TBS red wine vinegar Juice of one lime 1/8 - 1/4 c. chopped fresh cillantro salt and pepper to taste Drain and rinse black beans. Combine all ingredients in a bowl. Cover and refrigerate. It's best to make this in the morning or the night before... the longer it marinates, the better! Note from the author of the recipe: I serve the chicken as tacos for my family w/ shredded lettuce, mexican cheese, sour cream and the salsa, all in either hard or soft taco shells. For myself, I serve it salad style. It's really good, and has lots of protein.

Thanks Elle! I have been wishing ofr some new recipes!! Here is a couple of my faves. Chicken Burritos 3-4 B/S chicken breast 2 (7b oz ) cans of Salsa Verde or 1 jar 1 can FF refried beans LF sour cream  Shredded Cheese (I like sharp cheddar or Mexican/Taco Blend) Flour Tortillas Spray crockpot with cooking spray. Mix refried beans and salsa in the bottom of crockpot. Place chicken breast on top of mixture. Press chicken down into the mixture. Cook on low all day. Shred chicken in bean mixture using two forks. Stir well. Place desired amount of chicken mixture in warmed shell, top with cheese and sour cream. I love this recipe. I eat it without the shell and it is even better the next day, warmed up.  Hot Italian Beef 1 nice size rump roast (you can use any cut your prefer) 1 jar of hot banana peppers 1 pack dry italian seasoning 1 can mild ro-tel tomatoes (may use hot if you want  the beef really hot). Spray crockpot with cooking spray, place roast in bottom add remaining ingredients, juice and all. Tent beef with tin foil. Cook on low (high if using a realy large roast) all day. Remove peppers and tomatoes w/spoon, set aside. Remove roast and shred using two forks. Add a little of the juice from the bottomof the crockpot to keep meat moist. Place peppers and tomatoes back in beef and stir well.  This makes a great sandwich or good eaten alone. My family loves this on hoagie buns topped with provolone. They sometimes add lettuce and mayo. I eat just the meat with some salad. Good Stuff! American Enchiladas 1 lb lean ground beef 1 medium onion chopped 1 can hot enchilada sauce 1 can refried beans flour or corn tortillas (depends on taste) shredded cheese Sliced jalapenos Preheat oven to 350 degrees. Brown beef and onions, drain well. Stir in 1/2 can of enchilada sauce with the can of refried beans. Heat until bubbly. Place a couple of tablespoons of mixture in shell and roll up. Place these into a baking dish. Top with remaining enchilda sauce, shredded cheese and a sliced jalapeno. Top dish with foil and place in oven until cheese is melted.   My dh loves these served over shredded lettuce. I like mine topped with a spoon of lowfat sour cream.