Chicken White Bean Chili

This is delicious, as are all the other recipes on here, but few things beat a good crock pot recipe.

½ an onion, chopped

3 cloves garlic, crushed

1 (4 oz) can chopped green chilies

2 tsp. ground cumin

1 tsp. dried oregano

1 tsp. ground cayenne pepper

2 (14.5 oz) can chicken broth

3 cups chopped cooked chicken

3 (15 oz) cans white beans, drained

1 cup shredded Monterey Jack cheese

Throw everything into the crock pot and cook on low for 4-5 hours.

Strawberry Romanoff

Uncle Rob deserves credit for this one. It is delicious and super easy to make.

1 lb of strawberries

1/2 tube of fat free sour cream

2 TBSP white sugar

2 TBSP brown sugar

Mix everything together except for the strawberries. Cut up strawberries into bite size pieces and fold into the mixture. It is also great as a fruit dip for bananas and other berries. If there is any recipe having to do with berries, Rob knows best!

Oven-Roasted Vegetables

This recipe makes eating vegetables easy! It may seem like a lot of vegetables, but in the end, this serves 4-6 people.

1 whole medium yellow squash

1 whole medium cucumber

10 sticks of asparagus

1 medium red onion (I used half. If you don't like onions, do it anyways, trust me.)

1 whole green, yellow, or red bell pepper (pick 2)

Cut all into bite size pieces. Put in large bowl and coat with 3 TBSP extra virgin olive oil. Sprinkle with 1/2 tsp fresh ground pepper and 1/2 tsp of salt. Spread veggies into a thin layer on a cookie sheet and bake at 450 degrees for 30 minutes, stirring occasionally.

Peanut-Butter Toffee Cheesecake Brownies

Heat oven to 350 In a medium bowl, stir brownie mix, 1/2 c. oil 1/4 c. water, and 2 eggs. Spread batter in pan and set aside. In a lg bowl, beat 1 pkg soft cream cheese (8 oz) until fluffy. Add 1 can sweetened condensed milk and 1/2 c. smooth peanut butter. Stir in 1 c. chocolate toffee chips (found in choc chip asile). Spoon over brownie batter. Spread evenly. Bake 30-40 min or until edges are slightly brown and top layer is set. Cool 30 min and refridgerate 40 minutes. In a sm bowl, microwave 1 c. choc chips and 3 T whipping cream (or whole milk) for 40-60 secs. Stir until smooth and spread over cheesecake layer. Sprinkle with toffee bits. Cool completely (about 1 hr). Store in fridge. We really really like this, and these taste best out of the fridge than room temp.

Pumpkin Pudding

1 huge can of 100% pure pumpkin

1 small box of sugar free french vanilla pudding (regular vanilla is fine too)

1 TBSP of Pumpkin Pie Spice (I actually just dump some in there, and if it needs more in the end, I I dump more in! Why have to wash more dishes, right?)

1 tub of Fat free whip cream

There ya go! Mix it all together, and enjoy! The only sugar comes from the whip cream, and it's

pretty insignificant. The pumpkin is full of fiber and other disease fighting nutrients. And it counts as a vegetable! :) The whole thing is a fat free treat as well. It kind of tastes like a light and fluffy pumpkin pie.