2 large onions, chopped
3 tablespoons butter
2 tablespoons all-purpose flour
2 cups water, divided
4 cups chicken broth
2 medium potatoes, peeled and diced
1-1/2 cups instant mashed potato flakes
1/2 pound sliced bacon, cooked crisp and crumbled
3/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon dried basil
1/8 teaspoon dried thyme
1 cup half and half
1/2 cup shredded cheddar cheese
2 green onions, sliced

1. In a large skillet, sauté onions in butter until tender. Stir in the flour. Gradually stir in one cup of the water. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a 5-quart slow cooker.

2. Add the broth, potatoes, potato flakes, bacon, pepper, salt, basil, thyme and remaining water; stir to combine. Cover and cook on Low for 6 to 8 hours or until the potatoes are tender. Stir in the half and half; heat through. Garnish each serving with shredded cheese and green onions. Makes 10 servings.

Emily

1 (30 ounce) package frozen extra-spicy and crispy potato wedges
2 cups chopped fully cooked ham
8 slices bacon, cooked crisp and crumbled
1/2 cup chopped red bell pepper
1 cup chopped green onions
1 (15 ounce) jar cheese dip
1/2 cup sour cream

1. Heat the oven to 375 degrees F. Spray a 13×9-inch baking dish with nonstick cooking spray.

2. Arrange the potato wedges in the baking dish; bake for 10 to 15 minutes or until thawed and beginning to brown. Top with half each of the ham, bacon, bell pepper and green onions. Spread cheese dip on top; sprinkle with the remaining ham, bacon and bell pepper.

3. Bake for 20 to 30 minutes or until the cheese dip is melted and the potatoes are tender. Top with dollops of sour cream and the remaining green onions. Makes 8 servings.

Emily

2 pounds haddock fillets*
1 (10-3/4 ounce) can condensed cream of shrimp soup, undiluted
1 teaspoon grated onion
1 teaspoon Worcestershire sauce
1 cup crushed butter flavored crackers

1. Arrange the haddock fillets in a greased 13×9-inch baking dish. In a small bowl, combine the soup, onion and Worcestershire sauce; pour over the fillets.

2. Bake at 375 degrees F. uncovered for 20 minutes. Sprinkle with the cracker crumbs and bake an additional 15 minutes or until the fish flakes easily with a fork. Makes 6 to 8 servings.

* Cod fillets may be substituted for the haddock, if desired.

Recipe and photo are from a Taste of Home magazine.

Emily

1 (10-3/4 ounces) can cheddar cheese soup
1/2 cup milk
1/4 teaspoon black pepper (or to taste)
1/2 cup shredded cheddar cheese
1-1/2 cups rotini pasta, cooked and drained
2 tablespoons dry bread crumbs
1 tablespoon butter, melted

1. Stir the soup, milk, pepper, cheddar cheese and pasta in a 1-1/2-quart baking dish.

2. Mix the bread crumbs and melted butter in a small bowl; sprinkle over the pasta mixture.

3. Bake at 400 degrees F. for 20 minutes or until hot and bubbly. Makes 5 servings.

Emily

4 boneless pork loin chops (4 oz each)
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons canola oil
1/3 cup water
1/4 cup ketchup
2 tablespoons cider vinegar
1/4 teaspoon celery seed
1/8 teaspoon nutmeg
2 tablespoons brown sugar
1 bay leaf
1 large onion, sliced and separated into rings

1.Sprinkle the chops with salt and pepper. Heat oil in a large skillet; cook chops in oil for 3 to 4 minutes on each side or until lightly browned. Place browned chops in an 11×7-inch baking dish.

2. In a medium bowl, combine all the remaining ingredients except the onion; pour over the chops in baking dish. Place onion rings on top; cover and bake at 350 degrees F for 20 to 25 minutes or until meat is no longer pink. Remove bay leaf before serving. Makes 4 servings.

Emily

Nonstick cooking spray
1 large egg
3/4 cup milk
1-1/2 teaspoons vanilla
1/2 teaspoon ground cinnamon
1 tablespoon granulated sugar
8 slices French bread, cut 1/2 inch thick
Maple syrup

1. Preheat oven to 450 degrees F. Spray a large baking sheet with nonstick cooking spray; set aside.

2. In a shallow dish, whisk together the egg, milk, vanilla, cinnamon and sugar. Soak each bread slice in egg mixture about 15 seconds on each side. Place soaked bread slices on prepared baking sheet.

3. Bake for 6 to 8 minutes or until bread slices are lightly browned. Turn slices over; bake an additional 6 to 8 minutes or until golden brown. Serve with maple syrup. Makes 4 servings.

Emily

FOR RUB:
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper
1/2 cup sugar substitute, Splenda
1 (3 pound) boneless pork tenderloin roast

In a small bowl, combine the first 8 ingredients; blend well. Rub on top, bottom and sides of tenderloin roast. Place rubbed roast in roasting pan; cover and refrigerate for 3 to 4 hours.

Remove from refrigerator and bake, covered at 350 degrees F for 2 hours. Uncover and bake an additional 1 hour or until meat is no longer pink. Slice and arrange on serving dish; spoon pan juices over meat slices. Makes 8 to 10 servings, each with a trace of carbohydrate.

Emily

1 (14-1/2 oz) can diced tomatoes, undrained
1 cup water
3 tablespoons quick-cooking tapioca
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon coarse ground black pepper
1/2 teaspoon garlic powder
1 envelope brown gravy mix
2 pounds lean beef stew meat, cut into 1-inch cubes
4 medium carrots, cut into 1-inch chunks
3 medium potatoes, peeled and quartered
2 celery ribs, cut into 3/4-inch chunks
1 medium onion, cut into eighths

1. In a large bowl, combine the tomatoes, water, tapioca, sugar, salt, pepper, garlic powder and Worcestershire sauce. Add all the remaining ingredients and stir to blend well.

2. Pour into a greased 13×9-inch (3 quart) baking dish. Cover and bake at 375 degrees F for 2 hours or until the meat and vegetables are tender. Makes 6 servings.

Emily

1 envelope onion soup mix
2 pounds (about 4 medium) potatoes, cut into large chunks
1/3 cup olive or canola oil
1/4 teaspoon salt
1/2 teaspoon pepper

In a 13×9-inch baking pan, combine all the ingredients; stir to blend well. Bake at 425 degrees F for 35 minutes or until potatoes are tender and golden brown. Makes 4 servings.

Emily

3 cups prepared mashed potatoes (do not use instant)
1 cup sour cream
1/4 cup milk
1/4 teaspoon garlic powder
1-1/2 cups shredded cheddar cheese
1-1/3 cups French fried onions

1. In a large bowl, combine prepared mashed potatoes, sour cream, milk and garlic powder; spoon 1/2 the potato mixture evenly in bottom of 2 quart casserole dish.

2. Sprinkle 3/4 cup cheddar cheese on top of potato mixture and 2/3 cup French fried onions on top of cheddar cheese; top with the remaining potato mixture.

3. Bake at 350 degrees F for 30 minutes or until hot. Remove from oven; top with remaining cheddar cheese and French fried onions. Bake 5 minutes more or until onions are golden brown. Serves 6.

Emily