Slow Cooker White Bean Soup (WW 6pts)

Last week that stupid cold was still hanging on to me so I put this Slow Cooker White Bean Soup from Emily Bites into the crockpot.  Made it the night I was leading my woman's group.  Little would I know that I would be rear-ended that night and stand in the cold for 1 1/2 hours to have the turd take off and have no insurance. UGH so when I got home to find this soup done it was a double blessing!

INGREDIENTS:

• 8 slices center cut bacon, cooked and crumbled
• 3 (15 oz) cans of Great Northern beans, drained and rinsed
• 4 medium carrots, diced
• 4 stalks celery, diced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 3 cups reduced sodium fat free chicken broth (or vegetable broth)
• 1 bay leaf
• 1 tablespoon dried parsley
• ½ teaspoon dried sage
• 1 teaspoon dried thyme
• ¼ teaspoon crushed red pepper flakes
• Salt and black pepper, to taste

DIRECTIONS:

1. Place all ingredients except the salt and pepper in your slow cooker and stir to combine. Cook on low for 8 hours.
2. If you have an immersion blender: just stick it into the cooked soup and blend about 1/3-1/2 of the mixture so that when you stir together it’s chunky but also thicker and no longer brothy. If you are using a regular blender: just transfer 3 cups of the soup mixture into your blender and blend until thick and combined. Pour it back into the pot and stir until well combined
3. Taste when finished and add salt and pepper as desired.

This soup was a crowd pleasure all around the house, give it a try!

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE. 

Warm Tummy Time ... Crockpot Potato Soup (WW+ 3.5 pts)

With the weather getting colder I had share a yummy recipe that my boys love! I've posted different version of Potato Soup but this one I must say was the easiest and truly tasty!  Plus the best part is I didn't have to peel any potatoes!!!

Ingredients

1	26-30 ounce bag frozen hash browns (plain)
2	14 ounce cans non-fat chicken broth
1	10-¾ can 98% fat free cream of chicken soup
¼	cup chopped onion
¼	tsp pepper
1	- 8 ounce pkg lowfat (⅓ less fat) cream cheese
1	cup fat free milk

Add first 5 ingredients to crockpot and cook on high for an hour. Stir and then turn to low for another hour. Add cream cheese, and cook another 1/2 hour or until cheese can be stirred into mixture. Add milk and cook 10 - 15 minutes longer. Optional: Garnish with chopped green onion and bacon bits. (Add 1 pt for garnish) Variation: Use frozen Country potatoes or Potatoes O'Brien in place of the hash browns.

ALEXIS NOTES: I used my Silk Soy creamer instead of using milk and fat free cream cheese.

Enjoy a light treat with all these calorie filled days to come.

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE.

Getting our Roast on ... Slow Cooker Classic Pot Roast

Sunday Supper Meal Idea!  Who doesn't love a Roast on Sunday?  And to be on the skinny version?  YUP it was so yummy and the kids loved it so much!

Next on our roast list to do was a Slow Cooker Classic Pot Roast I found on Skinny Ms., a great site for Weight Watcher recipes.   The Rick and his buddies worked the SeaHawks welcome home parade after they won the superbowl and it was a VERY cold day.  I figured when they got home they would need something warm and filling so I made this.  It was perfect, even the boys who sometimes don't eat all their meals finished up their plates!

Ingredients

3 large carrots, peeled and sliced (optional, 2 cups baby carrots)
2 medium red potatoes, sliced into wedges (optional, 8 small red potatoes)
1 medium onion, sliced thinly
2 bay leaves
1 (3 pound) boneless chuck roast or tenderloin for an extra lean cut
3 cloves garlic, minced
1 tablespoon balsamic vinegar
2 cups beef broth, fat free, low sodium
Kosher or sea salt to taste
1/2 teaspoon black pepper
2 tablespoons cornstarch or Tapioca starch (optional)
2 tablespoons water (optional)

Directions

Add carrots, potatoes, onion, bay leaves, roast, garlic, vinegar and broth to slow cooker, in that order. Sprinkle with salt and pepper, cover and cook on low 6-8 hours or until internal temperature of roast has reached 145 degrees and vegetables are tender. If using a Set 'n Forget slow cooker, set the internal temperature of the roast to reach 145 degrees.

For a thicker gravy, combine cornstarch and water, pour into slow cooker the last 15 minutes of cooking time, for a thicker sauce.

ALEXIS NOTES: I used a pork roast (well because I'm cheap .. lol), I only had chicken broth on hand which was fine since I used pork instead of beef.  I had yellow potatoes on hand instead of red.  My sauce wouldn't thicken up like I liked so I did make a roux (light butter & flour) and put it on the stove to thicken it up.  I took the meat and veggies out and put in my roaster pan in the oven to keep it warm until the guys got home.

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE. 

Getting our Roast on ... Slow Cooker Pork Tenderloin and Apples

Sunday Supper Meal Idea time!  PERFECT for a Sunday meal, it may not be pretty but it sure was tasty and filling up your belly!

Have you noticed how much I love my crockpot?  I know but when you work from home you tend to do more work the if you worked outside the home.  YES its easy to sit down and forget about things around you don't get off when you would like.  So I find the crockpot is my friend.  This was a very yummy roast a little on the large side, but we had a guest over so it worked perfect!  So it's not the prettiest picture but it sure was yummy!  I found this recipe for Slow Cooker Pork Tenderloin and Apples on one of my favorite Weight Watcher Sites Slender Kitchen.

Ingredients

• 2.5 lbs. pork tenderloin, fat removed
• 1 onion, sliced thin
• 3-4 apples, sliced
• 2 tbsp whole grain or dijon mustard
• 2 tbsp honey
• 1.5 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Season the pork with salt and pepper. Place it in the crockpot.
2. Spread the mustard and honey on the pork.
3. Cover with the sliced onions and apples.
4. Cook for 6-8 hours in the slow cooker. Take the lid off the crockpot for the last 30 minutes to let the liquid reduce. Slice and serve. 

ALEXIS NOTES: I used Dijon Mustard (what I had on hand).  I also used Agave Nectar instead of honey.  Also Seat Salt instead of table salt.

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE. 

Getting our Mexican on ... Slow Cooker Beefed-Up Enchiladas (In our case Turkeyed up)

Well why not start a new thing on my blog, Sunday Meals .. LOL.  I have a bunch of recipes post all typed up but don't have time to fit them in so they have just been sitting in my pending folder.  So why not showcase them on Sundays!  Here's another one, it may not be pretty but sometimes they aren't but they taste amazing!  Enjoy maybe you can make for your Sunday Supper!

The boys all love Mexican dishes so I'm always on the hunt for new ways to make a dish.  I found on Skinny Ms. these Slow Cooker Beefed-Up Enchiladas.  These were super simple to make and actually was yummy!  I usually don't make a recipe again or at least with in 3 months but this was such a hit with Cole I made it the following week. 

Ingredients

1 pound lean ground beef (optional, ground turkey)
1 (16 oz.) red enchilada sauce (no sugar added)
1 (4 ounce) can green chile peppers
1/2 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon black pepper
1 1/2 cups shredded cheddar cheese, reduced fat
1 (8 oz.) container sour cream, reduced fat (optional, Greek yogurt)
6 medium whole wheat tortillas, low-sodium if possible (corn tortillas are not recommended as they tend to fall apart)

Directions

In a large skillet, cook ground beef over medium heat, breaking up while cooking. Cook beef until pink color is gone, drain off any fat.

In a medium mixing bowl, add cooked ground meat, garlic powder, cumin, chili powder, black pepper and salt to taste. Add to seasoned meat, green chile peppers, 1/2 cup of enchilada sauce, 1/2 cup sour cream and 1 cup cheese, mix well.

Place 1/2 cup beef mixture in the center of each tortilla, leave about 2” at the bottom without filling and fold up the tortilla. Continue until all tortillas are filled.

Lightly spray the bottom and sides of the slow cooker with nonstick cooking spray. Lay enchiladas seam side down in the slow cooker, add a little of the sauce to each layer as you stack them. There should be 2 layers of 3 or 3 layers of 2, depending on the size of your slow cooker.

Combine the remaining enchilada sauce and 1/2 cup sour cream. Pour over the enchiladas, cover and cook on low 3-4 hours, or until hot and bubbly. Cut between each enchilada and carefully remove, one at a time, with a large spatula. Pour liquid from slow cooker over enchiladas and sprinkle with remaining cheese. Garnish with diced tomatoes and shredded lettuce.

Give this a try I promise you'll love it!

Another super easy recipe!  Throw in crock-pot and forget about it!

What's on your menu tonight?

Don't forget to see the parties I link up to HERE.

Soups On ... Crockpot Chicken Enchilada Soup (WW 6 Points)

Next on our soup journey is from another GREAT weight watcher website.  I found this Chicken Enchilada Soup on Slender Kitchen.  It was another easy soup that I threw into the crockpot in the morning and let it be until it was time for dinner.  The boys love Mexican dishes and this was perfect combo of their favorite food and a soup which was easy to make.

Ingredients

• 1 lb. chicken breast
• 1/2 tsp. cumin
• 1 tsp. chili powder
• 1 tsp. garlic powder
• 1/2 tsp. salt
• 1 onion, diced
• 1 green pepper, diced
• 1 red pepper diced
• 3 cloves garlic, minced
• 10 oz. can tomatoes with green chiles (like Rotel)
• 1 14 oz. can red enchilada sauce
• 6 cups chicken broth
• 1 tbsp. tomato paste
• 2 14 oz. can black beans, rinsed and drained
• 1/4 cup masa harina (or corn meal)
• 1/2 cup shredded cheddar cheese
• Toppings: chopped tortilla strips, chips, cilantro, onions, avocado, chopped jalapenos, cheese, Greek yogurt, light sour cream, etc.

Instructions

1. Add the chicken breast, cumin, chili powder, garlic powder, garlic cloves, salt, onion, peppers, tomatoes with green chiles, enchilada sauce, chicken broth, and tomato paste to the slow cooker.
2. Cook on low for four hours. Remove the chicken and shred with 2 forks. Return to soup and add the beans.
3. Mix the masa harina (corn meal) with 1/4-1/2 cup of water (more if needed) until smooth. Add to the soup and let cook for 30 more minutes. Top with 2 tbsp. cheese. You can also stir it in depending on your preference.

ALEXIS NOTES: I used a frozen chicken like I always do, right before I serve I put it in my mixer with the paddle and shred the chicken.  I used black beans that I made earlier and froze (that is why they look like a blog of black there).  I accidentally bought stewed tomatoes instead of diced so I put them in my ninja and diced them :).  

Enjoy you will love this one!

Something to keep your belly warm in this cold season.

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE. 

Soups On ... Creamy Chicken & Wild Rice Soup (WW 6 Points)

With the weather cooler, and me running around crazy I have been using my crockpot a lot more then usual!  I love Emily Bites and she posted a recipe for Creamy Chicken & Wild Rice Soup, I of course adapted it to be in the crockpot to make my life easier!  ONE thing I learned a LONG time ago is put the rice or noodles in the crockpot the last hour.  I was in a rush and didn't do this and got kind of a goopy soup.  It still was tasty but a head slap for not remembering to wait until the end to put the rice in!

Ingredients:

2 cups water

4 cups (32 oz) less sodium fat free chicken broth

1 lb raw boneless skinless chicken breasts

1 (6 oz) box of Long Grain & Wild Rice 

1 cup sliced or diced carrots

1 cup sliced celery

½ cup flour

½ teaspoon salt

½ teaspoon black pepper

1 stick (8 tablespoons) light butter 

2 cups fat free half and half

Directions:

1. Bring the water and chicken broth to a boil in a large pot or dutch oven. Add the chicken, rice (with seasoning packet), carrots and celery and reduce heat to a simmer. Cover the pot and simmer for 25-30 minutes until chicken is cooked through and easy to shred. Remove the cooked chicken breasts to a plate and shred with two forks. Replace the lid and continue to simmer the rest.

2. Mix together the flour, salt and pepper in a bowl until combined. In a medium saucepan, melt the butter over medium heat. Stir in flour a spoonful at a time to make a roux. Pour the half and half in a little at a time, stirring continuously with a whisk to allow the roux to combine with the cream. Continue whisking and adding half and half until the mixture is smooth and creamy. 

3. Add the shredded chicken and the cream mixture back into the soup pot and stir to combine. Bring back to a simmer and simmer for 5-10 minutes to allow soup to thicken and flavors to combine. 

ALEXIS NOTES: I used my soy creamer instead of the half and half (what I had on hand). Since I was using the crockpot I threw in a frozen chicken.  Right before I served I put the cooked chicken into my mixer to shred the chicken.  I got Wild Rice from the bulk section at Winco.  I put all my ingredients in the crockpot on low for about 6 hours.  REMEMBER don't put the rice in until about a hour before you serve!!

Give it a try it's on the skinny side but is full of flavor, no one in the house will know!

Enjoy you will love this one!

Something to keep your belly warm in this cold season.

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE. 

Noodles on the Skinny Side ... Slow Cooker Cheesy Spaghetti with Turkey

Here's another skinny noodle dish that will fill you up but not fill you out in those jeans!  It's not pretty but it sure was yummy.  I must admit I'm the worse at making the dishes look food photo ready.   These ladies must spend hours getting their food ready to take a photo of it, me I'm lucky I get 5 seconds to take the photo before everyone runs in grabbing the plate from me.  So I know I won't be the most pinned or traffic to my site but I know I've passed on a yummy recipe!  

I found this Slow Cooker Cheesy Spaghetti on Skinny Ms's website.  This is one of my favorite site's for Weight Watcher recipes.

Ingredients

1 lb lean ground turkey sausage (see recipe below)
1 (24 ounce) jar spaghetti sauce (no sugar added)
8 ounces (uncooked) 100% whole wheat spaghetti, about 2/3 of a 13.25 oz box, break into small pieces before adding to meat mixture
1 cup low fat cottage cheese
1 cup skim mozzarella cheese, shredded
1 cup low-fat ricotta cheese
1 teaspoon dried oregano
1 tablespoon chopped (fresh) basil
Kosher or sea Salt to taste
1/2 tsp ground black pepper

TURKEY SAUSAGE INGREDIENTS:
1 lb lean ground turkey or chicken
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
1 tsp dried sage
1/4 tsp cayenne pepper
1 tsp dried oregano

Directions

Add all the sausage ingredients a large mixing bowl and mix thoroughly. Cook ground turkey sausage in a large skillet over medium heat, breaking into small pieces while cooking. Ensure the turkey loses its pink color before removing from heat. Drain, discard any fat and set aside. Combine meat with marinara and broken spaghetti pieces.

In a medium bowl combine cooked turkey sausage with the remaining ingredients, add to slow cooker. Cover and cook on low 2-3 hours or until spaghetti is al dente and cheese is bubbly.

Serve and sprinkle with Parmesan if desired.

ALEXIS NOTES: I skipped the making of the turkey sausage and just used some ground turkey I had cooked up that I needed to use up.  Just reminder when putting noodles in a crockpot I find that if you put them in an hour before you serve the dish they won't be gooey and soggy.

Enjoy you will love this one!

Something to keep your belly warm in this cold season.

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE. 

Getting my black bean on ... WW Crockpot Chicken Chili

I posted how I made a BUNCH of black beans in the crockpot.  I did the hummus using them, and since my crockpot had the beans in them I decided to add them to a recipe that was already on my meal plan for the day.  I found this WW Crockpot Chicken Chili that worked perfect with my addition of black beans.  I actually think I liked it more with them in there, it probably through off the points on this so I can't give you an accurate point to go by but at least it's high in fiber and low fat.

Ingredients

Non-stick cooking spray
(12 oz) boneless, skinless chicken breasts, diced
1 (1.5 oz) envelope chili seasoning
1 (28 oz) can diced tomatoes with liquid
1 (15.25 oz) can whole kernel corn, drained
1 (15.25 oz) can kidney or red beans, drained
1 green bell pepper, chopped
1 onion, chopped
1/2 cup salsa
1 cup water

Directions:

1. In a skillet cook chicken just until seared.
2. Spray crock pot with non-stick cooking spray.
Add chicken and all other ingredients to crock pot and mix well.
3. Cover and cook on LOW 6 to 8 hours.

Yield: 8 servings
Serving Size: 1-1/2 cups per serving.
Weight Watchers PointsPlus+ = 4 per serving.
Nutrition Information:
Calories 160.4, Carbs 23.6 g, Fat 1.9 g, Fiber 5.6 g, Protein 14.3 g

ALEXIS NOTES: I use a crockpot liner MOST times, I recommend them highly.  I added the back beans, skipped the water.  I put whole frozen Chicken in and when time to serve I put the cooked chicken into my mixer with the paddle and shredded the chicken (best pinterest tip ever!!).  You can see in picture me taking chicken out and what it looks like after I put in my mixer.

You can skip or add canned black beans if you don't have some cooked black beans on hand.

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE. 

Crock Pot Beer Chicken (WW 3 Points)

I was looking for an easy chicken recipe I could throw into the crock pot and have ready for dinner.  Working from home everyone thinks you should have all this free time.  LOL they would be so wrong I'm usually at my keyboard none stop and don't have a free moment, so easy meals always help me out.  This chicken dish was very moist, it almost fell apart when I took from the crock pot to the plate.

I just happen to have one bottle of beer left from when my dad was here so I used it (I know it's the only way beer is used in my house if I cook with it).  This was a simple recipe that was extremely tasty.  I found this recipe on one of my favorite weight watcher sites Laaloosh for Crock Pot Beer Chicken.  I made this one since I'm still on a high protein, low carb and low sugar diet so I can eat the chicken and then add things for the boys like the au gratin potatoes they had.

Ingredients

• 2lbs skinless, boneless chicken breasts
• 1 bottle or can of your favorite beer
• 1 tsp salt
• 1 tsp garlic powder
• 1 tbsp dried oregano
• 1/2 tsp black pepper

Instructions

1. Place all ingredients in the crock pot, and cook on high for 4-5 hrs, or low for 6-8 hrs.
2. Feel free to change out the spices and herbs and use whatever you’d like.

Preparation time: 5 minute(s)

Cooking time: 6 hour(s)

Entire recipe makes 8 servings
Serving size is 1 chicken breast
Each serving = 3 Points +

PER SERVING: 143 calories; 3g fat; 1.5g carbohydrates; 23g protein; 0g fiber

Hope you have a wonderful day and maybe give this a try!

White Bean Chili Thrown into the crockpot!

It went from being a sunny day yesterday where I thought I would need the fans put into the house. Then today back came the rain and the cool weather.  Out came my crockpot and my crockpot liner because I refuse to soak another crockpot and dinner was made!

I found this amazing recipe on Eating Well for a White Bean Chili.  I threw mine in the crockpot because I’m lazy like that .. lol.

INGREDIENTS

• 1 tablespoon canola oil
• 1 1/2 cups chopped onion
• 2 4-ounce cans chopped green chilies
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/8-1/4 teaspoon cayenne pepper
• 3 15-ounce cans great northern beans, rinsed
• 4 cups reduced-sodium chicken broth
• 4 cups diced cooked skinless turkey, or chicken
• 2 tablespoons cider vinegar

PREPARATION

Heat oil in a large pot or Dutch oven over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Stir in chiles, oregano, cumin and cayenne. Cook, stirring occasionally, for 5 minutes. Stir in beans and broth; bring to a simmer. Cook, stirring occasionally, for 20 minutes. Add turkey (or chicken) and vinegar; cook for 5 minutes more. Serve. My changes is throw it all into the crockpot and let it cook it , raw chicken and all.  I put the chicken in the kitchen aid with the paddle and shredded chicken came out (Thank you Pinterest for that tip). I also added an extra can of beans.

This was super easy to throw into the crockpot and 5 hours later, shred the chicken and it’s dinner time! 

Turkey & Black Bean Enchilada’s are on our Wednesday night dinner.  How about you what is your dinner plan?

Kicking it with my Crockpot again …

It’s still a little chilly here (well we did have a sunny day Monday) but it’s still soup time in my mind!   This is one of my favorite soups I have made.  I believe I’ve made it before and posted.  Cole actually ate 3 bowls of it.  I was actually spooning the bottom of the crockpot for it!

Ingredients

• 2 spray(s) cooking spray  
• 1 clove(s) (medium) garlic clove(s), minced  
• 1 medium uncooked onion(s), chopped  
• 1 rib(s) (medium) uncooked celery, chopped  
• 1 pound(s) uncooked 93% lean ground beef  
• 2 Tbsp all-purpose flour  
• 3 cup(s) canned chicken broth, divided  
• 1 cup(s) low-fat evaporated milk  
• 8 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product, or similar product, cubed  
• 1/2 tsp paprika  
• 1/4 tsp table salt  
• 1/8 tsp black pepper  
• 24 item(s) baked low-fat tortilla chips, crumbled  

Instructions

• Coat a large nonstick skillet with cooking spray and heat over medium-high heat for about 30 seconds. Add garlic, onion and celery to skillet; cook, stirring frequently, until vegetables are tender, about 5 to 10 minutes. Coat a 3-quart or larger slow cooker with cooking spray; spoon in vegetables.
• Place same skillet over medium-high heat and brown beef, breaking up meat with a wooden spoon as it cooks, about 5 to 6 minutes; pour off any liquid and add meat to slow cooker.
• In a small cup, combine flour and 1/2 cup of broth; stir until lump-free. Pour flour mixture into same skillet; add remaining 2 1/2 cups of broth. Bring to a simmer, scraping up any browned bits in bottom of skillet with a wooden spoon, and then pour into slow cooker; stir in evaporated milk, cheese, paprika, salt and pepper. Cover slow cooker and cook on low setting for 2 hours. Serve soup topped with crumbled chips. Yields about 3/4 cup of soup and 3 tablespoons of chips per serving.

Enjoy!  Hope you all have a wonderful night.  We have swim tonight, so I’m thinking it will be another crockpot night so dinner is ready when we get back. 

What is on your menu tonight?

Noodles & Banana’s (ok not together … lol)

Ok have I told you how much I love Pinterest?  I love doing my meal planning with it and have found these two recipes PLUS a really cool trick how to shred chicken fast (instead of me doing it with 2 forks and having uneven chicken.

First I found this Bacon Ranch Slow Cooker Chicken, that was super yummy served over whole wheat noodles.

This was the trick I found on pinterest and it ACTUALLY worked!  I cooked the chicken in the crockpot and then threw it in my Kitchen-aid mixer with the paddle and with in seconds I had perfectly shredded chicken.

And a little something special for my neighbor.  I found this Banana Oatmeal Cookie Recipe that I made into scones in my new scone pan!  Then a simple glaze of powder sugar, milk & vanilla.

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So there you have it two more easy recipes.  We ended up buying a new bed last night at Ikea so it was a quick meal at the Ikea Bistro.  So hopefully tonight while Rick is building our new bed (with that lovely allen wrench) and taking apart our old four poster log bed.  I may get an actual dinner together.

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Crockpot lazy Girl (One healthy and One NOT so much … But darn it was good)

I’ve been seeing this Chicken and Dumpling for weight watchers for a while know and thought I’d try it out.  The only thing that got me was the dumplings were a little doughy for my liking but overall it was a very filling meal for 11 points!  As always I say use a slow cooker liner! I still haven’t found a replacement for my recipe card widget (if you know of one for blogger PLEASE let me know) so I’m sorry you’ll have to click the link above to get the recipe.

Then I made not so healthy but oh so yummy Ranch House Crock Pot Pork Chops and Parmesan Mashed Potatoes.  If your looking for a fabulous meal idea you must check out this site Chef in Training they are not super healthy but your belly would be happy .  Now I did have a collage of all the steps but I couldn’t find it for the life of me so you just get the final shot lol!

So there you go 2 easy meals to do in your crockpot that will make everyone in your house happy!

Tuesday is our dinner guest night after we return from swim class for the boys.  We have Braided Spaghetti Bread on our menu which I think is so cool since it’s spaghetti & bread all in one.  I couldn’t find the bread it called for so I’m going to make a batch in the am.

Now for you who want to (Beth don’t feel on the spot .. lol ) What is on your menu tonight?