Crock Pot Broccoli and Cheese Soup

It is a cold, snowy winter this season. New Jersey has never seen this much snow in one winter. In fact this is the 3rd blizzard we've had in 3 months. So while I was snowed in today I decided to make some broccoli and cheese soup. It was so easy! Next time I think I'm going to add some shredded carrots in too.

• 3 cans cheddar cheese condensed soup




• 3 cans fat free evaporated milk




• 1 tablespoon onion powder




• 2 tablespoons Mrs. dash original seasoning




• 1 teaspoon black pepper




• 1 teaspoon garlic powder




• 1 teaspoon paprika




• 32 oz frozen broccoli




• shredded sharp cheddar for topping after soup is cooked

Add all ingredients in the crock pot, except the shredded cheddar. Mix and cook on low for about 5-6 hours. About a half an hour before you want to eat it, take half the soup, put it in the blender and blend until the broccoli is liquidy and then dump it back in crock pot, this makes it creamier. Or you can use an immersion blender in the crock pot. Top with shredded cheese. This makes about 5 servings. Enjoy!

Sausage and Cheese Balls

Ok I'll admit it, it's Superbowl Sunday and I'm sitting here watching Titanic on TBS. I do not get football. But that doesn't stop us from having tons of yummy food around. I found this recipe on a Bisquick website, that I modified to make much more WLS friendly. These are absolutely delicious!

• 2 cups Reduced Fat All Purpose Bisquick mix




• 1 lb hot Italian sausage, casing removed




• 4 cups low fat sharp cheddar cheese




• 1/2 cup Parmesan cheese




• 1/2 cup skim milk




• 1/2 teaspoon dried rosemary




• 1 teaspoon garlic powder




• 2 teaspoons dried parsley




• a few grinds black pepper
  
  

Preheat oven to 350. Mix all ingredients together. Roll into 1 inch meatballs and place on a foil lined, baking dish (spray the baking dish with cooking spray, or they will stick). Bake for 20-25 minutes. These make a lot depending on how big you make them. You can dip in mustard, chili sauce or whatever you have on hand, but I think they're great plain! I plan on making these again for appetizers for my baby shower, and no one even knows they're low fat.

Honey and Oatmeal Cookies

Desserts do not have to be completely off limits when you have weight loss surgery. You should always follow your surgeons guidelines, however there are times when you want something special. I made these cookies for my mother-in-law who is diabetic and she loved them. They are pretty healthy and made with splenda and honey.

• 6 Tablespoons room temp butter



• 1/2 cup brown sugar Splenda



• 1/4 cup honey



• 2 eggs



• 1 cup wheat flour



• 2 Tablespoons water



• 1/2 teaspoon salt



• 1/2 teaspoon baking soda



• 3 cups oats



• 1 teaspoon vanilla



• 1 teaspoon cinnamon



• any add in's you would like, I used 1/2 a cup mini semi sweet chocolate chips, but you can use chopped nuts, dried fruit whatever you like

Preheat oven to 350. Mix together honey, brown sugar Splenda, butter, eggs, water and vanilla. Add in flour, salt, baking soda, oats, cinnamon and what ever else you add in. Mix well, I used my hands. Put on foil or parchment lined baking sheet and bake for 12-14 minutes. Makes a little over 2 dozen cookies. These are soft and delicious!