Slow Cooker Pork Chops-WW Friendly

I found a similar recipe on pinterest and decided to try it. It was delicious and the kids even loved it.
Also, it was very easy. I served it with brown rice and broccoli. Yum!

Here is what you need:
1 can Cream of Onion soup
1 can Cream of Chicken soup
1 can of water*
1 packet Ranch dip mix
Pork Loin Chops, boneless and trimmed (I used two packs that equaled 3 pounds)

1. First, empty the two cans of soup and ranch dip mix into the slow cooker and mix well.
2. Next, add the pork chops and cover with the above mixture.
3. Cover and cook on low for about 6 hours or high for about 4 hours.
*I added a can of water because I thought it might not be enough liquid. When the pork chops were done and removed, the juice was really soupy so I added some flour to thicken. This made ALOT of gravy. So I just put it into a separate container and now I can freeze it and use it whenever I need it.

WW friends....the point value on this depends on the size of pork chops used. Mine were about 5oz each so they were 7PP each including the gravy. I added Birdseye Steamfresh Brown Rice (1/2 serving) for an additional 2PP. Total point value for meal= 9PP
Also, it made a total of 8 chops.

Enjoy!

Rainbow Cupcakes...Valentine's Day Parties

Valentine's Day just happens to be my triplets' birthday and a BIG deal in our house.
This year they asked me to make cupcakes for each of their classes at preschool.
This is what we created.

This is what we used to make them.

-2 boxes white cake mix

-4 eggs

-2 cups greek yogurt

-1 cup skim milk

-2/3 cup vegetable oil

Combine it all in a big bowl and beat on med-high for 2 minutes, until well blended.

Then, we split the batter equally into bowls and used food coloring to make each 'rainbow' color.

Next, I scooped a spoonful of each color into the paper cups. Thankfully, being neat is not a requirement to make these.

After they baked and cooled, we placed them our awesome Snapware cupcake carrier.

YUM!!!!

I know you want one.

(It was incredibly good and worth every WW point.)

**This recipe says it makes 4 dozen cupcakes, but I filled the cups a little extra full and got 3 dozen instead.

punkin' seeds....yummy.....

I decided to make use of the gazillions of pumpkin seeds (AKA guts) from our now happy jack o'lanterns.
I found this recipe and it is yummy.

Candied Pumpkin Seeds
Ingredients:

1 cup fresh pumpkin seeds

1/4 cup packed brown sugar
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt










Directions:
*In a small bowl, combine all ingredients. Spread into a greased baking pan.

*Bake, uncovered, at 250° for 45-50 minutes or until seeds are well-glazed, stirring occasionally. (I had to cook mine longer. Try one and see if it is crunchy enough for your taste.)

*Cool completely; break into pieces. Store in an airtight container. Yield: 1 cup.

(I made several batches to use all of our seeds.)

Yummy!!!!