Cranberry Brie Bites

Yields: 24

Prep Time: 20 minutes

Total Time: 35 minutes

1 8oz. tube of crescent dough

Cooking spray for pan

Flour for surface

1 8oz. wheel of brie

½ cup whole berry cranberry sauce

¼ cup chopped pecans

6 sprigs of rosemary cut into 1” pieces.

Preheat oven to 375* and grease a mini muffin tin with cooking spray. On a lightly floured surface, roll out the crescent dough and pinch together the seams. Cut into 24 squares. Place squares into muffin tin slots.

Cut brie into small bites and place inside the crescent dough. Top with a spoonful of cranberry sauce, some chopped pecans and little sprig of rosemary.

Bake until the pastry is golden (about 15 minutes)

**Recipe courtesy of

Harvest Shepherd’s Pie by Weight Watchers

1 ¾ lb. sweet potatoes, peeling and cut into chunks

2/3 cup fat free milk

1 Tbl. Butter

1 tsp. salt

¼ tsp. ground pepper

1 lb. ground turkey (they call for lamb but we don’t eat lamb so I substitute the turkey)

1 onion chopped

4 garlic cloves minced

2 tsp. curry powder

1 ½ cups reduced sodium beef broth

2 Tbl. Tomato paste

1 10oz. package of frozen peas and carrots.

Preheat oven to 350* spray 2 quart baking dish with nonstick spray.

Boil sweet potatoes until tender enough to mash. Drain potatoes and add milk, butter and half of salt and pepper and mash then set aside.

Cook Turkey in nonstick pan until browned. Set aside.

Add onion, garlic, curry powder to pan and cook until onion is lightly browned. Add ½ cup of broth and the tomato paste, stir occasionally until slightly thick. Add peas and carrots, cook until thawed, stir in remaining broth and cook until that mix is slightly thickened. Stir in turkey or lamb and remaining salt and pepper. Transfer to baking dish. Spread mashed potatoes evenly over the top and bake until edges are bubbly.

For browned top heat under broiler for 1-2 minutes.


Slow Cooker Butternut Squash Soup from Betty Crocker

Prep time: 15 min

Total time: 6 hr. 45 min.

Servings: 6


2 Tbl. Butter or margarine

1 medium onion, chopped (1/2 cup)

1 butternut squash (2lb.), peeled and cubed

2 cups water

½ tsp. dried marjoram leaves

¼ tsp. ground black pepper

1/8 tsp. red pepper (cayenne)

4 chicken bouillon cubes

1 package (8 oz.) cream cheese cubed (at room temp)


In a skillet melt butter and add onion, cook stirring occasionally until crisp-tender.

In 3-4 quart slow cooker, mix onion and remaining ingredients except cream cheese.

Cover and cook on low for 6-8 hours OR 4 ½-5 hours on High

In a blender or food processor place 1/3 to ½ mixture at a time. Cover and blend on high speed until smooth. Return mixture to slow cooker. Stir in cream cheese. Cover and cook on low for about 30 minutes until cheese is melted, stirring with whisk until smooth.