Blue Berry Crisp

You will need the following.

• 2  21 oz cans of blueberry pie filling
• 2 1/2 cups of granola pie filling
• 1 1/2 teaspoon of cinnamon
• 1/3 cup sugar
• 1/3 cup melted butter or margarine.  (my husband only lets me use butter cause he heard margarine puts women more at risk for a heart attack

Place the pie filling in a grased 3 to 4 1/2 quart slow cooker. Sprinke the remaining items over the top in the order listed. Cover and cook on low heat for 3 hours.

This recipe says it does 6 to 8 servings but I imagine I will get more than that out of it.  It's quite high in calories but if kept to a small portion it's not a bad treat. 

The calorie count for the whole dish here is almost 400 calories. I only used 2.5 oz of the blueberry crisp. It made quite a bit so I kept some in the fridge but froze the rest in a couple other bowls. I love my freezer. It's the best of both worlds. I don't waste food and money and I don't have to feel like I must eat something so it doesn't get wasted. Although, in the last year, or so, I have gotten better at pitching food. 

Chili dogs

Makes 8 to 10 servings

You will need the following

1.  1/2 to 1 lb of ground beef, browned and drained
2. 2 (15 ounce) cans of chili with beans
3. 1 cup onion
4. 1 teaspoon chili powder
5. 1 teaspoon cumin
6. 1/2 teaspoon minced garlic
7. 1 16 oz package of hot dogs
8. one package of hot dog buns\
9. Grated cheddar cheese and chopped onion.

Combine the beef, chili,onion and remaining seasonings in an greased 3 to 4 1/2 slow cooker and cook on low heat for 3 to 4 hours. 

Cook hot dogs immediately before serving. Spoon chili mixture over the hot dogs in the bun. Spring the cheese and onion over the top. 

This was good but it makes quite a bit for just two people. I didn't get a really good calorie count of this due to that I wasn't home when my husband actually ate some of it. It makes quite a bit so I did freeze some in freezer bowls for another day. 

Easy Lasagna

Makes 6- 8 servings

• 12 lasagna noodles, uncooked
• 1 pound ground beef, browned and drained.
• 1 teaspoon Italian seasoning
• 1 jar spaghetti sauce
• 1/4 cup of water
• 1 (16 oz) container of cottage cheese
• 2 cups of Mozzerella cheese

Break noodles in half. Place noodles in the bottom of a greased 4 quart slow cooker. Stir the Iltalian seasoning into the meat. and spread the meat over the noodles in the slow cooker.

Spoon half of the sauce over the meat. Pour half of the water over the top.

Layer half of the cottage cheese and half of the mozzerella cheese over the beef. Repeat layers. 

Cover and cook on low heat for 4-5 hours. Do not overcook or the noodles will be mushy. 

Option: Add a cup of mozzerella cheese on top when it's finished cooking.

I figured this to be 462 calories per serving if it's split 8 ways and I used low fat cottage cheese.