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I just got this bad boy in the mail,like many people trying to look for healthier alternatives without spending all of my free time in the kitchen. I thought this was just slow cooker,casserole and skillet. So imagine my surprise when I am flipping through and see the roasting pan,skillet etc...I am already eyeing the Coconut curry chicken and rice casserole since its 10 grams of fat,533mg sodium and something my Kidd are familiar with.If it just had prep and cooking times this would be perfect I know its hot but I still may cook the double mushroom soup in the slow cooker,and the decadent Chocolate dessert waffles sound delicious. To be honest I am not following thepoints plus system but for those of you who are I think this a nice edition to healthy cooking repertoire.Mmm Feta-topped pasta,tomato& pea salad,may have to try first.There are 300 hundred recipes breakfast, lunch and dinner the problem is where do I begin?

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Bonus Recipes:Paula Deen's:Hearty Vegetable Soup

Ingredients:
1 Tablespoon of butter
1 cup of thinly sliced carrots
1 small zuccini sliced lenghwise
and cut crosswise into thin slices
1/2 cup onion
2 cups tightly packed fresh baby spinach
2 cups(14.5-ounce) cans diced tomatoes with basil,garlic,and oregeno
2 cups chicken broth
1   (15-ounce) can Northern beans,drained
 1 cup frozen cut green beans,thawed
1/2 teaspoon ground pepper
1/4 teaspoon salt

Directions:
1.In a Dutch oven ,melt butter over medium heat .  Add carrots,zucchini and  onion
cook stirring occasionally, for 5 to 6 min or until vegetables are tender( more like an 1hour on low heat total
Add sinach stirring until wilted.
2.Add diced tomatoes,broth beans green beans,pepper and salt.Bring to boil :reduce heat and simmer.

For more of her recipes go here.

Variation
I omitted the spinach and Northern beans (my kids wouldn't have eaten it) I substituted.  Italian
style vegetables which has the zucchini and Italian style green beans and for a little more
something I pute…

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