Creamy Oatmeal Berry Swirl

INGREDIENTS (Nutrition) 
1 packet instant oatmeal
2/3 cup water or reduced fat milk
2 tablespoons SMUCKER'S® Red Raspberry Low Sugar Preserves
2 tablespoons sugar free whipped topping, thawed (optional)



DIRECTIONS 
Prepare oatmeal according to package microwave directions using water or milk. 
Swirl preserves with a spoon throughout warm oatmeal. Dollop with whipped topping, if desired. Serve warm.

Fresh Fruit Pitas with Choco-Berry Sauce

INGREDIENTS (Nutrition) 
1 cup cold reduced fat milk
1 (1 ounce) box instant sugar free chocolate pudding and pie filling
1/2 cup reduced fat sour cream or yogurt
1/2 cup SMUCKER'S® Strawberry Low Sugar Preserves
8 mini sized whole wheat pita pockets
4 cups assorted fresh fruits like bananas, pineapple, cantaloupe, strawberries and grapes



DIRECTIONS 
Mix milk and pudding with electric mixer for 2 minutes; stir in sour cream and preserves mixing until well combined. 
Cut an opening across the top of the pita. Fill with 1/2 cup fruit and dollop with 1/4 cup chocolate sauce; serve immediately.

Crispy Breakfast Quesadilla

INGREDIENTS (Nutrition) 
CRISCO® Butter Flavor No-Stick Cooking Spray
1 (7 inch) flour tortilla
1/2 cup regular or Southwestern flavored pasteurized refrigerated egg product, well shaken
2 tablespoons Cheddar cheese
1 slice ready to serve bacon, broken into 1/2-inch pieces
2 tablespoons SMUCKER'S® Apricot Low Sugar Preserves, or SMUCKER'S® Concord Grape Jelly



DIRECTIONS 
Spray a small skillet with butter flavored no-stick spray. Place over medium heat; add egg mixture cooking without stirring until edges begin to set. Gently turn eggs to scramble; cook until eggs are set. 
Heat a large skillet over medium heat. Coat one side of tortilla with cooking spray; place in pan sprayed side down. Cover half of tortilla with cheese, scrambled egg and bacon. Cook until lightly golden brown. Remove quesadilla to a serving plate. Spread preserves or jelly over other half of tortilla. Fold in half; serve warm.

Easy and Delicious Chicken

INGREDIENTS (Nutrition) 
6 skinless, boneless chicken breast halves
1 (8 ounce) bottle Italian-style salad dressing
1 (10.75 ounce) can condensed cream of chicken soup
1 cup chicken broth
1 (8 ounce) package cream cheese
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
salt and pepper to taste





DIRECTIONS 
In a slow cooker, combine the chicken breasts and Italian-style dressing. 
Cover, and cook on Low for 6 to 8 hours. 
Drain off the juices, and shred the chicken meat. In a medium bowl, mix the soup, broth, cream cheese, basil, thyme, salt, and pepper. Pour over the chicken in the slow cooker. Continue cooking on Low for 1 hour.

Banana Pumpkin Bread

INGREDIENTS (Nutrition) 
2 ripe bananas, mashed
2 eggs
1/3 cup vegetable oil
1 1/3 cups canned pumpkin puree
1/2 cup honey
1/2 cup white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
3/4 cup raisins (optional)



DIRECTIONS 
Preheat oven to 350 degrees F (175 degrees C). Grease an 9x5 inch loaf pan. 
In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey and sugar. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the raisins and walnuts if desired. Pour batter into the prepared pan. 
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely.

Orange Cream Fruit Salad

INGREDIENTS (Nutrition) 
1 (3.5 ounce) package instant vanilla pudding mix
1 1/2 cups milk
1/3 cup frozen orange juice concentrate, thawed
3/4 cup sour cream
1 (20 ounce) can pineapple tidbits, drained
1 (15 ounce) can sliced peaches, drained
1 (11 ounce) can mandarin orange segments
2 bananas, sliced
1 apple - peeled, cored and sliced



DIRECTIONS 
In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with an electric mixer on medium speed for 2 minutes. Mix in sour cream. 
In a large salad bowl, combine fruits. Gently mix in orange dressing. Cover, and refrigerate for 2 hours.

Red Skinned Potato Salad

INGREDIENTS (Nutrition) 
2 pounds clean, scrubbed new red potatoes
6 eggs
1 pound bacon
1 onion, finely chopped
1 stalk celery, finely chopped
2 cups mayonnaise
salt and pepper to taste


DIRECTIONS 
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool. 
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. 
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. 
Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.