Freezer Apple Cake

This recipe turns out every time; it's tried and true... reliable. And, as the name suggests, you can freeze it. Now... both my mother-in-law and I choose to bake the cake first and then freeze it. We know others who freeze the batter and bake it from frozen state. You may have to research that method for thawing and time/temperature options. More times than not, however, I end up using both cakes right away. It's pretty stinkin' yummy.

Freezer Apple Cake

1/2 c. Crisco (I use butter at room temperature.)

1 c. sugar

2 eggs

1 t. vanilla

1 c. sour cream (I use light.)

2 c. flour

1 t. baking soda

1 t. baking powder

1 t. salt

1 c. chopped apples

Topping:

2 T. soft butter

3/4 c. brown sugar

1 t. cinnamon

1/2 c. chopped pecans

Grease and flour two 9" round cake pans. In a large mixing bowl, cream butter and sugar. Add eggs, vanilla, and sour cream; mix well. Add flour, baking soda, baking powder, and salt; mix well. Fold in the apples. Divide the batter evenly between the prepared pans; spread batter evenly to the edges. In a medium mixing bowl, combine topping ingredients. Cut in the butter until crumbly. Sprinkle evenly over the tops of the cakes. Bake at 350 degrees for 45 minutes, or until a toothpick comes out clean.

Yield: 2 cakes; 8 servings each (7P+)

Swiss Chicken Casserole

This recipe is comfort food heaven! Plus, it's ingredients are easy to come by, and it basically prepares itself. Now, before you eyeball the nutritional equivalents at the bottom and write this one off, take a deep breath. Yes, I understand 12 P+ is a lot, but if you round out the rest of your plate with zero P+ fruits and vegetables, you'll truly reap the benefits of both worlds.

My mother-in-law gave me this recipe a week or so ago when I was picking up the kids -- and she doesn't even remember giving it to me! =) The chicken gets SOOOO tender in the crock pot, and the stuffing gets crunchy on top and soft underneath. I served it with steamed broccoli and a pickle tray. There were barely any leftovers at my house. I predict the same for yours.

Swiss Chicken Casserole

6 boneless, skinless chicken breast halves

6 slices Weight Watchers Swiss cheese

1 (10 oz.) can Campbell's Healthy Request cream of mushroom soup

1/4 c. milk

2 c. herb stuffing mix

1/2 c. butter, melted

Spray the bottom of a 6-quart slow cooker with cooking spray. Arrange the chicken breasts on the bottom. Top with cheese slices, layering if necessary. In a small bowl, thin the soup with the milk; spoon it evenly over the top of cheese slices. Sprinkle the stuffing mix over top of the soup mixture and drizzle with the melted butter. Cover and cook on low for 8-10 hours or hight for 4-6 hours.

Yield: 6 servings (12P+)

Note: You can decrease the P+ to 9 per serving by using 1 1/2 c. stuffing mix and 1/4 c. butter, but I don't know if it will turn out the same.