Easy Peach Cobbler

2 c. Sliced fresh peaches (or frozen, thawed)

2 cans refrigerated Pillsbury crescent roll dough (I used reduced fat)

1 c. butter (2 sticks)

1/3 c. white sugar  (adjust sugar to more or less depending on how sweet the fruit is)

1/3 c. brown sugar (adjust sugar to more or less depending on how sweet the fruit is)

1 tsp. vanilla

1 Tbsp. Cinnamon

1 c. Sprite or 7-up

Preheat oven to 350 degrees.  Spray a 9 x 13 casserole dish with cooking spray. 

Separate crescent roll dough and loosely wrap each triangle of dough around a spoonful of peaches and place side by side in pan. Arrange any remaining peaches over the top of the dough.

Melt butter and sugars in small sauce pan until combined. Stir in vanilla and cinnamon. Pour mixture over peaches and dough in pan.

Pour soda evenly over the top of the cobbler.

Bake 30-35 minutes or until golden brown.

Fruit Tart

¾ c. butter or margarine (I used light margarine)

½ c. powdered sugar

1 ½ c. flour

12 oz. vanilla flavored almond bark

¼ c. whipping cream

8 oz. cream cheese, softened (I used 1/3 less fat)

Fruit topping (diced fruit of your choice)

Heat oven to 300 degrees. Beat butter and powdered sugar in small bowl until smooth. Blend in flour. Press mixture onto bottom of greased small cookie sheet or pizza pan. Bake 20-25 minutes until lightly browned. Cool completely.  

Place almond bark and whipping cream in medium microwave bowl. Microwave on high for 1-1 ½ minutes, or until mixture is smooth when stirred. Beat in cream cheese. Spread on cooled crust and arrange fruit over mixture.

 

Refrigerate assembled tart until just before serving.

12 servings.

10 Weight Watchers Points Plus points per serving.

Slow Cooker Fiesta Chicken

1.5 lbs boneless, skinless chicken breast

2 Tbsp. vegetable oil

¼ c. flour

2 cans (14.5 oz each) of diced tomatoes (I used one plain can and one can of Rotel)

1 cup drained whole kernel corn (or 1 c. frozen, thawed corn)

1 cup drained pinto beans (or black or kidney beans)

1 onion (sliced)

1 pkg. McCormick Slow Cookers Fiesta Chicken seasoning mix (Or any Mexican/Taco seasoning packet you prefer)

In crock pot, place sliced raw onion on bottom of crock pot.

Salt and pepper chicken breasts, then dredge in flour and brown in skillet in vegetable oil.

Place chicken on top of onion.

Mix together corn, beans (drained), diced tomatoes (undrained), and seasoning packet. Pour over chicken.

Cook 8 hours on LOW or 4 hours on HIGH.

Remove chicken from slow cooker and shred with two forks. Return chicken to sauce in crock pot and mix well. Serve over rice or in tortillas with toppings of your choice (shredded cheese, shredded lettuce, sour cream, chopped green onions, olives ect.)

Makes 8 servings

WW Points Plus: 6