Batch Cooking for Comfort Food

The weather is cold and warm comfort food feels good.
Last week I did a lot of "batch cooking" to have good things around to eat.
I made a large pot of vegetable soup, a tray of all CORE lasagna, baked oatmeal bars, and sugar free jello. It has been great.
This week I think I'll make the 1-point (all Core) vegetarian chili, and a large baked apple crisp with the oatmeal crust.
Having these foods around helps me stay on program, and cooking them is motivating.

Baked Oatmeal Recipe

Baked Oatmeal - cut into 6 bars = 2 points each ALL CORE

2 cups uncooked oatmeal
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup fat free milk
1/2 cup Egg Beaters (or 2 eggs)
1/2 cup Splenda
1 tsp. vanilla
2 tsp. cinnamon

Preheat oven to 350.
Combine ingredients.
Bake in sprayed 8" square pan for 35 - 45 minutes.

I love this for breakfast!

Recipe
Cream of Broccoli soup

(2 cups = 1 point)

1 lb. bag frozen broccoli florets
1 lb. bag mixed veggies (broccoli, cauliflower, carrots)
2 32 oz. cans Fat Free Chicken Broth
1 small onion
2 cloves garlic
1/2 box istant mashed potatoes (flavored garlic, bacon & cheddar)

Chop onions and garlic. Saute in stock pot with cooking spray. Add the 2 bags of veggies and 2 cans of broth. Simmer until veggies are tender. Puree soup in blender. Return to pot and bring back to simmer. Sprinkle the instant potatoes into the soup. Simmer 4 to 5 minutes.
Makes 8 servings.
one serving = 2 cups = 1 point

Thank you Barb Bratton for this recipe!