Garlic Cheese Bread

Here is the cheese bread recipe that I brought to group last night. Again, it's Pioneer Woman so just click the link. No one can give a recipe like she does with all the pictures and commentary.

I will say that this is better than the cheese bread we had at a five-star restaurant when David proposed. We left out the green onion (by accident) but it was still amazing.

Chicken Tortilla Soup

12 oz chicken tenders
1 c carrot, diced (3 carrots)
1 c celery, chopped (5 sticks)
1 onion, diced
1-2 cloves garlic, chopped
1/4 tsp salt
1/4 tsp pepper
4 (15oz) cans chicken broth
1 (15oz) can diced tomatoes w/ chilies
1 packet taco seasoning
1/4 tsp cumin
1/4 tsp chili powder
1 Tbs lime juice
1 c frozen corn kernels
10 corn tortillas, sliced into strips
Fresh cilantro (optional), to taste

Directions
Place all ingredients, except tortillas & cilantro, in slow cooker. Cook on high for 6 hours. During last half-hour, add tortilla strips. During last 10 min, add cilantro.

Serve w/ sliced avocado & grated Monterey Jack cheese; garnish w/ fresh cilantro.

Stuffed Pork Chop - Weight Watchers Magazine recipe

1 (10oz) package frozen spinach, thawed & squeezed dry
2 Tbsp. golden raisins
2 garlic cloves, minced
1 tso. salt
1 tsp. black pepper
4 (1/4-lb) boneless center-cut pork chops
1/2 c. low-sodium chicken broth
1 tsp. balsamic vinegar

1. To make filling, mix the spinach, raisins, garlic, 1/2tsp. of the salt, & 1/4 tsp. of the pepper in a medium bowl.
2. Insert a small knife into one side of each pork chop and cut until a pocket has opened. Fill each pocket w/ 1/2c. of the filling. Secure the opening w/ toothpicks.
3. Sprinkle the chops evenly w/ the remaining 1/2 tsp. salt & 1/4 tsp. pepper. Heat a large heavy skillet (preferably cast-iron) over high heat until very hot, about 2 minutes. Add the chops & cook until browned, about 5 minutes per side. Transfer the chops to a large plate; cover loosely w/ foil & keep warm.
4. To make the sauce, add the broth to the skillet and bring to a boil. Reduce the heat & simmer, scraping up the browned bits with a wooden spoon, until the mixture is reduced by one half, about 3 minutes. Remove the skillet from the heat and stir in the vinegar. Pour the sauce evenly over the pork.
Points Value 5

Chicken A La Carbonara

3 boneless, skinless chicken breasts
1 pint heavy whipping cream
1 onion, chopped
2 garlic cloves, chopped
5 slices bacon
1 egg
1/2 lb. bag of bowtie pasta
2 Tbs. Italian Seasonings
1 tsp. Garlic salt
1/4 cup butter
1 tsp. Basil
2 tsp. Salt
2 tsp. Pepper

Melt 1/8 cup butter in a saucepan, and add the onion, garlic cloves, 1 Tbs. Italian seasoning, and chicken breasts. Stir often on medium heat, until chicken is almost cooked. Add garlic salt, and basil. Stir. In another pan, place 5 slices of bacon, and cook until somewhat crisp, yet not stiff. Remove from pan, and lay aside to cool. Once bacon has cooled off, cut in 1 inch sized pieces. Use another saucepan for the pasta. Fill saucepan with desired amount of water for pasta, and bring to a boil. Add a dash of salt to water. Once chicken is cooked, add the heavy whipping cream and remaining butter while stirring often. Whisk in egg and do so quickly, so the egg can be mixed in evenly without any egg chunks. Remove egg chunks, if they cannot be avoided. Stir often, while adding salt and pepper. Allow the cream mixture to come to a boil. Add the bacon pieces to cream mixture and let it boil for 5 minutes. Stir often.
Makes 4 servings.