Practical Woman

Slow Cooker Amish Blueberry Oatmeal Recipe

Ingredients
2 cups old-fashioned rolled oats
2 cups frozen blueberries, unsweetened
4 cups water
1 tablespoon brown sugar, packed
1/2 teaspoon ground cinnamon
Pinch of salt, optional

Directions
Set a 3- to 4-quart slow cooker on a heat-safe surface. Lightly coat the inside with cooking spray if you prefer easier cleanup.
Pour the dry rolled oats evenly into the bottom of the slow cooker, spreading them into a fairly level layer.
Sprinkle the brown sugar, ground cinnamon, and a pinch of salt over the dry oats.
Add the frozen blueberries straight from the bag over the oats and sugar mixture, keeping them in an even layer.
Gently pour the water around and over the blueberries and oats, trying not to disturb the layers too much.
Cover and cook on LOW for 6–8 hours, or overnight, until the oats are tender and the blueberries have burst into the oatmeal.
Stir well before serving to combine the oats, blueberries, cinnamon, and softened fruit juices into a creamy texture.
If the oatmeal seems too thick, stir in a little hot water or unsweetened almond milk until it reaches your preferred consistency.
Taste and adjust with extra cinnamon if desired. For serving, add a splash of unsweetened almond milk or a few extra blueberries on top if desired.

3-Ingredient Amish Stuffing Pork Chops Recipe

Ingredients
4 boneless center-cut pork loin chops, about 1-inch thick, visible fat trimmed
1 (4-ounce) portion dry whole grain herb-seasoned stuffing mix
1 (10.5-ounce) can reduced-fat condensed cream of chicken soup, undiluted

Directions
Use a nonstick slow cooker insert or liner for easier cleanup.
Lay the trimmed pork chops in a single layer on the bottom of a 4- to 6-quart slow cooker. Slight overlap is fine, but keep them mostly flat so they cook evenly.
In a medium bowl, stir together the dry whole grain herb-seasoned stuffing mix and the reduced-fat condensed cream of chicken soup. Do not add water or broth; the soup and pork juices will soften the stuffing as it cooks.
Spoon the stuffing mixture evenly over the pork chops, spreading it to the edges so the chops are covered.
Cover and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the pork chops are tender and reach at least 145°F internally.
Turn off the slow cooker and let everything rest for about 5 minutes so the juices settle and the stuffing firms slightly.
Serve each pork chop with a generous spoonful of stuffing over the top. For a lighter plate, serve with steamed green beans, roasted carrots, or a simple side salad.

Ingredients
1 pound reduced-sodium 97% fat-free deli ham, preferably large round slices
1 cup reduced-fat shredded white cheddar cheese, divided
1/2 cup plain 0% Greek yogurt
1 large egg
Cooking spray

Directions
Preheat your oven to 400°F (200°C). Lightly coat a medium ceramic casserole dish, about 8x10 inches or similar, with cooking spray.
In a small bowl, whisk together the plain 0% Greek yogurt, egg, and 1/2 cup of the reduced-fat white cheddar cheese until mostly combined. The mixture will look thick and slightly textured.
Lay a single layer of sliced ham over the bottom of the casserole dish, slightly overlapping the pieces so there are no large gaps. Tear slices as needed to fit the corners and edges.
Spoon a thin layer of the yogurt-cheese mixture over the ham and gently spread it around. Full coverage is not necessary; small evenly spaced spoonfuls will melt into the layers as it bakes.
Add another layer of ham slices on top, folding or loosely crumpling them slightly so the edges brown in the oven. Repeat with the remaining ham and yogurt-cheese mixture, finishing with a ham layer on top if possible.
Sprinkle the remaining 1/2 cup reduced-fat white cheddar cheese evenly over the top layer of ham.
Bake on the middle rack for 18–22 minutes, until the cheese is melted, bubbling around the edges, and lightly browned in spots. For a deeper golden top, broil for 1–2 minutes while watching closely.
Remove from the oven and let the dish rest for about 5 minutes so the cheesy layers set slightly.
Cut into squares or scoop folded portions with a spatula. Serve warm while the cheese is still gooey and the ham edges are lightly crisp.

Oven Baked 3-Ingredients Chili Mac Casserole

Ingredients
8 oz dry whole wheat elbow macaroni
4 cups homemade or leftover zero-point turkey and bean chili, made with 99% lean ground turkey or chicken breast, beans, tomatoes, and spices
1 1/4 cups reduced-fat sharp shredded cheddar cheese, divided

Directions
Preheat your oven to 375°F (190°C). Set a rack in the center of the oven and place a 9x13-inch baking pan on a sturdy baking sheet for easier handling.
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until barely al dente, about 1–2 minutes less than the package directions, since it will continue cooking in the oven. Drain well.
Return the drained macaroni to the warm pot. Add the turkey and bean chili and 3/4 cup of the reduced-fat sharp cheddar cheese. Stir until the macaroni is evenly coated and the cheese starts melting into the chili. The mixture should look saucy and loose.
Pour the chili mac mixture into the baking pan, spreading it into an even layer and gently pressing it into the corners so it bakes evenly.
Sprinkle the remaining 1/2 cup reduced-fat sharp cheddar cheese evenly over the top.
Cover the pan loosely with foil, tenting it slightly so it does not stick to the cheese. Bake for 20 minutes, until the casserole is heated through and bubbling around the edges.
Remove the foil and bake uncovered for another 10–15 minutes, until the cheese on top is fully melted and lightly golden in spots.
Let the casserole rest for about 10 minutes before serving so the sauce thickens slightly and the slices scoop neatly.
Serve warm in portions, and if desired, top each serving with a small spoonful of plain 0% Greek yogurt as a lighter sour cream-style finish.