Crock-Pot Corn or Clam Chowder

1 onion, chopped
3 large potatoes, about 1.5 lbs, diced
2 cups corn
2 cans creamed corn
5-6 slices of bacon, cooked and cut into pieces (or 5-6 oz of real bacon bits)
2 cups +/- water to just cover vegetables
Salt & pepper to taste

Cook on low for several hours.  About 30 minutes before serving, add 1 can of evaporated milk OR 2 cups of half and half (or if you really want to be decadent, use heavy cream.)  Add 1/4 cup of butter.  Stir and let heat up for 30 minutes and serve.

For clam chowder:
Omit the corn and creamed corn.  Add 2 cups chopped celery and increase potatoes to 2 lbs. Use clam juice or seafood stock instead of water.  Add 4 cans of chopped clams when you add the half and half & butter.

TIP - use yukon gold or red potatoes, not baking/russet potatoes.  They will hold their shape better.  Mash some of the potatoes if you want a thicker broth. 

Chocolate Peanut Butter Banana Overnight Oats

7 Ingredients

• 3 serving, Bananas, raw
• 2 cup, 1% Lowfat Milk
• 2 cup (8 fl oz), Yogurt - Plain, whole milk
• 3 cup, Rolled Oats

• 0.25 cup(s), Unsweetened Cocoa Powder
• 8 tbsp, Chocolate peanut butter powder
• 3 cup (40g dry), Quick Oats

Combine all ingredients except oats.  Add oats and stir well.
Portion out into 8 containers, put into fridge overnight or for up to 4 days.

Nutrition Facts

Servings 8.0

Amount Per Serving

calories 364

Total Fat 8 g

Saturated Fat 2 g

Monounsaturated Fat 2 g

Polyunsaturated Fat 2 g

Trans Fat 0 g

Cholesterol 10 mg

Sodium 95 mg

Potassium 517 mg

Total Carbohydrate 62 g

Dietary Fiber 9 g

Sugars 14 g

Protein 14 g

Calcium15 %  Iron19 %* 

Calabacitas (Mexican corn & squash casserole)

Got this recipe from a book I read to the kiddos.  I tweaked it of course.  Squash, corn & cheese....yum!

Ingredients:
2 small-medium zucchini, sliced & quartered (about 3-4 cups chopped)
2 bell peppers, chopped
1 onion, chopped
2-3 tsp minced garlic
1 can diced tomatoes with green chilies (or 1 cup salsa)
1 bag frozen sweet corn, defrosted
1 cup Mexican blend cheese, divided into 2 1/2 cup portions
1/2 tsp cumin
1/2 tsp chipotle pepper chili powder

Directions:
Preheat oven to 350.
Saute zucchini in a little oil until tender-crisp.  Remove to a large bowl.
Saute peppers and onion.  Add garlic when almost done.  Put in the large bowl.
Add the tomatoes & corn to the bowl.  Add spices and 1/2 cup cheese. Stir well to combine.
Pour veggie mix into a large casserole dish.  Sprinkle the other 1/2 cup of cheese on top.
Bake at 350 for about 20 minutes.