Cranberry crock-pot turkey

4-6 turkey or chicken breasts(or turkey breast roast 1 1/2 lbs)
1/2 tsp salt
1/4 tsp pepper
1/2 C. diced celery
1/2 C. diced onions
1 can(16oz.) whole cranberry sauce
1 C. barbecue sauce

Combine all ingredients in a crock pot. Cover and bake in high for 4-5 hours, or low for 6-8 hours. Remove from crock pot and slice. Serve with mashed potatoes and use extra sauce as gravy.

Black bean soup

2 Tbsp oil
1 1/4 C. chopped onion
4 large garlic cloves minced
1 1/2 tsp dried thyme
3 15oz cans black beans drained w/1C. liquid reserved
2 14 oz. cans chicken broth
1 28 oz. can crushed tomatoes
2 tsp ground cumin
1 1/2 tsp hot pepper sauce

Heat oil in large pot over med. heat. Add onion, garlic, thyme; suate until onion is golden, about 8 minutes. Add beans, reserved liquid, broth, tomatoes, cumin, and hot pepper sauce. Bring to boil. Reduce heat to med-low and simmer until flavors blend and soup thickens slightly, stirring occasionally, about 20 minutes. Season with salt and pepper. Top with sour cream, cheddar cheese and cilantro.

WEIGHT WATCHERS ZERO POINT SOUP

2/3 C. sliced carrots
1/2 C. diced onions
2 garlic cloves minced
3 C. chicken broth
1 1/2 C. diced green cabbage
1/2 C. green beans
1 Tbsp tomato paste
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp salt
1/2 C. diced zucchini

In a large sauce pan saute carrots, onion, and garlic over low heat for 5 minutes. Add broth, beans, tomato paste, basil, oregano, and salt, and bring to a boil. Lower the heat, cover and simmer for 15 minutes. Stir in the zucchini and continue to heat soup for 4 minutes.