Prep time: 25 minutes Cook time: 5-7 hours
per serving: 417 calories; 14 grams protein; 30 grams total fat; 4 grams fiber; 19 grams saturated fat; 25 grams carbohydrates; 85 mgs cholesterol; 1040 mgs sodium; 11 WW points plus
Slow Cooker Tomato Basil Parmesan Soup
2 14.5-ounce cans diced tomatoes
4 stalks celery finely diced
4 carrots peeled and finely diced
1 yellow onion peeled and finely diced
1 teaspoon dried oregano
1/4 cup fresh basil chopped
4 cups chicken broth
1 bay leaf
1/2 cup all purpose flour
1 cup shredded Parmesan cheese
1/2 cup butter
2 cups half-and-half warmed
coarse salt and freshly ground pepper, to taste
 Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
 Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
 About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir roux into soup and stir until smooth. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don't be afraid to always season to taste at the end).
 Cover and cook on LOW for another 30 minutes or so until ready to serve.
Easy Buttermilk Biscuits
2.5 cups all purpose flour more for dusting
3 teaspoons baking powder
1 teaspoon table salt
1/2 teaspoon baking soda
1/4 cup butter melted
8 ounces buttermilk
Preheat the oven to 425 degrees.
 Combine flour, baking powder, salt, and soda in a large bowl. Add butter and buttermilk and stir to form a sticky dough. Knead a few times on a floured board to make a smooth ball.
 Roll out to 1/2 inch thickness. Cut into 2 inch rounds. Place biscuits on a baking sheet coated with cooking spray. Bake until golden brown, about 1012 minutes.