Here we go. Oatmeal bars- I made this up trying to cut back a bit on sugar b/c of hubby. You could add granulated sugar back in, instead of Splenda. Baked at 350 in 13 x 9 pan, 30-35 min
2 sticks butter softened, add 3/4 cups brown sugar, 1/2 cup granulated Splenda, 1/4 cup peanut butter. 1 tsp vanilla extract. Add 2 large eggs room temperature. Dry ingredients 1-1/2 c whole wheat flour, 1/2 tsp, salt, 1 tsp baking soda, 1 tsp cinnamon, 2-1/2 cups old fashioned rolled oats. Add to sugar/butter mixture. Add 1/3 cup each, (more if you like) chopped pecans, chopped almonds, raisins and dried cranberries. Place in baking dish and bake about 30 min. It isn't super sweet, but healthy for a snack. I cut it in 24 pieces and it was about 200 calories a piece.

Southwest White Chili

1 tbsp olive oil (or oil of your choice)
1 1/2 lbs cubed chicken
1/4 c chopped onions (or more if you like)
1 c chicken broth
1 can (4 oz) chopped green chilis
1 can (19 oz) white northern beans (Do not drain)
2 green onions chopped
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp oregano
1/8 tsp red pepper flakes

Heat oil.
Add chicken and onions, cook until chicken cubes are no longer pink.
Add broth, chilis and spices and bring to a boil.
Add undrained beans and simmer 15 minutes.
Top with green onions and cilantro.
Garnish with grated cheese if desired.

Thanks, sounds lovely. Whenever I do soups, stews, I write the ingredients down as I go. Then I measure how many cups I have and put the recipe in that way. Quite a pain. Let me know if you think of a better way.

I measure everything before I put it together. Weigh raw vegetables, beans dry or whatever the can says if I used canned. Make notes of everything including oil, spices and water/stock added. Then I make it and measure how many cups I have when I am done. Put the ingredients in the old recipe builder and use one cup as a serving, and of course the recipe builder figures out the math per serving.