This is just a basic, plain oatmeal cookie recipe - no cinnamon, no chips, no raisin, no nuts - just the way I like it!

Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups old-fashioned oats

Directions:

Preheat oven to 350° F.

Combine flour, baking soda, salt and in small bowl. 

Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add in the eggs and vanilla and mix well.  

Gradually beat in flour mixture. Stir in oats. 

Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 8-10 minutes. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

 This is an amazing, flavorful easy-to-make soup.

Ingredients:

• 1 teaspoon olive oil
• ½ cup chopped onion
• 2 garlic cloves, minced
• 1 lb raw sweet Italian poultry sausage, casings removed 
• 32 oz fat free low sodium chicken stock
• 1 (28 oz) can unseasoned crushed tomatoes
• 2 tablespoons chopped fresh basil
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 3 oz 1/3 less fat cream cheese, cut into cubes
• 12 oz refrigerated cheese tortellini
• 2 cup fresh spinach

Directions:

1. Heat the olive oil in a large soup pot over medium-high heat. Add the onions and stir to coat. Cook, stirring occasionally, for a few minutes until the onions are softened. 
2. Add the minced garlic and cook for another 30-60 seconds. 
3. Add the sausage to the pot, breaking the meat up into small pieces. Cook until the sausage is cooked through.
4. Add the chicken stock, crushed tomatoes, basil, Italian seasoning, salt, and pepper. Turn heat to high and bring mixture to a boil. 
5. Once boiling, reduce the heat to low and simmer, covered, for 20 minutes. 
6. Uncover the pot and add the cream cheese. Whisk the cream cheese in while simmering until the cheese is dissolved. 
7. Add the tortellini and spinach and stir together. Cover the pot and simmer for 10 minutes until pasta is cooked.

 A cassoulet is a rich, slow-cooked stew that originated in southern France. I'm probably pushing it to call this a cassoulet as it is not slow-cooked, but it does contain some of the traditional ingredients (white beans, sausage, garlic and herbs), and it makes this yummy, easy meal sound fancy. 

Ingredients:

• 1 tablespoon olive oil
• 2 pounds boneless skinless chicken breasts, cut into one-inch cubes
• 1/2 teaspoon paprika
• salt and pepper, to taste
• 13 oz package of turkey smoked sausage (I prefer this to pork to keep fat and calories a little lower), sliced into quarter-inch thick circles
• 2 teaspoons minced garlic
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon pepper
• 1/2 cup dry white wine
• 2 tablespoons tomato paste
• 2 15oz cans great northern or cannellini beans, rinsed and drained
•  1 cup no salt added chicken stock
• 2 tablespoons chopped fresh parsley

Directions:

1. In a large nonstick skillet (needs to be fairly deep), heat the tablespoon of olive oil over medium-high heat. 
2. Season the chicken with the paprika, salt and pepper, and add to the pan.
3. Cook about 5 minutes or until cooked through, stirring frequently.
4. Scoot the chicken to one side of the skillet and add in the in the sliced sausage pieces. Cook for about 5 minutes.
5. Add in the garlic, stirring everything to combine. Cook for about 30 seconds.
6. Season the mixture with the thyme and pepper. 
7. Add wine and tomato paste and stir until combined.
8. Add the beans and chicken stock.
9. Simmer on low heat for 10-15 minutes.
10. Sprinkle with fresh parsley before serving. 

Makes about 6 servings