Spicy Hawaiian Burgers

Ingredients:
2 pounds ground chicken
6 pineapple rings (or equivalent slices, cut about 1/2" - 3/4" thick)
6 slices pepper jack cheese
6 whole wheat hamburger buns
1/4 cup low-sodium soy sauce
1 tsp smoked paprika
1 tsp chili powder
1/2 tsp seasoning salt 
1/2 tsp ground cumin
1 clove garlic, minced
chipotle mayo (I used store bought, but there are plenty of recipes online if you'd like to make your own)

Combine the ground chicken, soy sauce, 1/2 the paprika, 1/2 the chili powder, seasoning salt, cumin, and garlic. Lightly mix with your hands and divide into 6 even balls. Form patties, making them slightly thinner in the middle and sprinkle with remaining paprika and chili powder. Refrigerate about 30 minutes.

Preheat the grill to medium heat. Coat grates lightly with oil. Grill burgers over medium heat about 6 minutes per side. The burgers should flip easily when they are ready to turn, if they want to stick, give them another minute. Top with cheese for the last 1-2 minutes of cooking time to melt. Remove to a plate and cover with aluminum foil to rest. Grill buns if desired.

For the pineapple, if you are using rings, grill directly on the grates over medium heat. Carefully turn after 1-2 minutes. If you are using pineapple slices or chunks, thread onto skewers and grill skewers in the same fashion. Assemble burgers and enjoy.

These were absolutely delicious!

Recipe from http://homeiswheretheholmansare.blogspot.com/2010/06/spicy-hawaiian-burgers.html 

Overnight, Crock Pot, Apple Cinnamon Steel Cut Oatmeal

Ingredients

• 2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped)
• 1-1/2 cups fat-free milk (or substitute non-diary alternative like almond milk)
• 1-1/2 cups water
• 1 cup uncooked steel-cut oats
• 2 tablespoons brown sugar (or substitute maple syrup or other desired sweetener)
• 1-1/2 tablespoons butter, cut into 5-6 pieces (optional)
• 1 teaspoon cinnamon
• 1 tablespoon ground flax seed
• 1/4 teaspoon salt
• Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter

Directions

1. Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray or butter. 
2. Add all ingredients (except optional toppings) to slow cooker. 
3. Stir, cover, and cook on low for approx. 7 hours (slow cooker times can vary). 
4. Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.

Nutritional Info (per 3/4 cup serving without optional garnishes): 149 calories, 3.6g fat, 27.3g carbs, 3.9g fiber, 4.9g protein; Weight Watchers PointsPlus: 4 pts

I increased the butter to 2 T and went ahead and used the butter to coat the dish and the remainder cut up in the recipe. I topped with a few walnuts, raisins, and poured some non-fat milk over the top.  The sides of the crockpot get a bit crusty (you can see in the pic) with the oats after the long cook time, but honestly, that was probably my favorite part.  I just mixed the little chunks in with the rest.  It definitely wasn't too sweet and although it smelled like a dessert, tasted like a breakfast.  Although it has an extended cook time, the hands on time is nearly nothing. I made this when we had company over and served with a little "toppings" bar.  It was a huge hit! Will repeat FOR SURE!