Fresh Cranberry Apple Tarts

2 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box. (or use 2 frozen pie shells)

4 small granny smith apples

1 cup cranberries

1 1/4 cup sugar

2 tbsp maple syrup

1/4 cup flour

1/4 tsp salt

1/2 tsp cinnamon

1 dash nutmeg

1/2 tsp lemon juice*

Preheat oven to 400. Thaw pie crusts at room temperature 20 to 30 min. Roll out pie crust and cut into 4 inch circles. I used a 4 inch round cookie cutter. Press the dough in a cupcake pan.

Core and peel apples, cut into cubes. Place cranberries, lemon juice, maple syrup, sugar, salt, and flour in saucepan and bring to boil on high, stirring constantly. Turn heat to medium and simmer for 2 minutes. Add apples, cinnamon, and nutmeg and simmer for 5 minutes.

Place filling in the pie crusts. Cut remaining pie crusts into small strips and make a lattice top. Bake at 400 for 18 minutes.

If you wanted to make this into a pie, use 6 small granny smith apples instead of 4 and bake for 45 minutes.

Crock Pot Creamy Italian Chicken

4 Chicken Breasts

1 can campbell's Healthy Request (98% fat free) cream of chicken or cream of mushroom soup

8 oz pkg light cream cheese (neufchatel cheese)

1 packet (dry) Good Seasons Italian Dressing Mix*

1 cup sliced crimini mushrooms (optional)**

Place ingredients into crock pot and cook on low 6-7 hours. High 3-4 hours. Serve with brown rice or egg noodles and a vegetable.

*DO NOT use fat free. Fat Free isn't supposed to be cooked.

**Crimini mushrooms are heartier than white mushrooms, they remind me of a cross between portabello and white mushrooms.