Recipes

Taco Soup

Servings: 15
Yield: 1 cup
Preparation Time: 15 minutes
Start to finish: 1 hour 15 minutes

Notes: Serving size is 1 cup and 2 points per cup

Categories: Soup

Source: Weight Watchers Message Boards

1 large onion, chopped
1 package taco seasoning mix
2 cups corn
1 can chicken broth
1 can black beans
1 can white beans
1 can fat free refried beans
1 can diced tomatoes
1 can rotelle, Ro-Tel Tomato the spiciness you prefer


1. Simmer onions in a Pam coated skillet on low, just til they are getting translucent

2. Add all other ingredients.

3. Simmer, covered, 1 hour.

4. Can be frozen.

5. All cans are approximately 14-16 oz.

6. You can heat all of this and put it in the crockpot for 2 hours on high. Serve with fresh chopped tomatoes, green onions, crushed tortilla chips, olives, shredded cheese…in any combination your little heart desires.


Per Serving (excluding unknown items): 143 Calories; 1g Fat (4.5% calories from fat); 8g Protein; 27g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 246mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

Nutrition Warnings:

onion: MasterCook assumes an average 'whole' size of this ingredient.
taco seasoning mix: MasterCook assumes an average 'whole' size of this ingredient.
chicken broth: MasterCook assumes an average 'whole' size of this ingredient.
black beans: MasterCook assumes an average 'whole' size of this ingredient.
white beans: MasterCook assumes an average 'whole' size of this ingredient.
fat free refried beans: MasterCook assumes an average 'whole' size of this ingredient.
diced tomatoes: MasterCook assumes an average 'whole' size of this ingredient.
rotelle: MasterCook assumes an average 'whole' size of this ingredient.

Baked Parmesan-Sour Cream Fish


1 lb. tilapia filet
8 oz. light sour cream
1/2 cup shredded parmesan cheese
1/2 tsp. paprika
1/2 tsp. salt
1/4 tsp. pepper
1 slice bread slice, make into crumbs in food processor and add 1/2 teaspoon italian seasoning


1. Place fillets in single layer in Pam sprayed 13x9-inch baking pan.

2. Stir together sour cream and next 4 ingredients. Spread mixture evenly over fillets. Sprinkle with Italian bread crumbs. Spray butter flavor Pam over this.

3. Bake at 350 degrees for 20-25 min.


Per Serving (excluding unknown items): 188 Calories; 5g Fat (25.6% calories from fat); 28g Protein; 6g Carbohydrate; trace Dietary Fiber; 75mg Cholesterol; 526mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

Chicken Baseballs


3 ounces Cream cheese, softened
2 teaspoons Light margarine, melted
1/4 teaspoon Salt
1/4 teaspoon Pepper
2 tablespoons Onions, chopped
2 cups boneless skinless chicken breast, cooked chicken
1 package crescent rolls (1 to 8)
Bread crumbs
2 tablespoons milk, 1% lowfat



1. Using a mixer combined cream cheese, butter, salt, pepper, milk, onion and blend.Pour mixture over chicken and stir.

2. Separate crescent roll dough into four rectangles and seal perforations.Spoon 1/2 cup mixture into center of each.

3. Pull opposite corners of dough to center and seal - sprinkle each "baseball" with bread crumbs and place on ungreased cookie sheet.

4. Bake at 350° for 20 minutes.


Per Serving (excluding unknown items): 246 Calories; 11g Fat (43.0% calories from fat); 30g Protein; 4g Carbohydrate; trace Dietary Fiber; 92mg Cholesterol; 355mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat.

Had the taco soup last year at a christmas party, some great stuff!

Italian Chicken Roll-ups


1 pound boneless skinless chicken breast, 4 breasts
1 teaspoon dried basil
1/4 teaspoon pepper
1/4 teaspoon salt
4 2% Mozzarella cheese sticks
cooking spray
1 cup tomato sauce, garlic and herb


1. Place each chicken breast half between 2 slices of heavy-duty plastic wrap, pound to ¼ inch. Thickness, using a meat mallet or rolling pin.

2. Combine basil, salt, and pepper: sprinkle half of mixture evenly over both sides of chicken.

3. Place 1 string cheese stick across the center of each flattened chicken brest. Roll up chicken jelly roll fashion, starting with short end. Place chicken rollup, seam side down, in an 11x7 inch-baking dish. Sprinkle with remaining half of spice mixture, and coat with cooking spray. Cover and refrigerate up to 8 hours.

4. Preheat oven to 350 degrees.

5. Pour tomato sauce over chicken. Bake uncovered, at 350 degrees for 35 minutes or until chicken is done and tomato sauce is thoroughly heated. Yield 4 servings (serving size 1 rollup)


Per Serving (excluding unknown items): 225 Calories; 6g Fat (25.4% calories from fat); 35g Protein; 5g Carbohydrate; 1g Dietary Fiber; 81mg Cholesterol; 798mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.

The parmesian fish sounds great I am going to try it tomorrow. Would it be :hijackd: if I where to add a recipe.

Quote:

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Originally Posted by ed4281

The parmesian fish sounds great I am going to try it tomorrow. Would it be :hijackd: if I where to add a recipe.

---

The Parmesan Fish is AWESOME! I hope you like it!

Please DO add your recipes to this thread!

Thanks Robin! These look great! I do believe I'll be trying that taco soup very soon!!!

Quote:

---

Originally Posted by ed4281

The parmesian fish sounds great I am going to try it tomorrow. Would it be :hijackd: if I where to add a recipe.

---

Please do...any healthy-eating recipes are welcome!!!

Ya'll are making me howngry!

I've never tried this recipe, but I really, really, really want to!

Brie-and-Caramelized Onion-Stuffed Chicken Breasts


1 teaspoon olive oil, divided
1 1/2 cups sliced onion
4 garlic cloves, thinly sliced
2/3 cup dry white wine, divided
2 ounces brie, rind removed and cut into small pieces (about 2 tablespoons)
1/8 teaspoon salt
1/8 teaspoon pepper
1 pound boneless skinless chicken breast
2 tablespoons minced onion
1 tablespoon sage
2 garlic cloves, minced
1 can low-salt chicken broth (10-1/2-ounce)
sage , sprigs (optional



1. 1. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add sliced onion; sauté 30 minutes or until golden brown. Add sliced garlic; sauté 5 minutes. Stir in 1/3 cup wine; cook 5 minutes or until liquid almost evaporates. Spoon onion mixture into a bowl; let cool. Stir in Brie, salt, and pepper.

2. 2. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff about 1-1/2 tablespoons of the onion mixture into each pocket.

3. 3. Heat 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; sauté 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; keep warm.

4. 4. Add 1/3 cup wine, minced onion, sage, and minced garlic to skillet. Cook over medium-high heat for 2 minutes. Stir in broth. Bring to a boil, and cook 7 minutes or until reduced to 3/4 cup. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken. Garnish with fresh sage, if desired.



Per Serving (excluding unknown items): 245 Calories; 7g Fat (29.1% calories from fat); 33g Protein; 7g Carbohydrate; 1g Dietary Fiber; 80mg Cholesterol; 246mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.

Baked Onions with Feta


4 medium Vidalia onions
Olive oil-flavored cooking spray
1/2 cup low sodium chicken broth
1/2 cup crumbled feta cheese (2 ounces)
1/4 cup dry breadcrumbs
1/8 teaspoon dried thyme
1 Dash black pepper

1. Preheat oven to 450°.

2. Peel onions, leaving root ends intact. Trim top third of each onion; reserve for another use.

3. Arrange onions, cut sides down, in an 8-inch square baking pan coated with cooking spray; add chicken broth.

4. Cover pan with foil; bake at 450° for 30 minutes.

5. Uncover and bake an additional 30 minutes.

6. Carefully turn onions over with a spatula; bake an additional 30 minutes or until onions are soft and liquid has almost evaporated. Remove from oven.

7. Preheat broiler.

8. Combine feta, breadcrumbs, thyme, and pepper; stir with a fork until well blended. Gently pat cheese mixture evenly onto cut sides of onions. Broil onions until cheese mixture begins to brown (about 1 minute).


Per Serving (excluding unknown items): 123 Calories; 5g Fat (32.4% calories from fat); 6g Protein; 15g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 335mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

Baked Barley


1/2 cup sunflower seeds
3 shallots, peeled and minced
1 onion
1 leek, well cleaned and thinly sliced
1 tablespoon extra virgin olive oil
1/2 pound mushrooms, sliced
3 celery stalks, chopped
1 cup barley
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon dried marjoram
2 tablespoons tamari soy sauce
3 cups vegetable stock, boiled



1. Preheat oven to 350. Toast sunflower seeds in oven for about 7 min, or lightly browned.

2. In a large skillet, saute onions, shallots and leek in olive oil for 5 min. over med. heat. Add remaining ingrediants except vegetable broth, and continue sauteing for 5 more minutes, stirring frequently.

3. Add the vegetable stock or water to the barley mix, bring to a boil and transfer to a casserole dish. Bake covered for 1 1/4 hours.


Per Serving (excluding unknown items): 239 Calories; 8g Fat (30.3% calories from fat); 9g Protein; 35g Carbohydrate; 7g Dietary Fiber; 1mg Cholesterol; 882mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat.

2 Point Meatloaf Muffins

1 pound ground turkey
2 large egg whites
1 package stuffing, Stove Top w/ seasoning package
1 cup hot water
1 medium onion, finely chopped
1/2 cup green bell pepper, finely chopped
1/4 cup ketchup
1 tablespoon worcestershire sauce
1 tablespoon garlic powder
1 Each Salt, to taste
1 each pepper, to taste

1. put stovetop stuffing mix and seasoning packet in medium bowl and pour hot water over it. stir with spoon to mix and set aside.

2. Put all the other ingredients in a large bowl and mix well, then add stuffing mixture and mix all together,(may have to use hands to mix).

3. Put into a 12 cup muffin tin that is sprayed with pam, fill almost to top. Bake in preheated 350 degree oven for 30 - 35 minutes or until done. Let stand 5 minutes then remove one at a time to serving plate.

Per Serving (excluding unknown items): 104 Calories; 5g Fat (40.2% calories from fat); 8g Protein; 7g Carbohydrate; 1g Dietary Fiber; 30mg Cholesterol; 386mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Comments from the person I copied this from:

1 can tomato soup
1/4 cup loose brown sugar
I mix these in a sauce pan on top of the stove letting them heat and blend flavors 5 minutes before meatloaf is done then when I put them on the serving plate I top each one with 2 tablespoons of the sauce..Add 1 point for the sauce which will make them 3 points a piece... These freeze well and reheat in the microwave well and they make good low point sandwiches with reduced calorie bread and reduced mayo and lettuce ...I always make two batches when I make them one to eat and one batch to freeze..The topping is what set it off..I serve this alot with the recipe for low fat Kentucky Fried Chicken Coleslaw..I will post that recipe here for you too. I hope you enjo

Kentucky Fried Chicken Cole Slaw

2 cups fat free miracle whip
1/4 cup sugar
8 cups cabbage, finely minced
1/4 cup carrot, finely chopped
2 tablespoons onion, minced


1. Combine Miracle Whip with sugar in a large bowl. Mix well with electric beater until sugar is dissolved.


2. Add cabbage, carrot, and onion, and toss well. Be sure cabbage and carrot are chopped into very small pieces, about the size of rice

3. Cover and chill for at least two hours before serving.
Serves 8.


Per Serving (excluding unknown items): 49 Calories; trace Fat (4.2% calories from fat); 1g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 18mg Sodium. Exchanges: 1 Vegetable; 1/2 Other Carbohydrates.

It doesn't get much easier than this. If you like the taste of KFC Cole Slaw, but don't like the 10.5 grams of fat per 3/4 cup serving, you're going to love this recipe. Using fat free Miracle Whip and sugar you can make a guiltless dressing to recreate the taste of the world's most famous cole slaw. The most work you'll do on this one is chopping the cabbage, carrot and onion into tiny, rice-size bits. That's an important step, if you want the texture of the original. Plus, the chopping action may help burn off what little calories you consume eating this fat free conversion of a fast food favorite.

1 point per serving

Apple Pita Pie


1 each apple
1/4 teaspoon cinnamon
1 packet sweetener
1 ounce pita
1 teaspoon fat-free margarine


In small bowel, mix apple cinnamon and sweetener. Slice open pita bread and stuff with apple mix. Drop margarine in several small pieces into pita. Wrap pita in foil. Bake at 350º for 20 minutes.

Per Serving (excluding unknown items): 182 Calories; 1g Fat (4.4% calories from fat); 3g Protein; 39g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 186mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Fruit; 0 Fat; 0 Other Carbohydrates.

Banderos Burritos Verde

cooking spray
1 medium onion, finely chopped
1 can creamy chicken Verde, Campbell's
1 pound chicken breast, no skin, no bone, R-T-C, shredded (R-T-C = Ready to cook)
4 fat free flour Tortillas
1/2 cup shredded monterey jack cheese

1. Heat cooking spray in skillet. Add onion and cook until tender.

2. Add soup and chicken and heat through

3. Spoon chicken mixture down center of each tortilla. Top with 2 tbsp. cheese. Fold sides over filing; fold up ends to enclose

Per Serving (excluding unknown items): 352 Calories; 13g Fat (34.0% calories from fat); 33g Protein; 25g Carbohydrate; 4g Dietary Fiber; 91mg Cholesterol; 907mg Sodium. Exchanges: 4 Lean Meat; 1/2 Vegetable; 1/2 Fat.

Pineapple Fluff


8 ounces cool whip Fat Free
20 ounces crushed pineapple in juice
1 package fat free sugar free pudding, Pistachio Flavor


Mix dry pudding mix with drained crushed pineapples. Fold in thawed Cool Whip - Fat Free

Per Serving (excluding unknown items): 118 Calories; trace Fat (0.5% calories from fat); trace Protein; 24g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 72mg Sodium. Exchanges: 1/2 Fruit.

Cabbage Roll Soup (4 Points)

1 pound ground round
3 1/2 cups water
2 cups coarsely chopped green cabbage
1 cup sliced carrot
1/2 cup sliced celery
1/2 cup chopped onion
1/2 teaspoon dried dill
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon pepper
3 cans beef consommé -- undiluted--10.5 ounces per can
2 cans diced tomatoes -- undrained--14.5 ounces per can
1/2 cup uncooked converted rice

Brown meat in a nonstick skillet over medium-high heat; drain well. Place meat in a 4-quart electric slow cooker; stir in water and next 10 ingredients. Cover; cook on low-heat for 8 hours. Increase heat setting to high; stir in rice. Cover and cook an additional 30 minutes or until rice is
tender.
Yield: 10 servings (serving size: 1 1/3 cups). Per serving: Calories 178; protein 14.9 g; fat 5.8 g; carbohydrates 17.3 g; fiber 2.2 g; cholesterol 46 mg; iron 2.4 mg; sodium 776 mg; calcium 48 mg.

Cheaters Chicken Caccitore (5.5 Points)

6 skinless, boneless chicken breast halves
1 (28 ounce) jar spaghetti sauce
2 green bell pepper, seeded and cubed
8 ounces fresh mushrooms, sliced
1 onion, finely diced
2 tablespoons minced garlic

Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion and garlic. Cook on low for 7 to 9 hours. Serve!

Yield: 5 Servings

Calories 283, Protein 37g, Total Fat 5g, Sodium 742mg, Cholesterol 82mg, Carbohydrates 21g, Fiber 4g

Chicken Wings in Honey Sauce – 2.9 Points

3 pounds chicken wings -- about 16 wings
Salt and pepper -- to taste
2 cups honey
1 cup low sodium soy sauce
1/2 cup ketchup
1/4 cup oil
Sesame seeds -- optional

Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections. Place wing parts on broiler pan. Broil 4 to 5 inches from heat 20 minutes, 10 minutes a side or until chicken is brown. Transfer chicken to Crock-Pot Slow Cooker. For sauce, combine honey, soy sauce, ketchup, oil and garlic in bowl. Pour over chicken wings. Cover and cook on Low 4 to 5 hours or on High 2 to 2 1/2 hours. Garnish with sesame seeds, if desired.
Per serving: 124 Calories; 5g Total Fat; 4g Protein; 17g Carbohydrate; 16mg Cholesterol; 322mg Sodium

Chops in a Crock Pot (3.5 PTS)

6 whole Pork loin chops -- browned
1 whole Onion -- chopped
3 TB Catsup
10 1/2 oz 98% fat-free Cream of chicken soup
2 Ts Worcestershire sauce

Place all into crock pot and cook on LOW about 4-5 hours. Serve with rice, noodles or potatoes.

Serves 6 Per Serving: 154 Calories; 6g Fat; 21g Protein; 8g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 479mg Sodium.

Coq au Vin (6 Points)

4 slices thick-cut bacon
2 cups frozen pearl onions -- thawed
1 cup button mushrooms -- sliced
1 clove garlic -- minced
1 teaspoon dried thyme leaves
1/8 teaspoon black pepper
2 pounds boneless skinless chicken breast halves -- 6 - 5 oz.pieces
1 cup dry red wine
3/4 cup reduced-sodium chicken broth
1/4 cup tomato paste
3 tablespoons all-purpose flour

Cook bacon in medium skillet over medium heat. Drain and crumble. Layer ingredients in slow cooker in the following order. onions, bacon, mushrooms, garlic, thyme, pepper, chicken, wine and broth. Cover and cook on LOW 6 to 8 hours. Remove chicken and vegetables; cover and keep warm. Ladle cup cooking liquid into small bowl; allow to cool slightly. Turn slow cooker to HIGH; cover. Mix reserved liquid, tomato paste and flour until smooth. Return mixture to slow cooker; cover and cook 15 minutes or until thickened. Serve over egg noodles, if desired.

Makes 6 servings
Per Serving: 293 Calories; 6g Fat; 40g Protein; 11g Carbohydrate; 2g Dietary Fiber; 95mg Cholesterol; 446mg Sodium.

Cowboy Stew (7 Points)
Makes 6 servings

1 1/4 lbs. beef stew meat
4 potatoes, unpeeled, cut into 4" pcs.
1/2 cup onion, chopped
1 tsp. salt
1/4 tsp. pepper
1 (28 oz.) can Baked beans in BBQ Sauce

Mix beef, potatoes, onion, salt and pepper in 3 1/2 qt. to 4 qt. slow cooker. Spread beans over beef mixture. Cover and cook on LOW 8-10 hrs. or until beef is tender.

Per serving: cal 370, fat 12g, sat fat 5g, chol 65mg, sod 1030mg, carb 46g, fiber 8g, prot 28g
Points: 7

Crockpot Apple Pie (4 Points)

8 apples -- tart, peeled and sliced
1 1/4 teaspoons cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup skim milk
2 tablespoons Brummel and Brown Spread – softened
3/4 cup Splenda
1/2 cup Egg Beaters® 99% egg substitute
1 teaspoon vanilla extract
1/2 cup Reduced Fat Bisquick®
1/3 cup brown sugar
3 tablespoons cold butter

Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in lightly greased crockpot. Combine milk, softened butter, sugar, eggs, vanilla, and the 1/2 c Bisquick. Spoon over apples. Combine the 1 cup Bisquick and brown sugar. Cut the cold butter into mixture until crumbly. Sprinkle this mixture over top of apple mixture. Cover and cook on low 6-7 hours or until apples are soft.

Per Serving: 200 Calories; 7g Fat; 4g Dietary Fiber; Points: 4

Crockpot Black Bean Soup (2 Points)
8 (1-cup) servings; 2 points

1/4 lb. chorizo
1 small onion, chopped
1 clove garlic, minced
1 small red pepper, chopped
1 small green pepper, chopped
2 tbsp. dry sherry
1 tsp. ground cumin
1 bay leaf
15 oz can black beans, undrained
15 oz can FF chicken broth
juice of 1 lime
2 tbs. minced cilantro
1/4 tsp. each salt and pepper

Discard chorizo skin. Crumble meat and brown in a non-stick skillet for 2 minutes. Add onion, garlic, and peppers. Sauté over medium high heat 5 minutes. Add to slow cooker. Add sherry, cumin, bay leaf, beans and broth. Cover and cook on low 4 to 5 hours. Remove lid. Scoop out 1 cup beans and press with the back of a fork to mash. Return to pot. Add lime juice, cilantro, salt and pepper. Simmer uncovered just to warm through, about 5 minutes.

Yields 8 (1-cup) servings; 2 points per serving.

Crockpot Chicken Fajitas

7 boned and skinned chicken breast halves -- cut in strips
2 onions – sliced
2 green bell peppers -- cut in strips
2 red bell peppers -- cut in strips
2 jalapeno chile pepper – chopped
4 cloves garlic – minced
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
28 ounces tomatoes, canned
1/4 cup water
8 flour tortillas

Combine all ingredients in crockpot. Cover and cook on low for 8-10 hours. Serve with salsa.

Per serving: 254 Calories; 4g Fat (15% calories from fat); 23g Protein; 32g Carbohydrate; 45mg Cholesterol; 390mg Sodium

Crockpot Family Favorite Pot Roast

2 1/2 pounds beef bottom round roast
2 teaspoons olive or vegetable oil
3 medium potatoes -- cut into 2" pieces
2 1/2 cups baby-cut carrots
2 cups sliced mushrooms
1 medium stalk celery -- sliced
1 medium onion -- chopped
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves
1 14.5 oz can diced tomatoes -- undrained
1 10.5 oz can condensed beef consommé or broth
1 5.5 oz can eight-vegetable juice
1/4 cup Gold Medal all-purpose flour

Remove excess fat from beef. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally; until brown on all sides. Place potatoes, carrots, mushrooms, celery and onion in 4 to 5 quart slow cooker. Sprinkle with salt, pepper and thyme. Place beef on vegetables. Pour tomatoes, consommé and vegetable juice over beef.

Cover and cook on low heat setting 8 to 10 hours or until beef and vegetables are tender. Remove beef and vegetables from slow cooker, using slotted spoon; place on serving platter and keep warm. Skim fat from beef juices in slow cooker if desired. Remove 1/2 cup of the juices from the slow cooker; mix with flour until smooth using wire whisk. Gradually stir flour mixture into remaining juices in slow cooker. Cook on high heat setting about 15 minutes or until thickened. Serve sauce with beef and vegetables.

Nutrition Info: 1 serving = 255 calories Fat 6g/Cholesterol 75mg/Sofium 880mg/Carbohydrate 24g/Fiber 4g/Protein 32g Weight Watcher's Points: 5

Dang...every time I think I'm done reading, I refresh and see a whole bunch more! :D :D :D

Those meatloaf muffins look awesome, too!!!

Crockpot Mexican Pork (6 Points)

1 pound pork boneless loin roast – cut into 1" pieces
1 20 oz jar salsa
1 4oz can chopped green chiles -- drained
1 15oz can black beans -- rinsed and drained
1 cup shredded Monterey jack cheese -- if desired

Mix pork, salsa and chiles in 3 1/2 to 4 quart slow cooker. Cover and cook on low heat setting 6 to 8 hour or until pork is tender. Stir in beans. Cover and cook about 5 minutes or until hot. Sprinkle with cheese.

1 serving = 345 calories/Fat 10g/Cholesterol 75mg/Sodium 900 mg/Carbohydrate
37g/Fiber 10g/Protein 37g

Crockpot Sour Cream Salsa Chicken (3 Points)

4 skinless boneless chicken breast halves
1 package reduced-sodium taco seasoning mix
1 cup salsa
2 tablespoons cornstarch
1/4 cup light sour cream

Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle with Taco Seasoning. Top with salsa. Cook on low for 6-8 hours. When ready to serve, remove the chicken from the pot. Place about 2 Tablespoons cornstarch in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in 1/4 cup of sour cream.

Per Serving: 170 Calories; 2g Fat; 28g Protein; 9g Carbohydrate; 1g Dietary Fiber; 70mg Cholesterol; 403mg Sodium. 3 POINTS per serving

Easy Italian Vegetable Soup (1 Points)

14 1/2 ounces diced tomatoes -- undrained (1 can)
10 1/2 ounces condensed beef broth -- undiluted (1 can)
8 ounces sliced mushrooms
1 medium zucchini -- thinly sliced
1 medium green bell pepper – chopped
1 medium yellow onion – chopped
1/3 cup dry red wine – OR 1/3 cup beef broth
1 1/2 tablespoons dried basil leaves
2 1/2 teaspoons sugar
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
4 ounces shredded mozzarella cheese -- (1 cup), optional

Combine tomatoes, broth, mushrooms, zucchini, bell pepper, onion, wine, basil and sugar in slow cooker. Cook on LOW 8 hours or on HIGH 4 hours. Stir oil and salt into soup. Garnish with cheese, if desired. Makes 5 to 6 servings.

Per Serving: 92 Calories; 3g Fat; 4g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 454mg Sodium.

Glow Pork Chops (3.5 PTS)

5 whole pork loin chops -- (5 to 6)
1/4 cup brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
8 ounces tomato sauce
29 ounces cling peach halves
1/4 cup vinegar
to taste Salt and pepper

Lightly brown pork chops on both sides. Pour off excess fat. Combine sugar, cinnamon, cloves, tomato sauce, 1/4 cup syrup from peaches, and vinegar. Sprinkle chops with salt and pepper. Arrange chops in crockpot. Place drained peach halves on top. Pour tomato mixture over all. Cover and cook 4 to 6 hours.

5-6 servings Per Serving: 176 Calories; 4g Fat; 17g Protein; 18g Carbohydrate; 2g Dietary Fiber; 39mg Cholesterol; 268mg Sodium.

Ginger Pork Wraps (5 PTS)

3 tbs. grated gingerroot
3 tbs. honey
2 1/2 pounds boneless pork loin roast -- trimmed of fat
1/4 cup hosin sauce
3 cups purchased coleslaw blend
2 tbs. rice vinegar
12 whole fat-free flour tortilla -- (8-10") heated

In 3 1/2 to 4 qt. slow cooker, combine gingerroot and honey; blend well. Add pork roast; turn to coat with honey mixture. Cover; cook on low setting for 6-8 hrs. Remove roast from slow cooker. With 2 forks, shred pork; return to slow cooker. Stir in hoisin sauce. In med. bowl, combine coleslaw blend and vinegar; toss to mix well. To serve, spread about 1/3 cup pork mixture down center of each warm tortilla. Top each with 1/4 cup coleslaw mixture. Roll up each tightly.

12 sandwiches Per Serving: 242 Calories; 10g Fat; 16g Protein; 22g Carbohydrate; 6g Dietary Fiber; 49mg Cholesterol; 291mg Sodium.

Hot Crab Dip (2 Points)
Makes 5 cups

1/2 cup skim milk
1/3 cup salsa
3 pkgs. (8 oz. each) light cream cheese, cubed
2 pkgs. (8 oz. each) imitation crabmeat, flaked
1 cup thinly sliced green onions
1 can (4 oz.) chopped green chilies

Combine milk and salsa. Transfer to a slowcooker coated with nonstick cooking spray. Stir in cream cheese, crab, onions and chilies. Cover and cook on LOW for 3-4 hrs., stirring every 30 min.

Per (1/4 cup) serving: 80 cal, 385mg sod, 23mg chol, 5g carb, 7g prot, 3g fat Points: 2

Hot Fudge Crockpot Cake (4 Points)

3 c. skim milk
1 box sugar free cook and serve chocolate pudding
1 box Super Moist chocolate fudge cake mix
1 1/3 c. water
1/2 c. applesauce
6 egg whites

Spray a crockpot container with nonfat cooking spray. Whisk skim milk with dry pudding mix in crockpot until dissolved. In a medium bowl, mix dry cake mix, water, applesauce and egg whites with whisk for two minutes until blended. Very gently pour cake mixture over pudding mixture. DO NOT MIX! Cover and cook on HIGH for 2 1/2 hours. Serve hot Serves 15 WWPoints 4

Hot Texas Chili Soup 3 Points

12 ounces red kidney beans -- cooked and drained
6 ounces ground turkey -- cooked
3 cups canned stewed tomatoes -- low-sodium
2 cups tomato sauce
1 1/2 cups chopped onions
1 cup canned green chilies, rinsed -- drained and chopped
1 tablespoon + 2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1/4 teaspoon hot pepper sauce

In 3-quart slow-cooker, combine all ingredients and 2 cups water. Cover and cook on Low 4 hours or on High 2 hours, until onions are tender. Ladle evenly into 6 soup bowls.
Each serving: (1 1/4 cups) provides: 2 Proteins; 3 Vegetables. Per serving: 230 Calories, 15g. Protein; 5g. Fat; 35g. Carbohydrate; 104mg. Calcium; 569mg. Sodium; 20mg. Cholesterol; 8g. Dietary Fiber. POINTS: 3

Pear Streusel (6 Points)
Makes 4 servings

1/3 cup crunchy nutlike cereal nuggets
3 tbs. all-purpose flour
3 tbs. light brown sugar
2 tbs. soft reduced-fat margarine
1 tsp. grated lemon peel
1/2 tsp. ground ginger
4 Bartlett pears, peeled, cored, and cut into 1/2" slices
3 tbs. fresh lemon juice
1/4 cup granulated sugar

In a small bowl, combine cereal, flour, brown sugar, margarine, lemon peel and ginger. Mix with a fork until the mixture is crumbly; set aside. In a 1 qt. casserole dish that fits into a 4 or 5 qt. slow cooker, combine pears, lemon juice, and granulated sugar. Sprinkle crumb mixture evenly over top. Place casserole in slow cooker. Cover and cook on HIGH 2 hrs. or until pears are fork tender. Serve warm.

Per serving: cal 264, carb 60g, prot 2g, fat 4g, sat fat 0.5g, chol 0mg, sod 134mg Points: 6
*************Also GREAT with Apples instead of Pears!!!!!

Pot of Pizza (6 PTS)

8 ounces extra lean ground beef or turkey
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup (one 2.5 ounce jar) sliced mushrooms, drained
1 3/4 cup (one 15-ounce can) Hunt's Tomato Sauce <-- I used Hunt's pizza sauce
1 teaspoon Italian Seasoning
1 teaspoon pourable Spenda
3 cups cooked noodles, rinsed and drained
1/4 cup shredded Kraft reduced-fat Cheddar cheese
1/4 cup shredded Kraft reduced-fat Mozzarella cheese

In a large skillet, sprayed with olive-oil-flavored cooking spray, brown meat, onion and green pepper. Stir in mushrooms, tomato sauce, Italian seasoning and Splenda. Pour mixture into a slow cooker sprayed with butter-flavored cooking spray. Spread noodles over meat mixture. Sprinkle with Parmesan cheese. Layer cheddar and mozzarella cheeses evenly over the top. Cover and cook on LOW for 6-8 hours/ Mix well before serving
Serves 6 (1 cup) 305 calories, 9 gm fat, 21 gm protein, 35 gm carbohydrates, 866 mg Sodium, 209 gm Calcium, 4 gm Fiber WW: 6 points

Slow Cooker Salmon Patties (4 Points)
Makes 4 servings (1 patty each)

2 large eggs, fork beaten
2.75 oz. can salmon, drained, skin and round bones removed
1/2 cup water
1 cup soda cracker crumbs
1/2 tsp. celery salt
1/2 tsp. onion powder
1/4 tsp. Salt
1/4 tsp. dill weed
1/16 tsp. Pepper
1/2 cup cornflake crumbs

Combine the first 9 ingredients in a bowl. Shape into 8 patties. Coat with cornflake crumbs. Place 4 patties on bottom of a 3 1/2 or 5 qt. slow cooker. Place remaining patties on top. Cover. Cook on low for 4-5 hrs or on HIGH for 2 to 2 -1/2 hrs.

Per serving: 171 cal , 7.7 g fat, 578 mg sod, 11 g prot, 13 g carb Points: 4

Slow Cooker Tasty Mex Casserole (5 Points)
Makes 10 (1 cup) servings

1 1/2 lb. lean ground beef
3 tbs. white vinegar
1 tbs. chili powder
1 tsp. dried whole oregano
1/4 tsp. garlic powder
1 1/2 tsp. Salt
1/4 tsp. Pepper
1 1/4 cups chopped onion
1 med. green pepper, chopped
4 oz. canned chopped green chilies, drained (optional)
12 oz. canned whole kernel corn, drained
1 cup elbow macaroni, partially cooked, drained and rinsed
2 (14 oz.) cans tomatoes with juice, broken up
2 tsp. chili powder
1 tsp. parsley flakes
1/2 tsp. dried whole oregano
2 tsp. granulated sugar
1/2 tsp. Salt
1/4 tsp. Pepper

Mix first 7 ingredients in bowl. Scramble-fry in nonstick frying pan until browned. Drain. Put onion into 3 1/2 or 5 qt. slow cooker. Add green pepper, green chilies, corn and partially cooked macaroni. Add beef mixture. Stir. Combine remaining 7 ingredients in bowl. Stir well. Pour over top. Stir. Cover. Cook on LOW for 8 hrs. or on HIGH for 4 hrs.

Per serving: 206 cal , 6.5 g fat, 874 mg sod, 16 g prot, 23 g carb Points: 5

Slow Cooker Wild Rice Soup (3 Points)

1/2 Cup Wild Rice – dry
1/2 Cup Shredded Carrot
3 Cans Fat-free Chicken Broth
1 Pound Boneless Skinless Chicken Breast Halves -- cut in 1" pieces
1/2 Cup Chopped Celery -- approx. 1 stalk
1/2 Cup Chopped Onion -- approx. 1 medium onion
8 Ounces Spinach Leaves, Whole
1 Cup Fat-free Sour Cream
1/2 Cup Flour

Stir together all ingredients except spinach, sour cream and flour in slow cooker. Cover; cook on LOW for 10-12 hrs. or until chicken and rice are tender. Just before serving, stir together sour cream and flour in small bowl until smooth. Increase heat to HIGH. Add the spinach and slowly stir sour cream mixture into hot soup mixture, stirring constantly. Cook, stirring occasionally, until soup is thickened and creamy (6 to 10 min.).

Yield:"8 Cups" Per serving: 165 Calories (kcal); 1g Total Fat; 22g Protein; 20g Carbohydrate; 36mg Cholesterol; 272mg Sodium

Sunday Italian Vegetable Soup (3 Points)

1/2 cup Dry navy beans
Water
4 cups Chicken broth
3/4 cup Carrot -- sliced, peeled
1/2 cup Potato -- sliced with peel
1 tablespoon Corn oil
1/2 cup Onion -- sliced
2 cups canned Italian tomatoes -- undrained
2 cups Cabbage -- sliced thinly
1 cup Zucchini -- sliced
1/2 cup Celery -- sliced
1/2 cup canned chickpeas -- (garbanzo beans)- drained canned
1/2 cup Rotini or other pasta -- uncooked
1 tablespoon fresh parsley -- finely minced fresh
2 teaspoons Dried basil -- crumbled
1/4 teaspoon Salt
1/4 teaspoon Ground pepper -- freshly

Cover navy beans with water in a large pot. Over medium heat, bring just to the boiling point. Remove pan from heat, cover, and let stand for 1 hour. Drain. Add chicken broth, carrot, and potato. Cover and cook over medium heat until vegetables are almost tender, about 35 minutes. Heat oil in a small skillet and sauté onion until tender. Add onion and all remaining ingredients
to soup pot. Cook 15 minutes or until pasta is cooked. Serve hot.

Per Serving: 212 Calories; 4g Fat; 11g Protein; 34g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 862mg Sodium. WW Points = 3

Tomato-Tortilla Soup
Makes 6 servings

4 cups crushed tomatoes
1 1/4 cups vegetable broth
2 med. onions, finely chopped
3 cloves garlic, minced
2 dried cayenne peppers, minced, or 2 tsp. crushed red pepper flakes
1 tbs. dried parsley
6 corn tortillas, cut into 3/4" strips
1 cup (4 oz.) shredded Monterey Jack cheese

Combine first 6 ingredients in the slow cooker. Cover and cook on LOW 7-9 hrs. or on HIGH 3 1/2 to 5 hrs. Place the tortillas on the baking sheet, and mix them with the olive oil spray. Broil them until they're crisp and golden, about 5 min.

Divide the soup among 6 bowls, and top each serving with tortilla strips and cheese.

Per serving: 210 cal , 6.6 g fat , 3.7 g sat fat , 17 mg chol , 421mg sod, 3.7 g fib Points: 4.5

White Bean and Green Chile Pepper Soup (4 Points)

30 ounces great northern beans, canned -- (2 - 15 oz. cans) rinsed and drained
1 cup finely chopped yellow onion
4 1/2 ounces diced green chiles -- (1 can)
1 teaspoon ground cumin – divided
1/2 teaspoon garlic powder
14 1/2 ounces fat-free chicken broth -- (1 can)
1/4 cup chopped fresh cilantro leaves
1 tablespoon extra virgin olive oil
1/3 cup sour cream – optional

Combine beans, onion, chilies, 1/2 teaspoon cumin and garlic powder in slow cooker. Cook on LOW 8 hours or on HIGH 4 hours. Stir in cilantro, olive oil and remaining 1/2 teaspoon cumin. Garnish with sour cream, if desired. Makes 5 servings.

Per Serving: 280 Calories; 7g Fat; 17g Protein; 42g Carbohydrate; 9g Dietary Fiber; 7mg Cholesterol; 222mg Sodium.

Lemon Roasted Asparagus
1 lb Asparagus trimmed
2 lemons 1 sliced 1 juiced
2 tbs olive oil
1 ½ tsp sea salt
1 tsp cracked black pepper
Combine the lemon juice, olive oil, s&p in a bowel
Pour the mixture over the asparagus and toss (coat each piece evenly)
Place on a baking sheet and layer the lemon slices on top
Roast in the oven @ 400 degrees for 20 minutes or until slightly blackened.

This same mixture also works great on salmon or halibut just rub it on the fish, place the lemon slices on top and wrap in a foil packed. Bake at 400 degrees
I have done this with talpia and other lower fat fish and it still comes out great.

I LOVE Asparagus - and your recipe sounds really yummy!

Are you sick of my recipes now? LOL - I have a TON more - aren't you excited??

Here's one that isn't really a recipe, but it was low fat and filling and I really, really enjoyed it and think I should make it this weekend for lunch. It was just a creation from Robin's twisted brain - but I love it!

Take a small dinner plate (vs. the large one) and spread about a 1/4 to 1/3 cup of fat free re-fried beans on the bottom. Take some taco seasoning (dry) and sprinkle on top of that. Nuke long enough to warm the re-fried beans.

Top with shredded lettuce, tomatoes, onions, etc. Top that with a dollop or two of Salsa and Daisy Light Sour Cream.

OMG - it is YUMMY!!!!

Quick 2 Point snack idea.

I really need to get back on Weight Watchers - it really is easy. But anyway - this was a favorite snack and pick-me up.

I'd take a single fajita sized tortilla (Kroger brand for me) and I'd put single slice of lowfat Kraft Pepperjack Cheese on the tortilla and fold in half (which I can't find any more - but Kroger makes a knock off - your store might too).

Lightly spray a warmed up skillet with PAM (not Provent A Mite! LOL) and then brown on both sides or until the cheese comes oozing out and you can't stand it any longer.

If it's 2 points, then it's not much more than 100 calories.

You can also just nuke it if you're in a hurry and don't worry about browning it in a skillet.

Quote:

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Originally Posted by rabernet

Are you sick of my recipes now? LOL - I have a TON more - aren't you excited??!

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LOL...they're awesome! If you keep this up, we'll have to make a sub-forum just for recipes! I can't wait to try a bunch of these! (And the refried beans thingy sounds great...I can probably do that for lunch today!!)

Quote:

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Originally Posted by rabernet

Lightly spray a warmed up skillet with PAM (not Provent A Mite! LOL)

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:rofl:

Quote:

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Originally Posted by JLC

LOL...they're awesome! If you keep this up, we'll have to make a sub-forum just for recipes! I can't wait to try a bunch of these! (And the refried beans thingy sounds great...I can probably do that for lunch today!!)



:rofl:

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I think a sub forum would be awesome I love to cook and get ideas from other people. :)