SLOW COOKER ITALIAN BEEF SANDWICHES
Print Friendly Recipe

I found this recipe on Pinterest via Six Sisters Stuff a while ago and I am craving it so bad today! My husband and I are fans of the spicy little banana peppers (pepperoncini) anyway, so this easy crockpot meal will be a repeat at our house for sure.

3 lb. beef roast
2 packages dry Italian salad dressing mix
1 cup water
1 16-oz jar pepperoncini peppers* (can substitute milder, sweeter peppers if desired)
Hoagie buns

Place roast into the slow cooker. Then add water and dry Italian salad dressing mix. Cook on low setting for 10-12 hours. A couple of hours before serving, take two forks and gently pull apart the beef roast. It should be tender enough so that this is easy. Add the jar of peppers (including liquid) into the slow cooker. Mix the peppers into the shredded beef and continue cooking on low until you’re ready to serve dinner. *I reserve some peppers to put on the sandwiches when I serve them. Serve on toasted buns with desired toppings (additional peppers, cheese, shredded lettuce, onion, tomato, mayo, etc.)

EASY CROCKPOT ROTISSERIE CHICKEN
Print Friendly Version

This is such an easy way to cook chicken on one of those busy days! It doesn't brown and crisp up like ones cooked on an actual rotisserie, but it makes for moist chicken that is wonderful eaten as is or shredded/chopped to use in recipes. I found this recipe on one of my favorite Weight Watcher's blogs Aimee's Adventures.

1 4-6 lb. whole chicken
olive oil cooking spray
seasoned salt
lemon pepper

Clean chicken and remove innards. Spray with olive oil spray (or drizzle with olive oil). Sprinkle with desired saesonings. Spray inside of crockpot with cooking spray. (Do not put any water in the crockpot). Roll some balls of aluminum foil in the bottom of the crockpot. The chicken is going to sit on these. Cook on High for 4-6 hours. (Note: this will not come out the same if cooked on Low.

RANCH HOUSE PORK CHOPS W/PARMESAN GARLIC MASHED POTATOES
Oh, and did I also mention this is a CROCK POT recipe? Whew! What a title!
Print Friendly Version

This is a recipe I just LOVE because a)the majority of my family will eat it without whining or being bribed and b) it is weight watchers friendly if you use the reduced fat soup (and reduce the butter in the mashed potatoes)! The sauce that the soup and meat
create is a perfect gravy for the mashed potatoes! I usually just
make plain mashed potatoes but I'm sure this fancy version is very tasty.
Recipe found at The Picky Palate.

6 pork chops, 1/2 inch thick ( have also used chicken in this recipe, just as delicious)
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup (I use reduced fat)

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 3-4 hours or low heat for 6 hours.

PARMESAN GARLIC MASHED POTATOES

4 lbs. peeled, cubed potatoes
5 T. butter
1 c. fresh grated Parmesan cheese
6 cloves roasted garlic (directions are below)*
1- 1 1/2 . warm skim milk
1 T. salt, or to taste
1 tsp. fresh cracked black pepper, or to taste

Cook potatoes for 10-15 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.
*Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.

CROCKPOT BEEF & BROCCOLI
Weight Watchers Friendly
Printer Friendly Version

Found and made this slow cooker recipe tonight. Made us feel a little less guilty about all the Christmas goodies we have been partaking in for the past few weeks. Ha! Found via Pinterest @ Laaloosh.com.

1 lb. boneless beef round (or other cut) steak, trimmed of fat, cut into strips
1/2 c. sliced mushrooms
1 small onion — cut into wedges
1/2 c. condensed beef broth
3 T. purchased teriyaki baste and glaze (I use Kikkoman)
1 tsp. red pepper flakes (optional-if you like it spicy)
1 tsp.sesame oil — if desired
2 c. frozen broccoli florets or fresh broccoli
2 tablespoons water
1 tablespoon cornstarch
hot cooked rice

In 3 1/2 to 4 quart slow cooker, combine beef, mushrooms, onion, broth, teriyaki baste and glaze, sesame seed and sesame oil. Mix well. Cover and cook on low setting for 8 to 10 hours or high for 4-5 hours. About 60 minutes before serving, in a small bowl, combine 2 tablespoons water and cornstarch. Stir cornstarch and broccoli into beef mixture. Cover and cook on low setting for an until broccoli is to desired tenderness. Serve over brown rice.
Makes 4 (1 1/4-cup) servings.
WW Points: 7

PUMPKIN CHOCOLATE CHIP BROWNIES
Print Friendly Version

These little goodies are perfect for the season and not too bad for you, either. Found at Chef-In-Training.

1/2 c. pumpkin puree
1 egg
2 egg whites
1 T. oil
1 c. flour
1 tsp. baking powder
1 tsp. unsweetened cocoa powder
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
1/2 tsp. salt
2/3 c. brown sugar, packed
1/2-1 c. chocolate chips

Preheat oven to 350˚F. Line an 11 x 7 inch pan with parchment paper or coat with nonstick spray. In a large bowl, combine pumpkin puree, eggs and oil until smooth. In a separate medium bowl, mix together the flour, baking powder, spices, salt and brown sugar. Add to the wet ingredients and mix until thoroughly incorporated. Stir in the chocolate chips. Pour into prepared pan and spread evenly. Bake for 15 – 20 minutes or until passes toothpick test. Cool completely before cutting.

EASY PINEAPPLE CAKE
Print Friendly Version


This is a recipe I found on the Weight Watchers website. Using the yellow cake, it is a lower point alternative to a Pineapple Upside Down Cake.

1 white or yellow cake mix
1 can crushed pineapple, packed in juice not syrup
1 tsp. butter extract (optional)
1 tsp. rum extract (optional)
1 tsp. cinnamon (optional)

Combine dry cake mix, undrained pineapple, extracts, and cinnamon. Bake according to cake directions in a 9 X 13 pan. Serve topped with a drizzle of carmel sauce, light Cool Whip, and a cherry.

CARROT CAKE MUFFINS

WW FRIENDLY

Print Friendly Version

I came up with these after figuring how many points are in a regular-size innocent little muffin-not to mention how many are in those JUMBO ones! I made a weight watcher friendly cake using just a cake mix and can of crushed pineapple so I thought...why not muffins, too!

1 spice cake mix
1 1/2 c. crushed pineapple, undrained
1 c. shredded carrot
1/2 c. raisins
2 egg whites
1 tsp. cinnamon
1 tsp. cloves

Preheat oven to 350 and line muffin tin with paper liners or nonstick spray. Combine dry cake mix, undrained crushed pineapple, carrot, raisins, egg whites, and spices. Stir just until combined. Spoon into muffin tin. Bake 15-20 minutes.

YOU WON'T BELIEVE IT'S CAULIFLOWER PIZZA CRUST
Print Friendly Version

Really? Yes, really. If you are a pizza lover like me and desperate to not fill deprived but shed some pounds too, you've GOT to try this recipe. I couldn't believe how it turned out. In fact, I found it on the Weight Watchers Message Boards. I'm not going to say it is just like pizza crust. But is it really tasty, filling, and satisfying, and you can't even tell it's cauliflower.

1 c. fresh or frozen cauliflower
1 egg
1 c. mozzarella cheese*
1 T. italian seasonings such as garlic, basil, oregano
your desired pizza toppings

Preheat oven to 450. Spray baking sheet with cooking spray. Cook cauliflower until tender then drain. Rice or process in food processor until minced. (You can even use a cheese grater.) Combine with egg and cheese *(I used about 3/4 c. in the crust and sprinkled the rest on top of the toppings). Spread out evenly onto cookie sheet. Sprinkle with italian seasonings. Bake for 12-15 minutes or until browned along the edges. Remove from oven and add sauce and pizza toppings. Broil under the broiler until cheese is melted. (I actually reduced the heat to 350 and baked for app. 8 minutes to cook the veggies on mine).

BETTER THAN FRIED SHRIMP

Print Friendly Version

My family DEVOURED this recipe from Taste of Home's Healthy Cooking Magazine.

1 1/2 cups panko bread crumbs
2 egg whites
1 T. skim milk
3 T flour
3 tsp. seafood seasoning (assume this is like Old Bay seasoning, which I didn't have, so I threw what I had of these spices into the mix)
1/4 tsp. salt
1/4 tsp. pepper
30 uncooked large shrimp, peeled and deveined
olive oil flavored cooking spray

Place bread crumbs in a shallow bowl. In another shallow bowl, combine egg whites and milk. In a third shallow bowl, combine flour, seafood seasoning, salt and pepper. Dip shrimp in the flour mixture, egg mixture, then bread crumbs.  Place shrimp on a baking sheet coated with cooking spray. Spray shrimp with cooking spray. Bake at 400° for 10-12 minutes or until shrimp turn pink and coating is golden brown, turning once. Serve with cocktail sauce. Next time I might add a little coconut to the breading! Yum!
Makes: 2 1/2 dozen.

SALAD WITH CRANBERRIES, FETA,

& TOASTED NUTS

From CD Kitchen.

1 pkg. (10 oz.) mixed salad greens
1 c. dried cranberries
1 pkg. (4 oz.) crumbled feta cheese
1/2 c. chopped toasted nuts (your choice: walnuts, pecans, sliced almonds,etc)
2 T. balsamic vinegar
1 T. honey
1 tsp. dijon mustard
1/4 tsp. ground black pepper
1/4 c. extra virgin olive oil

Layer salad greens, cranberries, cheese and nuts in shallow salad bowl or on large serving platter. Whisk vinegar, honey, mustard and pepper in small bowl. Slowly add oil in a thin stream, whisking constantly until well blended. Pour over salad and toss gently to coat. Serve immediately.

CARAMEL APPLE SALAD
Weight Watchers Friendly

4 granny smith apples, chopped into bite size pieces
1 20 oz. can crushed pineapple (in own juice, slightly drained
1 small box instant butterscotch pudding
1 8 oz. container Cool Whip
dry roasted peanuts

Combine pineapple and dry pudding mix together in a bowl. Add chopped apples and stir to combine. Fold in Cool Whip. Chill for a few hours before serving. If desired, top with chopped peanuts. If I am trying to pass this as dessert, I reserve a little of the Cool Whip and put a dollop on each serving, a drizzle of caramel syrup, and then the chopped peanuts.

To make this Weight Watchers friendly, use sugar free pudding, fat free cool whip, and omit the peanuts.
WW=6 servings 3 points each)

JUNIOR MINT BROWNIES
Weight Watchers Friendly

1/4 c. butter
32 (about 3 ozs.) Junior Mints candies
1 c. flour
1/4 tsp. baking soda
1/8 tsp. salt
2/3 c. sugar
1/3 c. unsweetened cocoa
1 large egg
1 large egg white

Preheat oven to 350 degrees. Coat bottom of an 8 inch square baking pan with cooking spray. Combine butter and mints in a 2 cup glass measuring cup. Microwave on high for 30 seconds or until soft. Stir until smooth, and set aside. Lightly spoon flour into a dry measuring cup, and level with a knife. Sift together flour, soda, and salt in a bowl. Combine sugar, cocoa, egg, and egg white in a large bowl. Beat at medium speed until well blended. Add mint mixture and beat well. Add flour mixture; beat at low speed just until blended. Pour batter into prepared pan. Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out clean; cool completely on a wire rack.

NOTE: Two large (1.5 ounce) mints or 6 miniature chocolate-covered peppermint patties (such as York) may be substituted for 32 junior mints.

Makes 16 brownies  WW Points each: 3

TURKEY SAUSAGE AND BELL PEPPER PASTA
WEIGHT WATCHERS FRIENDLY

This tastes really good and comforting and comes together quickly.

1/4 lb. Italian turkey sausage, cut into 1/4 inch slices
2 bell peppers, your choice of red, yellow, or green
1 onion, sliced
1 c. sliced mushrooms
2 T. minced garlic
1/4 tsp. crushed red pepper flakes
1/4 tsp. oregano
1/4 c. chicken broth
2 c. cooked pasta (optional)
1 c. spaghetti sauce (optional)

Spray large skillet with cooking spray. Add sausage and stir frequently until no longer pink. Add peppers, onions, and mushroms. Cook and stir until tender-crisp. Add garlic, red pepper flakes, oregano, and chicken broth. Scrape bottom of pan to remove bits of flavor. Add spaghetti sauce and cooked pasta if desired. Simmer 5 minutes until warmed through.

SUMMER FRUIT SALAD

Another good one found in Taste of Home Magazine.

2 medium navel oranges, peeled and sectioned

2 medium kiwifruit, peeled and sliced

1-1/2 c. halved seedless red grapes

1 c. sliced peeled apple
1 c. diced honeydew
1 c. fresh blueberries
1/4 c. orange juice
2 T. honey
1 T. lime juice (I have also used Limeade Concentrate)
1-1/2 c. sliced ripe bananas

In a large salad bowl, combine oranges, kiwi, grapes, apple, honeydew, and blueberries. In a small bowl, combine the orange juice, honey and lime juice. Drizzle over fruit mixture; toss to coat. Chill until serving. Add bananas just before serving. Serve with a slotted spoon. Yield: 8 servings.

WW CRAB RANGOONS

Crab. Cream Cheese. Crunch. You can't go wrong
with these yummy little bites!

1/4 c. fat free cream cheese
1/2 c. flaked imitation crab (I used 1 small can of crab instead)
1/2 tsp. lemon zest
1 tsp. salt
1/2 tsp. lemon pepper
15 won ton wrappers (app)

Preheat oven to 350. Combine cream cheese, crab, lemon zest, salt, and lemon pepper in a bowl. Fill a little bowl with water and spray your baking sheet with cooking spray. Place 1/2 T. of crab mixture in the center of each won ton. Dip your fingers or a brush in the water and moisten the edges of the won ton wrapper. Seal by either folding in half to form a triangle or by bringing all sides to the middle to form a pouch. Place on baking sheet. Spray wontons with cooking spray and bake for about 15 minutes or until edges are browned.
5 pcs=about 3 WW points

THE HUNGRY GIRL'S COPYCAT OF TACO BELL'S
BACON RANCH TORTADA

I receive the Hungry Girl emails daily and decided to try this recipe she made less guilty. It was really
good and only has 5 WW points!

1 serving

1 T. mashed avocado
2 oz. cooked, skinless chicken breast, sliced
1/4 c. lettuce (I left out because I don't like warm lettuce)
2 T. chopped tomato
1 T. pre-cooked crumbled bacon
1 high fiber tortilla
1 T. fat free ranch dressing

Combine avocado, chicken, lettuce, tomato, and bacon in a bowl. Stir to combine. Spread into center of tortilla. Fold the sides toward the center, followed by the top and bottom to seal. Spray a skillet with nonstick cooking spray and carefully brown on both sides. Dip in ranch dressing.

SEVEN LAYER SALAD

Layer the following veggies in a 9 X 13 dish:

lettuce

chopped celery

chopped onions

chopped green pepper

chopped cucumber

1/2-1 pkg. frozen peas, unthawed

Alternative layer ideas: sliced hard boiled egg, chopped green onion, chopped cauliflower or broccoli, sliced tomato, shredded carrot, etc.

Mix dressing ingredients and pour over salad:

1 c. mayonnaise
1 c. sour cream
1 pkg. dry italian dressing mix
(I like to thin mine with about 1/3 c. milk or water)
1 tsp. dill weed

Top with:
1/2- 1 c. grated cheddar cheese
1/2 c. crumbled bacon or bacon bits

Cover and refrigerate about 1 hour before serving. This salad tends to get soggy when leftover so I half this recipe for the 4 salad eaters in my family.

CHICKEN NACHO BAKE

I found this in Kraft's Food & Family Magazine. It is a nice alternative

when you want something not so good for you but are trying to be good! I used fat free sour cream and baked tortilla chips.

4 small boneless skinless chicken breast halves
1/2 c. chunky salsa
1/4 c.  sour cream
1/2 c. crushed tortilla chips
1/2 c. mexican style shredded cheese


Preheat the oven to 400ºF. Place chicken on a foil-covered baking sheet. Slice three cuts on top of each chicken breast with sharp knife. Top each chicken breast evenly with salsa, sour cream and tortilla chips.
Bake for 20 min. Remove from oven; sprinkle with cheese. Bake an additional 10 minutes or until chicken is cooked through (165ºF).

CHOCOLATE OATMEAL

I first found this as a Weight Watchers recipe. (Using Splenda it comes out to 6 pts). My kids think it is a real treat to get chocolate for breakfast! Today I had some blackberries in the fridge so I stirred those in as well.

Per person:

1 c. milk
4-5 tsp. sugar or splenda
2 tsp. cocoa powder
1/4 tsp. salt
1/2 c. quick cooking oatmeal
1 tsp. vanilla extract

(I was making this for three so I tripled the above recipe). Heat milk, sugar, cocoa, salt, and oatmeal in a saucepan until simmering. Reduce heat and cook until thickened, about 10 minutes total. Stir in vanilla. Spoon into bowl. Add more milk if too thick.

SPINACH SALAD

My half sister put this recipe in our family cookbook and it
always gets rave reviews!

HONEY MUSTARD DRESSING:

1/4 c. honey
1 tsp. minced garlic (I use 1/2 tsp garlic powder)
1/2 tsp. ground black pepper
1/4 c. dijon mustard
1/4 c. cider vinegar
3/4 c. oil

Combine in a jar and shake until thoroughly mixed. Refrigerate until ready to eat.

SALAD:

1 lb. baby spinach
1 c. chopped green apple
1/2 c. dried cranberries
1/2 c. glazed almonds (I buy mine )

I made this yesterday at lunchtime omitting the apple and cranberries since we were in a rush. My husband who is an only-ranch-dressing type of guy ate all of his and wanted more at dinner time!