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by Danica

Featured Recipe of the Week: Crockpot Chicken Bake

May 27, 2011 in Crockpot, Recipes

This week’s crockpot creation is from Shannon of Shannon’s Kitchen Creations.  It only takes 5 minutes to put together chicken enchilada casserole together in the crockpot.  Dinner is served when you walk in the door ~ just add your favorite toppings (salsa, sour cream, guacamole) and dig in!

Weight Watchers Points Plus Crockpot Recipes

INGREDIENTS 

  • 1 cup salsa verde or 1 (7 ounce) jar of tomatillo sauce
  • 1 cup fat free sour cream or plain Greek Yogurt
  • 1 garlic clove, minced
  • 1/3 cup chopped fresh cilantro
  • 8 Mission Extra Thin Corn Tortillas
  • 2 cups cooked, shredded chicken
  • 1 cup reduced fat grated cheddar cheese

 INSTRUCTIONS 

1.  Mix cilantro, salsa, Greek Yogurt and garlic in a bowl.

2.  Spray crockpot with non-stick cooking spray. Place 2 or 3 tortillas in the bottom of the crock pot. (overlapping as much as possible, you can cut them to fit if necessary)

3.  Spoon 1/4 of the salsa mixture over the tortillas. Spread 1/2 chicken over the mixture and cover evenly with 1/4 cup of cheese.

4.  Top with 2 or 3 more tortillas and spoon 1/4 of salsa mixture, remainder of chicken and 1/4 cup of cheese.

5.  Place last 2 or 3 tortillas over the second layer and top with the rest of the salsa mixture and the remainder of the cheese.

6.  Cover and cook on low for 4 hours.

Serving is 1/4 of the casserole, 8 points+ each

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by Danica

Featured Recipe fo the Week: Crockpot Baked Beans

May 26, 2011 in 4 Points, Crockpot, Low Point Ideas, Recipes

This week’s recipe is from Danica of Danica’s Daily.   One of my FAVORITE sides dishes at a cookout is baked beans.  I LOVE them even more when they are as simple as tossing everything in the crockpot and letting them cook for a few hours.  The sausage really adds a nice smokey flavor to these slightly spicy, sweet baked beans.

Memorial Day BBQ Recipes

INGREDIENTS

  • 1 pound  Lite Kielbasa or Smoked Turkey Sausage, quartered then chopped
  • 1 medium red onion, chopped
  • 1 cup Ketchup
  • 3/4 cup packed dark brown sugar
  • 1/4 cup Agave Nectar (I used X-Agave), honey or sugar
  • 2 tbsp apple cider vinegar
  • 2 tbsp molasses
  • 2 tbsp yellow mustard
  • 1/4 cup Chipotle Barbeque sauce, if you want a little kick, optional
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 3 cans (15-1/2 ounces each) pinto beans, drained and rinsed

INSTRUCTIONS

 1. Add your Kielbasa sausage to a pan sprayed with nonstick spray over medium heat.  Cook until lightly browned, 5-7 minutes, then, set aside.

 2.  Using the same pan, add your chopped onion and cook until slightly browned/caramelized.

 3.  While your sausage and onions cook, mix together ketchup through black pepper and set aside.

 4.  Spray your crock pot with nonstick spray or use a crock pot liner.  Add your beans, sausage, onions and sauce mixture.  Stir to combine and cook on high for 2 hours or low for 4 hours.

Serve straight from the crock pot and enjoy!

Makes about 20, 1/2 cup servings, 4 points+ each

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by Danica

Featured Recipe of the Week: Slow Cooker Carnitas

May 4, 2011 in Crockpot, Recipes

Cinco de May take Dos (haha, ok ~ take 2!)  Shannon shares one her families favorite recipes for Pork Carnitas.  Simply place a boneless pork loin in your crock pot to cook.  Then shred it, add sauce and all your favorite toppings and dig in!

NOTE: You could add the sauce to the crockpot to cook the pork loin in all day if you want that spicy flavor cooked through the meat.

Weight Watchers Slow Cooker Recipes

INGREDIENTS 

  • 2 lb boneless pork loin (frozen or thawed your choice)
  • garlic salt & pepper to taste
  • 16 oz jar of tomatillo medium salsa or your favorite salsa/enchilada sauce

INSTRUCTIONS

1.  Place pork loin in your crock pot. Sprinkle with garlic salt and pepper.

2.  If frozen cook on high for 6 hrs or on low for 8 hrs. If thawed cook for 4 hrs on high or 6 hrs on low.

3.  Take loin out of the crock pot and shred with 2 forks.

4.  Place meat back in the crock pot. Pour the salsa over the meat and stir.

5.  Cook for 1 more hour on low to let the flavor of that salsa go into the meat.

Serving 1/2  cup – 5 points +

With all the fixin’s ~ 2 tortillas, 1/2 cup meat, lettuce, tomato, 2 tablespoons reduced fat cheese  – 8 points+

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by Danica

Featured Recipe of the Week: Slow Cooker Chicken Tortilla Soup

April 15, 2011 in 4 Points, Crockpot, Low Point Ideas, Recipes, Soups, Stews & Chilis

 Shannon of Shannon’s Kitchen Creations shows us one of the easiest Slow Cooker Chicken Tortilla soups you will ever make.  Just toss everything in the crockpot and let your soup cook all day.  When you get home prep your “toppings” bar and let everyone decorate their soup with their favorite fixings.  Double the recipe and have extra to freeze in single servings for the nights when you really do not want to cook.

Weight Watchers Crockpot Recipes

INGREDIENTS 

  • 3 frozen chicken breasts (3 oz each)
  • 14 oz can diced tomatoes
  • 4 oz diced green chilis
  • 1 chopped zucchini
  • 1 chopped red or yellow pepper
  • 12 ounces Salsa (medium jar)
  • 3 cup(s) fat-free chicken broth
  • 1 Tbsp cumin
  •  Toppings – fat free sour cream, avocado, crushed baked tortilla chips, low fat cheese (add points)

 INSTRUCTIONS 

1. Place all ingredients in your slow cooker, except for toppings. Set on high for 6 hrs or low for 8.

2. Right before serving, take out the chicken breasts and shred them with two forks. Place shredded chicken back in the crock pot.

3. Spoon soup into 4 bowls. Top with toppings.

Makes four  1 1/2 cups servings,  4 points+ each (without toppings)

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by Danica

Featured Recipe of the Week: Slow Cooker Turkey Sausage Lasagna

March 2, 2011 in Crockpot, Dinner, Recipes

This week Shannon is sharing another one of her delicious creations.  This slow cooker lasagna is very simple to make.  You simply stack the items in your crock pot, turn it to low and then forget about it. Not having to cook the noodles before had is a huge time saver and you don’t need to buy those special no-cook noodles, any type is fine.  Serve it up with a big salad and some Alexia Garlic Bread for a complete meal.

Weight Watcher Lasagna Recipes

INGREDIENTS

  • 1/2 lb uncooked lean ground turkey sausage (you can do sweet or hot)
  • 1/2 lb lean ground turkey
  • 2 slices of turkey bacon, chopped
  • 1 small onion, chopped
  • 1 clove garlic clove, minced
  • 1 1/2 jars of spaghetti sauce (we used Ragu light)
  • 1/2 tsp dried oregano
  • 1/4 tsp dried basil
  • 1 cup part-skim ricotta cheese
  • 1 1/2 cup shredded part-skim mozzarella cheeses, divided
  • 6  dry lasagna noodles (you do not need the non-cook, any type is fine)
  • 1/2 cup shredded Parmesan cheese

INSTRUCTIONS

1.  Heat a large nonstick skillet over medium-high heat. Add ground turkey, bacon, sausage (take out of casing), onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes.  I would NOT add any additional salt, because the sausage has A LOT of salt in it already. Stir in spaghetti sauce, oregano, and basil and; simmer 5 minutes to allow flavors to blend.

2.  In a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.

3.  Spoon 1/3 of sausage mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over sausage mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of sausage mixture.

4.  Cover slow cooker and cook on low setting for 5 hours. Remove cover; turn off heat and season to taste, if desired.

5.  In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over sausage mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. 

Other versions: You can add in cooked peppers, mushrooms or zucchini to the meat mixture.

Makes 6 HUGE servings, 1/6th of the crock pot. 9 points+ each

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