Lasagna Soup

Ingredients:

4 c beef broth
1/2 c water
4 cloves fresh garlic, minced
1 tbsp dried parsley
1 tbsp dried basil
1 c onion, chopped
28 oz canned crushed tomatoes
6 oz. tomato paste
2 cans (5.5 oz cans) V8 (I use one original and one hot spicy)
2 c whole wheat natural rotini noodles, dry
1/4 tsp black pepper
1/4 tsp table salt
1 1/4 lb extra lean ground turkey

(optional) fat free mozzarella cheese, to sprinkle on top 

(optional) sour cream

 

Directions:

1. Add beef broth, garlic, parsley, basil, onion, tomatoes, tomato paste, v8, salt, and pepper to crockpot. Stir to combine.

2. In a large skillet, cook ground turkey until no longer pink. Drain excess liquid from meat. Add cook ground turkey to crockpot. 

3. Cover and cook on high for 4-6 hours (cook times may vary). 

4. With about 45 minutes of cook time remaining, add dry rotini noodles and water to crockpot. Cover and allow to cook the remainder 45 minutes.

5. Serve in bowls topped with fat free mozzarella cheese and a dollop of sour cream, if desired.

 

Yields 12 servings, serving size 1 c

3 points on Weight Watchers Points+ System

*Add additional points for cheese and sour cream

 

I am in no way affiliated with Weight Watchers.

 

recipe modified from www.familyfreshmeals.com

Slow Cooker Tangy Orange Chicken

Ingredients:

for the chicken-

2 1/2 lbs. chicken breast

1 small onion, chopped

1 tbsp hickory liquid smoke flavoring

1 c water

for the sauce-

1/2 c + 1/8 c ketchup

1/4 c brown sugar, packed

1/8 c molasses

1/8 c pineapple juice

1/2 tbsp Worcestershire sauce

1 tsp paprika

1/8 tsp cayenne pepper

3/4 tsp salt

4 tsp brown mustard

3/4 c orange marmalade

2 tsp cornstarch

2 tbsp water

Directions:

1. Rinse chicken breasts and place in bottom of crock pot. Pour water and liquid smoke flavoring into crock pot with chicken. Add chopped onion on top of chicken. Place lid on crock pot. Cook on high for 4-6 hours (cook time varies with each crock pot), or until chicken is tender and no longer pink in the center. 

2. With about 20 min. of cook time remaining for chicken, prepare sauce. In a medium sauce pan, add ketchup, brown sugar, molasses, pineapple juice, Worcestershire sauce, paprika, cayenne pepper, salt, and brown mustard over medium high heat. Bring to a boil, then reduce heat and simmer for 5 minutes. 

3. In a small dish, add 1 tsp cornstarch and 1 tbsp water. Mix until cornstarch is dissolved. Add to sauce mixture. Simmer an additional 2 minutes. (if you stop making the sauce here, it is an absolutely amazing Homemade BBQ sauce!)

4. Whisk in orange marmalade until sauce is smooth. Dissolve remaining 1 tsp cornstarch in 1 tbsp water in small dish. Add to orange sauce mixture. Simmer an additional 5 minutes or until sauce thickens. Remove sauce from heat.

5. When chicken is finished cooking, remove chicken and onions onto a platter. Discard liquid in crock pot. Cut chicken into bite-sized pieces. Place chicken and onions back in crock pot. Pour orange sauce over chicken. Turn heat down to low. Cook an additional 30 minutes.

6. Optional: Serve orange chicken over brown rice.

 

Yields 9 servings, serving size 1/2 c orange chicken

6 points on Weight Watchers Points+ System

*add additional points for brown rice

 

I am in no way affiliated with Weight Watchers.

Spicy Mexican Chicken Chowder

Ingredients:

1 lb boneless, skinless chicken breast, thawed

1 c onion, diced

1 c brown rice, dry

1 packet fajita seasoning

1/2 tsp garlic powder

1 can black beans, drained, rinsed

1 can corn, drained

2 cans Mexican Ro-Tel with cilantro & lime juice

3 c Fat free, low sodium chicken broth

1 can Campbell’s Fiesta Nacho Cheese soup, undiluted 

(Optional) 12 homemade cornbread muffins

Directions:

1. Add chicken breasts to bottom of crock pot. Add onion, black beans, corn, dry rice, fajita seasoning, Ro-Tel, chicken broth, nacho cheese soup, and garlic powder. Stir all ingredients together.

2. Cook on high for 4 hours (cooking times vary with each crock pot). Remove chicken with tongs onto plate. Cut into bite-sized pieces with knife or shred with two forks. Return chicken to crock pot and allow to cook for an additional 20 minutes.

3. Serve chowder over sweet cornbread muffins in a bowl. 

 

Yields 13 servings, serving size 3/4 c chowder

4 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

Slow Cooker Spicy Ranch Chicken

    

Ingredients:

2 1/2 lbs. boneless, skinless chicken breast, rinsed

1 packet Hidden Valley Spicy Ranch Seasoning packet

1 packet taco seasoning

12-14 oz. fat free chicken broth (if you like it saucier, use 14-16 oz.)

Directions:

1. Place rinsed chicken breasts in bottom of crock pot.  Pour chicken broth over chicken.  Sprinkle ranch and taco seasoning packets on top of chicken and broth. Cover. Cook on high for 4-6 hours OR low for 6-8 hours (cook times vary depending on your crock pot.)

2. Remove chicken from crock pot with tongs and place on a plate.  Shred using two forks.  Once shredded, place back in crock pot.  Cook an additional 20 minutes to allow shredded chicken to soak up some of the sauce.

Serving suggestions:

–serve on your favorite gluten-free or whole wheat bun 

–serve as tacos on warmed tortillas topped with lettuce, tomato, shredded cheese, and sour cream

–serve as nachos over tortilla chips with black beans, corn, shredded cheese, and a drizzle of Bolt House Ranch dressing

–serve over steamed brown rice

  

Yields 8 servings, serving size 1/2 c

4 points on Weight Watchers Points+ System

*add additional points for serving suggestions

 

I am in no way affiliated with Weight Watchers.

Slow Cooker Cuban Pulled Pork

Ingredients:

1/4 c lime juice

1/4 c grapefruit juice

1/4 c water

3 minced garlic cloves

1 tsp oregano, ground

1/2 tsp cumin, ground

1/2 tsp salt

1/4 tsp black pepper

2 bay leaves

3 lbs lean pork tenderloin

1 c sliced onion

Optional serving suggestion:

Tortillas

Directions:

1. Prepare marinade for pork by mixing together fruit juices, water, garlic, oregano, cumin, salt, pepper, and bay leaves in a small mixing bowl.

2. Pierce meat with large fork several times.

3. Place pork in large Ziplock bag and add marinade.

4. Marinate in refrigerator for 6-24 hours, turning several times.

5. After pork is finished marinating, place onion in bottom of crock pot and top with meat and marinade.

6. Cook on low for about 8 hours, or until pork is tender and cooked through.

7. Remove meat from crock pot and shred using two forks.

8. Remove bay leaves and discard.

9. Place meat back into crock pot and stir into remaining juices.

10. Serve in tortillas.

Yields 12-14 servings, serving size 1/2 c

3 points on Weight Watchers Points+ System

*add additional points for tortilla

I am in no way affiliated with Weight Watchers.

Recipe modified from food.com

Crock Pot Taco Soup

Ingredients:

1.25 lbs extra lean ground turkey
1 c onion, diced
1 can black beans, drained, rinsed
1 can chili beans
1 can Rotel with green chilies
1 can kidney beans, drained, rinsed
1 can corn, drained
1 packet taco seasoning
1 packet Hidden Valley Ranch seasoning mix
1 tsp cumin
1 tsp chili powder
6 oz. tomato paste
8 c water

Optional toppings for soup:

Sour cream (omit for milk-free option)
Fat free cheddar cheese (Use cheddar flavored Soy Veggie Shreds for milk-free option)
Corn chips

Directions:

1. In a large skillet, cook ground turkey & onion over medium-high heat until turkey is no longer pink and onions are translucent.

2. Drain & discard any excess liquid.

3. Put turkey and onions into crock pot. Add all other ingredients to turkey in crock pot.

4. Cook on high for about 4 hours or low for 6 hours.
5. Optional: Serve with corn chips and a dollop of sour cream.

 

Yields 15 servings, serving size 1 cup

3.5 points on Weight Watchers Points+ System

*add additional points for toppings

 

I am in no way affiliated with Weight Watchers.

 

Recipe modified from sugarandspice-celeste.blogspot.com

Cafe Rio Chicken

Ingredients:

3.5 lbs boneless, skinless chicken breast 

1 tbsp cumin, ground

1/2 tsp garlic powder

1 packet Hidden Valley Ranch Seasoning and Mix

16 oz. Fat Free Zesty Italian Dressing

1 tbsp chili powder

Directions:

1. Add all ingredients in crock pot.  Cook on HIGH for 4-6 hours or on LOW for 6-8 hours. 

2. Remove chicken from crock pot and shred using two forks.  Place back in crock pot and stir until well combined.

3. Cover and allow to cook for an additional 20 minutes. 

4. Serve in warm tortillas, over rice, on buns, or as nachos.

 

Yields 12 servings, serving size 1/2 c

3 points on Weight Watchers Points+ System

*add additional points for serving suggestions (i.e. rice, tortillas, nachos). Pictured as soft tacos. 

 

I am in no way affiliated with Weight Watchers

 

Recipe modified from chef-in-training.com

Crock Pot Hawaiian Chicken

Ingredients:

6 boneless, skinless chicken breasts (4 oz. each)

1/2 c ketchup

1/2 tsp Worcestershire sauce

1 tsp mustard

1/2 cup crushed pineapple, drained

1/2 c brown sugar

 

Directions:

Ready to be covered and cooked

1. Rinse and pat dry chicken breast. Place in bottom of crock pot.

2. In a small bowl, mix together ketchup, mustard, Worcestershire, and brown sugar until well combined. 

3. Pour ketchup mixture over chicken. Turn chicken to coat bottom side. Add crushed pineapple on top of coated chicken.

4. Cover crock pot with lid and cook on HIGH for4-6 hours (cook time may vary) or LOW for 8-10

Finished cooking, ready to be served on top of brown rice.

hours.

5. Serve over brown rice.

 

 

 

Yields 6 servings, serving size 1 chicken breast

5 points on Weight Watchers Points+ System

*add additional points for rice

 

 

I am in no way affiliated with Weight Watchers.

Recipe from easymealsformoms.com

 

 

TexMex Slow Cooker Chicken

Ingredients:

6 boneless, skinless chicken breasts (4 oz. each)

1 can of corn, drained

1 jar salsa (about 1 cup)

1 can of Rotel

Directions:

1.  Add chicken to bottom of crock pot.  Pour salsa, corn, and rotel over chicken.

2. Cook all ingredients in crock pot on high for 4-6 hours (cook time will vary depending on your crock pot). 

3. Serve with your favorite sides.

 

Yields 6 servings, serving size 1 chicken breast

4 points on Weight Watchers Points+ System

 

Recipe from easymealsformoms.com

Shredded Corn Salsa Chicken

Ingredients:

1 1/2 c black beans

2 lbs boneless, skinless chicken breast

1 cup corn, frozen

1/2 c Salsa Verde, medium

1 c Pace chunky salsa, mild

Directions:

1. Place all ingredients in crock pot. Cook on HIGH for 4-6 hours or LOW for 6-8 hours.

2. Remove chicken from crock pot and shred using two forks. Place back in crock pot. Stir to combine and cook an additional 20 minutes.

Serving suggestions: serve on whole wheat or gluten-free buns, over tortilla chips with shredded cheese and a dollop of sour cream, or on a soft tortilla with lettuce, cheese, and sour cream.

 

 

Yields 14 servings, serving size 1/2 c

3 points on Weight Watchers Points+ System

*add additional points for serving suggestions

 

I am in no way affiliated with Weight Watchers.