Slow Cooker Queso Dip

Ingredients:
32 oz. 2% Velveeta cheese block, cut into 1 inch cubes
1 lb Jennie-O ground turkey sausage
1 small yellow onion, diced
1 can Rotel
1 (4 oz.) can diced green chilies
(optional) 1 small jalapeno, diced, seeds and membrane removed

Directions:
1. Add onion to skillet over medium high heat. Sautee until translucent.
2. Add turkey sausage to skillet with onion to cook completely.
3. Add cubed Velveeta to slow cooker with Rotel, green chilies, and jalapeno. Add cooked turkey sausage and onion to slow cooker with cheese. Cook on warm, keeping stirred, until cheese melts completely.
4. Serve with tortilla chips, over rice/pasta, or in your favorite way.

Yields about 6 cups

Whole Wheat Mozzarella Sticks

Ingredients:

12 reduced fat (2%) mozzarella sticks

1 1/2 c Whole Wheat Panko

1 1/2 tsp Italian seasoning

1/2 tsp salt

1/2 tsp black pepper

1/4 tsp garlic powder

1/2 c Whole Wheat flour

5 egg whites

1/4 c Marinara sauce

Directions:

1. Preheat oven to 400°.  Line a baking sheet with aluminum foil and spray lightly with non-stick cooking spray.

2. Remove cheese sticks from wrappers. Cut each stick in half. Place in freezer for 30 minutes. 

3. While cheese sticks are freezing, set up dredging station with three shallow bowls. In the first bowl, add flour. In the second bowl, add egg whites and whisk lightly. 

4. In the third bowl, combine Panko, Italian seasoning, salt, pepper, and garlic powder. 

5. Remove cheese sticks from freezer. Working quickly, add about 5 cheese pieces to the flour, coating each stick completely. Move flour coated sticks to the egg whites, and coat completely. Then move egg/flour coated sticks to the Panko, coating completely. Place sticks on a clean plate. Repeat process with remaining cheese pieces. 

6. Once all cheese has gone through dredging once, discard the remaining flour. At this point, I like to take them through a second dredging for a nice, thick breading. To do this, dip each coated cheese piece in egg whites and then in Panko for a second time. Repeat this process with all remaining cheese pieces. 

7. Once cheese has gone through a second dredging, place each stick on the prepared baking sheet. Cook for 10-12 minutes, or until crispy and golden brown. 

 

Yields 12 servings, serving size 2 pieces

Pepperoni & Mozzarella Pasta Salad

Ingredients:

2 c pasta, dry

1 bottle Bolthouse Farms Cesar Parmigiano Yogurt Dresssing (found in refrigerated produce section)

1 c mini turkey pepperoni

8 oz. Mozzarella Fresca pearls (found with specialty cheeses)

1 c grape tomatoes, halved

1 tsp basil, ground

dash of salt

dash of black pepper

Directions:

1. Cook pasta according to package directions, until al dente.

2. Drain pasta and transfer to mixing bowl. Allow pasta to cool slightly, about 10 minutes.

3. Add dressing, salt, pepper, basil, and pepperoni. Stir until pasta is well coated with dressing.

4. Cool in refrigerator for 1-2 hours. After cooled, mix in mozzarella and tomatoes. Stir until well coated.

 

Yields about 15 servings, serving size 1/2 c 

4 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

Sun-dried Tomato Guacamole

Ingredients:

4 small avocados, halved, pitted

2 tbsp red onion, chopped

1 tsp coarse Kosher salt

juices of 1 lime

6 sun dried tomatoes, chopped 

Directions:

1. Mash avocados in medium bowl to desired consistency. Add in onion, salt, lime juice, and sun dried tomatoes. 

2. Stir until all ingredients are combined. 

Yields 10 servings, serving size 2 tbsp

Peanut Butter Honey Fruit Dip

Ingredients:

2 c 0% Greek Vanilla yogurt

1/4 c creamy natural peanut butter

2 tbsp pure honey

1/4 tsp cinnamon, ground

Directions:

1. Combine all ingredients in a medium bowl. Stir until well combined. 

2. Serve immediately with your favorite fruit. 

 

Yields about 18 servings, serving size 2 tbsp

1 point on Weight Watchers Points+ System

I am in no way affiliated with Weight Watchers.

Rosemary Thyme Red Potatoes

Ingredients:

1.5 lbs steamable red potatoes

1/2 tsp Thyme

1/4 tsp Rosemary

1/4 tsp salt

1/4 tsp black pepper

1 tsp Smart Balance Light butter

Directions:

1. Steam potatoes according to package directions in microwave. 

2. In a large bowl with lid, combine thyme, rosemary, salt, pepper, and butter. Set aside.

3. Carefully remove potato package from microwave and open to allow the steam to escape. Cut each potato into eights and place in prepared bowl with seasonings.

4. Place lid on bowl and shake potatoes around until well coated with seasonings and butter is melted.

5. Divide potatoes into four equal portions. Serve.

 

Yields 4 servings

3 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

Creamy Homemade Mashed Potatoes

Ingredients:

3 lbs potatoes, about 4 large potatoes

3 tbsp Smart Balance light butter

1 tsp salt

1 tsp black pepper

1/2 tsp garlic powder

3/4 c fat free half & half

3/4 c skim milk

Directions:

1. Preheat oven to 425°. Wash potatoes and prick with a fork or knife several times.

2. Wrap potatoes individually in foil. Place on a baking sheet or directly on oven rack. Bake for 60-65 minutes or until fork tender. Flip potatoes every 20 minutes.

3. Remove potatoes from foil and allow to cool slightly. Remove skins and place potato flesh in a large bowl. Add butter, salt, pepper, and garlic powder.

4. Mash with a fork, potato masher, or a stand mixer with paddle attachment. Gradually add in half & half and milk until potatoes reach desired consistency.

 

Yields 12 servings, serving size 1/2 c 

3 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

Slow Cooker Pumpkin Butter

Ingredients:

6-8 c fresh pumpkin, gutted, peeled, cubed

1/2 c honey

1/4 c molasses

4 tsp lemon juice

1/3 c maple syrup

1 1/2 tsp vanilla

1 tbsp cinnamon, ground

3/4 tsp nutmeg

 

Directions:

    

1. Add honey, molasses, lemon juice, maple syrup, vanilla, cinnamon, and nutmeg to slow cooker.  Stir together until combined. Add in pumpkin and stir until pumpkin is well coated.

2. Cook on low for 6-8 hours, or until pumpkin is tender.

3. With a slotted spoon, remove pumpkin from slow cooker and add into a food processor or blender. Pulse three to four times, or until pumpkin is broken down. Ladle in the liquid from the slow cooker 1/2 c at a time. Each time that you add liquid, puree the mixture until smooth and well incorporated. Continue ladling in liquid until it reaches the desired consistency (I add about 1 to 1.5 c of liquid). *The consistency should be a little thicker than applesauce. Keep in mind that it will thicken some as it cools in the refrigerator. After it cools, you should be able to turn your spoon/knife upside down without the “butter” sliding off. If you add too much liquid, you can always strain some of it out.

4. Spoon pumpkin butter into mason jars. Store sealed jars in the refrigerator for about a week. Freeze any pumpkin butter you are not going to use right away.

 

serving suggestions:

• spread on homemade English muffins
• spread on pumpkin waffles
• spread on whole wheat pumpkin bread
• spread on pumpkin pancakes

 

Yields three 8 oz. jars

Apple Pie Spice Bread

Ingredients:

for the dough-

 

1 c apple cider (or apple juice)

1 egg

2 tbsp Smart Balance Light dairy free butter

3 3/4 c bread flour

1/2 c walnuts (optional)

1/4 c brown sugar, packed

1 1/4 tsp apple pie spice

1 tsp salt

1/2 tsp baking soda

2 tsp active dry yeast for bread machines

for the topping-

1 tbsp caramel sauce, warmed

1 1/2 tbsp multi grain oats, dry

Directions:

1. Add all ingredients for the dough to bread machine according to your bread machine recommendations. Mine has me add them in the order listed above. 

2. Set your bread machine to a large loaf on the sweet dough setting.

3. Allow the bread machine to do its thing for a while. Tidy up your kitchen, make a grocery list, take your kids to softball practice…

4. At the end of the dough cycle, remove dough onto a lightly floured surface and knead bread two or three times. Shape bread into a loaf and place in a bread pan that has been sprayed with non-stick cooking spray. 

5. Cover dough with a towel and place in a warm place for a final rise (I put it in the oven with just the light turned on. It’s a draft free place and the light keeps it just warm enough for a rise period). Let it rise until it’s at least double in size…anywhere from 1 to 3 hours. The longer you let it rise, the bigger the loaf will be.

6. After the final rise period, preheat your oven to 350°. 

7. Brush warmed caramel sauce over the top of the loaf. Then, sprinkle oats on top of the caramel sauce.

8. Bake for 30-35 minutes or until golden brown.

9. Cool bread in pan for about 5 minutes. Remove from pan and cool on a wire rack for at least an hour before slicing.

 

Yields 1 large loaf 

Pumpkin Spread/Dip

Ingredients:

8 oz. tub fat free whipped topping

1 c pure pumpkin, canned

1 small box fat free, sugar free instant vanilla pudding, dry

Directions:

1. Combine all ingredients in a medium bowl. Whisk together until ingredients are well incorporated. 

2. Serve immediately. Keep chilled.

Serving suggestions:

as a spread on whole wheat pumpkin bread

as a dip with fresh fruit

as a dip with cinnamon graham cookies

 

 

 

 

Yields about 30 servings, serving size 2 tbsp

0 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.