Crockpot Weight Watchers Recipes

Try These Delicious And Easy To Make Crockpot Weight Watchers Recipes The Whole Family Will Enjoy!
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INGREDIENTS

2 (14 0z) cans chicken broth with garlic

1 (14 1/2 oz) cans Mexican style stewed
tomatoes, undrained

2 cups shredded cooked chicken
2 cups frozen stir fry vegetables with
sweet peppers and onions

1 cup tortilla chips
Sliced fresh jalapeno peppers, optional

DIRECTIONS

1. In a 3 1/2 or 4 quart slow cooker combine broth,
undrained tomatoes, chicken and frozen vegetables

2. Cover and cook on LOW 6 to 7 hours or HIGH 3 to 3 1/2 hours.

3. To serve: Ladle soup into warm soup bowls and top with tortilla chips.
Optional: Top with jalapeno peppers.

Yield: About 4 Servings Serving size= 1/4 of recipe

Weight Watchers Points Plus+ = 5 Per (1/4) of recipe serving.

Nutrition Information

Calories 181
Fat (g)4
Cholesterol (mg)36
Carbohydrates (g)19
Fiber (g)1
Protein (g)18
Percent Daily Values are based on a 2,000 calorie diet.


INGREDIENTS

1 3/4 cups ready to serve chicken broth
1 (10 3/4 oz) can condensed cream of
potato soup

1 tsp dried thyme, crushed
1 1/2 lbs veal stew meat, cut
into 1 inch pieces

1 8 oz pkg sliced mushrooms
8 green onions, sliced
2 tbsp flour
1/4 cup water
1 cup shredded Swiss cheese
4 cups egg noodles, cooked and drained

DIRECTIONS

1. Stir the broth, soup, thyme, veal, mushrooms and green onions in a 3 1/2 quart slow cooker. Cover and cook on
LOW 7 to 8 hours or until veal is fork tender.

2. Stir the flour and water in a small bowl until mixture is smooth.
Stir flour mixture into slow cooker.
Increase heat to HIGH. Cover and cook 5 minutes or until the mixture boils and thickens.

3. Stir in the cheese. Serve the veal mixture over the noodles.
Season with black pepper.

Yield: 6 Servings Serving Size= 2 Cups

Weight Watchers Points Plus+ = 10

Nutrition Information
Calories--------------------385
Cholesterol------------117 mg
Carbs----------------------18 g
Fiber------------------------3 g
Protein--------------------37 g


INGREDIENTS

6 skinless, boneless chicken breast halves,
cut into 1 inch pieces

2 cups cut up Yukon gold potatoes,
(cut in 1 inch pieces)

2 cups baby cut carrots
2 celery ribs, sliced
2 (10 3/4 oz) cream of celery or cream
of chicken, 98% Fat Free soup
1 cup water
1 tsp dried thyme leaves, crushed
1/4 tsp ground black pepper
2 cups baking mix ( such as Bisquick)
2/3 cup milk

DIRECTIONS

1. Stir into a 6 quart slow cooker the chicken, potatoes, carrots and celery.

2. Stir together the soup, water, thyme and black pepper
in a medium size bowl and pour mixture over the chicken
and vegetables.

3. Cover and cook on LOW 7 to 8 hours or 4 to 5 hours on HIGH or until chicken is cooked through.

4. Stir together baking mix and milk in a medium bowl.
Drop the batter by spoonfuls onto the chicken mixture. Increase the heat to HIGH. Tilt the lid to vent and cook for 30 minutes or until the biscuits are cooked in the center.

Yield: 8 (1 1/4 cup) Servings

WEIGHT WATCHERS Points Plus= 8 Per serving

Nutritional Information
Calories 312
Total Fat 8g
Cholesterol 60mg
Carbohydrates 33g
Fiber 3g
Protein 25g


INGREDIENTS

2 (14 1/2 oz) cans Mexican style
stewed tomatoes, undrained

24 frozen, cooked Italian style
turkey meatballs, thawed

1 (15 oz) can black beans, rinsed, drained

1 (14 oz) can seasoned chicken broth, with garlic

1 (10 oz) pkg frozen whole kernel corn, thawed
Fresh oregano, optional

DIRECTIONS

1. In a 4 to 5 quart slow cooker, combine undrained tomatoes,
meatballs, drained beans, broth and corn.

2. Cover and cook on LOW 6 to 7 hours or HIGH 3 to 3 1/2 hours.
If desired, garnish each serving with oregano.

Yield: 8 servings Serving size= 1/8 of Recipe

Weight Watchers Points Plus+ =(8) Per 1/8 Serving of Recipe

Nutrition Information

Calories 287
Total Fat (g)13
Saturated Fat (g)6
Cholesterol (mg)37
Sodium (mg)1134
Carbohydrates (g)30
Total Sugar (g)3
Fiber (g)6
Protein (g)16
Percent Daily Values are based on a 2,000 calorie diet.


INGREDIENTS

1 lb boneless skinless chicken thighs
4 oz smoked turkey sausage
1 cup chopped bell pepper
1 cup thin sliced celery
1 cup chopped onion
1 (14 1/2 oz) can low salt diced tomatoes,
undrained

1 (10 oz) can undrained Rotel* tomatoes &
green chiles

2 tbsp quick tapioca
1 tsp dried basil, crushed
1/4 tsp cayenne pepper
4 oz frozen peeled and deveined medium
shrimp, thawed

2 cups frozen cut okra
3 cups hot cooked brown rice

DIRECTIONS

1. Cut chicken into bite size pieces. Halve sausage lengthwise and cut into 1/2 inch thick slices. In a 3 1/2 or 4 quart slow cooker, combine chicken, sausage, sweet pepper, celery and onion.
Stir in diced tomatoes, Rotel tomatoes and green chile peppers, tapioca, basil and cayenne pepper.

2. Cover and cook on LOW 6 to 8 hours or HIGH 3 to 4 hours.

3. If using LOW setting, after 6 to 8 hours turn to HIGH setting and stir in shrimp and okra. Cover and cook about 30 minutes more or until shrimp are opaque. Serve with hot cooked brown rice.

Yield: 6 servings
Serving Size = 1 1/3 cups chicken mixture plus 1/2 cup rice.

Weight Watchers Points Plus= 8 Per Serving

Nutrition Information

Calories319
Total Fat (g)6
Saturated Fat (g)1
Cholesterol (mg)104
Carbohydrate (g)40
Fiber (g)6
Protein (g)27


INGREDIENTS

2 lbs boneless pork shoulder,
cut into 2 inch pieces

1 (10 3/4 oz) can condensed
French onion soup

1/2 cup apple cider or apple juice
3 cups thick sliced Granny Smith apples
3 cups seeded, peeled butternut squash,
cut in 2 inch pieces

2 cups parsnips, peeled and cut in 1 inch pieces
1/2 tsp dried thyme leaves, crushed

DIRECTIONS

1. Place the pork, soup, cider, apples, squash, parsnips and thyme
in a 6 quart slow cooker and combine all together.

2. Cover and cook on LOW for 7 to 8 hours or until the pork is
fork tender. This may optionally be cooked on HIGH 4 to 5 hours.

Yield: 8 Servings Serving size= 1 cup

Weight Watchers Points Plus+ = 8 per 1 cup serving

Nutritional Information

Calories------------------------318
Fat-----------------------------12 g
Cholesterol------------------78 mg
Sodium---------------------268 mg
Carbs--------------------------29 g
Fiber----------------------------5 g
Protein------------------------23 g


INGREDIENTS

3 portobello mushroom caps, sliced
2 garlic cloves, minced
3 1/2 to 4 lbs meaty chicken pieces, skinned
2 tsp dried rosemary, crushed
1/2 tsp salt
1/4 tsp black pepper
1/4 cup reduced sodium chicken broth
1/4 cup dry white wine
1/2 cup light sour cream
1 tbsp Dijon mustard
2 cups shredded romaine lettuce
Fresh rosemary sprigs(optional)

DIRECTIONS

1. Place mushrooms and garlic in a 4 to 5 quart slow cooker.
Sprinkle chicken with dried rosemary, salt and pepper.
Place chicken on mixture in cooker. Pour broth and wine over mixture in cooker.

2. Cover and cook on LOW 5 to 6 hours or HIGH 2 1/2 to 3 hours.

3. Transfer chicken to a cutting board and shred meat using 2 forks. Transfer chicken and mushrooms to a serving platter lined with lettuce; discard cooking liquid.

4. For mustard cream:
In a small bowl combine sour cream and mustard. Serve mustard cream with chicken and mushrooms. If desired, garnish with fresh rosemary sprigs.

Yield: 6 servings Serving Size= 1/6 of recipe

Weight Watchers Points Plus= 5 Per 1/6 serving

Nutrition Information

Calories209
Total Fat (g)7
Saturated Fat (g)2
Monounsaturated Fat (g)1
Polyunsaturated Fat (g)1
Cholesterol (mg)96
Sodium (mg)393
Carbohydrate (g)4
Total Sugar (g)3
Fiber (g)1
Protein (g)31
Vitamin C (DV%)11
Calcium (DV%)7
Iron (DV%)9
Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

1/2 cup wild rice
1/2 cup long grain white rice
1 tbsp vegetable oil
5 1/.4 cups chicken broth
2 tsp dried thyme leaves, crushed
1/4 tsp crushed red pepper
2 celery ribs, coarsely chopped
1/2 cup chopped onions
4 boneless chicken breast halves, cubed
Sour cream
Green onions

Directions

1. Stir the wild rice, white rice and oil in a 3 1/2 quart slow cooker.
Cover and cook on HIGH for 15 minutes.

2. Stir the broth, thyme, red pepper, celery, onion and chicken into the cooker. Reduce heat to LOW. Cover and cook 7 to 8 hours or until the chicken is cooked through.

Optional: (If desired it may be cooked on HIGH
4 to 5 hours).

3. Serve with the sour cream and green onions if desired.

Yield: 8 Servings (1 1/2 cups per serving)

Weight Watchers Points Plus= 5 Per Serving

Nutrition Information
Calories----------------179
Fat-----------------------4 g

Cholesterol-----------40 mg
Carbs-------------------19 g
Fiber---------------------1 g
Protein-----------------17 g


INGREDIENTS

3/4 lb bulk Italian pork sausage
10 cups ready to serve chicken broth
1/4 tsp black pepper
2 medium size carrots, chopped
2 celery ribs, chopped
3/4 cup dry pinto beans
3/4 cup dry navy beans
3/4 cup dry red beans
1/4 cup sun dried tomatoes in oil, drained
and thinly sliced

Grated Parmesan cheese

DIRECTIONS

1. Cook sausage in a 10 inch skillet over medium high heat until well browned, stirring often to separate meat.
Pour off any fat.

2. Stir into a 5 quart slow cooker sausage, broth , black pepper, carrots, celery and beans.

3. Cover and cook on LOW 7 to 8 hours or High 4 to 5 hours.

4. Stir in the tomatoes. Cover and cook for 1 more hour or until the beans are tender. Sprinkle with cheese.

Yield: 8 (1 3/4 cups) Servings

Weight Watchers Points Plus+ =6 Per Serving

Nutrition Information
Calories 277
Fat 8 g
Cholesterol 16 mg
Sodium 966 mg
Carbs 31 mg
Fiber 10 g
Protein 20 g


INGREDIENTS

1 lb beef stew meat, cut in 1 inch cubes
1 (15 oz) can kidney beans, rinsed & drained
1 (15 oz) can onion garlic tomato sauce
1 (14 1/2 oz) can Italian stewed tomatoes
1/2 (28 oz) bag potatoes O'Brien
oregano and Italian seasoning to taste

DIRECTIONS

1. In a 3 1/2 or 4 quart slow cooker, stir together meat, beans, tomato sauce,
undrained tomatoes, potatoes and seasoning.

2. Cover and cook on LOW 8 to 10 hours or HIGH 4 to 5 hours.

Yield: 6 Servings Serving Size= 1/6 of Recipe

Weight Watchers Points Plus = 6 Per Serving

Nutritional Information
Calories 260
Total Fat (g)3
Saturated Fat (g)1
Monounsaturated Fat (g)1
Cholesterol (mg)45
Sodium (mg)835
Carbohydrate (g)35
Total Sugar (g)6
Fiber (g)7
Protein (g)23
Percent Daily Values are based on a 2,000 calorie diet.


INGREDIENTS

1 tbsp cooking oil
1 lb skinless, boneless chicken breasts,
cut in 1 inch pieces

1 3/4 cups chicken broth
1 cup picante sauce
3 garlic cloves, minced
2 tsp ground cumin
1 (15 oz) can Navy beans, rinsed and drained
1 cup frozen whole kernel corn
1 cup chopped onions

DIRECTIONS

1. Heat oil in a 10 inch skillet over medium high heat.
Add chicken and cook until well browned, stirring often.

2. Stir into a 3 1/2 quart crock pot, chicken, broth, picante sauce, garlic, cumin, beans, corn and onion.

3. Cover and cook on LOW 8 to 9 hours or HIGH 4 to 5 hours
or until the chicken is cooked through.

Yield: 6 (1 1/2 Cup) Servings

Weight Watchers Points Plus+ = 5 pts per 1/1/2 cup serving

Nutrition Information

Calories 234
Fat 5 g
Cholesterol 46 mg
Carbs 25 g
Fiber 8 g
Protein 23 g


INGREDIENTS

1 cup Pepperidge Farms
(sage & Onion) Stuffing mix

1 1/2 lbs ground beef
1/2 cup water
1 tbsp Parmesan cheese, grated
1 tbsp Worcestershire sauce
2 tbsp Italian bread crumbs
1 tbsp dried minced onion
2 cups sliced mushrooms
1 medium bell pepper, diced
24 oz 4 cheese pasta sauce
1 (8 oz) can tomato sauce

DIRECTIONS

1. Combine first 9 ingredients together and shape
into1 inch meatballs. Place in bottom of crock pot.

2. Top with mushrooms and peppers, cover with
pasta sauce and tomato sauce. Do NOT stir, just
shake the pot a little to get sauce toward the bottom.

3. Cook on LOW 5 to 6 hours, but NO LONGER. The meatballs will
start to fall apart if they are overcooked.

4. After 3 hours uncover and stir. Cover, continue cooking and stir each hour. Serve over spaghetti or noodles.

Yield: 6 Servings Serving Size = 1/6 of recipe

Nutrition Information

Note:
The Points do NOT include the spaghetti itself.
Just the meatballs and sauce. I don't really know what the points are
if adding spaghetti.

Calories 294.3
Fat 18.4 g
Carbs 7.3 g
Fiber 1.3 g
Protein 24.2 g


Ingredients
1/2 cup Hoisin sauce
1/4 cup water
2 tbsp minced garlic,
(the kind found in a jar in supermarket)

1/4 to 1/2 tsp crushed red pepper
3 (8 oz) packages whole fresh button
mushrooms, trimmed

Directions

1. In a 3 1/2 or 4 quart slow cooker combine Hoisin sauce,
water, garlic and crushed red pepper. Add mushrooms, stirring to coat.

2. Cover and cook on LOW 5 to 6 hours or HIGH 2 1/2 to 3 hours.
To serve, remove mushrooms from cooker with a slotted spoon.
Discard cooking liquid. Serve warm mushrooms with toothpicks.

Yield: 10 servings Serving size= 1/10 of recipe

Weight Watchers Points Plus+ = 1 per serving

Nutrition Information
Calories 43
Total Fat 1 g
Sodium 211 mg
Carbohydrate 9 g
Fiber 1 g
Protein 3 g
Percent Daily Values are based on a 2,000 calorie diet.


Ingredients:

2 lbs skinless, boneless chicken thighs
1/4 tsp ground black pepper
1 tbsp olive oil
2 (10 oz) pkg refrigerated light Alfredo sauce
1 (15 oz) can Great Northern beans,
rinsed and drained

1 cup reduced sodium chicken broth
1 cup chopped red onion (1 medium size)
1 (4 oz) can diced green chile peppers
4 cloves garlic, minced
1/4 cup shredded sharp cheddar cheese or Monterey Jack
Fresh parsley leaves (optional)

Directions:

1. Cut chicken into 1inch pieces. Sprinkle with cumin and pepper.
In a large skillet, cook chicken half at a time in hot oil over
medium heat until brown.
Place chicken in a 3 1/2 or 4 quart slow cooker.
Stir in Alfredo sauce, beans, broth, onion, chile peppers and garlic.

2. Cover and cook on LOW 4 to 5 hours or HIGH 2 to 2 1/2 hours.
If desired sprinkle each serving with cheese and parsley.

Weight Watcher Points Plus =9 per serving Serving size= 1/8 of recipe

Makes 8 servings

Nutritional Information:
Calories 360
Fat (g)16
Saturated Fat (g)8
Monounsaturated Fat (g)3
Polyunsaturated Fat (g)1
Cholesterol (mg)122
Sodium (mg)918
Carbohydrate (g)20
Total Sugar (g)4
Fiber (g)3
Protein (g)31
Percent Daily Values are based on a 2,000 calorie diet


INGREDIENTS
1 (2 1/2 to 3 lb) boneless beef chuck roast
1 tbsp cooking oil
2 cups sliced carrots
2 cups chopped onions
2 celery ribs, sliced
3/4 cup chopped kosher dills
1/2 cup dry red wine or beef broth
1/3 cup German style mustard
1/2 tsp coarse grind black pepper
1/4 tsp ground cloves
2 bay leaves
2 tbsp flour
2 tbsp dry red wine or beef broth
Hot cooked spaetzle or cooked noodles
Snipped fresh parsley,(optional)

DIRECTIONS

1. Trim fat from meat. If necessary cut roast to fit into a 3 1/2 or 4 quart slow cooker. In a large skillet brown the meat on all sides in hot oil. Drain fat.

2. In the slow cooker, combine the carrots, onions, celery and pickles. Place meat on top of vegetables.
In a small bowl combine the 1/2 cup red wine, the mustard, pepper, cloves and bay leaves.
Pour over meat and vegetables in slow cooker.

3. Cover and cook on LOW 8 to 10 hours or HIGH for
4 to 5 hours. Remove meat from cooker and place on a serving platter; cover with foil to keep warm.

FOR GRAVY-
Transfer vegetables and cooking liquid to a 2 quart sauce pan. Skim fat. Discard bay leaves. In a small bowl, stir together flour and the 2 tablespoons wine. Stir into the mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve with vegetables, gravy and hot cooked spaetzle or noodles If desired, sprinkle with parsley.

Weight Watchers Points Plus per serving =6

Yield: 8 servings

Nutrition Information Serving size= 1/8 of recipe

Calories 256
Total Fat 7 g
Saturated Fat 2 g
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Cholesterol 84 mg
Sodium 467 mg
Carbohydrate 10 g
Total Sugar 3 g
Fiber 2 g
Protein 31 g
Daily Values: Vitamin C 9% Calcium 4% Iron 23%
Percent Daily Values are based on a 2,000 calorie diet.


INGREDIENTS

4 medium size bell peppers,
your choice of color

1 (15 oz) can chili beans with the gravy
1 cup cooked converted rice
4 oz shredded Monterey Jack cheese
1 (15 oz) can tomato sauce

DIRECTIONS

1. Remove tops, membranes and seeds from peppers.
In a medium bowl, stir together chili beans with chili gravy, rice and
1/2 cup of the cheese; spoon into peppers.
Pour tomato sauce into the bottom of a 5 or 6 quart slow cooker.
Place peppers, filled sides up in slow cooker.

2. Cover; cook on LOW 6 to 6 1/2 hours or on HIGH
3 to 3 1/2 hours.

3. Transfer peppers to a serving plate. Spoon tomato sauce over peppers. Sprinkle with remaining cheese.

Yield: 4 Servings

Weight Watchers Points Plus+ =7 per serving

Nutritional Information
Calories332
Total Fat (g)12
Saturated Fat (g)5
Cholesterol (mg)25
Sodium (mg)918
Carbohydrate (g)42
Fiber (g)10
Protein (g)16
Percent Daily Values are based on a 2,000 calorie diet.


INGREDIENTS
1 cup carrots, chopped
1 cup chopped onions
1 medium size bell pepper, chopped
2 (15 oz) cans Great Northern beans, rinsed, drained
8 oz skinless, boneless chicken thighs,
cut into 1 inch pieces

8 oz cooked smoked turkey sausage, halved
lengthwise and cut into 1/2 inch slices

1 bay leaf
1 tbsp snipped parsley
1 tsp dried thyme, crushed
1/4 tsp cayenne pepper
3 garlic cloves, minced
1 can (14 1/2 oz) Italian seasoned stewed tomatoes, undrained
1 1/2 cups reduced sodium chicken broth
1/2 cup dry white wine

DIRECTIONS

1. In a 3 1/2 to 5 quart slow cooker, combine carrot, onion and bell peppers.
Add beans, chicken, sausage and bay leaf. Sprinkle with parsley, thyme, cayenne pepper and garlic. In a small bowl, stir together undrained tomatoes, broth and wine. Pour over chicken mixture.

2. Cover and cook on LOW 7 to 8 hours or HIGH 3 1/2 to 4 hours.
Discard bay leaf.

Yield 6 to 8 servings

Nutrtion Information

Servings Per Recipe 6 to 8 servings

Calories260
Total Fat (g)6
Saturated Fat (g)1
Cholesterol (mg)56
Sodium (mg)890
Carbohydrate (g)31
Fiber (g)9
Protein (g)23
Percent Daily Values are based on a 2,000 calorie diet.


INGREDIENTS

2 cups red potatoes, chopped
1 cup carrots, coarsely chopped
1/2 cup celery, coarsely chopped
1 can (4 oz) sliced mushrooms, drained
2 garlic cloves, minced
1/2 tsp crushed thyme
1/2 tsp crushed sage
1/4 tsp salt
1/4 tsp black pepper
2 tbsp quick tapioca, crushed
1 lb bone in, skinned chicken thighs
1 cup chicken broth
1 cup frozen peas
1 package (3 oz) cream cheese, cut up
Cheese Biscuits* (directions below)

Directions

1. In a 3 1/2 or 4 quart slow cooker, combine potato, carrot, onion, celery, mushrooms, garlic, thyme, sage, salt and pepper. Sprinkle tapioca over mixture. Top with chicken thighs. Pour broth over all.

2. Cover and cook on LOW 6 to 7 hours or
HIGH 3 to 3 1/2 hours.

3. Remove chicken from slow cooker. When cool enough to handle, remove meat from bones and coarsely chop; discard bones. Return meat to slow cooker along with peas and cream cheese. Cover and cook 10 minutes.
Stir well and serve with cheese biscuits.

Yield: 6 servings Weight Watchers PointsPlus =10
Serving size= 1/6 of recipe

Cheese Biscuits

1. Preheat oven to 450 F.

2. In a medium bowl, combine 1 2/3 cups packaged biscuit mix and 1/2 cup shredded cheddar cheese (2 oz). Stir in 1/2 cup milk.

3. Turn out onto a floured surface and knead 10 times.
Pat into a 1/2 inch thick circle. Cut with a floured 3 inch biscuit cutter.
Re-roll scraps as needed.

4. Place biscuits on an ungreased baking sheet.
Bake 10 to 12 minutes or until golden brown.

Nutrition Information
Calories369
Total Fat (g)15
Saturated Fat (g)7
Monounsaturated Fat (g)3
Polyunsaturated Fat (g)1
Cholesterol (mg)63
Sodium (mg)927
Carbohydrate (g)41
Total Sugar (g)6
Fiber (g)3
Protein (g)18
Vitamin C (DV%)22
Calcium (DV%)16
Iron (DV%)13
Percent Daily Values are based on a 2,000 calorie diet.


Ingredients
2 tbsp grated Parmesan cheese
1 (6 oz) can tomato paste
1 onion, chopped
3/4 cup chicken broth
2 tbsp quick cooking tapioca
1 1/2 tsp dried basil, crushed,
2 cups cooked spaghetti
2 tsp sugar
3 cups mushrooms, sliced
3 lb skinless chicken pieces breasts or thighs, rinsed
1/4 cup dry red wine, such as Merlot
2 cloves garlic, crushed
Salt and Pepper to taste

Directions

1. Combine tomato paste, chopped onion, chicken broth,
salt and pepper to taste, in a 3 1/2 to 5 quart slow cooker.

2. Place mushrooms in cooker and arrange chicken pieces over
mushrooms.

3. Combine tapioca, sugar, wine, garlic and dried basil
together. Pour over chicken.

4. Cover and cook on LOW 7 to 8 hours or on high about 4 hours.

5. Serve over spaghetti or noodles. Sprinkle with Parmesan.

Yield: 6 Servings Weight Watchers Points Plus+ = 14 per serving
Serving size= 1/6 of recipe

Weight watchers Points Plus+ =14 per serving

Nutritional Information

Calories 560
Fat 15 g
Cholesterol 210 mg
Carbs 32 g
Fiber 4.1 g
Protein 72 g

Ingredients

1 medium size onion, chopped
2 garlic cloves, minced
1 1/4 lbs ground turkey
1 tsp dried oregano
1/2 tsp salt
1/4 tsp ground black pepper
1 (15 oz) carton Low Fat Ricotta cheese
1 cup Italian blend shredded cheese
12 dry lasagna noodles, broken in half
1 (10 oz) box frozen chopped broccoli, thawed and squeezed dry
1 (26 oz) jar chunky style pasta sauce

Directions

1. In a large nonstick skillet, cook onions and garlic over medium high heat for 4 minutes or until softened. Add turkey to skillet and cook, breaking up large chunks, for about 6 minutes or until no longer pink; drain fat. Season turkey with oregano, salt and pepper. Set aside.

2. In a small bowl, combine ricotta and 1/2 cup of the Italian shredded cheese.

3. In a 5 to 6 quart slow cooker, layer 6 of the uncooked noodles, overlapping as necessary. Spread half of both the meat mixture and broccoli over noodles then top with about half of the pasta sauce and 1/4 cup water. Gently spread ricotta mixture on top and continue layering with remaining noodles, meat, broccoli, sauce and an additional 1/4 cup water.

4. Cover and cook on HIGH for 4 hours or LOW for 5 hours.
Sprinkle remaining 1/2 cup of cheese on top for last 15 minutes of cooking time or until melted.

Yield: 8 Servings

Weight Watchers PointsPlus+ = 8 Per Serving

Nutritional Information
Calories 333
Total Fat 14 g
Saturated Fat 6 g
Cholesterol 85 mg
Sodium 826 mg
Carbohydrates 24 g
Dietary Fiber 3 g
Protein 27g


Ingredients

3 lbs pork spareribs or baby back ribs
3/4 cup no salt added tomato sauce
1/2 cup barbecue sauce
2 canned chipotle chiles in adobo sauce, finely chopped
2 tbsp cornstarch
2 tbsp cold water
Shredded cole slaw mix, optional
Jalapeno peppers, optional

Directions

1. Preheat broiler. Cut ribs into two rib portions. Place ribs on the unheated rack of a broiler pan. Broil 6 inches from the heat about 10 minutes or until brown, turning once. Transfer ribs to a 4 to 5 quart slow cooker.

2. In a medium bowl combine tomato sauce, barbecue sauce and chipotle chiles. Pour over ribs in cooker.

3. Cover and cook on LOW for 6 to 7 hours or on HIGH 3 to 3 1/2 hours.

4. Transfer ribs to a serving platter, reserving cooking liquid. Cover ribs to keep warm. Skim the fat from the cooking liquid.

5. If using low-heat setting, turn to high-heat setting. In a small bowl combine cornstarch and water. Stir into liquid in cooker. Cover and cook about 15 minutes more or until thickened. Serve ribs with sauce.

OPTIONAL
If desired, serve ribs over coleslaw mix and/or thinly sliced jalapeno peppers.

Yield: 8 Servings Weight Watchers PointsPlus+ =7

Nutritional Information

Calories286
Total Fat (g)8
Saturated Fat (g)3
Monounsaturated Fat (g)4
Polyunsaturated Fat (g)1
Cholesterol (mg)91
Sodium (mg)526
Carbohydrate (g)10
Total Sugar (g)5
Fiber (g)1
Protein (g)40
Vitamin C (DV%)5
Calcium (DV%)2
Iron (DV%)6
Percent Daily Values are based on a 2,000 calorie diet.


INGREDIENTS

1 lb beef round steak, cut into cubes
1 (4 1/2 oz) jar sliced mushrooms, drained
1 medium onion, chopped
1/2 cup condensed beef broth
3 tbsp teriyaki sauce
1 tbsp sesame seed
2/3 cup uncooked long grain white rice
1 1/3 cups water
2 tbsp water
1 tbsp cornstarch
2 cups frozen broccoli florets

DIRECTIONS

1. In a 3 1/2 to 4 quart slow cooker, combine beef, mushrooms, onion,
broth, teriyaki sauce, 1 1/3 cups water and sesame seed. Combine well.

2. Cover and cook on LOW 8 to 10 hours.

3. About 30 minutes before serving, cook rice as directed on package. In a small bowl, combine the 2 tbsp water and cornstarch and blend well.
Stir cornstarch mixture and broccoli into beef mixture.

4. Cover and cook on low setting for an additional 30 minutes.
Serve over rice.

Yield: 4 Servings Serving Size=1 1/4 cups per serving

8 Weight Watchers PointsPlus+ per serving

Nutrition Information
Calories 350
Fat 6g
Carbohydrates 37
Protein 30g
Sodium 600mg
Fiber 3g

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