Crockpot Weight Watchers Recipes

WEIGHT WATCHERS 5 Points Plus CHICKEN TORTILLA SOUP

2011-02-15T04:54:00.006-06:00

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.

WEIGHT WATCHERS 10 Points Plus CROCK POT VEAL AND NOODLES

2011-02-10T07:18:00.003-06:00

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

WEIGHT WATCHERS 8 Points Plus CROCK POT CHICKEN STEW

2011-02-08T07:01:00.003-06:00

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

WEIGHT WATCHERS CROCK POT 8 Points Plus MEXICAN MEATBALL STEW

2011-02-07T16:19:00.004-06:00

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 to 10 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.

WEIGHT WATCHERS 8 Points Plus CROCK POT SPICY SHRIMP AND CHICKEN

2011-02-06T05:10:00.003-06:00

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

WEIGHT WATCHERS 8 Points Plus CROCK POT PORK STEW

2011-02-04T08:03:00.003-06:00

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

WEIGHT WATCHERS 5 Points Plus CROCK POT CHICKEN PORTOBELLO

2011-02-03T10:04:00.007-06:00

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.

WEIGHT WATCHERS CROCK POT 5 Points Plus CHICKEN RICE SOUP

2011-02-01T07:07:00.006-06:00

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

WEIGHT WATCHERS 6 Points Plus CROCK POT ITALIAN SAUSAGE STEW

2011-01-29T09:48:00.003-06:00

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

WEIGHT WATCHERS 6 Points Plus CROCK POT BEEF RAGOUT

2011-01-29T05:17:00.003-06:00

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.

WEIGHT WATCHERS CROCK POT TEX-MEX CHICKEN SOUP

2011-01-28T05:08:00.001-06:00

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

WEIGHT WATCHERS 8 Points Plus SPAGHETTI AND MEATBALLS

2011-01-27T10:46:00.015-06:00

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

WEIGHT WATCHERS 1 Points Plus+ CHINESE MUSHROOM APPETIZERS

2011-01-25T07:19:00.003-06:00

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.

WEIGHT WATCHERS 9 Points Plus NAVY BEAN CHICKEN STEW

2011-01-24T16:06:00.004-06:00

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

WEIGHT WATCHERS 6 POINTS PLUS GERMAN POT ROAST

2011-01-23T05:08:00.002-06:00

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.

WEIGHT WATCHERS MEXICAN STUFFED PEPPERS

2011-01-22T16:21:00.003-06:00

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.

WEIGHT WATCHERS 6 Points Plus CROCK POT CASSOULET SOUP

2011-01-21T10:14:00.002-06:00

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.

WEIGHT WATCHERS Points+ CROCK POT CHICKEN-N-CHEESE BISCUITS

2011-01-21T05:43:00.004-06:00

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.

WEIGHT WATCHERS CROCK POT ITALIAN CHICKEN

2011-01-20T06:50:00.002-06:00

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

WEIGHT WATCHERS CROCK POT 8 Points Plus+ Turkey Lasagna

2011-01-18T06:06:00.003-06:00

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

WEIGHT WATCHERS 7PointsPlus+ CROCK POT BBQ RIBS

2011-01-17T05:04:00.003-06:00

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.

WEIGHT WATCHERS 8 PointsPlus+ BEEF AND BROCCOLI TERIYAKI

2011-01-11T07:48:00.004-06:00

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

Weight Watchers 6 PointsPlus Sweet Potato Chicken Stew

2010-12-10T10:38:00.002-06:00

Ingredients

6 bone in chicken thighs, skin removed,
2 lbs sweet potatoes, peeled and cut into spears
8 oz white button mushrooms, thinly sliced
6 large shallots, peeled and halved
4 cloves garlic, peeled
1 cup dry white wine
1/2 tsp dried rosemary, crushed
1 tsp salt
1/2 tsp ground pepper
1 1/2 tbsp white wine vinegar

Directions

1. Place chicken, sweet potatoes, mushrooms, shallots, garlic, wine, rosemary, salt and pepper in a 6 quart slow cooker; stir to combine.

2. Put the lid on and cook on LOW until the potatoes are tender, about 5 hours.

3. Before serving, remove bones from the chicken, if desired and stir in vinegar.

Makes 6 Servings Serving Size 1/6 of Recipe

Weight Watchers PointsPlus=6 per serving

Nutrition Information

285 calories; 6 g fat (2 g sat, 2 g mono); 50 mg cholesterol; 35 g carbohydrates; 0 g added sugars; 17 g protein; 5 g fiber; 519 mg sodium; 866 mg potassium.

WEIGHT WATCHER CROCK POT 7 PointsPlus COQ AU VIN

2010-11-23T03:42:00.006-06:00

INGREDIENTS

Nonstick cooking spray
3 LBS chicken thighs, skinned
1 envelope dry beefy onion soup mix
2 cups quartered fresh mushrooms
1 1/2 cups frozen small whole onions
3 medium carrots, cut into 3 1/2 inch sticks
1/2 cup dry red wine
Hot cooked mashed potatoes (optional)
Snipped fresh parsley (optional)

DIRECTIONS

1. Lightly coat an unheated large skillet with cooking spray. Preheat skillet over medium heat. Cook chicken thighs, several at a time in the hot skillet until brown. Drain fat.

2. Place chicken thighs in a 3 1/2 or 4quart crock pot. Sprinkle with dry soup mix. Add mushrooms, onions and carrots. Pour wine over all.

3. Cover and cook on LOW 5 to 6 hours or HIGH 2 1/2 to 3 hours.
If desired serve with mashed potatoes and sprinkle with parsley.

YIELD: 4 servings (Weight Watcher Points = 7)
Weight Watchers PointsPlus=7

Nutrition Information

* Servings Per Recipe 4 servings
* Calories320
* Total Fat (g)8
* Saturated Fat (g)2
* Cholesterol (mg)161
* Sodium (mg)782
* Carbohydrate (g)15
* Fiber (g)2
* Protein (g)42

*Percent Daily Values are based on a 2,000 calorie diet.

WEIGHT WATCHERS CROCKPOT 5 PointsPlus BARBECUE BEANS

2010-10-18T01:48:00.009-05:00

INGREDIENTS

2 (28 oz) cans vegetarian baked beans, drained
1 onion, chopped (1/2 cup)
2/3 cup barbecue sauce
1/2 cup packed brown sugar
2 tbsp dry mustard

DIRECTIONS

1. In a 3 1/2 to 6 quart slow cooker mix all ingredients.

2. Cover and cook on LOW 4 to 5 hrs, or HIGH 2 to 2
1/2 hrs.) or until desired consistency.

Yield: 10 servings

Weight Watchers Points=2 per serving (old method)
Weight Watchers PointsPlus=5 per serving

Nutritional Information per serving

calories 190
fat 1gram
sat fat 0grams
chol 0mg
sod 940mg
carb 43grams
fiber 8grams
protein 10g

WEIGHT WATCHERS CROCK POT1 PointsPlus+ BASIC ROAST VENISON

2010-10-16T05:53:00.009-05:00

INGREDIENTS:

Water
1 lb venison roast, raw
1 tbsp cider vinegar

DIRECTIONS:

1. Place the venison in a ceramic lined slow cooker and add enough water to cover.

2. Add the vinegar, cover and set the cooker to HIGH.
Once the mixture begins to boil reduce temperature to LOW,
cover and simmer 8 or more hours.

3. Drain broth from meat and discard it. Remove and discard
any remaining fat from the meat. Weigh and separate into servings.
It will keep 1 or 2 days in the refrigerator.

YIELD: 16 (1 oz ) servings

To keep the venison for a longer amount of time, place in freezer bags
and keep frozen for later use.

NUTRITION DETAILS:

Weight Watchers PointsPlus+ = 1 per (1 oz) serving

Serving Size: 1 oz

Amount Per Serving
Calories 38.6
Total Carbs 0 g
Dietary Fiber 0 g
Sugars 0 g
Total Fat 0.8 g
Saturated Fat 0.3 g
Unsaturated Fat 0.5 g
Potassium 102.2 mg
Protein 7.4 g
Sodium
16.4 mg
Dietary Exchanges
1 Very Lean Meat

Weight Watchers Crock Pot 7 PointsPlus+ Beef Curry Recipe

2010-10-15T06:21:00.005-05:00

Ingredients:

2 1/2 lb beef chuck pot roast
1 tsp ground ginger
1 tsp ground turmeric
1/2 tsp salt
1/4 tsp black pepper
2 cups chopped onion
6 carrots, cut into 1 inch pieces
2 garlic cloves, minced
1/2 tsp thyme, crushed
1 (14 1/2 oz) can unsalted diced tomatoes with liquid
1/2 cup fat free unsalted beef broth
1 bay leaf
1/2 cup cold water
2 tbsp corn starch

Directions:

1. Remove excess fat from meat. Combine in a small bowl ginger, curry powder, turmeric, salt and pepper. Sprinkle ginger mixture over meat; rub in with your fingers. In a 3 1/2 or 4 quart slow cooker place onions, carrots and garlic. Place meat on top of the vegetables in cooker. Sprinkle with thyme. Add undrained tomatoes, beef broth and bay leaf.

2. Cover and cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours. Remove and discard bay leaf.

3. Remove meat and vegetables to a serving platter, reserving cooking liquid.
Cover meat and vegetables with foil to keep warm.

4. For gravy, pour cooking liquid into a glass measuring cup. Skim off fat. Measure 1 1/2 cups liquid (add water, if necessary, to make 1 1/2 cups). Pour liquid into a small saucepan. Combine in a small bowl, water and cornstarch. Stir into liquid in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes.
Serve meat and vegetables with gravy.

MAKES 8 Servings Weight Watcher PointsPlus+ =7

Nutrition Facts:
Amount Per Serving

Calories 307.7
Total Carbs 12.4 g
Dietary Fiber 2.5 g
Sugars 5.1 g
Total Fat 11.6 g
Saturated Fat 4.4 g
Unsaturated Fat 7.2 g
Potassium 650 mg
Protein 35.7 g
Sodium 313 mg

Dietary Exchanges
4 1/2 Meat, 2 Vegetable

Weightwatcher Crockpot Mexican Green Chili 4 PointsPlus+

2010-08-26T09:12:00.008-05:00

Ingredients:

1 ½ lbs lean top round, cut into 1 inch pieces
1 (16 oz) jar tomatillo salsa (green salsa)
1 (15oz) can Mexican style stewed tomatoes
1 (15 oz) can fat free beef broth
2 (4 1/2 oz) cans chopped green chiles
1 cup chopped onion
2 tsp ground cumin
1 tsp freshly ground pepper
2 tsp bottled minced garlic
2 tsp chili oil

Directions:

1. Combine all ingredients in slow cooker and stir well.

2. Cover and cook on LOW for 8 hours.

Yield: 9 servings (1 cup)

POINTS: 3 per serving (by Old Method), Weight Watchers PointsPlus+ =4

CAL : 156, FAT: 4 grams, FIBER: 1 gram, Protein: 19.3g;
CARB: 8.7g; CHOL: 43MG; IRON: 2.1 mg; SODIUM: 675mg

Weightwatcher Crock Pot 2 PT Potato Chowder

2010-08-23T07:27:00.003-05:00

Ingredients:

2 cups potatoes, cut into 1/2 inch cubes
1 large carrot, diced
1 cup chopped green onions (bulbs only)
1 clove garlic, minced
4 cups fat-free chicken broth
1/2 cups pearl barley
1 bay leaf
1/4 tsp dried crushed thyme
1/4 tsp pepper
4 oz Canadian Bacon cut into 1/4 inch pieces
1/2 cup evaporated fat-free milk
1/4 cup fat-free half-and-half (if you can find it,I've never seen it)

Directions:

1. In a slow cooker combine potatoes, carrots, leek, garlic, chicken broth,
barley, bay leaf, thyme, pepper and Canadian bacon.

2. Cover and cook on LOW 6 hours or until vegetables and barley are tender.

3. Stir in evaporated milk and Half and Half and heat through, uncovered about 10
minutes.

Yields 8 (1 1/4 cup) servings (2 points) per serving.

Weight Watcher Crockpot Zero Point Soup

2010-08-17T06:02:00.011-05:00

Ingredients:

10 oz spinach, baby leaves
2 medium carrots, chopped
2 celery, ribs, chopped
1 large onion, chopped
1 medium garlic clove, minced
4 cups vegetable broth
1 (28 oz) can diced tomatoes
2 bay leaves
1 tbsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes, crushed

Directions:

Place all ingredients in a slow cooker;
cover and cook on high power for 5 hours.
Remove bay leaves, stir and serve.

Yields about 1 cup per serving.

WW points per serving= 0

Servings: 8

Weight Watchers 1 PointsPlus+ Crockpot Savory Chicken and Vegetables

2010-08-16T08:29:00.005-05:00

Ingredients:

8 boneless, skinless chicken thighs
2 cups chicken broth
1 tsp salt
1/4 tsp pepper
8 oz pearl onions
6 slices bacon, cooked and crumbled
2 cloves garlic, finely chopped
Bouquet Garni (See below)
1 lb bag baby carrots
1 lb small whole button mushrooms
2 tbsp all purpose flour
2 tbsp cold water

Directions:

1. Place chicken in 5 to 6 quart slow cooker.
Add remaining ingredients except mushrooms, flour
and water.

2. Cover and cook on LOW 8 to 10 hours or until juice of chicken is no longer
pink when centers of thickest pieces are cut.

3. Remove any fat from surface. Remove Bouquet
Garni. Stir in mushrooms.

4. Mix flour and water; stir into chicken mixture.
Cover and cook on HIGH 30 minutes or until thickened.

(8 Servings)

For Bouquet Garni:

Tie 4 sprigs parsley, 2 bay leaves and 1 teaspoon
dried thyme leaves in cheesecloth bag or place in tea ball.

Weight Watchers PointsPlus+= 1

Per Serving:

46 Calories; 3g Fat; 3g Protein; 2g Carbohydrate; trace Dietary Fiber; 4mg
Cholesterol; 601mg Sodium.

Crockpot Weight Watchers 3 pt Italian Chicken

2010-08-15T19:41:00.002-05:00

Ingredients:

4 boneless, skinless chicken breast halves
1 (16 oz) can tomatoes or 2 to 3 fresh tomatoes
1 onion, sliced
1 tsp Italian seasoning
1 green bell pepper, seeded and chopped
salt and pepper to taste

Throw it all in the crock pot and cook on low 8 to 10 hours.

Makes 4 Servings.

Per serving:

171 Calories
2g Total Fat
29g Protein
9g Carbohydrate
68mg Cholesterol
88mg sodium

3 points per serving.

Weightwatchers Crockpot 4pt Chicken Stroganoff

2010-06-15T05:39:00.006-05:00

Ingredients:

1 lb boneless, skinless chicken, cut into chunks
1 carton (16 oz) fat free sour cream
1 envelope powdered onion soup mix
1 can fat free cream of chicken soup
1 small can mushrooms

Instructions:

Add all ingredients to crock pot. Cook on LOW 6 hours.

Makes: 6 servings (4 points per serving)

WeightWatcher Crockpot Chicken and Lima Beans(7.5-pts.)

2010-06-09T15:00:00.001-05:00

Ingredients:
1 whole frying chicken, cut up
salt to taste
ground black pepper, to taste
1 tbsp oil
2 large potatoes, cubed
1 bag frozen lima beans, thawed
1 cup chicken broth
1/4 tsp thyme

Directions:
1. Season chicken with salt and pepper.

2. Heat oil and butter in large skillet. Fry chicken on both sides until brown.

3. Add to crock pot with remaining ingredients.
Cover and cook on low for 4 to 6 hours.

7 1/2 pts per serving.

Weight Watchers Crockpot Tuna Noodle Casserole(8 pts)

2010-06-09T12:13:00.001-05:00

Ingredients:

2 cans cream of celery soup
1/3 cup dry sherry
2/3 cup skim milk
2 tbsp parsley flaked
10 oz pkg frozen peas
2 cans tuna; drained
10 oz egg noodles; cooked
2 tbsp light butter
Salt and pepper to taste

Directions:

Combine cream of celery soup, sherry, milk, parsley flakes, peas and tuna. Add noodles. Add to greased crock pot. Add butter on top. Cover crock pot and cook on low for 7 to 9 hours.

Makes 4 servings. Each serving=8 points.

Weight Watchers Crock Pot Meatloaf Recipe-7 points

2010-02-03T04:47:00.003-06:00

Ingredients:

1 lb extra lean ground beef
1 lb ground turkey
2 cups soft breadcrumbs
1/2 cup marinara sauce
1 whole egg
2 tbsp minced dried onion seasoning
1 1/4 tsp salt
1 tsp garlic salt
1/2 tsp dried Italian seasoning
1/4 tsp garlic powder
1/4 tsp ground black pepper
2 tbsp marinara sauce

Directions:

1. Fold a 30 inch long piece of foil in half lengthwise and place in bottom of a slow cooker with both ends hanging over top edge of cooker.

2. In a large bowl, mix ground beef, ground turkey, bread crumbs, 1/2 cup marinara sauce, egg, onion, salt, garlic salt, Italian herbs, garlic powder and pepper until well blended.

3. Shape into a loaf and place in slow cooker on top of foil.

4. Spread 2 tbsp marinara sauce over top; cover tightly and cook on LOW for 5 to 6 Hours or on HIGH for 2 1/2 to 3 hours. Use ends of foil to lift out meat loaf and transfer to a serving platter.
(7 points per serving)

Yield: 8 slices

Per serving: 271 Calories (kcal); 16g Total fat

Weight Watchers Crock Pot Spaghetti Roast-5 Points

2010-01-13T05:17:00.003-06:00

Ingredients

1 medium rump roast, trimmed
1 (26oz) jar spaghetti sauce, Light
Tomato & Basil(no sugar added)
6 cups cooked spaghetti(9 oz dry)*

Put roast in crock pot, cover with spaghetti sauce, and cook on LOW about 7 hours
or HIGH about 5 hours. Serve over spaghetti.

Servings: 6 (serving size: 1/2 cup)

Per Serving: 2 ounces of lean beef(3 Points), 1/2 cup spaghetti sauce(1 Point),
*1/2 cup cooked spaghetti(1 Point)=5 Points; 284.8 Cal, 8.2g Fat, 5.2g Fiber=5 Points.

NOTE: *You might want to cook 6 cups spaghetti so that others may have more than 1/2 cup.
1 cup spaghetti becomes 7 points per serving.

Weight Watcher Crock Pot 7point Corned Beef Hash

2010-01-09T04:51:00.000-06:00

3 cups corned beef brisket, cooked
2 small onions, chopped
3 potatoes, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 cup low fat beef broth

Run first three ingredients through food grinder or food processor. Mix well
with all the remaining ingredients. Press into well greased pot. Cover and
cook on LOW for 8 to 10 hours.

7 points per serving

Per serving: 297 Calories (kcal); 18g Total Fat; (52% calories from fat);21g
Protein; 15g Carbohydrate; 63mg Cholesterol; 589mg Sodium

Weight Watchers Crock Pot 4 1/4 point Chicken Santa Fe

2010-01-04T15:31:00.004-06:00

• 24 oz (1 1/2) lbs chicken breast
• 14.4 oz can diced tomatoes with mild green chilies
• 15 oz can black beans
• 8 oz frozen corn
• 1/4 cup chopped fresh cilantro
• 14.4 oz can fat free chicken broth
• 3 scallions, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper (to taste)
• salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on LOW for 10 hours or on HIGH for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to crock pot. Adjust salt and seasoning. Serve over rice (extra points for rice)
4.25 points

Weight Watchers Crock Pot Cranberry Chicken-9 Point Recipe

2010-01-04T11:59:00.000-06:00

2 1/2 lbs boneless skinless chicken breasts
1/4 tsp pepper
1/4 tsp salt
1/4 tsp celery salt
1 tbs minced dry onions
1 (16oz) can whole berry cranberry sauce
1 cup BBQ sauce

Nuke the cranberry sauce in the microwave for 2 min to make it easier to combine with all ingredients - Cook on HIGH 1minute. stir, then cook another minute
Made with 2.5 pounds of chicken breasts, the recipe serves 5, at 9 WW Points each.

Combine all ingredients in slow cooker. Cover & bake on HIGH 4 hours, or LOW 6 to 8 hours.

.

Weight Watchers Crock Pot Chinese Vegetables-ZERO Points

2010-01-01T09:52:00.000-06:00

1 medium size zucchini, peeled and diced
1 medium size onion, halved and sliced
1 red pepper, seeded and diced
1/2 cup diagonally sliced celery
1/2 cup sliced mushrooms
1 tablespoon soy sauce
1/4 teaspoon ground ginger

Combine all above in crock pot and stir well.

Cover and cook on LOW 1 to 2 hours.

Veggies should be tender crunchy like stir fried

Makes: 6 Servings @ 25 calories serving. ZERO POINTS Recipe

Weight Watchers 5.5pt. Crock Pot Beef in Mushroom Sauce

2009-12-30T03:37:00.000-06:00

2 pounds lean chuck cut in 1 3/4 inch pieces, (or beef stew meat which is already cut)
1 can 98% fat free cream of mushroom soup
1 pkg onion soup mix
1 can sugar free sprite or 7up

Put meat in crock pot. Pour soup & onion soup mix over meat. Add SF Sprite/7up.
Cook in crock pot all day on LOW or HIGH for at least 4 hours.
Turn off and let sit for 30 minutes before serving.

Makes 8 servings at 5.5 points per serving

2 Point Weight Watchers Crock Pot Chicken Chop Suey

2009-12-29T05:00:00.005-06:00

Ingredients

2 Chicken breasts, skinned and halved
1 teaspoon salt
1 teaspoon crystallized ginger, minced
1 cup celery sliced
1 (5 oz) can water chestnuts, sliced and drained
1 onion, sliced
2 cups chicken bouillon
2 tablespoon soy sauce
1 cup mushrooms, sliced (fresh or canned)
1 (16 oz) can bean sprouts, drained
2 cups cooked rice
1/2 cup slivered almonds

Instructions

1.Cut chicken into strips about 2 inches long and 1/2 inch thick.

2. Place in crock pot with salt, ginger, celery, water chestnuts, onions,
bouillon, and soy sauce.

3. Cover and cook on LOW 5 to 6 hours.

4. Turn control to high and add mushrooms and bean sprouts.

5. Cover and cook on HIGH 15 minutes.

6. Serve over hot rice. Sprinkle with almonds. Serve with extra soy sauce, if desired.

Makes: 4 servings (2 Weight Watchers points per serving).

1/2 Point Weight Watchers Crock Pot Meatballs

2009-12-29T02:32:00.002-06:00

Ingredients

1 1/2 pounds ground beef (96% Lean)
1 cup dry breadcrumbs
1/2 cup egg beaters
1/3 cup fresh parsley, chopped
2 tablespoons onion, minced
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon lemon juice
16 ounces jellied cranberry sauce
12 ounces chili sauce
sprig Parsley

Instructions

Combine first 5 ingredients in a large bowl; shape mixture into 30 (1.5
inch) meatballs.

Combine ketchup, sugar, lemon juice and sauces in slow cooker;
gently stir in meatballs.
Cover with lid; cook on LOW 8 to 10 hours.
Garnish with parsley, if desired.

1/2 Point per serving Serving size: 10 meatballs

Weight Watchers Crock Pot Beef Chili

2009-12-28T10:26:00.000-06:00

Ingredients

1 lb. ground beef (90% lean)

2 garlic cloves, finely chopped

2 tbs chili powder

1 tsp ground cumin

1 can (28 oz.) crushed tomatoes

1 can (15 oz.) red kidney beans, rinsed and drained

1 sweet onion, chopped

4 oz can diced green chilies

2 tbs tomato paste

Instructions

1. In a large nonstick skillet brown beef and garlic over medium heat, stirring occasionally to break up meat. Drain excess fat. Add chili powder and cumin and stir to combine.

2. Combine tomatoes, beans, onion, chilies, and tomato paste in crock pot. Stir in beef mixture. Cover and cook on High until flavors are blended, 4 to 5 hours.

Makes 12 servings 2 points per serving

Weight Watchers Crock Pot Creamy Pork Chops

2009-12-28T00:52:00.004-06:00

Ingredients:

1 1/2 pounds pork chops (4 to 6)
1 medium onion, sliced (1/2 Cup)
10 3/4 ounces condensed cream of celery soup
1/4 cup water
ground black pepper to taste

DIRECTIONS

Place chops in crock pot.

Cover with onions, soup (undiluted) and water.

Weight Watchers Crock Pot Creamy Chicken Macaroni 5 points

2009-12-15T12:40:00.000-06:00

Ingredients:
1 (10 3/4 oz.) can Healthy Request Cream of Chicken Soup
1/4 cup fat free sour cream
16 oz. skinned & boned uncooked chicken breast, cut into 20 pieces
1 cup, or 2 (4 oz. cans) sliced mushrooms, drained
1/2 cup finely chopped onion
1 1/3 cups (3oz) uncooked elbow macaroni
salt and pepper to taste

Directions:

Spray a slow cooker container with butter flavored cooking spray. In the prepared container, combine chicken soup & sour cream. Stir in chicken, mushrooms, and onion. Add uncooked macaroni. Mix well to combine. Cover & cook on LOW for 6 to 8 hours. Gently stir again just before serving. Enjoy! Makes 4 servings

Serving Size = 1 cup
Each serving = 5 Weight Watchers Points

Weight Watchers Ham and Potatoe Crock Pot Au Gratin 3 points

2009-12-07T19:47:00.004-06:00

2 cups lean ham, diced
4 cups raw potatoes, diced
1 cup chopped onion
3/4 cup reduced fat shredded cheddar cheese
1 (10 3/4 ounce) can Healthy Request condensed cream of celery soup
1/8 teaspoon
1 teaspoon dried parsley flakes
1 teaspoon prepared yellow mustard

Directions:

Spray your crock-pot with butter flavored cooking spray. Combine ham, potatoes and onions. Sprinkle cheese evenly over top. In a small bowl, combine soup, pepper, parsley and mustard. Add soup mixture to potato mixture. Mix well to combine. Cover and cook on low for 8 hours. Mix well before serving.

Makes six 1 cup servings at 3 WW points per serving.

Weight Watchers Crock Pot Jerk Turkey Soup 3 points

2009-12-07T16:51:00.000-06:00

Ingredients:

1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper
1 lb skinless boneless turkey breast, cut in 1 inch chunks
1 medium garlic clove, minced
1 medium onion, chopped
14 1/2 ounces fire roasted tomatoes and green chiles undrained
1 (15oz.) can black beans, drained and rinsed
2 cups canned chicken broth
1/2 teaspoon salt
1 tablespoon fresh lime juice
2 tablespoons fresh cilantro, minced

Directions:

1. Combine allspice, cayenne, ginger, garlic salt and 1/4 teaspoon of black pepper in a medium bowl.

2. Add turkey and toss to coat; set aside for 15 minutes.

3. Place turkey in a 5-quart slow cooker; add any spices remaining in bowl. Add garlic, onion, tomatoes, beans, broth, salt and remaining 1/4 teaspoon of pepper; stir.

4. Cover and cook on LOW setting for 6 to 7 hours.

5. Stir in lime juice and cilantro; let sit for 5 minutes for flavors to blend.

6. Yields about 1 1/2 cups per serving.

Yield: 6 servings (3 points per serving)

Weight Watchers Crock Pot Turkey Dinner 7 points

2009-11-29T09:32:00.003-06:00

Ingredients:

3 medium potatoes, cut into 2" pieces

3 turkey skinless thighs

1 (12oz) jar home-style turkey gravy

2 tablespoons all purpose flour

1 teaspoon parsley flakes

1/2 teaspoon dried thyme leaves

1/8 teaspoon pepper

1 (1lb) bag frozen green beans and carrots thawed and drained

1. Put potatoes in 3 1/2 to 5 quart crock pot; place turkey on top.
2. Mix remaining ingredients except vegetables and pour over mixture in crock pot.
3. Cover and cook on low heat setting 8 to 10 hours.
4 After 8 to 10 hours add in vegetables.
5. Cover and cook on low heat setting an additional 30 minutes.
6. Stir sauce and serve with turkey and vegetables.

Points = 7 per serving

Wight Watchers Crock Pot Chicken and Onions With Rice-8 points

2009-11-24T04:40:00.004-06:00

Ingredients

4 medium onions-sliced hamburger style
2 1/2 tsp. minced garlic
1/4 cup lemon juice (can be the bottled kind)
1/2 tsp. salt (if desired)
Cajun seasoning or cayenne pepper
4 frozen boneless, skinless chicken breasts
Hot cooked rice

Put frozen chicken in crock pot and sprinkle cajun seasoning on both sides. Place onion on top of chicken and sprinkle with cajun seasoning. Add garlic, lemon juice and salt.

Cover and cook 6-8 hours on low.

Prepare rice separately.

Serve the chicken and onions over the rice.

weight watcher points 8 per serving

Weight Watchers Crock Pot Hamburger Meal

2009-11-22T06:17:00.001-06:00

Ingredients:
16 oz. extra lean gr. beef
2 cups sliced raw potatoes
1 1/2 cups sliced carrots
1 cup chopped celery
1/2 cup chopped onion
1 cup frozen peas, thawed
1 cup frozen whole kernel corn, thawed
1 10 oz. can healthy Request Tomato Soup
1/2 cup water
1 tsp. dried parsley flakes
1 can mushrooms
Salt and Pepper

Directions:
In large skillet brown meat, onion & celery mixture and mushrooms. In slow cooker, sprayed with a butter flavored spray (or a non-stick cooking spray), combine meat mixture, potatoes, carrots, peas, and corn. Stir in tomato soup, water, parsley flakes and salt and pepper to taste. Cover and cook on low 6 to 8 hours.

Serving size: 1 cup
Each serving 5 Weight Watchers Points

Weight Watcher Crockpot Turkey 3 points

2009-11-20T02:38:00.001-06:00

Ingredients:
1 1/2 cups (8 ounces) diced cooked turkey breast
10 slices reduced-calorie bread, made into soft crumbs
3/4 cup chopped celery
1/4 cup chopped onion
2 cups (16 ounce can) Campbell's Healthy Request chicken broth
3 tablespoons all-purpose flour
1/2 teaspoon poultry seasoning
1/4 teaspoon black pepper
1 teaspoon dried parsley flakes

Directions:

In a crock pot, combine turkey, bread crumbs, celery and onion.

In a covered jar, combine chicken broth and flour. Shake well. Pour mixture into a medium saucepan sprayed with butter-flavored cooking spray.

Cook over medium heat, stirring often, until mixture thickens. Stir in Poultry Seasoning, black pepper and parsley flakes. Pour broth mixture over turkey mixture. Mix well to combine. Cover and cook on LOW for 6 to 8 hours.

Serves 6 3 points per (1 cup) serving

If you don't have leftover turkey, you could use chicken. Or buy a piece of cooked turkey
at your deli.

Weight Watchers Crock Pot New Potato Curry (2 Points)

2009-11-19T09:11:00.000-06:00

Ingredients:
2 tablespoons clarified butter or vegetable oil
1 pound small new potatoes (10 per pound)
2 onions, finely chopped
1 clove Garlic, minced
1 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup water or vegetable stock
2 tablespoons lemon juice
1/4 cup cilantro, finely chopped
Directions:

1. In a skillet, heat butter or oil over medium high; add potatoes and
cook just until they begin to brown. Transfer to slow cooker stoneware.

2. Reduce heat under skillet to medium. Add onions and cook, stirring,
until softened. Add garlic, curry powder, salt and pepper. Stir and cook
for 1 minute. Add water or stock, bring to a boil and pour over potatoes.

3. Cover the crockpot; cook until tender: LOW 8 to10hrs; High 4 to 5hrs. Stir
in lemon juice and garnish with cilantro.

Yield: 6 servings Points per serving: 2

WEIGHT WATCHERS CROCK POT ASIAN BEANS-7 POINTS

2009-11-18T22:04:00.000-06:00

Ingredients:

1/2 Cup dry packaged Navy Beans or 1(15 ounces) can Navy Beans, rinsed and drained.
1/2 Cup dry packaged Red Beans or 1(15 ounce) can Red beans, rinsed and drained.
1 pound boneless skinless chicken breasts, cut into 1/2 inch cubes
3 large carrots, diagonally sliced
2 to 3 teaspoons minced garlic, to taste
2 to 3 teaspoons minced ginger root or 1 to 2 teaspoons ground ginger, to taste
1 (14 1/2 ounces) can reduced-sodium fat-free chicken broth
2 Tablespoons cornstarch
1/2 Teaspoon crushed red pepper
2 to 3 Tablespoons reduced sodium soy sauce
4 Cups cooked rice
Sliced green onions or chopped peanuts for garnish

If using dry beans, in a large saucepan, place dry beans and cover with 2 inches water; heat to boiling; let boil, uncovered for 2 to 3 minutes. Remove from heat, cover and set aside for at least 1 hour and up to 4 hours. Drain soaking water and rinse beans. Place soaked OR canned beans, chicken, carrots, garlic, ginger and 1 1/4 cups of the chicken broth in slow cooker; stir well. Cover and cook on low until beans are tender about 5 1/2 to 6 hours.

Turn slow cooker to high. Combine cornstarch with remaining 1/2 cup broth and stir into mixture in cooker; stir in crushed red pepper. Cover and cook until thickened, about 30 minutes. Stir in soy sauce. Serve over rice; sprinkle with green onions and peanuts.

Crock Pot Weight Watchers Beef Enchilada Recipe-7 points

2009-11-17T20:07:00.005-06:00

Ingredients:

1 lb ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 can (16oz) pinto or kidney beans, rinsed and drained
1 can diced tomatoes and green chiles, undrained
1 small can tomato sauce
1 pkg enchilada sauce (dry mix) (taco sauce mix works well too)
1/3 cup water
1/2 tsp salt
1/4 tsp pepper
4oz shredded low fat cheese
6 flour tortillas (2 points each)

In a skillet, cook beef, onion and green pepper until beef is browned. Drain.

In a bowl, add all other ingredients except for the tortillas and stir. In a crock pot, layer
about 3/4 beef mixture, then a tortilla. Repeat layers with all 6 tortillas. Cover and cook on
low for 5-7 hrs or until heated through (you can also cut up tortillas and stir into mixture).

6 Servings

Weight Watchers Crock Pot Beef Chili and Skillet Cornbread 4 points

2009-11-17T07:59:00.000-06:00

Estimated POINTS value per serving 2 points for the chili; 2 points for cornbread.

Serves 6

Ingredients:

1 lb. lean ground beef (10% or less)

2 garlic cloves, finely chopped

2 tbsp. chili powder

1 tsp. ground cumin

1 can (28 oz.) crushed tomatoes

1 can (15 oz.) red kidney beans, rinsed and drained

1 sweet onion, chopped

1/4 cup canned diced chilies

2 tbsp. tomato paste

Oregano sprigs for garnish

Instructions

1. In a large nonstick skillet brown beef and garlic over medium heat, stirring occasionally to break up meat. Drain excess fat. Add chili powder and cumin and stir to combine.

2. Combine tomatoes, beans, onion, chilies, and tomato paste in crockpot. Stir in beef mixture. Cover and cook on High until flavors are blended, 4 - 5 hours. Serve garnished with oregano.

Best Ever Weight Watcher Skillet Cornbread

Estimated POINTS value per serving 2

Serves 12

Ingredients

1 cup whole wheat flour

4 tsp. baking powder

1 tsp. salt

1/2 cup yellow cornmeal

1/2 cup white cornmeal

1/4 cup unsweetened applesauce

2 tbsp. vegetable oil

1 cup buttermilk

1/4 cup honey

1/3 cup egg whites

2 tbs. fat free egg substitute

Instructions

Sift flour, baking powder, and salt.

Add cornmeal and stir until blended.

Add remaining ingredients and stir until just mixed.

Pour into 9 inch cast iron skillet prepared with cooking spray.

Bake at 350 degrees for approximately 30 minutes or until golden brown.

Quick Tips

Spray crockpot with cooking spray for easier cleanup.

This meal is very filling but if you aren't quite satisfied you can add a garden salad.

Weight Watchers Crock Pot Swiss Steak Recipe-4 points

2009-11-15T15:15:00.003-06:00

Ingredients:

3 tablespoons all-purpose flour
1 teaspoon ground mustard
1/2 teaspoon salt
1 1/2 pounds beef boneless round steak, cut into 6 pieces
2 tablespoons vegetable oil
1 large onion, sliced
1 large bell pepper, sliced
1 14.5oz can diced tomatoes, undrained
2 cloves garlic, finely chopped

Mix flour, mustard and salt. Coat beef with flour mixture. Heat oil in skillet over medium heat. Cook beef 15 minutes until brown. Place in 3 1/2 to 5 quart crock pot, and top with onion and bell pepper. Mix tomatoes and garlic; pour over beef and vegetables. Cover and cook on low heat setting 6-10 hours.

Weight Watcher's Points: 4

Weight Watchers Greatest Crock Pot Chicken Noodle Soup-1 point

2009-11-15T12:45:00.003-06:00

Ingredients:

1 chicken whole, cut up, skinless
2 medium carrots -- peeled and chopped
1/2 cup onion -- peeled and chopped
2 stalks celery -- coarsely chopped
2 1/2 teaspoon salt
2 teaspoon parsley
3/4 teaspoon marjoram
1/2 teaspoon basil
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper
1 bay leaf
2 qt water
2 1/2 cup egg noodles

Directions:

Place the first 3 ingredients in a 3 1/2 quart crock pot. Combine salt and the next 6 ingredients; sprinkle over vegetables. Add 6 cups water; cover and cook on low setting for 8 to 10 hours. Remove chicken and bay leaf; add remaining 2 cups water. Stir in noodles and cook, covered, on high setting for 20 minutes. Meanwhile remove bones from chicken and cut chicken into bite-size pieces. Add to slow cooker, stir to mix. Cook for 15 minutes on high setting, covered or until noodles are tender.
Makes: 3 1/4 quarts. serves 8 to 10 1 point per serving

Weight Watchers Crock Pot Beef and Broccoli 7 Points

2009-11-15T10:09:00.000-06:00

Ingredients:
1 lb. beef round steak , cut into cubes
1 4.5-ounce jar sliced mushrooms - drained
1 medium onion -- chopped
1/2 cup condensed beef broth
3 tablespoons teriyaki sauce
1 tablespoon sesame seed
2/3 cup uncooked long-grain white rice
1 1/3 cups water
2 tablespoons water
1 tablespoon cornstarch
2 cups green frozen broccoli florets

In 3 1/2 to 4-quart slow cooker, combine beef, mushrooms, onion, broth, teriyaki sauce, sesame seed and sesame oil; mix well. Cover; cook on low setting for 8 to 10 hours. About 30 minutes before serving, cook rice as directed on package. In small bowl, combine 2 tablespoons water and cornstarch; blend well. Stir cornstarch mixture and broccoli into beef mixture. Cover; cook on low setting for an additional 30 minutes. Serve over rice.

Makes 4 (1 1/4-cup) servings. 7 points

Weight Watchers Crock Pot Southwestern Meatloaf (4 pts.)

2009-11-13T15:12:00.000-06:00

Ingredients:

2 lbs. 93% lean ground beef
3 slices light bread, crumbled m(1 cup)
1 cup chopped onion or 1 medium size
1/2 cup fat-free egg substitute
1/4 tsp salt
1/4 tsp black pepper
1/2 cup ketchup
1/2 cup thick and chunky salsa

Directions:

Coat 3 1/2-quart slow cooker with cooking spray. Tear off two lengths of aluminum foil long enough to fit in bottom of cooker and extend 3 inches over each side of cooker. Fold each foil strip lengthwise to form 2-inch-wide strips. Arrange foil strips in a cross fashion in cooker, pressing strip in bottom of cooker and extending ends over sides of cooker.

Weight Watchers Crock Pot Potatoe Chowder 2 pts per serving

2009-11-13T10:10:00.001-06:00

Ingredients:

2 cups potatoes, cut into 1/2 inch cubes
1 large carrot, diced
1 cup chopped leek or green onions(bulbs only)
1 garlic clove, minced
4 cups fat-free chicken broth
1/2 cup pearl barley
1 bay leaf
1/4 teaspoon thyme, crushed dried
1/4 tespoon black pepper
4 ozs Canadian bacon, cut into 1/4 inch pieces
1/2 cup fat-free evaporated milk
1/4 cup fat-free half and half

Note: (This recipe calls for fat-free half and half. I worked in supermarkets for 45 years I have never seen this nor heard of it. Not available in my city; good luck in finding it.)

Weight Watchers Crock Pot Chicken Fettuccine

2009-11-12T14:33:00.005-06:00

Ingredients:

1 1/2 pounds boneless skinless chicken breasts -- cut into cubes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon pepper
1 10-3/4 ounce can condensed cream of chicken soup - undiluted
1 10-3/4 ounce can condensed cream of celery soup - undiluted
4 ounces process American cheese - cubed
1 2-1/4 ounce can sliced ripe olives - drained
1 2 ounce jar diced pimientos -- drained, optional
1 16 ounce package spinach fettuccine or spaghetti

Directions:

1. Place the chicken in a slow cooker; sprinkle with garlic powder, onion powder
and pepper.

2. Top with soups. Cover and cook on high for 3-4 hours or until chicken juices run clear, stir
in cheese, olives and pimientos if desired. Cover and cook until cheese is melted.

3. Meanwhile, cook fettuccine according to package directions; drain. Serve with the chicken
Add bread sticks if desired.

Makes: 6 servings 5 points per serving

Weight Watchers Crockpot Jambalaya #2- 7 PointsPlus+

2009-11-12T06:07:00.010-06:00

Ingredients:

1 cup diced lean boiled ham
2 onions, coarsely chopped
2 celery stalks, sliced
1/2 green bell pepper, seeded and chopped
1 (28-ounce) can whole tomatoes
1/4 cup tomato paste
3 garlic cloves, minced
1 tablespoon chopped parsley
1/2 teaspoon dried thyme
2 whole cloves
1 tablespoon vegetable oil
1 cup long-grain white rice
1 pound medium shrimp, peeled and deveined

DIRECTIONS

1. Combine the ham, onions, celery, bell pepper, tomatoes, tomato paste, garlic, parsley, thyme, cloves, oil, and rice in a slow cooker.

2. Cook on High 4 to 5 hours.

3. Add the shrimp and cook until the shrimp are pink, about 1 hour longer.

Nutritional Information Weight Watchers (old point calculation) =6 points
Weight Watchers PointsPlus+ =7

296 Calories
5 g Total Fat,
1 g Saturated Fat
125 mg Cholesterol
513 mg Sodium
38 g Total Carbohydrate
3 g Dietary Fiber
24 g Protein
108 mg Calcium

Weight Watchers Crock Pot Bar-B-Que Pork Steak

2009-11-11T12:30:00.007-06:00

Ingredients

1 1/2 pounds Pork steaks, lean only — OR Chops
1 teaspoon Shortening
1 1/2 cups Ketchup
1 1/2 cups Water
1/4 cup Vinegar
1/4 cup Worcestershire Sauce
2 teaspoons Salt
2 teaspoons Chili Powder
2 teaspoons Paprika
1 teaspoon Pepper
1/2 teaspoon Accent® seasoning mix
2 large Onions — sliced very thin
1 teaspoon Salt
1 teaspoon accent® seasoning mix
1/4 teaspoon Pepper

Instructions

Use a 5 quart crock pot:
.
1. Place shortening in crock pot and melt on HIGH.
2. Add meat and turn to coat with fat.
3. Season meat with mixture of last 3 ingredients.
4. Add all other ingredients.
4. Cook on LOW for 8-9 hrs.

Weight Watchers Points per recipe : 4.5
Portion size (serving) : 6
Weight Watchers Points per serving : 0.75

Weight Watchers Slow Cooker Chicken and Pasta Salad -4 pts.

2009-11-11T10:15:00.005-06:00

Ingredients
2 cups pasta
1 lb boneless chicken breasts
1 cup low-fat yogurt
1 cup red seedless grapes, washed and sliced
1 cup baby peas, cooked, drained and cooled
2 celery ribs, thinly sliced
1 teaspoon mustard
salt, to taste
pepper, to taste

Preparation
1. Cook the chicken breasts until tender; drain and chill.
2. In the meantime, in a large pot cook the pasta until al dente; drain and rinse under cold water.
3. Mix the mustard, yogurt, salt and pepper into the pasta.
4. Cut the chicken into bite-sized pieces and add it to this mixture.
5. Fold in the pasta, grapes, peas and celery.
6. Toss well, cover and refrigerate for about an hour; serve.

One serving is approximately 120 grams.
WW POINTS per serving: 4
Nutritional information per serving: 170 calories, 2.3g fat, 2g fiber

Weight Watchers 4 Point Crock Pot Chicken Taco Chili Recipe

2009-11-10T11:00:00.009-06:00

There is nothing like a lazy Sunday when you have a weight Watcher meal cooking all day in the crock pot and the aroma of food is in the air, or coming home from work on a weeknight and having dinner ready when you get home. Slow cookers and this chicken chili makes a delicious combination for a low point, high fiber meal. It's so easy to make and it is great over rice, with multi-grain chips, topped with low fat cheddar cheese or low fat sour cream. This slow cooker recipe makes a lot and it is even better the next day for lunch! Better yet it's only 4 points.

Servings: 10 • Size: 10 oz • Prep Time: 5 minutes • Calories: 202 • Points: 4 ww points

* 1 onion, chopped
* 1 16-oz can black beans
* 1 16-oz can kidney beans
* 1 8-oz can tomato sauce
* 10 oz package frozen corn kernels
* 2 14.5-oz cans diced tomatoes w/chilies
* 1 packet taco seasoning
* 1 tbsp cumin
* 1 tbsp chili powder
* 24 0z. (3) boneless skinless chicken breasts
* chili peppers, chopped (optional)
* chopped fresh cilantro

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).

Weight Watchers Slow Cooker Spicy Thai Beef and Jasmine Rice

2009-11-10T06:45:00.004-06:00

Servings: 5 • Serving Size: 1 cup • Calories: 257 • Points: 4.5

* 3/4 lb 95% lean ground beef
* 1/2 onion, chopped
* 6 green onions, chopped
* 2 cloves garlic, minced
* 1/2 tsp crushed red pepper
* 3 carrots thinly sliced
* 1/2 red bell pepper, chopped
* 1 cup Jasmine Rice
* 2 tbsp soy sauce (plus more to taste)
* 1 tsp Asian fish sauce
* 1/3 cup fresh chopped cilantro

Heat a heavy medium pot over high heat. Add beef and saute until browned. Add onion, scallions, garlic, crushed red pepper and 1 tbsp soy sauce. Saute another 2 minutes. Add carrots, red pepper, rice, 2 cups water, fish sauce and remaining soy sauce. Reduce to low heat, when the water is almost evaporated, cover. Simmer on low about 20 minutes. Add cilantro and mix well and keep covered for 10 more minutes. Makes 5 cups.

Weight Watchers Slow Cooker Potato and Bacon Chowder Recipe-3pts.

2009-11-09T18:10:00.004-06:00

This fabulously yummy Canadian Bacon and Potato Chowder Slow Cooker Recipe is a perfect addition to any Weight Watcher Meal Plan. With just 3 Points per serving and tons of fiber and protein, it’s very filling, so you won’t be so hungry a few hours later. What you can do with these crock pot recipes is separate out the individual portions and freeze them, that way, when you need a meal really fast and are too busy to make anything, you can easily reheat one of these servings for a quick and tasty meal. This particular dish tastes really good reheated because the flavor of the bacon just oozes into the creamy broth…mmmmm!! This Potato and Bacon Stew Recipe is really so delicious that the whole family will love it — and they’ll have no idea it’s a Weight Watchers Recipe! Enjoy.

Ingredients:
- 2 cups potatoes, cut into 1/2-inch cubes
- 1 large carrot, diced
- 1 cup leeks, chopped, white part only
- 1 medium garlic clove, minced
- 4 cups fat-free chicken broth
- 1/2 cup uncooked barley
- 1 bay leaf
- 1/4 tsp dried thyme, crushed
- 1/4 tsp black pepper
- 4 oz Canadian-style bacon, cut into 1/4-inch pieces
- 1/2 cup(s) fat-free evaporated milk
- 2 oz fat-free half-and-half

Directions:
In a slow cooker, combine potatoes, carrots, leek, garlic, broth, barley, bay leaf, thyme, pepper and bacon; cover and cook on low for 6 hours.
Stir in evaporated milk and half-and-half; heat through, uncovered, about 10 minutes.

Serving size is 1 2/3 cup
Each serving = 3 Weight Watchers Points

Weight Watchers Slow Cooker Mexican Style Rice 5 points

2009-11-08T20:30:00.006-06:00

Ingredients (for 10 servings):

1 can (15 1/4 oz) whole kernel corn, drained
1 can (15 oz) black beans, rinsed and drained
1 can (4 oz) diced green chilies
1 medium onion, chopped
1 red bell pepper, chopped
2 cups brown rice
3 1/2 cups boiling water
1/2 cup thawed frozen orange juice concentrate
6 tbs fresh lime juice (from about 3 limes)
1 1/2 tbs ground cumin
1 tbs chili powder
1/3 cup chopped fresh cilantro
1/2 tsp salt

How to prepare the Mexicali Rice:

In your crock pot, mix together the corn, black beans, green chilies, onion, bell pepper, rice, boiling water, orange juice concentrate, 1/4 cup of the lime juice, the cumin, and the chili powder.

Cover and cook on the low heat setting 2 3/4 to 3 hours.

Stir in the remaining 2 tbs lime juice, the cilantro, and salt. Mix well.

Weight Watchers Slow Cooker Baked Beans- 3 points

2009-11-08T13:50:00.002-06:00

Ingredients:

1/2 medium onion; chopped
5 slices turkey bacon; chopped
4 oz. extra lean ground beef
1 can vegetarian beans in tomato sauce(16 oz)
1 can vegetarian beans (16 oz.)
1 can red beans or kidney beans(16 oz), riunsed and drained
1/2 cup tomato sauce
2 tbls. brown sugar
1 to 2 tsp. liquid smoke
1/2 tsp fat free maple syrup

Directions:

Sauté onions and bacon. Cook until onions are tender. Add ground beef. Cook until browned.

Add onions, bacon and ground beef to crock-pot. Add all beans. Net add tomato sauce, brown sugar, liquid smoke and maple syrup.

Weight Watchers Crockpot Apple Pie Recipe 4 Points

2009-11-08T04:00:00.003-06:00

8 apples ( such as Jonathan or any tart variety),
peeled and sliced.
1 1/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
3/4 cup skim milk
2 tbls. Brown and Brummel spread(softened)
3/4 cup Splenda or Equal
1/2 cup egg beaters or similar egg product
1 tsp vanilla extract
1/2 cup reduced fat Bisquick
1/3 cup Brown Sugar
3 tbls cold butter

Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in
lightly greased crock pot. Combine milk, softened butter, sugar, eggs, vanilla,
and the 1/2 c Bisquick. Spoon over apples. Combine the 1 cup
Bisquick and brown sugar. Cut the cold butter into mixture until crumbly.
Sprinkle this mixture over top of apple mixture. Cover and cook on low 6-7
hours or until apples are soft.

Point Value=4points per serving

Crock Pot Chicken Parmesan-6 Weight Watchers Points

2009-11-06T15:30:00.007-06:00

Ingredients:
2 tsp. olive oil
4 skinless, boneless chicken breasts (about 3 oz.) each
1 1/4 cups crushed tomatoes
2 large cloves garlic, crushed
1 tsp. Sugar
Pinch of celery seeds
2 tbs. dry red wine
1/2 cup shredded mozzarella cheese
2 tbs. grated Parmesan cheese

Directions:
Heat the oil in a non-stick skillet over med.-high heat. Add the chicken and saute, stirring occasionally, until lightly browned, about 10 min. Combine the chicken and next 5 ingredients in the crock pot. Cover and cook on LOW until the chicken is cooked through and a meat thermometers registers 170 degrees – approximately 6-8 hrs. Combine the cheeses in a small bowl and sprinkle them over the chicken. Don’t stir. Cook until the cheeses are melted, about 15 min.

Serves 4
Each Serving = 6 Weight Watchers Points

Try serving it up with a low calorie salad or some steamed vegetables.

Cherry Cobbler Weight Watchers Recipe

2009-11-06T12:15:00.003-06:00

No baking required! Here’s a delicious dessert recipe that is not baked in the oven, but is actually made in a crock pot.

Ingredients:
1 can (21 oz.) cherry pie filling
1 cup all-purpose flour
1/4 cup sugar
1/4 cup margarine or butter, melted
1/2 cup milk
1 tsp. baking powder
1/2 tsp. almond extract
1/4 tsp. salt

Directions:
Spray inside of 2 -3 1/2 qt. Slow cooker with cooking spray. Pour pie filling into cooker. Beat remaining ingredients with spoon until smooth. Spread batter over pie filling. Cover and cook on HIGH 1 1/2 to 2 hrs. or until toothpick inserted in center comes out clean.

Makes 6 servings.
Each serving = 6 Weight Watchers Points

Weight Watchers Slow Cooker Tuna Noodle Casserole

2009-11-05T17:00:00.006-06:00

2 cans cream of celery soup
1/3 cup dry sherry
2/3 cup skim milk
2 tablespoons parsley flaked
10 ounces frozen peas
2 cans tuna; drained
10 ounces egg noodles; cooked
2 tablespoons light butter
Salt and pepper to taste

Directions:

Combine cream of celery soup, sherry, milk.
parsley flakes, peas and tuna.
Add noodles to mixture.

Grease crock pot and place all in crock pot
add the 2 tbls. butter to top of mixture.

Cover and cook on low 7 to 9 hours.

Makes 4 servings. Each serving=8 points.

Weight Watchers Slow Cooker Chicken With Rice

2009-11-04T19:00:00.003-06:00

2 cup(s) shiitake mushroom(s), sliced
1 cup(s) onion(s), chopped
1/2 cup(s) celery, chopped
1 medium garlic clove(s), minced
1 pound(s) boneless, skinless chicken thigh(s),
cut into bite-size pieces

1 Tbsp all-purpose flour
1/4 cup(s) fat-free chicken broth
1 1/2 tsp curry powder
1 tsp table salt
1/4 tsp black pepper
1/4 tsp paprika
3 cup(s) canned crushed tomatoes
2 cup(s) cooked brown rice
1/4 cup(s) golden raisins

Coat a large skillet with cooking spray. Add mushrooms, onion, celery and garlic and sauté until vegetables are tender, about 5 minutes. Place vegetables in slow cooker; add chicken.

In a cup, stir together flour and chicken broth until smooth. Add to slow cooker. Add curry powder, salt, pepper, paprika, crushed tomatoes and raisins, and stir in.

Cover and cook on low for 5 hours. To serve, spoon 1/2 cup rice onto each of 4 plates. Top each with chicken and sauce and serve. Yields 2 1/2 cups chicken mixture and 1/2 cup rice per serving

Serves: 4 Point Value: 7

Weight Watchers Slow Cooker Potato and Canadian Bacon Chowder 3 Points

2009-11-04T02:56:00.004-06:00

Ingredients:

2 cups potatoes, cut into 1/2 inch cubes
1 large carrot, diced
1 cup leeks, chopped, white part only
1 medium garlic clove, minced
4 cups fat-free chicken broth
1/2 cup uncooked barley
1 bay leaf
1/4 tsp dried thyme, crushed
1/4 tsp black pepper
4 oz Canadian bacon, cut into 1/4 inch pieces
1/2 cup fat free evaporated milk
2 oz fat free half and half

Instructions:

In a slow cooker, combine potatoes, carrots, leek, garlic, broth, barley, bay leaf, thyme, pepper and bacon; cover and cook on LOW 6 hours.

Stir in evaporated milk and half and half; heat through, uncovered about 10 minutes.
Yield: about 1 2/3 cups per serving.

Weight Watcher Points=3

Servings: 6

Slow Cooker Santa Fe Chicken

2009-11-03T15:00:00.003-06:00

Servings: 8 servings • Size: 9.85 oz • Prep Time: 5 minutes • Points: 4.25 ww points

24 oz (1 1/2) lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies
15 oz can black beans
8 oz frozen corn
1/4 cup chopped fresh cilantro
14.4 oz can fat free chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice

SAUTEED SHRIMP WITH SNOW PEAS

2009-11-02T07:13:00.002-06:00

1 pound raw shrimp -- peeled and deveined

1 tablespoon cooking wine

1 teaspoon fresh lemon juice

1/4 teaspoon Mrs. Dash Seasoning

2 teaspoons cornstarch

2 cups fresh snow peas

1 green onion -- chopped

1 tablespoon minced fresh ginger

2 tablespoons low-sodium soy sauce

1/4 teaspoon sesame oil

1. Rinse shrimp with cold water and pat dry.

2. In bowl combine wine, lemon juice, seasoning and cornstarch. Add the shrimp and marinate in the refrigerator for 30 minutes.

3. Lightly coat a non-stick wok or frying pan with cooking spray and place over medium heat. Reserving the marinade, add the shrimp and saute until they just turn pink, 2-3 minutes. Transfer to a bowl.

4. Add the snow peas, onion, and ginger to the pan and stir-fry for 2 minutes. Add the reserved marinade and soy sauce to the pan along with the cooked shrimp. Mix the ingredients well and continue to cook until most of the sauce is absorbed, 1-2 minutes. Transfer to serving bowl, sprinkle with sesame oil and serve hot.

Serving Size : 5

Serving Size (1/5 recipe)
Per Serving: 125 Calories, 1g Fat, 3g Fiber

2 Points per serving

WEIGHT WATCHERS 2 1/2 Point CHICKEN STROGANOFF

2009-11-02T03:41:00.011-06:00

INGREDIENTS

1 tbsp + 1 tsp oil, divided
10 oz skinless boneless chicken breasts, cut into 1/2 inch strips
2 cups sliced mushrooms
1 cup sliced onions
1 cup chicken broth, low sodium
2 tsp flour
3 tbsp sour cream, fat free
1 tsp red wine vinegar
1 tsp Dijon mustard
1/4 tsp pepper

1. In medium size skillet, heat 2 tsp oil; add chicken. Cover over medium high heat, stirring frequently, until golden brown. Remove chicken from skillet; set aside.

2. In same skillet, heat remaining 2 tsp oil; add mushrooms and onion. Cook stirring frequently, until all liquids has evaporated and onions are golden brown.

3. In small bowl, with wire whisk, combine broth and flour, blending until flour is dissolved; strain and add to skillet. Stirring constantly, bring liquid to a boil over high heat; reduce heat to low. Simmer 10 minutes, stirring frequently.

4. Stir reserved chicken into broth mixture; simmer 5 minutes. Remove skillet from heat;

5. Stir in sour cream, red wine vinegar, mustard and pepper.

2 1/2 Points Per Serving

Chicken and Shrimp Jambalaya

2009-11-01T12:51:00.004-06:00

Ingredients
2 cups thinly sliced celery
2 cups chopped onion
1 14 1/2-ounce can no-salt-added diced tomatoes, undrained
1 14-ounce can reduced-sodium chicken broth
1/2 of a 6-ounce can (1/3 cup) no-salt-added tomato paste
1 recipe Homemade Salt-Free Cajun Seasoning (below) or 1 1/2 teaspoons purchased salt-free Cajun seasoning
2 cloves garlic, minced
1/2 teaspoon salt
1 pound skinless, boneless chicken breast halves or thighs, cut into 3/4-inch pieces
1 1/2 cups quick-cooking brown rice
3/4 cup chopped green, red, and/or yellow sweet pepper
8 ounces cooked, peeled and deveined shrimp*
2 tablespoons snipped fresh parsley
Celery leaves (optional)

Directions
1. In a 3 1/2- or 4-quart slow cooker, stir together celery, onion, undrained tomatoes, broth, tomato paste, Homemade

Salt-Free Cajun Seasoning, garlic, and salt. Stir in chicken.

2. Cover and cook on low-heat setting for 4 1/2 to 5 1/2 hours or on high-heat setting for 2 1/4 to 2 3/4 hours.

3. If using low-heat setting, turn to high-heat setting. Stir in uncooked rice and sweet pepper. Cover and cook about 30

minutes or until most of the liquid is absorbed and rice is tender. Stir in shrimp and parsley. If desired, garnish individual

servings with celery leaves. Makes 8 (1 1/2-cup) servings.

Homemade Salt-Free Cajun Seasoning Recipe:

In a small bowl, stir together 1/4 teaspoon ground white pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4

teaspoon paprika, 1/4 teaspoon ground black pepper, and 1/8 to 1/4 teaspoon cayenne pepper

Diet Crockpot Turkey Meal

2009-11-01T12:04:00.001-06:00

3 medium potatoes - cut into 2" pieces

3 turkey skinless thighs

1 12oz jar home-style turkey gravy

2 tablespoons all-purpose flour

1 teaspoon parsley flakes

1/2 teaspoon dried thyme leaves

1/8 teaspoon pepper

1 1lb bag frozen green bean and carrots-- thawed, drained

Put potatoes in 3 1/2 to 5 quart crock pot; place turkey on top. Mix remaining ingredients except vegetables; pour over mixture in pot. Cover and cook on low heat setting 8 to 10 hours. Stir in vegetables. Cover and cook on low heat setting 30 minutes. Stir sauce; serve with turkey and vegetables.

Nutrition Info: 1 Serving = 335 calories Fat 8g/Cholesterol 155mg/Sodium/450 mg/Carbohydrate 26g/Fiber 4g/protein 44g Weight Watcher's Points = 7

WEIGHT WATCHERS 5 Points Plus+ Chicken Chili

2009-11-01T06:46:00.021-06:00

INGREDIENTS
6 boneless, skinless chicken thighs
1 large onion, chopped
2 cloves garlic, finely chopped
1 14.5oz can chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon hot sauce
2 15oz cans great northern beans ,rinsed and drained
1 15oz can white shoe peg corn, drained
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro

DIRECTIONS
1. Remove excess fat from chicken. Mix onion, garlic, broth, cumin, oregano,
salt and hot sauce in 3 1/2 to 6 quart slow cooker.
Add chicken. Cover and cook on LOW 4 to 5 hours or until chicken is tender.

2. Remove chicken from slow cooker. Use 2 forks to remove bones
and shred chicken into pieces.

3. Return chicken to slow cooker. Stir in beans, corn, lime juice and cilantro.

4. Cover and cook on LOW 15 to 20 minutes or until beans and corn are hot.

Serving size= 1 cup

Per Serving: 439 Calories; 4g Fat; 35g Protein; 69g Carbohydrates; 22g Dietary Fiber

Free Weight Watchers Recipes