One more fantastic slow cooker recipe. I had a can of chickpeas in the cupboard and started to thing of various dinner combinations to cook these with. I love using my slow cooker, especially on the days I work from home. Chickpeas, Curry and a slow cooker just seemed like a fantastic combination so I looked up various recipes and came up with this combination. It seems you need curry powder and coconut milk to make a good curry. Toss in some vegetables and spices and there you have it, a tasty Vegetable Curry dish. I served this particular dish with couscous but you could use rice if you wish. This recipe makes approximately 4-6 servings (depending on the amount of veggies you add). 1 cup is approximately 4 weight watchers points (old points, i don’t do the new system). Add 1/2 cup of couscous for 1.5 points and here you have a filling 5.5 point dish. The couscous I use is organic and seems to have less points per serving then other coucous types i have seen.
3 cups Cauliflower chopped
1 15-ounce can Chickpeas, rinsed and drained
1/2 cup frozen cut Green Beans
1/2 cup of frozen Corn
1 cup sliced Carrots
1/2 cup chopped Onion
1 14-ounce can Vegetable Broth
3 teaspoons Curry Powder
1 14-ounce can light Coconut Milk
1 tsp of dried Basil (feel free to add other spices as well)
In a 4-quart slow cooker, combine Cauliflower, Chickpeas, Green Beans, Corn, Carrots, Onion, and Basil.
Stir in Broth and Curry Powder.
Cover and cook on low-heat for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
Hello to all my happy blog followers. I had to post about this new product I bought the other day and instantly fell in love with.
DANONE has created a new low calorie, zero fat, delicious stirred Greek Yogurt. The one thing I love most about this yogurt is that one serving contains 50 calories and 8g of protein. That’s a lot of protein in a tiny little cup. As everyone knows, I love DANONE’s Silhouette yogurts and I use them in my Basic Smoothie Recipe and my Amanda’s Special Breakfast Parfait recipes. This new yogurt by DANONE is just as amazing and can be used in the recipes just mentioned above as a great protein boost after your daily workout. Also, because it is stirred Greek yogurt, the texture is thick, much more thicker than the regular Silhouette varieties.
If I can encourage you to go out there and try something new, I would highly suggest this yogurt. If you do, please leave a comment letting me know if you liked it as well. I am just happy to share my new favorite treat and I am NOT being paid by DANONE to promote this.
Here’s a great fish recipe I tweaked from a previous Weight Watchers recipe I found on line. The best thing about this recipe is it’s baked in a foil packet. Cooking in a foil packet allows all the juices and flavours to marry nicely together. Foil recipes can also be used while camping which my hubby and I do a lot of in the summer. It’s quick, easy and an all in one meal. Foil cooking also allows for a nice clean up after. Just toss the foil packet in the garbage when your done. This recipe serves 2 people (4.5 WW points/serving). When cooking for more guests make sure to adjust the ingredients for the right amount.
2 – 4 ounce snapper filets
20 small cherry tomatoes halfed
1 cup canned artichoke hearts without oil, drained and quartered
1 clove garlic sliced
2 tsp fresh lemon juice
2 tsp dried oregano
1 tsp dried thyme
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
Preheat oven to 450ºF.
Tear off a 12-inch long piece of aluminum foil and place it on your work surface.
Place one fish fillet in the center of the foil and top with half the cherry tomatoes, artichoke hearts and garlic.
Add half the lemon juice, oregano, thyme, salt and pepper to each packet.
Bring the two long sides of the foil together over the fillet; fold and crimp closed.
Make sure the packet is completely sealed with no leaks or holes.
Transfer both packets to a large baking sheet and bake until hot and steaming, about 15-20 minutes.
Cool on the baking sheet 5 minutes then transfer each packet to an individual serving plate.
One more delicious and simple low fat shrimp recipe. I love cooking with shrimp. Just 1/2 cup is 2 weight watcher points and it’s such a versatile ingredient. Here’s a nice sweet and spicy dish that took about 20 mins to prepare. Each 1/2 serving with a bit of sauce is 3 weight watcher points (old). Serve this is 1/2 cup of rice and you have a nice rounded 5 point meal the family will enjoy. Please note this only made 3 servings, please adjust the amount of ingredients to make enough for your family.
4 Tbls water
2 Tbls ketchup
1 Tbls soy sauce
2 Tsp cornstarch
1 Tsp honey
1/2 Tsp crushed red pepper
1/4 Tsp ground ginger
1 Tbls vegetable oil
1/4 cup sliced green onions
4 cloves garlic, minced
12oz shrimp, deveined and tails removed
In a small bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
Heat oil in a large skillet over medium-high heat.
Stir in green onions and garlic; cook 30 seconds.
Stir in shrimp toss in the oil until cooked.
Stir in sauce. Cook and stir until sauce is bubbly and thickened.
WARNING this soup is super spicy, but the heat can always be adjusted. It will kick your metabolism in high gear to help with weight loss. Super delicious and easy to make because it’s another fabulous slow cooker recipe. 1 cup is 2 weight watcher points (old system).
Two 14.5 oz. cans (about 3.5 cups) fat free chicken broth
One 14oz. can cream style corn
2 cups frozen corn kernels
2 plum tomatoes diced
1 large red bell pepper seeds removed and diced
1 large green bell pepper seeds removed and diced
1 large onion finely chopped
1/2 cup unsweetened almond milk or soy milk
1.2 – 2 Tbls canned chipotle peppers in adobo sauce chopped (Use less if you do not want it super spicy)
1 tsp minced garlic
1/4 tsp ground cumin
3/4 cup instant mashed potato flakes
1/4 cup non fat sour cream
Prepare vegetables above
Add all ingredients to your slow cooker EXCEPT for the potato flakes and sour cream.
Cook on high for 3-4 hours or Low for 6-7 hours.
Add potato flakes and sour cream just before serving.
Optional: Add a dollop of sour cream, and a sprinkle of parsley before serving (count the extra points for this addition)
OMG BAKED TRUFFLE FRIES!!! all credit for this recipe goes to my Hubby. About a year ago we were in Atlanta on a business trip and we ordered these Garlic Truffle Fries from a lounge in the hotel we were staying at (Ritz Carlton in Buckhead). We completely fell in love with these fries. It took us some time before we found the Truffle Oil and Truffle Salt. After a few months of searching we finally found a store in down town Edmonton (Evoolution) that carries an amazing selection of Olive Oils and Balsamic Vinegars. We are sill on the the look out for actual truffles, these are a lot harder to come by in Edmonton. For now we will just have to manage with out the actual truffles. Weight Watcher points? I am not sure, but they are baked and not fried in oil. If you share the recipe with the hubby and kids the calorie consumption will be a lot less. Sharing is caring.
2 medium russet potatoes (about 0.75 pounds)
1 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon truffle salt
2 finely diced garlic garlic
1 teaspoon drizzle of black truffle oil
1 teaspoon of fresh or freeze dried parsley
Preheat oven to 425 degrees F (230 degrees C).
Slice potatoes into “hand-cut” size fries as pictured.
Place sliced potatoes in a gallon size Ziploc bag and add the spices (all ingredients except truffle oil, truffle salt and parsley).
Coat potatoes with the spices and oil by shaking bag well.
Line a baking sheet with parchment paper and spread potatoes out in a single layer.
Bake 20 minutes. Flip the fries over and crank oven up to 450.
Cook 10 minutes, flip again and cook 10 more minutes or until potatoes are crisp and not burnt. Watch carefully during the last 10 minutes.
Toss with truffle salt, garlic, parsley and drizzle with truffle oil before serving.
I love slow cooker recipes. Just put it all in a pot and walk away until dinner. Works well for those busy days. For me personally I like the extra time I get working out in the afternoons not having to worry about starting dinner. 1/2 cup is 3 weight watcher points (old) serve with half a weight watchers pita and side salad and you have a full balanced dinner. Just make sure to count you points.
1 1/2 lb. raw Boneless Lean Chicken Thighs or Breast (I personally like and used Thighs)
1 can Tomato Paste (I used Garlic and Herb)
1 1/4 cup of water
1/2 cup ketchup
2 tbsp. plus 2 tsp. brown sugar (not packed)
2 tbsp. plus 2 tsp. cider vinegar
2 tsp. garlic powder
Red pepper flakes
Place all ingredients except the chicken in the crock pot. Stir until mixed.
Add chicken and coat well with the sauce.
Cover and cook on high for 3 – 4 hours or on low for 7 – 8 hours, until chicken is fully cooked.
Remove all the chicken and place it in a bowl. Shred each piece using two forks.
Return the shredded chicken to the crock pot, and mix well with the sauce.
Ok, so I cheated I Broiled these in my oven at 550 degrees and they turned out perfect. To be honest it’s winter and -20 degrees up here in Canada, I will not stand outside in the cold to grill shrimp. It would take more effort to put on my snow suit then to cook these. So simple and easy. From start to finish about 10 mins and only 3 weight watcher points for two skewers. Add half a cup of rice for another 2 points. This recipe makes 2 servings, please double it if your making more.
1 1/4 tbsp light mayonnaise
1 tbsp green onion minced
3/4 tbsp Sweet Chili Sauce
1/2 tsp Sriracha
About 24 shrimp deveined (shell or no shell is ok, mine were unshelled
Set oven on the broil setting (500 – 550 degrees)
Heat up a grill pan (about 3 mins) remove and light spray with oil.
While heating the pan mix first four ingredients together.
Put about 6 shrimp on each skewer. ( if using wooden soak in water for 30 mins first)
Spread the sauce all over the shrimp
Cook on one side for 2 mins, flip over for another 2 mins
I LOVE my crock pot! Here’s yet one more wonderful recipe you can have cook durning the day while working and running around.This recipe can easily be doubled to feed a larger family. 1/2 cup of Buffalo Chicken is 3 weight watcher points (old). Yes, this recipe is hubby approved and packs a nice spicy punch.
12-14 oz boneless skinless chicken breast
1 small Onion, diced
1 tsp Garlic Powder
8 -10 oz fat free low sodium Chicken Broth
1/4 cup hot Frank’s Hot sauce
Non fat Sour Cream
1 head of Lettuce
In a crock pot, combine chicken, onions, garlic powder, frank’s hot sauce and broth (enough to cover your chicken, you may not use the whole box).
Cover and cook on high 4 hours.
Shred the chicken with two forks, return to the slow cooker. Makes 1.5 cups chicken.
To prepare lettuce cups and place 1/4 cup buffalo chicken in each leaf,
Top with a tablespoon of non fat sour cream and enjoy. My hubby added low fat cheese to his.
Yum crispy and delicious Crab Cakes. As usual I was craving something different for dinner and this time is was Crab Cakes. So many recipes are super unhealthy, I stumbled upon a healthier version and then changed it to make it even more healthy. This recipe makes 4 servings which equals 2 crab cakes a person. One serving is 3 weight watcher points (old). I served this with a side salad and a toast with some non fat Miracle Whip. Yes toast it sounds weird but it was tasty. A side of rice would also be nice.
10 ounches of Crabmeat
1.5 cups of Panko
1/2 Red Pepper, minced
2 Scallions, sliced
3 tbls of non-fat Miracle Whip
3 large Egg Whites
10 dashes Hot Sauce
1/4 tsp Salt
1/4 tsp freshly ground Pepper
Preheat oven to 450°F.
Coat a 12-cup nonstick muffin pan with cooking spray.
Mix crab, panko, bell pepper, scallions, miracle whip, egg whites, hot sauce, salt and pepper in a large bowl until well combined. Divide mixture evenly among muffin cups.
Bake until crispy and cooked through, 20 to 25 minutes.