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.
Here’s a great Pork Chop recipe that keeps your chops super moist and delicious. I made these last night and my husband loved them. This pork chop above is 4 weight watcher points (old). I served this with a nice side salad, but feel free to serve it with rice or veggies or whatever your heart desires for a side dish. I should also mention this took all of 30 minutes to prepare.
1 tsp butter
3 pork chops 1 inch thick, trim all fat
1/2 tsp salt
fresh ground pepper
3 tbsp chopped onion
3/4 cup fat free chicken stock
1 tbsp dijon mustard
1.5 tsp Parsley
Heat the butter over low heat.
Season pork with salt and pepper.
Add Pork Chops to the pan and raise the heat to medium.
Sauté for 7 minutes on each side (14 mins total).
Remove the chops and put in a warm spot.
Add the onion to the pan and cook, stirring, until soft.
Add the chicken stock and boil until it reduces to about a 1/2 cup.
Stir in the honey mustard and parsley.
Add the pork chops turning once to coat and service with a bit of the sauce.
Happy Halloween my friendly food followers. Pumpkins and Halloween go hand in hans so why not try serving up some Pumpkin Frozen Yogurt this season. After experimenting with some low fat pumpkin drink recipes I had some left over pumpkin puree. I thought to myself what can I make with this left over pumpkin and it hit me, frozen yogurt. Here you have a delicious low fat pumpkin pie in the form of a frozen treat. Super creamy, yummy and not overly sweet. 1/2 cup is 2 weight watchers points. Top with low fat whipped cream and sprinkle a little extra pie spice and dig in.
1 cup Canned Pumpkin Puree
1 cup Non- Fat Greek Yogurt
3 tbls Honey
1 tsp Pumpkin Pie spice OR (1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon allspice)
Place all ingredients in a medium-sized bowl and stir until combined.
Place mixture in an ice cream maker and let churn for 20 minutes, or until cold and creamy. No ice cream maker? No problem just place in the freezer for 2 to 3 hours and stir every 30 minutes.
Serve immediately or place in the freezer for another hour if a firmer texture is desired.
NOTE: If you don’t have an ice cream maker, just place yogurt in the freezer for 2 – 3 hours stirring every 30 mins.
I love shrimp and here’s just one more amazing shrimp recipe that super easy to make on those busy days. This one marries the flavours of Cilantro, Garlic with a generous squeeze of lime. 6oz (about 1 cup) of shrimp equals 4 weight watcher points. Add 1/2 cup of rice for an well rounded 6 point dinner.
2 tsp Extra Virgin Olive Oil
2 lb Shrimp, without the shell and deviened
6 garlic cloves minced
1/3 cup fresh Cilantro chopped
Salt and Pepper
2-3 cups of cooked Rice
In a large bowl toss raw shrimp with pepper and a pinch of salt to season. Set aside.
Add oil to a large non-stick pan and heat to medium-high.
Once the oil has reach medium heat add shrimp cook on one side for about 2 mins.
Turn shrimp over and add garlic and toss.
Sauté another minute or two until shrimp is cooked, DO NOT overcook.
Remove from heat and squeeze lime all over shrimp, then toss with cilantro.
Honey Mustard Snapper? Yes, it sounds like an odd combination, but what a tasty recipe. My hubby and I were really quite surprise with how well this turned out. A great change from the usual fish recipes out there and jam packed full of flavour. Total weight watcher points is 5 for the fish and 1-2 tablespoons of sauce. Serve with a nice side salad or as we did green beans with a little miss dash herb and garlic seasonings.
2 (3-4 ounce) fillets Snapper
1 tbls Extra Virgin Olive Oil
2 tbls of Lemon Juice
2 tbls Rice Wine Vinegar
1 tbls of Honey
1 tsp of Mustard
1/4 cup of Green Onions
In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions.
Heat a non-stick pan over medium heat.
Dip snapper fillets in marinade and let sit for 5 mins each side to make sure both sides are fully coated.
Place in pan and pour 1/2 of the marinade over top.
Cook for 2 to 3 minutes on each side.
Fish is cooked when you can flake it easily with a fork. Serve and Enjoy.
Yes, another wonderful chicken dish. When chicken is your main source of meat protein it can be a challenge to make it exciting to eat nightly. Here’s a yummy asian influenced chicken recipe that uses soy sauce, pineapples and hot chili flakes. I had 2 chicken thighs for 4 ounces add an extra point for a few pineapple bits and a bit of sauce for a total of 5 WW points. I hope you enjoy this dish as much as we did. Serve with rice and veggies.
6 small chicken things about 1.5 – 2 ounces each
1/4 cup reduced-sodium tamari or soy sauce
1 tbsp brown sugar
1 tsp minced ginger
1/2 tsp crushed red pepper flakes
1 8-ounce can pineapple
Preheat oven to 400 degrees.
Coat an 8 x 8 baking dish with nonstick cooking spray, I used my awsome stone which means no cooking spray.
Place chicken thighs in a single layer in a baking dish.
Combine tamari or soy sauce with brown sugar, ginger, crushed pepper and pineapple in a small bowl and pour over chicken.
Bake uncovered for 25 – 40 minutes (depending on the chicken size), basting frequently with juices. Serve and enjoy.
I love all things banana especially Banana Muffins and Bread. These muffins are low fat and delicious. Instead of using milk and butter to make these muffins moist the recipe calls for apple sauce and mashed up banana’s. I have tried many recipes with applesauce and they usually turn out super dense, but these are light, moist and yummy. 3 mini muffins equals 1 Weight Watcher point. If your using a normal 12 cup muffin tin then one of those muffins would be 1 Weight Watcher point.
1 cup of Flour
1 tbsp of Baking Powder
1/2 tsp of Baking Soda
1/8 tsp of Kosher Salt
1 cup of mashed Banana’s
1/4 cup of Applesauce
1/4 cup Sugar
1/2 tsp Vanilla Extract
Preheat oven to 350 degrees F
Grab two bowls and in one bowl mix together Flour, Salt, Baking Power, Baking Soda.
In the second bowl beat together Egg, Banana, Sugar, Applesauce and Vanilla.
Stir the wet ingredients into the bowl with the dry ingredients and stir until just combined.
Pour mixture into the muffins tins and bake for 18-20 mins.
Have I mentioned before how much I love using my slow cooker. It has to be the best invention since sliced bread. Just put all ingredients in a pot and walk away, how much easier can that be. Here’s yet one more awesome slow cooker dish that combines Squash and Beef. It’s super easy and delicious, plus 1 1/4 cups is 5 Weight Watcher points.
NOTE: Do not add water, as the dish cooks liquid will be released from the vegetables so the sauce will not be so thick when it comes time to serve.
3/4 pound lean stewing beef, trimmed of excess fat
1 small butternut squash
1 large onion, sliced
8 ounces cremini mushrooms, sliced
4 ounces baby carrots left whole
1 14.5-ounce can crushed tomatoes
2 tsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried oregano
Brown beef in a nonstick skillet coated with cooking spray and place in the slow cooker. Peel and halve butternut squash and cut into 1-1 1/2 inch pieces.
Place all remaining vegetables in the slow cooker.
Add crushed tomatoes, Worcestershire sauce, thyme and oregano.
OK.. WOW… I was really hesitant to try this recipe because I thought the cake would be super dense, but holy cow was I wrong. Just two simple ingredients are all you need to make a low fat deliciously fluffy chocolate cake. You can you either bake in large or small muffin pans. If you make mini muffins 3 will equal 5 WW points. If you make 12 large muffins 1 will be 5 WW points. This recipe was modified from a Hungry Girl recipe. HG’s recipe calls for Pumpkin Puree and I used Pumpkin Pie filling for a little extra spice. I think what caught me off guard was these actually rose like a cake and are so super moist. Seriously do not wait as long as I did, make these tonight for dessert the family will love it.
1 box Devils Food cake mix
1 14 ounce can of Pumpkin Pie filling
Heat oven to 350 degrees.
Mix Pumpkin Pie filling with Devils food cake (batter will be thick DO NOT add anything else it will ruin the batter).
Scoop into greased muffin pans and bake for 20-25 mins.