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.
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.
I love using my Slow Cooker mainly because any meal we cook in it is usually a new recipe. Here’s an easy slow cooker chicken stew recipe I found on line. This dish will feed a family of 4. Each serving is 1.5 cups and contains only 4 weight watcher points. Serve with my Low Fat Cornmeal Muffin recipe and you have a filling healthy dinner the whole family will enjoy.
1lb boneless, skinless Chicken Thighs cut into bite-sized pieces
8oz Mushrooms, sliced
1 Onion large, finely chopped
1/2 cup Carrots, cut into matchsticks
1/2 cup fresh or frozen Peas
2 stalks of Celery, chopped
1 packet powdered Mushroom Sauce seasoning mix or gravy
2 cups Fat Free/Low Sodium Chicken Broth
3 cloves Garlic, minced
1 tsp Salt
1/2 tsp Pepper
1 cup Plain, Non-Fat Greek Yogurt, at room temp
In a crock pot, combine all ingredients except for the yogurt.
Cook on low for 4-6 hrs.
Stir in yogurt, and warm until heated through, about 5 minutes. Serve and Enjoy.
Here’s another modified Hungry Girl recipe. I find the original recipe is not very filling and in a few short hours I am starving again. My secret is when I pour my self a serving (1.5 cups of chilli) I then add 1/3 cup of heated Soy Crumbles to my bowl. This provides the filler I need with out all those added points. For the entire serving with the soy it’s 4 weight watcher points. It’s 3 weight watcher points with out the extra soy. I also tweaked the amount of everything in the pot, I don’t like wasting food and 3/4 of a can of beans will leave me with 1/4 left over. What will I do with 1/4 cup of beans???? I hope you enjoy this modification as much as I do.
4 3/4 cups canned tomato sauce
1 can of canned diced tomatoes with green chiles
1 small can of chopped jalapeno’s. Easy to find in the Mexican aisle
1 1/2 tbsp. chili powder
1 tsp ground cumin
2 tsp crushed garlic
2 cups peeled and chopped carrots
2 cups chopped onions
2 cups chopped mushrooms
2 large bell peppers chopped and seeded (does not matter what color)
1 cup frozen corn or mixed veggies. I have used both
1 can black beans rinsed and drained
1 can red kidney beans rinsed drained
2 tsp Worcestershire sauce
.5 tsp of Chile flakes for some added heat
1/3 cup of Soy Crumble to be added after served in your bowl.
In a large pot over low heat on the stove, combine tomato sauce, diced tomatoes with green chiles, jalapeños, chili powder, cumin and stir.
Add garlic and carrots.
Stir and continue to cook for about 5 minutes.
On the side bring a large pan to medium heat and add onions, mushrooms, peppers, 1/2 cup water and cook for about 5 minutes stirring occasionally.
Drain access water from cooked veggies and transfer to the large pot of sauce.
Add Frozen veggis, beans, and Worcestershire sauce to the pot and mix.
Cook over low heat for 2 hours, stirring every so often.
Once cooked place about 1.5 cups in a bowl and add 1/3 cup of heated soy crumbles and dig in.
My hubby and I often buy these when we are in the mood for take out and I am to lazy to cook. One day we watched the man make them behind the counter and thought to our selves wow that’s not to complex.
What you will need for one serving (6 WW Points)
3 Rice Papers
1 cup of lettuce any type sliced thin like strings
.5 cup Vercimille Rice Noodles
9 cooked shrimp (3 shrimp per roll)
Prepare rice noodles and paper according to package. Lay your ingredients on the rice paper and roll. All the instructions are outlined on the packaging for the Rice Paper. Just follow that and you can’t go wrong. It’s 3 WW points for the rice noodles and the rice paper together so if you use a different meat or no meat all you will need to adjust the point value. Tip for the lettuce I use the pre packages salads because they also have purple cabbage and shredded carrots.
Sauce: Low Fat Peanut butter mixed with Hoisin Sauce and Chilli Sauce. Add some water to thin it and enjoy. Point value not sure average 1 point per tablespoon.
This is a quick easy dish that is only 4WW points and takes 20 mins to prepare. I often make this on a day where I will be doing weights because it’s jam packed with protien. It’s a great dish for breakfast, lunch or dinner and is a great way to use up left over couscous from the night before. In a non stick pan, heat up one cup of cooked couscous. No oils needed. Push couscous to one side of the pan, add a little bit of butter to melt and add 3 egg whites. Once the egg whites are 90% cooked through, scramble the egg with the couscous. Add a half a cup of defrosted frozen veggie mix just to heat. Makes about 2 cups of yummy goodness. Serve and enjoy.