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.
The creator of this recipe is my father in-law. On my very first camping trip with my hubby’s family, my father in law made this dish from the fish he caught in the lake. I am not a fisher so I just buy snapper to recreate it. This is a really simple dish with simple ingredients, which makes it perfect for the lake. The total point value for the foil package is 4 points. If your not using snapper then points may increase. You will have to know what fish is in the lake you are camping at and reference it to the Generic Weight Watcher points list to see the point value. Note one foil packet is one serving. If your fish is larger just accommodate the ingredients.
4oz Snapper Filet (or fish caught from the lake)
1/4 Red Pepper cut into cubes
1/2 Onion cut into cubes
1/4 Pineapple bits (canned or fresh, canned is easier while camping)
1 tsp Ketchup
1 tsp Garlic Minced
1/2 tbsp Sweet Chili Sauce
1 tsp Garlic Chili Sauce (Sriracha)
1/2 tbsp oyster sauce
2 tbsp of pineapple juice
MIx Ketchup, Garlic, Sweet Chili Sauce, and Pineapple juice.
Place all ingredients and sauce in a foil packet. It’s best if you place the fish on top of the vegetables.
Cook on an open flame for 15 mins. Until the fish is white and flakey when the packet is opened. You can also cook this dish in the oven for 15 mins.
If your like me and LOVE rice krispy treats here’s a great healthy, low fat alternative. I slightly modified the recipe from hungry girl and added some peanut butter and a few more marshmallows. One square is 1 weight watchers point, which means yes a treat you can finally pig out on and NOT feel guilty. Speaking of which I think my pan is now cooled, ready to be cut, photographed and devoured. Until our next encounter; Enjoy
5 cups of puff wheat
2 cups of fiber one (love this stuff)
3.5 cups of mini marshmallows
2 tablespoons of low fat becel margarine (I use the blue tub one)
1 tablespoon of peanut butter (regular or low fat there is no point difference)
Mix the two cereals in a large bowl. Set aside.
Melt butter and peanut butter in a large pot.
Add mini marshmallows and melt those down.
Remove pot from the heat and add the cereal and stir until fully covered.
So I had some chicken defrosting on the counter and really wanted to try something different. Turns out I had a ton of cabbage in the fridge because of the 0 point cabbage soup I have been making as of late. I thought to myself chicken with cabbage and onions should be a winning combination and it turned out to be true. It’s a whopping 4 weight watcher points for 2 cups. In case your wondering, I do follow the old point system. It worked for me 4 years ago when I started my journey and hasn’t failed me yet. Why mess with a good thing.
1 small onion sliced thinly (about two cups)
4 cups of cabbage
1 cup of cherry tomatoes sliced in half
8 ounces of chicken chopped into bite size pieces (we always use thighs)
3/4 cup of water
.5 tsp of extra virgin olive oil
1 tsp curry powder
1 tsp yellow mustard seeds
1 tsp cumin seeds (or black mustard seeds)
2 tsp of garlic
.5 tsp of chilli flakes
Prepare all spices in a small bowl.
Cook chicken in a large pan. Once cooked remove chicken.
In the same pan use the natural oil from the chicken and add the half tsp spoon of oil to the centre of the pan. Let the oil heat up.
Add your bowl of spices and stir until it makes a paste.
Add onions and saute until they are a beautiful carmel color.
Add cabbage, tomatoes and water. Cover and steam cabbage for about 5 remove lid and let the water evaporate.
Once all the water is gone add the chicken just to heat it up. Serve and enjoy. Makes about 5 cups of cabbage.
I have never tried a stuffed pasta shells before and for some reason I just really felt like making some. I found a recipe online and of course made some changes to make them healthier. These are super yummy and husband approved. For 1 Weight Watcher Point per shell you can’t go wrong.
10 jumbo pasta shells
5 cups spinach leaves
1 small zucchini (chopped)
½ cup nonfat cottage cheese
1 egg white
.5 teaspoon garlic powder
1 tablespoon low fat parmesan cheese
1 cup low sodium tomato sauce
Preheat oven to 350 degrees.
Bring water to a boil and add pasta shells. Make sure they are a little under cooked and drain them. (They will finish cooking in the oven.)
In a bowl add spinach and zucchini and wilt by heating in the microwave for 1 – 1.5 minutes.
In a small bowl mix garlic powder, low fat parmesan cheese and egg white.
Add the cottage cheese and parmasan mixture to the spinach mixture.
Spice up your friday fish night by making these great low fat fish burrito’s (1 burrito and side salad is 5 ww points).
.5 lb Snapper (or any white fish) skin removed
A little under a ¼ cup of green cabbage
A little under a ¼ cup chopped white onion
A little under a ¼ cup chopped english cucumber
1.5 tablespoons of lime juice
salt and pepper to taste
A low sodium and low calorie salsa
A few bits of chopped pineapple (optional)
Weight Watcher’s tortilla ( I had one and my husband had 2)
Make the cabbage slaw: Thinly slice the cabbage, add onion and cucumber; squeeze juice of 1 lime over the top and toss; add salt and pepper to taste; let sit for 30 minutes. Preheat oven to 400 degrees.
Heat a non-stick baking pan over medium heat, add a tiny bit of olive oil if needed. I used my stone wear dish and did not need to use oil. Add Snapper and brown on one side, turn snapper over and put pan in the oven for about 10-15 minutes until snapper is flakey and cooked through. Flake cooked halibut into a bowl and serve with warmed weight watchers tortillas, cabbage slaw, pineapple bits and salsa.
Since I only made on burrito and used only half the fish I made a side burrito salad with out the tortilla.
Here’s another great easy recipe using bread as a crust. The best part 3.5 WW points for two tartlets. For this recipe you will need the following:
A greased muffin pan
A Rolling Pin
An oven set to 375 degrees
A quarter cup of canned tuna (I only buy the canned tuna in water)
1 tablespoon of steamed onion (place chopped onion with a bit of water in a small bowl and cook in microwave for 30-45 second)
1 Laughing Cow Cheese Wedge (the low fat one. It’s in a light blue packaging)
2 slices of weight watchers bread (I used the one that is 1 point for 2 slices according to the old points system)
One egg white
A dash of Pepper or any other spice you like (no salt unless you really need it
Preheat your oven to 375 degrees. While the oven is warming grab your slices of bread and roll them out with a rolling pin just to flatten. Creatively place these is a well greased muffin pan so it forms a cute little cup. Don’t worry it will not be perfect and you will have a fold or two. Grab a small bowl and add your egg white, onion, tuna, and spices. Stir. Grab your laughing cow cheese and cut into small pieces. Add to you egg mixture and give it one last stir. Pour the mixture into your bread cups (half in each cup) and place in the over for about 20 – 25 mins. Once cooked pull from oven and carefully removed from muffin tins. Place on a plate, serve and enjoy. These would go well with any side dish like soup or a salad. I was craving apples and carrots so those were my sides.
Ok so sometimes I see a picture of a dish and it inspires me to create a healthier version of it. Here is a simple dish and if followed correctly will provide you with 3 WW points of happiness. The image above is my Egg Muffin Omelet. Here’s what you will need:
A greased muffin pan (I greased the pans with low fat becel margarine the one in the blue packaging)
A Rolling Pin
An oven set to 375 degrees
2 Egg Whites (for my Hubby I made his with one whole egg)
1 Green Onion
1 slice of low fat turkey bacon (I get the blue menu package from superstore)
1 Laughing Cow Cheese Wedge (the low fat one. It’s in a light blue packaging)
1 slice of weight watchers bread (I used the one that is 1 point for 2 slices according to the old points system)
A dash of Pepper (My husband got a dash of chili flakes to spice his up)
Preheat your oven to 375 degrees. While the oven is warming grab your slices of bread and roll them out with a rolling pin just to flatten. Creatively place these is a well greased muffin pan so it forms a cute little cup. Don’t worry it will not be perfect and you will have a fold or two. Grab a small bowl and add your egg whites, green onion, turkey bacon sliced into little pieces, pepper and any other spices you wish to add. Stir. Grab your laughing cow cheese and cut into small pieces. Add to you egg mixture. One last stir of the egg mixture and pour into your bread cups and place in the over for about 20 – 25 mins. Once cooked pull from oven and carefully removed from muffin tins. Place on a plate, serve and enjoy.
NOTES: This was my first time baking these and they exploded as you can tell from the pictures. You could easily use two slices of bread and fill them half way up so the egg does not spill over as ours did. If you add that extra bread slice just make sure you count the points. The bread I use would only add an extra half point so no big deal. Below is a picture of my Hubby’s Egg Muffin Omelet (5 WW points) Full Egg and different cheese.
Here’s a quick easy snapper recipe from Weight Watchers and the best part only 4 points for 1.25 cups. This recipe took less the 30 mins to prepare and is complete hubby approved. One change I made – I did not have pearl couscous so I used the regular kind featured in an earlier post. If your in the mood for something different then this is the dish for you. Please click this link for the recipe Chile-Spiced Red Snapper and Couscous Stew.
Thank you Hungry Girl for making this amazingly filling and delicious dish. The recipe is a single serving so of course we doubled it as my hubby and I would be eating this for dinner. To be honest we were so full we could have easily just shared the recipe instead of doubling it. The recipe uses soy crumbles so to make it easier for my foodie followers I added a picture below of the the ones you can find in Canada. They are Yves Original Veggie Ground Round and I use them for everything. The recipe can be found in the Hungry Girl 200 under 200 cookbook. Fortunately I was able to find this recipe online so I inserted the link here: Super Veggie Stuffed Pepper recipe. As always I will not post recipes for copyright reasons, however, if I am able to find it online I will include it as a link as I did for this one. If I can’t find it, your next best option is to buy the book. I hope you enjoy this recipe as much as we did.