Tag Archives: mushrooms

Butternut Squash and Beef Stew

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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.

Ingredients:
  • 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
Directions:
  1. 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.
  2. Place all remaining vegetables in the slow cooker.
  3. Add crushed tomatoes, Worcestershire sauce, thyme and oregano.
  4. Cook on low for 8 hours, serve and enjoy.

Spinach and Cheese Frittata

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Spinach and Cheese Frittata is one of those dishes you can enjoy at any meal of the day. I had this for dinner with a side of Turkey Bacon and fresh fruit and it was delicious. This dish makes 4 servings and one serving is 3 weight watcher points.

Hint:The Turkey Bacon is Low fat and two pieces is worth 1 weight watcher point. You can purchase this at superstore; it’s one of their blue menu items.

Ingredients:
  • 4 Large Eggs
  • 2 Large Egg Whites
  • 1 cup chopped Green Spinach
  • 1/4 cup of Mushrooms
  • 2 tbls chopped Green Onions
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup Low Fat Mozzarella Cheese
  • Small amount of Cooking Spray for pan
Directions:
  1. Preheat oven to 400 degrees
  2. In a large bowl beat together all 6 eggs and add all ingredients except for the Mozzarella.
  3. Coat a large non stick skillet or pan with cooking spray or oil and heat over medium heat.
  4. Pour Egg mixture into the heated pan.
  5. Cook uncovered for about 5 mins.
  6. Cover with a lid and cook for another 5-10 mins until the top of the egg mixture is cooked.
  7. Once the Egg mixture is cooked sprinkle cheese over top and cover for another 3-5 mins until the Mozzarella is just melted.
  8. Cut egg mixture into 4 slices and enjoy.

 

Breakfast Sausage Stew

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I love breakfast sausage and here’s a clever way to enjoy it at dinner time. This recipe is easy and quick to make for those busy days. I found this meal is extremely filling mostly because1.2 cups equals 5 weight watcher points.

Ingredients:
  • 1/2 – 1tsp of Extra Virgin Olive Oil
  • 6oz Liliydale Daystarters Breakfast Turkey Sausage
  • 8oz White Mushrooms sliced
  • 1 Medium Zucchini halved and sliced
  • 14oz Can of Red Kidney Beans rinsed
  • 14oz Can of Diced Tomatoes
  • 8oz Can of Tomato Sauce
  • 1tsp of Miss Dash Garlic and Herb seasoning
  • 2 cups of Baby Spinach
Directions:
  1. Pre cook the breakfast sausage and set aside.
  2. Add oil to a large pan on high heat.
  3. Add the cooked sausage, mushrooms, and zucchini and cook for about 5 mins.
  4. Stir in the remaining ingredients and bring to a boil
  5. Reduce heat and simmer for 2 mins.
  6. Add the spinach and stir until it wilts.
  7. Once spinach is wilted serve and enjoy

 

 

Chicken and Mushroom Stew

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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.

Ingredients

  • 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

Directions:

  1. In a crock pot, combine all ingredients except for the yogurt.
  2. Cook on low for 4-6 hrs.
  3. Stir in yogurt, and warm until heated through, about 5 minutes. Serve and Enjoy.

Another Meatloaf Recipe

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I know here we go again with yet one more meatloaf recipe. This one is spicy and made to serve, no cutting required. I use an 8 individual mini loaf pan so I don’t have to cut the meat loaf. It saves time and all that mess. Plus it is great for portion control. The best part is that 2 individual loaves are 5 weight watcher points. Serve this with a side of salad and you have a great cozy home cooked meal.

Ingredients:
  • 1/4 cup of water
  • 1 Cup finely chopped mushrooms
  • 1 celery stalked finely chopped
  • 1 large carrot finely chopped
  • 1 medium onion finely chopped
  • 1 pound extra lean ground beef
  • 1/2 cup quick cooking oats
  • 2 large egg whites
  • 2 tablespoons of tomato paste
  • 1 tablespoon of worcestershire sauce
  • 4 garlic cloves minced
  • 1 teaspoon of rosemary
  • 1 teaspoon of savoury
  • 1 teaspoon of thyme
  • 1/2 teaspoon of hot sauce
  • approximately 1/4 cup of tomato sauce (careful not to get the sauce on the sides of the pan, as you can see I got some sauce on the pan and it darkened a bit.)
Directions:
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Spray a mini 8 piece loaf pan.
  3. In a large pan add the water, and all the finely chopped vegetables and cook for 5 mins.
  4. Drain the water from the vegetables.
  5. In a large bowl add the vegetables with all remaining ingredients except for the tomato sauce.
  6. Mix ingredients and add even amounts to the 8 individual loaf pan
  7. Place in oven and cook for 30 mins.
  8. Remove from oven and distribute the tomato sauce on top of the individual loafs. About 1 – 1.5 teaspoons and spread so the tops are covered.
  9. Replace loaf pan in the oven and cook for another 30 mins.
  10. Remove from oven and serve.

Vegetarian Chilli

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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.

Ingredients:
  • 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.
Directions:
  1. In a large pot over low heat on the stove, combine tomato sauce, diced tomatoes with green chiles, jalapeños, chili powder, cumin and stir.
  2. Add garlic and carrots.
  3. Stir and continue to cook for about 5 minutes.
  4. 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.
  5. Drain access water from cooked veggies and transfer to the large pot of sauce.
  6. Add Frozen veggis, beans, and Worcestershire sauce to the pot and mix.
  7. Cook over low heat for 2 hours, stirring every so often.
  8. Once cooked place about 1.5 cups in a bowl and add 1/3 cup of heated soy crumbles and dig in.

Super Veggie Stuffed Peppers

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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.

 

Braised Mushroom Ragout

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Every now and then I get the urge to try something new. Here’s a simple healthy dish from my Company’s Coming Low Fat Express Great Taste in 30 mins cookbook. If your not scared to try something new and easy for dinner this week may I suggest this amazing dish. You can’t go wrong when a full cup and a half is worth 3 WW Points.

Due to copyright reasons I can not post the recipe on my blog. If your really into healthy eating I highly suggest you buy this book as it’s full of great recipes.