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)
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.
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.
I love pasta and I try to keep it light since it’s a starch and higher in points then other foods. What I like best about this recipe is it’s made will all fresh ingredients. A natural, super easy and fast recipe for those busy days. From start to finish it’s total cooking time is 30 mins. One serving is 5 weight watcher points and its completely vegetarian friendly.
1.5 cups of Orzo Pasta
1 can of low sodium tomato sauce
2 cups of random vegetables. I used red and yellow peppers, onions and brocoli
A dash of Miss Dash Garlic and Herb spice mix
A tsp or so of hot sauce
In a pot cook pasta according to package and drain when pasta has finished cooking.
In a pan add 1/4 cup of water with the vegetables and steam for 5-7 mins.
In a smaller pot add the tomatoe sauce, miss dash, hot sauce, steamed vegetables and heat.
Serving Size – Place 1 & 1/4 cups of pasta in a bowl and top with 3/4 of tomato vegetable sauce. Enjoy
Here’s a great appetizer for your next get together. I served this at our last party and it was a huge hit. It’s low fat, healthy, delicious and pairs well with white wine; all the makings for a fantastic party starter. Weight watcher points completely depends on the size of the pieces you cut. A smaller piece could be between 1-2 points and larger pieces could be 2-3 points.
1 8 oz package of Low Fat Crescent Rolls
1 8 oz package Low Fat Cream Cheese, softened
1 tablespoon of Miracle Whip
1 Garlic Clove
1 tsp or more of Fresh Dill Weed
2 cups of assorted fresh vegetables such as broccoli, cauliflower, cucumber, green or red bell pepper, tomato, green onions, mushrooms, carrot or zucchini
Preheat oven to 350°F. Unroll crescent dough and roll out into a rectangle shape.
Bake 12-15 minutes or until light golden brown. Remove from oven; cool completely.
In a bowl combine cream cheese, miracle whip, garlic and dill weed.
Spread cream cheese mixture evenly over crust.
Coarsely chop, slice, grate or dice your selected vegetables.
Sprinkle vegetables over pizza. Cut into squares, serve and enjoy.
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.
There are some days where I just don’t feel like cooking. On these days I grab a bag of Dole Italian Mix salad in a bag and make my own salad for dinner. Fortunately for me we had vegetarian fondue last night and we had tons of left over veggies. In the salad above I added three quarters of a bag of the salad mix, cauliflower, broccoli, bean sprouts, mushrooms, red pepper, and half a ham steak. I used a sun dried tomato salad dressing from Kraft. Just a drizzle in the middle of the salad and a little on top. About 1.5 table spoons in total. This salad is around 4 WW Points. Nice, crisp and light for a lazy Sunday night.
PS the hubby does not usually eat what I eat on these days. We call them our fend for yourself night
Beef and Bean Chile Verde – This has got to be the EASIEST chile recipe ever (30 mins to prepare). The only change I made to the recipe was the green salsa. Instead I used Western Family Classics Fire Roasted Tomato Salsa. This is the MOST AMAZING salsa I have ever had. WHY?? it’s not sweet, low in sodium and low calories. It’s only available at Save on Foods.
For 1.5 cups it’s a whopping 6 WW points. To all my foodie followers.. this is a must try recipe… I hope you all enjoy it as much as Mel and I have.. HUSBAND APPROVED…