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)
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.
If you love cheese and fish here’s a dish that combines the two in a yummy way. The stuffed sole is 5 Weight Watcher’s points. I know the recipe looks complex but it’s really easy to make. When the fish is cooking in the oven you can make the sauce to top the fish. All in all this dish took about 40 mins to make from start to finish. This recipe serves two people. If your cooking for more please feel free to double the recipe.
Ingredients for stuffing:
2 tbls finely diced celery
2 tbls finely diced onion
.5 tsp of olive oil
1/2 cup of chopped fresh spinach
2 tbls of light cream cheese
1/4 cup of fine bread crumbs
1 tbls of low fat grated cheese (I used low fat tex-mex cheese)
A dash of Miss Dash Lemon Pepper seasoning
.5 a tbls of white wine
2 sole fillets 4 oz each
Directions for stuffing:
Pre heat over to 350 degrees fahrenheit.
Heat olive oil in a pan and add the celery and onion until the onion is soft and clear.
Add the spinach and cook for 2 minutes.
Remove pan from the heat and add the cream cheese and let is melt down.
Once melted add the bread crumbs, low fat cheese, and lemon pepper seasoning.
Stir in wine. Stuffing should stick together when pressed in hands.
Spread stuffing on the sole filets and wrap them up. Hold together with 2 toothpicks.
Place in a lightly greased casserole dish toothpick side down.
Cook for 20 – 25 mins covered with foil.
Take out, place on a plate and top with 4 tsp of the sauce (directions below) and green onions.
Ingredients for the sauce:
2 tbls Light cream cheese
2 tbls skim evaporated milk
.5 tbls of white wine
1/4 cup of non-fat sour cream
2 tbls of chopped green onion to garnish
Directions for Sauce:
Combine cream cheese, wine and skim evaporated milk in a pan and melt down.
Once melted down remove from heat and add the sour cream.
Pour 4 tsp of sauce on top of the sole and add the green onions and ENJOY.
Here’s another Hungry Girl inspired meal. Extremely easy to make and again the kids and hubby will love it. Once again I was lucky enough to find this recipe on the web. Please click here for the recipe. I say inspired because I had an extra ounce of chicken I had to account for and I topped it with a tablespoon of low fat cheese. The total point value for the picture above (and below) is 5 points. The recipe, if followed to the letter is 3 WW points. My husband loved it so much he made me mark it as a definite meal to make again. If you’re into the cook books, this recipe can be found in the Hungry Girls’s 200 under 200 cookbook. There was so much food I could not stuff it all in my pita so I deconstructed it to eat it. My hubby on the other hand stuffed what he could in the pita and used the rest as a side dish. Enjoy my foodie followers.