Slow Cooker White Bean Soup (WW 6pts)

Last week that stupid cold was still hanging on to me so I put this Slow Cooker White Bean Soup from Emily Bites into the crockpot.  Made it the night I was leading my woman's group.  Little would I know that I would be rear-ended that night and stand in the cold for 1 1/2 hours to have the turd take off and have no insurance. UGH so when I got home to find this soup done it was a double blessing!

INGREDIENTS:

• 8 slices center cut bacon, cooked and crumbled
• 3 (15 oz) cans of Great Northern beans, drained and rinsed
• 4 medium carrots, diced
• 4 stalks celery, diced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 3 cups reduced sodium fat free chicken broth (or vegetable broth)
• 1 bay leaf
• 1 tablespoon dried parsley
• ½ teaspoon dried sage
• 1 teaspoon dried thyme
• ¼ teaspoon crushed red pepper flakes
• Salt and black pepper, to taste

DIRECTIONS:

1. Place all ingredients except the salt and pepper in your slow cooker and stir to combine. Cook on low for 8 hours.
2. If you have an immersion blender: just stick it into the cooked soup and blend about 1/3-1/2 of the mixture so that when you stir together it’s chunky but also thicker and no longer brothy. If you are using a regular blender: just transfer 3 cups of the soup mixture into your blender and blend until thick and combined. Pour it back into the pot and stir until well combined
3. Taste when finished and add salt and pepper as desired.

This soup was a crowd pleasure all around the house, give it a try!

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE. 

Getting our Roast on ... Slow Cooker Classic Pot Roast

Sunday Supper Meal Idea!  Who doesn't love a Roast on Sunday?  And to be on the skinny version?  YUP it was so yummy and the kids loved it so much!

Next on our roast list to do was a Slow Cooker Classic Pot Roast I found on Skinny Ms., a great site for Weight Watcher recipes.   The Rick and his buddies worked the SeaHawks welcome home parade after they won the superbowl and it was a VERY cold day.  I figured when they got home they would need something warm and filling so I made this.  It was perfect, even the boys who sometimes don't eat all their meals finished up their plates!

Ingredients

3 large carrots, peeled and sliced (optional, 2 cups baby carrots)
2 medium red potatoes, sliced into wedges (optional, 8 small red potatoes)
1 medium onion, sliced thinly
2 bay leaves
1 (3 pound) boneless chuck roast or tenderloin for an extra lean cut
3 cloves garlic, minced
1 tablespoon balsamic vinegar
2 cups beef broth, fat free, low sodium
Kosher or sea salt to taste
1/2 teaspoon black pepper
2 tablespoons cornstarch or Tapioca starch (optional)
2 tablespoons water (optional)

Directions

Add carrots, potatoes, onion, bay leaves, roast, garlic, vinegar and broth to slow cooker, in that order. Sprinkle with salt and pepper, cover and cook on low 6-8 hours or until internal temperature of roast has reached 145 degrees and vegetables are tender. If using a Set 'n Forget slow cooker, set the internal temperature of the roast to reach 145 degrees.

For a thicker gravy, combine cornstarch and water, pour into slow cooker the last 15 minutes of cooking time, for a thicker sauce.

ALEXIS NOTES: I used a pork roast (well because I'm cheap .. lol), I only had chicken broth on hand which was fine since I used pork instead of beef.  I had yellow potatoes on hand instead of red.  My sauce wouldn't thicken up like I liked so I did make a roux (light butter & flour) and put it on the stove to thicken it up.  I took the meat and veggies out and put in my roaster pan in the oven to keep it warm until the guys got home.

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE. 

Getting our Roast on ... Slow Cooker Pork Tenderloin and Apples

Sunday Supper Meal Idea time!  PERFECT for a Sunday meal, it may not be pretty but it sure was tasty and filling up your belly!

Have you noticed how much I love my crockpot?  I know but when you work from home you tend to do more work the if you worked outside the home.  YES its easy to sit down and forget about things around you don't get off when you would like.  So I find the crockpot is my friend.  This was a very yummy roast a little on the large side, but we had a guest over so it worked perfect!  So it's not the prettiest picture but it sure was yummy!  I found this recipe for Slow Cooker Pork Tenderloin and Apples on one of my favorite Weight Watcher Sites Slender Kitchen.

Ingredients

• 2.5 lbs. pork tenderloin, fat removed
• 1 onion, sliced thin
• 3-4 apples, sliced
• 2 tbsp whole grain or dijon mustard
• 2 tbsp honey
• 1.5 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Season the pork with salt and pepper. Place it in the crockpot.
2. Spread the mustard and honey on the pork.
3. Cover with the sliced onions and apples.
4. Cook for 6-8 hours in the slow cooker. Take the lid off the crockpot for the last 30 minutes to let the liquid reduce. Slice and serve. 

ALEXIS NOTES: I used Dijon Mustard (what I had on hand).  I also used Agave Nectar instead of honey.  Also Seat Salt instead of table salt.

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE. 

Getting our Mexican on ... Slow Cooker Beefed-Up Enchiladas (In our case Turkeyed up)

Well why not start a new thing on my blog, Sunday Meals .. LOL.  I have a bunch of recipes post all typed up but don't have time to fit them in so they have just been sitting in my pending folder.  So why not showcase them on Sundays!  Here's another one, it may not be pretty but sometimes they aren't but they taste amazing!  Enjoy maybe you can make for your Sunday Supper!

The boys all love Mexican dishes so I'm always on the hunt for new ways to make a dish.  I found on Skinny Ms. these Slow Cooker Beefed-Up Enchiladas.  These were super simple to make and actually was yummy!  I usually don't make a recipe again or at least with in 3 months but this was such a hit with Cole I made it the following week. 

Ingredients

1 pound lean ground beef (optional, ground turkey)
1 (16 oz.) red enchilada sauce (no sugar added)
1 (4 ounce) can green chile peppers
1/2 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon black pepper
1 1/2 cups shredded cheddar cheese, reduced fat
1 (8 oz.) container sour cream, reduced fat (optional, Greek yogurt)
6 medium whole wheat tortillas, low-sodium if possible (corn tortillas are not recommended as they tend to fall apart)

Directions

In a large skillet, cook ground beef over medium heat, breaking up while cooking. Cook beef until pink color is gone, drain off any fat.

In a medium mixing bowl, add cooked ground meat, garlic powder, cumin, chili powder, black pepper and salt to taste. Add to seasoned meat, green chile peppers, 1/2 cup of enchilada sauce, 1/2 cup sour cream and 1 cup cheese, mix well.

Place 1/2 cup beef mixture in the center of each tortilla, leave about 2” at the bottom without filling and fold up the tortilla. Continue until all tortillas are filled.

Lightly spray the bottom and sides of the slow cooker with nonstick cooking spray. Lay enchiladas seam side down in the slow cooker, add a little of the sauce to each layer as you stack them. There should be 2 layers of 3 or 3 layers of 2, depending on the size of your slow cooker.

Combine the remaining enchilada sauce and 1/2 cup sour cream. Pour over the enchiladas, cover and cook on low 3-4 hours, or until hot and bubbly. Cut between each enchilada and carefully remove, one at a time, with a large spatula. Pour liquid from slow cooker over enchiladas and sprinkle with remaining cheese. Garnish with diced tomatoes and shredded lettuce.

Give this a try I promise you'll love it!

Another super easy recipe!  Throw in crock-pot and forget about it!

What's on your menu tonight?

Don't forget to see the parties I link up to HERE.

Pasta Palooza .... Crockpot Cheesy Chicken Spaghetti

Happy Sunday!  I usually don't post on the weekends, but I had this typed up and ready to go so why not share a warm meal that maybe you want to make for this Sunday Supper!

So technically mine is not spaghetti, but I do like I always do when I like a recipe but don't have exactly what I need on hand.  I do the next best thing, fake it until you make it!  So I thought it would be fun to use the spiral noodles I had in the pantry.  The boys could have cared less it had chicken, cheese and noodles and it was put in front of them ... hehe!   I found this great recipe on Cooking with Kim.

Ingredients:

16 oz. dry spaghetti, cooked

1 lb. Velveeta Light (2%)Cheese

2 cups cooked, chopped chicken (I use white meat only)

1 can 98% FF cream of mushroom soup

1 can 98% FF cream of chicken soup

1 can of petite diced tomotoes

1 4oz. can of mild green chilies

4 oz can mushroom stems & pieces, drained

1/2 cup water

1 small onion, diced--or less, to taste

salt & pepper to taste

Spray slow cooker with non-stick cooking spray. Combine all ingredients in slowcooker and stir to mix well. Cook on LOW for 2-3 hours. Stir before serving.

ALEXIS NOTES: I skip the spray and use a crockpot liner and call it good!  As you see I used spiral noddles instead of spaghetti. And yes I skipped the mushrooms, no one here likes them.  I also put in noddles in a 1/2 hour before serving, I HATE mushy noddles, AND no I don't precook them.

Another super easy recipe!  Throw in crock-pot and forget about it!

What's on your menu tonight?

Don't forget to see the parties I link up to HERE.

Soups On ... Crockpot Chicken Enchilada Soup (WW 6 Points)

Next on our soup journey is from another GREAT weight watcher website.  I found this Chicken Enchilada Soup on Slender Kitchen.  It was another easy soup that I threw into the crockpot in the morning and let it be until it was time for dinner.  The boys love Mexican dishes and this was perfect combo of their favorite food and a soup which was easy to make.

Ingredients

• 1 lb. chicken breast
• 1/2 tsp. cumin
• 1 tsp. chili powder
• 1 tsp. garlic powder
• 1/2 tsp. salt
• 1 onion, diced
• 1 green pepper, diced
• 1 red pepper diced
• 3 cloves garlic, minced
• 10 oz. can tomatoes with green chiles (like Rotel)
• 1 14 oz. can red enchilada sauce
• 6 cups chicken broth
• 1 tbsp. tomato paste
• 2 14 oz. can black beans, rinsed and drained
• 1/4 cup masa harina (or corn meal)
• 1/2 cup shredded cheddar cheese
• Toppings: chopped tortilla strips, chips, cilantro, onions, avocado, chopped jalapenos, cheese, Greek yogurt, light sour cream, etc.

Instructions

1. Add the chicken breast, cumin, chili powder, garlic powder, garlic cloves, salt, onion, peppers, tomatoes with green chiles, enchilada sauce, chicken broth, and tomato paste to the slow cooker.
2. Cook on low for four hours. Remove the chicken and shred with 2 forks. Return to soup and add the beans.
3. Mix the masa harina (corn meal) with 1/4-1/2 cup of water (more if needed) until smooth. Add to the soup and let cook for 30 more minutes. Top with 2 tbsp. cheese. You can also stir it in depending on your preference.

ALEXIS NOTES: I used a frozen chicken like I always do, right before I serve I put it in my mixer with the paddle and shred the chicken.  I used black beans that I made earlier and froze (that is why they look like a blog of black there).  I accidentally bought stewed tomatoes instead of diced so I put them in my ninja and diced them :).  

Enjoy you will love this one!

Something to keep your belly warm in this cold season.

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE. 

Soups On ... Cheeseburger Soup (WW 7 Points)

Keeping with warming up our belly in this cold weather with out all the extra pounds that can come with that.  I hit up Emily Bites again for another yummy recipe.  I knew this would be a HUGE hit with the boys, and I was right they ate 2 bowls each (EVEN Rick did which he never does).  I've made a version of this before but I really loved this version of Cheeseburger Soup.

Ingredients:

1 ½ tablespoons light butter, divided

1 hamburger bun with sesame seeds

A pinch of garlic powder and salt

1 celery stalk, diced

1 small onion, diced

2 garlic cloves, minced

¾ lb of 95% lean ground beef

1 ½ - 2 teaspoons McCormick Hamburger Seasoning 

1 ½ cups fat free, low sodium beef broth

1 (10.75 oz) can of Campbell’s Healthy Request Cheddar Cheese Soup

½ cup fat free half and half

½ cup fat free plain Greek yogurt

3/4 cup shredded 2% sharp cheddar cheese, divided

Directions:

1. Pre-heat the oven to 325 degrees. Using kitchen shears, cut the hamburger bun into bite sized cubes (about 25). Melt a tablespoon of the butter and toss the cubes in it until coated. Sprinkle a pinch of garlic powder and another of salt over the bread cubes. Lay the cubes in a single layer on a baking sheet and bake in the oven for 15 minutes until they have a crouton texture. Set aside.

2. In a large pot, bring the remaining ½ tablespoon of light butter over medium heat. Add the celery and onions and cook for about 4 minutes. Add the garlic and cook another minute until vegetables are softened. Remove vegetables to a side plate.

3. Keep the pot over medium heat and add the ground beef, breaking it up with a spoon or spatula. Sprinkle the meat with the hamburger seasoning and continue cooking until browned. 

4. Add the vegetables to the meat in the pot along with the broth, cheese soup, half and half, yogurt, and about 1/2 cup of the shredded cheese. Stir the mixture together until well combined and increase the heat to high. Once the mixture starts to bubble, reduce the heat to a simmer (low) and let simmer for 20 minutes. Serve topped with remaining cheese and reserved croutons.

ALEXIS NOTES: I couldn't fid the hamburger seasoning so I just used salt and pepper.  I couldn't find the Healthy Choice soup version so I did use the regular version making the points a little off on my version.  I also made more croutons since the boys aren't watching their diet and I knew they would love them!

Enjoy you will love this one!

Something to keep your belly warm in this cold season.

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE. 

Soups On ... Creamy Chicken & Wild Rice Soup (WW 6 Points)

With the weather cooler, and me running around crazy I have been using my crockpot a lot more then usual!  I love Emily Bites and she posted a recipe for Creamy Chicken & Wild Rice Soup, I of course adapted it to be in the crockpot to make my life easier!  ONE thing I learned a LONG time ago is put the rice or noodles in the crockpot the last hour.  I was in a rush and didn't do this and got kind of a goopy soup.  It still was tasty but a head slap for not remembering to wait until the end to put the rice in!

Ingredients:

2 cups water

4 cups (32 oz) less sodium fat free chicken broth

1 lb raw boneless skinless chicken breasts

1 (6 oz) box of Long Grain & Wild Rice 

1 cup sliced or diced carrots

1 cup sliced celery

½ cup flour

½ teaspoon salt

½ teaspoon black pepper

1 stick (8 tablespoons) light butter 

2 cups fat free half and half

Directions:

1. Bring the water and chicken broth to a boil in a large pot or dutch oven. Add the chicken, rice (with seasoning packet), carrots and celery and reduce heat to a simmer. Cover the pot and simmer for 25-30 minutes until chicken is cooked through and easy to shred. Remove the cooked chicken breasts to a plate and shred with two forks. Replace the lid and continue to simmer the rest.

2. Mix together the flour, salt and pepper in a bowl until combined. In a medium saucepan, melt the butter over medium heat. Stir in flour a spoonful at a time to make a roux. Pour the half and half in a little at a time, stirring continuously with a whisk to allow the roux to combine with the cream. Continue whisking and adding half and half until the mixture is smooth and creamy. 

3. Add the shredded chicken and the cream mixture back into the soup pot and stir to combine. Bring back to a simmer and simmer for 5-10 minutes to allow soup to thicken and flavors to combine. 

ALEXIS NOTES: I used my soy creamer instead of the half and half (what I had on hand). Since I was using the crockpot I threw in a frozen chicken.  Right before I served I put the cooked chicken into my mixer to shred the chicken.  I got Wild Rice from the bulk section at Winco.  I put all my ingredients in the crockpot on low for about 6 hours.  REMEMBER don't put the rice in until about a hour before you serve!!

Give it a try it's on the skinny side but is full of flavor, no one in the house will know!

Enjoy you will love this one!

Something to keep your belly warm in this cold season.

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE. 

Noodles on the Skinny Side ... Slow Cooker Cheesy Spaghetti with Turkey

Here's another skinny noodle dish that will fill you up but not fill you out in those jeans!  It's not pretty but it sure was yummy.  I must admit I'm the worse at making the dishes look food photo ready.   These ladies must spend hours getting their food ready to take a photo of it, me I'm lucky I get 5 seconds to take the photo before everyone runs in grabbing the plate from me.  So I know I won't be the most pinned or traffic to my site but I know I've passed on a yummy recipe!  

I found this Slow Cooker Cheesy Spaghetti on Skinny Ms's website.  This is one of my favorite site's for Weight Watcher recipes.

Ingredients

1 lb lean ground turkey sausage (see recipe below)
1 (24 ounce) jar spaghetti sauce (no sugar added)
8 ounces (uncooked) 100% whole wheat spaghetti, about 2/3 of a 13.25 oz box, break into small pieces before adding to meat mixture
1 cup low fat cottage cheese
1 cup skim mozzarella cheese, shredded
1 cup low-fat ricotta cheese
1 teaspoon dried oregano
1 tablespoon chopped (fresh) basil
Kosher or sea Salt to taste
1/2 tsp ground black pepper

TURKEY SAUSAGE INGREDIENTS:
1 lb lean ground turkey or chicken
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
1 tsp dried sage
1/4 tsp cayenne pepper
1 tsp dried oregano

Directions

Add all the sausage ingredients a large mixing bowl and mix thoroughly. Cook ground turkey sausage in a large skillet over medium heat, breaking into small pieces while cooking. Ensure the turkey loses its pink color before removing from heat. Drain, discard any fat and set aside. Combine meat with marinara and broken spaghetti pieces.

In a medium bowl combine cooked turkey sausage with the remaining ingredients, add to slow cooker. Cover and cook on low 2-3 hours or until spaghetti is al dente and cheese is bubbly.

Serve and sprinkle with Parmesan if desired.

ALEXIS NOTES: I skipped the making of the turkey sausage and just used some ground turkey I had cooked up that I needed to use up.  Just reminder when putting noodles in a crockpot I find that if you put them in an hour before you serve the dish they won't be gooey and soggy.

Enjoy you will love this one!

Something to keep your belly warm in this cold season.

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE. 

Winner Winner Chicken Dinner ... Slow Cooker Cheesy Chicken And Rice

So this is not a pretty looking meal but it sure was a pleaser for the boys!  I found this Slow Cooker Cheesy Chicken and Rice recipe on Southern Plate.  It was a super simple recipe to make throw it in the crock pot and go!

Ingredients

4 boneless skinless chicken breasts
1 large onion, chopped (I use Vidalia)
1 -8 ounce box Zatarain's Yellow Rice Mix, cooked according to directions
1 cup cheddar cheese
1 - 10.5 ounce can cream of chicken soup (regular or fat free)1 -15 ounce can whole kernel corn, drained

Instructions

Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon cream soup over top of that. Cover and cook on low 7-8 hours or on high 3-4 hours. A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot.

ALEXIS NOTES:   I put the chicken in frozen (because I'm lazy like that). I used the brown rice I buy in bulk instead of the Zatarain's rice.   I put my rice in my rice cooker and right before it was time to serve I added the rice so it didn't get soggy.

Another yummy and quick recipe for a busy night!

What's on your menu tonight?

Don't forget to see the parties I link up to HERE.

Winner Winner Chicken Dinner ... Crock-Pot Italian Chicken

This was another simple recipe I made for the boys, it was just for the 3 boys and I knew they wouldn't be wanting left overs so I halved a recipe for Crock-Pot Italian Chicken on The Girl Who Ate Everything.  I even threw the recipe in my mini crockpot to have less to clean!  When it was all done I threw some spaghetti noodles on a plate and topped with the shredded chicken.  It smelled so good I wished I could have just a small bite, but I resisted (stupid diet .. lol).  So it's not the prettiest meal but packed with flavor.

Ingredients

4 chicken breasts
1 packet dry Zesty Italian dressing (Regular is fine but I like zesty better. Sometimes I use a packet and a half.)
1 (8 oz) package cream cheese, softened
1-2 cans cream of chicken soup (depending how cream cheesy you want it)

Instructions

1. Place the chicken in a crockpot and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken. Cook on low in the crockpot for at least 4 hours. You can leave it in there all day. Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it. I always cut the breasts into tenderloin size strips.
2. Once you have cut up the chicken, throw it back in the crockpot and stir into the sauce. If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk. Serve over pasta or rice.

Alexis Notes: I halved the recipe and used my little crock pot.  I put the chicken once it was cooked in my mixer and used the paddle to shred the chicken and put it back in the sauce and mixed it all up.  I served of spaghetti noodles.

Give this one a try it was so simple and you can even put the frozen chicken in and let it go!   You know me anything that makes my life easier is a winner!!  This will be one I make when I can eat real food again :).

What's on your menu tonight?

Don't forget to see the parties I link up to HERE.

Winner Winner Chicken Dinner ... Slow Cooker Chicken Taco's

We had our dinner friends over the other week and I knew taco's are always a big hit with all the boys (her one and my two).  I bought Chicken on sale so we had a week of chicken recipes.  I didn't want to do taco's with ground beef, so I wanted to go with chicken.  BUT I didn't want it to be just plain chicken so I found a easy 3 ingredient recipe for Slow Cooker Chicken Taco's on the Six Sister's Stuff. Looking for a way to spice up Taco night well you found it!

Ingredients:
1 envelope taco seasoning (I used reduced sodium seasoning and it was still delicious)
5-6 boneless, skinless chicken breasts (mine were frozen)
1 (16 oz) jar of your favorite salsa

Directions:
Spray your slow cooker with non-stick cooking spray for easy clean-up. Place chicken in the bottom, pour salsa on top, and sprinkle with taco seasoning. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

ALEXIS NOTES: I buy taco seasoning in the bulk section at winco and store in my plastic spice bottles.  I again use the mixer to shred the chicken!

Hope you give this a try it I swear took less then 5 minutes to put it in the crockpot, then before time to serve I put the cooked chicken in my mixer with the paddle and shredded the chicken and done!

What's on your Menu Tonight?

Don't forget to see the parties I link up to HERE.

Soup's on ... Crockpot Mexican Soup

Our third day of soup recipes we bring you this Crockpot Mexican Soup.  When I found it on Pinterest for my meal plan I found that it was just a picture with the recipe in the name field.  Which if you know me drives me NUTS!  I hate when pins aren't linked to a post.  So I went to a Google search and tada I found the recipe on Foodfolio and guess what it was the same picture (yup someone had to actually save the picture and then type in the recipe lol ... instead of just pinning the link ... ugh ... ok off my soapbox).

This was another one that had my mouth watering from the great smell but I was good and didn't take a bite.  My boys and my friend loved it.  Her son is pretty picky eater and only picked the chicken out and after some coaxing ate that.  Caden said he loved it and actually went back for seconds, and he doesn't usually ever do that!  

ingredients

1 can rotel

1 can of corn

1 can black beans (drained & rinsed)

2 frozen chicken breasts

8 oz cream cheese

1 packet dry ranch dressing

1 TBS cumin

1 tsp onion powder

1 tsp chili powder

Put all ingredients in crock pot and cook 6-8 hours. Shred chicken, and enjoy! 

ALEXIS Notes: I also didn't use Rotel it's just a name brand I bought the store brand tomatoes with chilies (well this time I accidentally grabbed strewed tomatoes with chilies so I put it in my ninja and blended ... lol) I used my mixer trick to shred the chicken (put cooked chicken in mixer with paddle and it shreds it for you!).  I also added about a 1/2 of chicken broth to make it not so thick.

Enjoy, hope this makes it to your table!

What's on the menu tonight?

Don't forget to see the parties I link up to HERE.