Total Servings: 4
Serving Size: 1/2 Cup
WW SP per serving: 3
Ingredients
1 lb potatoes (about 2 medium potatoes)
1 cup fat-free chicken or beef broth
4 tbsp. fat-free sour cream
1/2 tsp. salt
Instructions
1. Wash and scrub potatoes.
2. With a fork, pierce many holes around the potatoes.
3. Microwave your potatoes for about 6 minutes, or until soft.
4. Potatoes will be very hot. Wait a few minutes.
5. Cut your potatoes in smaller pieces and put them in a mixing bowl. If you would like, you can scoop out the middle, but my family likes the skin mixed in.
6. Add all ingredients to the potatoes.
7. Using a hand mixer, beat the potatoes until smooth.
Wednesday, July 31, 2019
Crock Pot Beef and Gravy
Total Servings: 4
Serving Size: 1 cup meat
WW SP per serving: 4
Ingredients
1/2 tbsp olive oil
1 lb lean and trimmed beef strip sirloin
1/1 tsp. salt
1/4 tsp. pepper
1/2 lb. sliced mushrooms
1 onion
2 cups fat-free beef broth
1 tbsp. Worcestershire sauce
2 tbsp cornstarch
1/4 cup cold water
Instructions
1. Heat oil in a large skillet over medium-high heat. add beef to the skillet and sprinkle with the salt and pepper. Allow to cook for 5-6 minutes, turning meat oer once. Beef does not have to be cooked all the way through. This is for browning the meat; the crockpot will cook the meat.
2. While the meat is cooking, slice the mushrooms and onion and place them in the crockpot.
3. Transfer the meat to the crockpot on top of the mushrooms and onion.
4. Add beef broth and Worcestershire sauce to the skillet anc scrape any browned bits from the skillet into the broth mixture.
5. Pour the mixture over the meat in the crockpot.
6. Cook on low 6-8 hours, or until the meat is tender.
7. In a small bowl, mix the cornstarch and water until smooth and stir into the crockpot.
8. Cook, covered, on high 15-30 minutes, until the gravy is thickened.
9. Serve over skinny mashed potatoes. not included in the WW SP value.
Serving Size: 1 cup meat
WW SP per serving: 4
Ingredients
1/2 tbsp olive oil
1 lb lean and trimmed beef strip sirloin
1/1 tsp. salt
1/4 tsp. pepper
1/2 lb. sliced mushrooms
1 onion
2 cups fat-free beef broth
1 tbsp. Worcestershire sauce
2 tbsp cornstarch
1/4 cup cold water
Instructions
1. Heat oil in a large skillet over medium-high heat. add beef to the skillet and sprinkle with the salt and pepper. Allow to cook for 5-6 minutes, turning meat oer once. Beef does not have to be cooked all the way through. This is for browning the meat; the crockpot will cook the meat.
2. While the meat is cooking, slice the mushrooms and onion and place them in the crockpot.
3. Transfer the meat to the crockpot on top of the mushrooms and onion.
4. Add beef broth and Worcestershire sauce to the skillet anc scrape any browned bits from the skillet into the broth mixture.
5. Pour the mixture over the meat in the crockpot.
6. Cook on low 6-8 hours, or until the meat is tender.
7. In a small bowl, mix the cornstarch and water until smooth and stir into the crockpot.
8. Cook, covered, on high 15-30 minutes, until the gravy is thickened.
9. Serve over skinny mashed potatoes. not included in the WW SP value.
Spicy Chicken Enchilada Soup
Total Servings: 5
Serving Size: 1 1/2 Cups
WW SP per serving: 3
Ingredients
1 tbsp. olive oil
1 jalepeno pepper
1 onion
3 garlic cloves, minced
1/2 cup corn
1 (6 oz) package Southwestern grilled chicken breast
1 tbsp. chili powder
2 tsp. salt
1/2 tsp. pepper
2 (15 oz) cans fat-free chicken broth
1 (10 oz) can diced tomatoes with green chilies
1 (10 oz) can enchilada sauce
3 tbsp. tomato paste
Optional: sour cream, shredded cheese, tortilla chips, and/or cilantro (not included in SP total)
Instructions
1. In a large skillet, heat oil over medium heat. Chop up jalepeno and onion, and add to the skillet. Allow to cook fo 6-8 minutes, or until tender.
2. Add garlic and corn and cook one minute longer.
3. Mix in chicken (cut bite-sided), chili powder, cumin, salt, and pepper.
4. Stir in broth, tomatoes, enchilada sauce, and tomato paste. Cook an additional 6-8 minutes, or until warm.
5. Serve with optional ingredients.
Serving Size: 1 1/2 Cups
WW SP per serving: 3
Ingredients
1 tbsp. olive oil
1 jalepeno pepper
1 onion
3 garlic cloves, minced
1/2 cup corn
1 (6 oz) package Southwestern grilled chicken breast
1 tbsp. chili powder
2 tsp. salt
1/2 tsp. pepper
2 (15 oz) cans fat-free chicken broth
1 (10 oz) can diced tomatoes with green chilies
1 (10 oz) can enchilada sauce
3 tbsp. tomato paste
Optional: sour cream, shredded cheese, tortilla chips, and/or cilantro (not included in SP total)
Instructions
1. In a large skillet, heat oil over medium heat. Chop up jalepeno and onion, and add to the skillet. Allow to cook fo 6-8 minutes, or until tender.
2. Add garlic and corn and cook one minute longer.
3. Mix in chicken (cut bite-sided), chili powder, cumin, salt, and pepper.
4. Stir in broth, tomatoes, enchilada sauce, and tomato paste. Cook an additional 6-8 minutes, or until warm.
5. Serve with optional ingredients.
Sunday, July 7, 2019
Creamy Chicken Vegetable Soup
Total Servings: 8
Serving Size: 1 1/2 Cups
WW SP per serving: 4
Ingredients
3 tbsp. butter
1/2 lb sliced mushrooms
5 medium chopped carrots
3 sliced celery ribs
1 large chopped onion
1/4 cup flour
1 tsp. parsley flakes
1/4 tsp. pepper
10 cups water
5 tsp chicken bouillon (add more if needed)
1 cup brown rice
1 1/2 cups cooked chicken, diced
1 cup fat-free half-and-half
Instructions
1. In a 6-qt. stockpot, heat butter over medium-high heat.
2. Add the mushrooms, carrots, celery, and onion.
3. Cook and stir 8-10 minutes, or until vegetables are tender.
4. Stir in flour, parsley, and pepper until blended.
5. Stir in water and chicken bouillon. Bring to a boil.
6. Reduce heat. Stir in rice and simmer uncovered 20 minutes, or until the rice is tender.
7. Turn off heat. Stir in the chicken and the half-and-half.
8. Serve warm.
Serving Size: 1 1/2 Cups
WW SP per serving: 4
Ingredients
3 tbsp. butter
1/2 lb sliced mushrooms
5 medium chopped carrots
3 sliced celery ribs
1 large chopped onion
1/4 cup flour
1 tsp. parsley flakes
1/4 tsp. pepper
10 cups water
5 tsp chicken bouillon (add more if needed)
1 cup brown rice
1 1/2 cups cooked chicken, diced
1 cup fat-free half-and-half
Instructions
1. In a 6-qt. stockpot, heat butter over medium-high heat.
2. Add the mushrooms, carrots, celery, and onion.
3. Cook and stir 8-10 minutes, or until vegetables are tender.
4. Stir in flour, parsley, and pepper until blended.
5. Stir in water and chicken bouillon. Bring to a boil.
6. Reduce heat. Stir in rice and simmer uncovered 20 minutes, or until the rice is tender.
7. Turn off heat. Stir in the chicken and the half-and-half.
8. Serve warm.
Chicken Cordon Bleu w/ Green Beans & Mushrooms
Total Servings: 4
Serving Size: 3 oz piece of cooked chicken, 1 oz ham, 1 slice cheese, 3/4 cup veggies.
WW SP per serving: 4
Ingredients
1 lb boneless, skinless chicken breast (4-4 oz breasts)
Salt and pepper to taste
1 tbsp olive oil
1 (12 oz) package frozen cut green beans
1 cup fresh mushrooms, chopped or sliced
4 oz deli ham (about 8 thin slices)
4 mozzarella cheese slices
Instructions
1. Sprinkle chicken with salt and pepper.
2. Heat oil in a large skillet and add chicken. Cook for 5-7 minutes on each side, or until fully cooked. Transfer chicken to a plate.
3. Add the green beans and mushrooms to the skillet. Sprinkle with salt and pepper. Cook 5-6 minutes. Transfer the green bean and mushroom mixture to another bowl.
4. Put chicken back in the pan and allow to heat up a little. Flip each piece of chicken over and top with one oz. of sliced ham (2 slices) and top each with one slice of cheese. Cook covered about 2-4 minutes, or until cheese is melted.
5. Serve 1 chicken breast with 3/4 cup green beans and mushrooms.
Serving Size: 3 oz piece of cooked chicken, 1 oz ham, 1 slice cheese, 3/4 cup veggies.
WW SP per serving: 4
Ingredients
1 lb boneless, skinless chicken breast (4-4 oz breasts)
Salt and pepper to taste
1 tbsp olive oil
1 (12 oz) package frozen cut green beans
1 cup fresh mushrooms, chopped or sliced
4 oz deli ham (about 8 thin slices)
4 mozzarella cheese slices
Instructions
1. Sprinkle chicken with salt and pepper.
2. Heat oil in a large skillet and add chicken. Cook for 5-7 minutes on each side, or until fully cooked. Transfer chicken to a plate.
3. Add the green beans and mushrooms to the skillet. Sprinkle with salt and pepper. Cook 5-6 minutes. Transfer the green bean and mushroom mixture to another bowl.
4. Put chicken back in the pan and allow to heat up a little. Flip each piece of chicken over and top with one oz. of sliced ham (2 slices) and top each with one slice of cheese. Cook covered about 2-4 minutes, or until cheese is melted.
5. Serve 1 chicken breast with 3/4 cup green beans and mushrooms.
Shredded Beef Sandwiches
Total Servings: 12
Serving Size 1/3 Cup of Meat*
WW SP per serving: 3*
Ingredients
1 (.7 oz) packet o f Italian seasoning
1 (.88 oz) packet brown gravy mix
1 (1 oz) packet Ranh mix
1 1/2 cups water
3 lbs lean beef sirloin, fat removed
12 buns, optional for extra WW Smart Points
Instructions
1. Mix the Italian seasoning, gravy mix, and Ranch seasoning with the water.
2. Put your meat in the low cooker. Pour mix over meat.
3. Cook on low for 6-8 hours.
4. Once cooked, shred the meat in the sauce and serve 1/3 cup mean on a bun, if you choose.
*3 WW SP for 1/3 cup meat does not include buns.
Serving Size 1/3 Cup of Meat*
WW SP per serving: 3*
Ingredients
1 (.7 oz) packet o f Italian seasoning
1 (.88 oz) packet brown gravy mix
1 (1 oz) packet Ranh mix
1 1/2 cups water
3 lbs lean beef sirloin, fat removed
12 buns, optional for extra WW Smart Points
Instructions
1. Mix the Italian seasoning, gravy mix, and Ranch seasoning with the water.
2. Put your meat in the low cooker. Pour mix over meat.
3. Cook on low for 6-8 hours.
4. Once cooked, shred the meat in the sauce and serve 1/3 cup mean on a bun, if you choose.
*3 WW SP for 1/3 cup meat does not include buns.
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