If you haven’t noticed by now I love using my crockpot. I use it at least 3 days a week and when I was working a 40 hour week, outside of the home, I used it even more often than that. I’m back on board the Weight Watchers plan and trying to really stick to it. I have found that one of the key factors in following any type of healthy eating plan is to plan, plan, plan. If I know that I have dinner ready and waiting in my slowcooker I will be less likely to run through a drive thru or order pizza for the family.
Each week I plan to share with you several of my favorite Weight Watchers recipes. The recipes for Week 1 will all be slowcooker recipes. Be sure to check back during the week as I will be posting other Weight Watcher recipes throughout the week.
Slow Cooker Jerk Chicken
Weight Watchers Points Plus: 4
3 pounds bone-in, skinless chicken breasts
1/4 cup fresh lime juice
4 garlic cloves
2 tbsp fresh thyme
1 tbsp minced fresh ginger
1 tbsp dark brown sugar
3-4 habanero peppers, seeded
1.5 tsp salt
2 tbsp white vinegar
1 red pepper
2 pieces of peppered turkey bacon (or any 1 pt per slice bacon)
8 cherry tomatoes
Salt and pepper
1. Place all of the chicken in the crockpot.
2. In a blender, combine all the other ingredients. Add the habaneros one at a time and then tasting so you get the right level of heat. Pour over the chicken. Cook for 6 hours in the crockpot.
3. Shred the chicken and serve. See our tips for shredding chicken using your Kitchen Aid Mixer.
Weight Watchers Slow Cooker Lasagna
Weight Watchers Points Plus:10
1 pound(s) uncooked 93% lean ground beef
1 small uncooked onion(s), chopped
1 clove(s) (medium) garlic clove(s), minced
28 oz canned crushed tomatoes
15 oz canned tomato sauce
1 tsp table salt
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed red pepper flakes, or to taste
1 cup(s) part-skim ricotta cheese
1 1/2 cup(s) shredded part-skim mozzarella cheese, divided
6 item(s) uncooked lasagna noodles, no-cook
1/2 cup(s) shredded, parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano
Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.
Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.
Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.
In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving.
Slow Cooker Barbecue Chipotle Beef
Weight Watchers Points Plus: 5
Serving Size: 4 oz
3 lbs beef eye round or bottom round roast, all fat trimmed
2 cups of barbecue sauce (mine has 20 calories per 2 tbsp)
1/2 cup blended chipotles
1. Stir the barbecue sauce and chipotle together to create the sauce.
2. Sprinkle the beef with salt and pepper and add to the crockpot. Pour the sauce over the beef.
3. Cook for 6 hours. Shred with a fork and cook an additional 10-20 minutes to let the sauce thicken up. Enjoy!
Crockpot Chicken Paella
Serving Size: 1 1/2 Cups
Weight Watchers POINTS Plus per serving: 5
1 Cup Diced Peppers
1 Cup Diced Onions
6 Chicken Thighs (boneless, skinnless)
1 14.5 oz can diced tomatoes
2 Cloves garlic chopped fine
2 TBS Italian Seasonings
1TBS chili powder
1/2 Tsp Cumin
2 Cups cooked Rice (white or brown)
1/3 Cup green peas
Layer the peppers, onions, chicken in the pot. Pour the tomatoes over top, add seasonings. set to cook on low for 5 hours. After 5 hours, add rice and green peas to the pot. Replace lid and cook until rice and peas are warm, and most of the liquid is absorbed.
Tex Mex Chicken And Rice
Weight Watchers Points Plus:6
2 cups white rice
28 ounces tomatoes — diced
6 ounces tomato paste
3 cups hot water
1 package taco seasoning mix — chicken
4 chicken breast halves without skin — boned
2 medium onions — chopped
4 ounces green chiles — diced
3/4 teaspoon garlic
1. In a 5-quart electric slow cooker, mix together all the ingredients except the chilies and garlic pepper.
2. Cover and cook on the low heat setting 4 to 4-1/2 hours, or until the rice is tender and the chicken is white throughout; do not overcook or the rice will be mushy.
3. Stir in the green chiles and garlic pepper and serve at once.
Crockpot Chicken Taco Chili
Weight Watchers Points Plus:4
1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce
10 oz package frozen corn kernels
2 14.5-oz cans diced tomatoes w/chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
3 boneless skinless chicken breasts
chili peppers, chopped (optional)
chopped fresh cilantro
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).
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