1 1/2 pounds lean ground beef
3 1/2 oz pepperoni sliced or chopped
1 tsp dried basil
1/2 tsp dried oregano
10 reduced-calorie hamburger buns
2 cans (30 oz) Pizza Sauce
1 cup Shredded Mozzarella Cheese
In skillet, cook ground beef until cooked through.
Spray slow cooker with nonstick spray. Spoon beef mixture into sprayed cooker. Add pizza sauce, pepperoni, basil and oregano; mix well. Cover and cook on low for 4-6 hours. Spoon 1/2 cup of beef mixture onto half of bun. Top with cheese and cover with other half of bun.
These are a family favorite. You could throw in onions or bell peppers to add a little veggie, I chose to leave it out. I served these with the Garlic and Cheese Orzo.
Number of Servings: 10
WEIGHT WATCHERS POINTS: 6
Friday, July 17, 2009
Garlic and Cheese Orzo
Recipe courtesy of Rachael Ray.
Salt
1/2 pound orzo
4 tablespoons butter (I used light)
3 to 4 cloves garlic, finely chopped or grated
1/4 cup grated Parmigiano Reggiano cheese
1/4 cup (about a handful) chopped flat-leaf parsley
(I only had dried so I use 3 Tbl. of dried parsley instead)
Ground black pepper
Fill a large pot with water and place over high heat to boil the pasta. When the water reaches a bubble, season it with salt and drop the pasta. Cook to al dente according to package directions then drain and reserve.
When the pasta is ready, place a large skillet over medium heat with the butter. Add the garlic to the pan and cook until aromatic and tender, about 1 minute. Add the cooked pasta, Parmigiano Reggiano and parsley to the pan, season with pepper and toss to thoroughly combine.
This is awesome! It tastes so much better then a prepared boxed rice. I made it for the first time this evening and we will make this again definitely!
Number of Servings: 6
WEIGHT WATCHERS POINTS: 4
Salt
1/2 pound orzo
4 tablespoons butter (I used light)
3 to 4 cloves garlic, finely chopped or grated
1/4 cup grated Parmigiano Reggiano cheese
1/4 cup (about a handful) chopped flat-leaf parsley
(I only had dried so I use 3 Tbl. of dried parsley instead)
Ground black pepper
Fill a large pot with water and place over high heat to boil the pasta. When the water reaches a bubble, season it with salt and drop the pasta. Cook to al dente according to package directions then drain and reserve.
When the pasta is ready, place a large skillet over medium heat with the butter. Add the garlic to the pan and cook until aromatic and tender, about 1 minute. Add the cooked pasta, Parmigiano Reggiano and parsley to the pan, season with pepper and toss to thoroughly combine.
This is awesome! It tastes so much better then a prepared boxed rice. I made it for the first time this evening and we will make this again definitely!
Number of Servings: 6
WEIGHT WATCHERS POINTS: 4
Tuesday, July 14, 2009
Goulosh
11/2 pound uncooked, lean beef round or sirloin, cut bite size
2/3 cup ketchup
1 tbsp Worcestershire sauce
3 tsp paprika
1 tbsp sugar
1/2 tsp dry mustard
12 oz no-yolk egg noodles
Instructions:
Combine all ingredients in the crock pot. Stir to mix, and coat beef. Cook on low 6-8 hours. If you desire a thickers sauce you can add milk or flour. Serve with egg noodles.
Number of Servings: 6
WEIGHT WATCHERS POINTS: 10 (with pasta)
2/3 cup ketchup
1 tbsp Worcestershire sauce
3 tsp paprika
1 tbsp sugar
1/2 tsp dry mustard
12 oz no-yolk egg noodles
Instructions:
Combine all ingredients in the crock pot. Stir to mix, and coat beef. Cook on low 6-8 hours. If you desire a thickers sauce you can add milk or flour. Serve with egg noodles.
Number of Servings: 6
WEIGHT WATCHERS POINTS: 10 (with pasta)
Easy Chicken Parmesian
14 oz bottled spaghetti sauce
6 tbsp grated Parmesan cheese
1 1/2 pounds boneless, skinless chicken breast
6 oz Part-skim shredded Mozzarella
12 oz cooked whole wheat pasta
Instructions:
Preheat oven to 375. Pour sauce into 13X9 baking dish. Sprinkle 4 tbl. of the Parmesan over sauce. Add chicken; turn over to evenly coat both sides with sauce. Cover with foil. Baker 30 min. uncover. Top with mozzarella cheese and remaining Parmesan. Continue baking 5 minutes or until chicken is cooked through and cheese is melted. Serve over hot cooked pasta.
Number of Servings: 6
WEIGHT WATCHERS POINTS: 7 (with pasta)
6 tbsp grated Parmesan cheese
1 1/2 pounds boneless, skinless chicken breast
6 oz Part-skim shredded Mozzarella
12 oz cooked whole wheat pasta
Instructions:
Preheat oven to 375. Pour sauce into 13X9 baking dish. Sprinkle 4 tbl. of the Parmesan over sauce. Add chicken; turn over to evenly coat both sides with sauce. Cover with foil. Baker 30 min. uncover. Top with mozzarella cheese and remaining Parmesan. Continue baking 5 minutes or until chicken is cooked through and cheese is melted. Serve over hot cooked pasta.
Number of Servings: 6
WEIGHT WATCHERS POINTS: 7 (with pasta)
Crock Pot Turkey Tacos
1 pound ground Turkey
1/2 cup onion, minced
6 oz canned tomato paste
1/2 cup salsa
1 tbsp. parsley
1 tbsp. salt
1/2 cup low-fat cheddar or colby cheese
10 large taco shell
Instructions:
Brown turkey with minced onion. Add paste, salsa, parsley and salt to crock pot. Add turkey and stir. Cover; cook on low 4-5 hours.
Number of Servings: 5
WEIGHT WATCHERS POINTS: 8
1/2 cup onion, minced
6 oz canned tomato paste
1/2 cup salsa
1 tbsp. parsley
1 tbsp. salt
1/2 cup low-fat cheddar or colby cheese
10 large taco shell
Instructions:
Brown turkey with minced onion. Add paste, salsa, parsley and salt to crock pot. Add turkey and stir. Cover; cook on low 4-5 hours.
Number of Servings: 5
WEIGHT WATCHERS POINTS: 8
Crock Pot Cream Cheese Chicken
2 pound uncooked boneless, skinless chicken breast
1 envelope Good Seasons Italian Dressing
4 tbsp light butter, divided
1 tbsp minced garlic
1 small onion, finely diced
15 oz Campbell's Healthy Request Cream of Chicken Soup
8 oz cream cheese
1/2 cup fat-free chicken broth
Place chicken in crock and sprinkle Italian salad dressing mix over chicken. Sprinkle with 2 TBL melted butter. Cook on low for 4 hours. Melt 2 tbl. butter in sauce pan and saute garlic and onion. Add mixture to soup, cream cheese and broth. Stir until smooth. Add soup mixture to crock pot and cook on low for an additional 1 1/2 to 2 hours. This is very good over pasta or rice, but delicious on its own.
Number of Servings: 6
WEIGHT WATCHERS POINTS: 9 (without pasta or rice)
1 envelope Good Seasons Italian Dressing
4 tbsp light butter, divided
1 tbsp minced garlic
1 small onion, finely diced
15 oz Campbell's Healthy Request Cream of Chicken Soup
8 oz cream cheese
1/2 cup fat-free chicken broth
Place chicken in crock and sprinkle Italian salad dressing mix over chicken. Sprinkle with 2 TBL melted butter. Cook on low for 4 hours. Melt 2 tbl. butter in sauce pan and saute garlic and onion. Add mixture to soup, cream cheese and broth. Stir until smooth. Add soup mixture to crock pot and cook on low for an additional 1 1/2 to 2 hours. This is very good over pasta or rice, but delicious on its own.
Number of Servings: 6
WEIGHT WATCHERS POINTS: 9 (without pasta or rice)
Polynesian Meatballs
1/2 cup barbecue sauce
15 1/2 oz canned unsweetened pineapple chunks
3 cup cooked white rice
1 pound Turkey Meatballs
Mix sauce ingrediants in large skillet. Bring to boil on medium heat. Stir in vegetable is desired. Reduce heat to medium-low. Simmer 15 minutes, stirring occasionally or until vegetables are crisp tender and meatballs are heated through and sauce is thickened. Serve over rice. These can be done in the crock pot instead, over low heat for 4-6 hours.
Number of Servings: 6
WEIGHT WATCHERS POINTS: 6 (with rice and no vegetable)
15 1/2 oz canned unsweetened pineapple chunks
3 cup cooked white rice
1 pound Turkey Meatballs
Mix sauce ingrediants in large skillet. Bring to boil on medium heat. Stir in vegetable is desired. Reduce heat to medium-low. Simmer 15 minutes, stirring occasionally or until vegetables are crisp tender and meatballs are heated through and sauce is thickened. Serve over rice. These can be done in the crock pot instead, over low heat for 4-6 hours.
Number of Servings: 6
WEIGHT WATCHERS POINTS: 6 (with rice and no vegetable)
Asian Barbecued Pork
1/4 cup low-sodium soy sauce
1 tbsp unpacked brown sugar
1 tbsp honey
1/2 tsp ground cinnamon
2 tbl. dry red wine
2 tsp. red food coloring
1 green onion with top, cut in half
1 clove garlic minced
24 oz lean pork tenderloin
Combine soy sauce, wine, brown sugar, honey, food coloring, cinnamon, onion, and minced garlic in large bowl. Add pork; turn to coat completely. Cover and refrigerator 1 hour or overnight, turning occassionaly.Preheat oven to 350. Drain pork, reserving marinade. Place pork on wire rack over baking pan. Bake 45 minutes or until no longer pink in center, turning and basting frequently with reserved marinade. Remove pork from over; cool. Cut into diagonal slices.
Number of Servings: 4
WEIGHT WATCHERS POINTS: 5
1 tbsp unpacked brown sugar
1 tbsp honey
1/2 tsp ground cinnamon
2 tbl. dry red wine
2 tsp. red food coloring
1 green onion with top, cut in half
1 clove garlic minced
24 oz lean pork tenderloin
Combine soy sauce, wine, brown sugar, honey, food coloring, cinnamon, onion, and minced garlic in large bowl. Add pork; turn to coat completely. Cover and refrigerator 1 hour or overnight, turning occassionaly.Preheat oven to 350. Drain pork, reserving marinade. Place pork on wire rack over baking pan. Bake 45 minutes or until no longer pink in center, turning and basting frequently with reserved marinade. Remove pork from over; cool. Cut into diagonal slices.
Number of Servings: 4
WEIGHT WATCHERS POINTS: 5
Monday, July 13, 2009
Charity's Crock Pot Spaghetti Sauce
1 pound lean ground beef
1 pound Italian sausage
4 (14 1/2) cans of undrained diced tomatoes
36 oz canned tomato paste
1 cup fat-free beef broth
1/4 cup packed brown sugar
1 tbsp Marjoram, dried
2 tbsp garlic powder
2 tsp dried basil
2 tsp dried oregano
2 tbsp parsley
1 tsp table salt
1 bay leaf
12 oz uncooked whole-wheat spaghetti
Instructions:
In a large skillet, cook beef and Italian sausage over medium heat. Drain. Transfer to crock pot. Stir in tomatoes, paste, broth, brown sugar and seasonings; mix well. Cover and cook on low 6-8 hours or until bubbly. Discard bay leaf. Serve over spaghetti.
Number of Servings: 12
WEIGHT WATCHERS POINTS: 8 (includes pasta)
1 pound Italian sausage
4 (14 1/2) cans of undrained diced tomatoes
36 oz canned tomato paste
1 cup fat-free beef broth
1/4 cup packed brown sugar
1 tbsp Marjoram, dried
2 tbsp garlic powder
2 tsp dried basil
2 tsp dried oregano
2 tbsp parsley
1 tsp table salt
1 bay leaf
12 oz uncooked whole-wheat spaghetti
Instructions:
In a large skillet, cook beef and Italian sausage over medium heat. Drain. Transfer to crock pot. Stir in tomatoes, paste, broth, brown sugar and seasonings; mix well. Cover and cook on low 6-8 hours or until bubbly. Discard bay leaf. Serve over spaghetti.
Number of Servings: 12
WEIGHT WATCHERS POINTS: 8 (includes pasta)
Chocolate Chip Cookies
2-¼ cup flour
1 tsp baking soda
1 tsp. Salt
1 pinch cinnamon
1-cup butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 tsp. Vanilla
1 tsp. Vinegar
2 Eggs
10 oz. chocolate chips
Combine flour, baking soda, and in a small bowl. Beat butter, brown sugar, granulated sugar, vanilla and vinegar in larger bowl. Add eggs one at a time beating well after each. Gradually beat in flour mixture, add a pinch of cinnamon. Mix well. Stir in chocolate chips. Spoon onto lightly greased cookie sheet. Bake at 375 for 9-11 minutes. Let cool.
Number of Servings: 2 dozen cookies
WEIGHT WATCHERS POINTS: 5
1 tsp baking soda
1 tsp. Salt
1 pinch cinnamon
1-cup butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 tsp. Vanilla
1 tsp. Vinegar
2 Eggs
10 oz. chocolate chips
Combine flour, baking soda, and in a small bowl. Beat butter, brown sugar, granulated sugar, vanilla and vinegar in larger bowl. Add eggs one at a time beating well after each. Gradually beat in flour mixture, add a pinch of cinnamon. Mix well. Stir in chocolate chips. Spoon onto lightly greased cookie sheet. Bake at 375 for 9-11 minutes. Let cool.
Number of Servings: 2 dozen cookies
WEIGHT WATCHERS POINTS: 5
Banana Bread
1-cup sugar
1/3-cup softened butter
2 eggs
3 ripe bananas, mashed
1/3 cup water
1-2/3 cup flour
1 tsp. Baking soda
½ tsp salt
¼ tsp. Baking powder
½ cup chopped nuts (opt.)
Preheat oven to 350. Greases bottom of loaf pan. Mix sugar and butter in large bowl. Stir in eggs until blended. Add bananas and water, beat 30 seconds. Stir in remaining ingredients, except nuts, until moistened. Stir in nuts (opt). Pour into pan; bake until toothpick comes out clean, usually 55-75 minutes. Let cool.
Number of Servings: 12 slices
WEIGHT WATCHERS POINTS: 5
1/3-cup softened butter
2 eggs
3 ripe bananas, mashed
1/3 cup water
1-2/3 cup flour
1 tsp. Baking soda
½ tsp salt
¼ tsp. Baking powder
½ cup chopped nuts (opt.)
Preheat oven to 350. Greases bottom of loaf pan. Mix sugar and butter in large bowl. Stir in eggs until blended. Add bananas and water, beat 30 seconds. Stir in remaining ingredients, except nuts, until moistened. Stir in nuts (opt). Pour into pan; bake until toothpick comes out clean, usually 55-75 minutes. Let cool.
Number of Servings: 12 slices
WEIGHT WATCHERS POINTS: 5
Cheese Enchiladas
1 lb. Cheddar cheese
1 lrg. can enchilada sauce
1 pkg. Corn tortillas, 16 count
Oil (appx. 1/2 cup)
Shred cheese. Heat oil in saucepan. Pour a couple of tablespoons of enchilada sauce into bottom of 9 X 13 pan, to prevent sticking. Dip tortillas briefly in hot oil to soften. Drain quickly. Dip into bowl of enchilada sauce. Drain slightly. Place tortilla in pan. Place desired amount of cheese in center of tortilla. Roll. Continue until done. Pour remaining enchilada sauce over enchiladas. Bake at 350 until cheese melts.
Number of Servings: 8
WEIGHGT WATCHERS POINTS: 12 (for 2 enchiladas)
1 lrg. can enchilada sauce
1 pkg. Corn tortillas, 16 count
Oil (appx. 1/2 cup)
Shred cheese. Heat oil in saucepan. Pour a couple of tablespoons of enchilada sauce into bottom of 9 X 13 pan, to prevent sticking. Dip tortillas briefly in hot oil to soften. Drain quickly. Dip into bowl of enchilada sauce. Drain slightly. Place tortilla in pan. Place desired amount of cheese in center of tortilla. Roll. Continue until done. Pour remaining enchilada sauce over enchiladas. Bake at 350 until cheese melts.
Number of Servings: 8
WEIGHGT WATCHERS POINTS: 12 (for 2 enchiladas)
Chicken Caruso
4 boneless skinless Chicken breasts
2 tbl. Butter
1 sm. Jar Spaghetti sauce
2-cup celery
2 tsp. Garlic salt
4 cups cooked white Rice
Cut chicken in small pieces and quickly brown in skillet with butter and garlic. Slice celery. Add spaghetti sauce and ¼ cup water. Add celery to chicken. Cover and simmer until celery is tender, usually 15-20 minutes. Serve over rice.
Number of Servings: 6
WEIGHT WATCHERS POINTS: 8
2 tbl. Butter
1 sm. Jar Spaghetti sauce
2-cup celery
2 tsp. Garlic salt
4 cups cooked white Rice
Cut chicken in small pieces and quickly brown in skillet with butter and garlic. Slice celery. Add spaghetti sauce and ¼ cup water. Add celery to chicken. Cover and simmer until celery is tender, usually 15-20 minutes. Serve over rice.
Number of Servings: 6
WEIGHT WATCHERS POINTS: 8
Western Bean Casserole
1 lb. Ground beef
1 pkg. Onion soup mix
2 cans pork and beans
1 cup ketchup
½ cup water
2 tbl. Prepared mustard
2 tsp. Vinegar
bacon slices (opt)
Brown ground beef and drain. Combine all ingredients, except bacon. Spread in baking dish and put bacon on top. Bake at 400 for 30-40 minutes. This also works great in the Crock Pot!
Number of Servings: 6
WEIGHT WATCHERS POINTS: 7 (including bacon)
1 pkg. Onion soup mix
2 cans pork and beans
1 cup ketchup
½ cup water
2 tbl. Prepared mustard
2 tsp. Vinegar
bacon slices (opt)
Brown ground beef and drain. Combine all ingredients, except bacon. Spread in baking dish and put bacon on top. Bake at 400 for 30-40 minutes. This also works great in the Crock Pot!
Number of Servings: 6
WEIGHT WATCHERS POINTS: 7 (including bacon)
Kung Pao Chicken
4 Chicken breasts
1 - 2 Tbl Oil
1/2 Tsp Red Pepper
1 Tsp Garlic
2 Handfuls Peanuts
1/2 Cup Soy Sauce
2 Shakes Salt
4 Tbl Water
4 Tbl Vinegar
2 Tsp Sugar
4 Tbl Cornstarch
3 cups cooked white Rice
Stir fry chicken in oil, until cooked thoroughly. Add garlic and red pepper, and cook until mixed well. Remove from skillet leaving oil. Cook peanuts, adding more oil if necessary, on low for 5 minutes. Peanuts will burn if left on high. Add chicken mixture. Remove from heat. In seperate bowl mix soy sauce, salt, water, vinegar, cornstarch, and sugar. Mix well. Pour sauce over chicken, and peanuts. Cook for 5 minutes, until sauce thickens. Serve over rice.
This is the dish I am best known for. Everyone in my immediate family asks me for this meal.
Number of Servings: 6
WEIGHT WATCHERS POINTS: 8 (which includes rice)
1 - 2 Tbl Oil
1/2 Tsp Red Pepper
1 Tsp Garlic
2 Handfuls Peanuts
1/2 Cup Soy Sauce
2 Shakes Salt
4 Tbl Water
4 Tbl Vinegar
2 Tsp Sugar
4 Tbl Cornstarch
3 cups cooked white Rice
Stir fry chicken in oil, until cooked thoroughly. Add garlic and red pepper, and cook until mixed well. Remove from skillet leaving oil. Cook peanuts, adding more oil if necessary, on low for 5 minutes. Peanuts will burn if left on high. Add chicken mixture. Remove from heat. In seperate bowl mix soy sauce, salt, water, vinegar, cornstarch, and sugar. Mix well. Pour sauce over chicken, and peanuts. Cook for 5 minutes, until sauce thickens. Serve over rice.
This is the dish I am best known for. Everyone in my immediate family asks me for this meal.
Number of Servings: 6
WEIGHT WATCHERS POINTS: 8 (which includes rice)
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