Slow Cooker Chili (Weight Watchers)


1 lb extra-lean ground beef, or ground turkey
1 tbsp fresh garlic, minced
1 large red bell pepper, seeded and diced
1 large green bell pepper, seeded and diced
2 tbsp chili powder
2 tsp cumin
1 can (28 oz) crushed tomatoes
1 can (15 oz) red kidney beans, drained and rinsed
1 sweet onion, chopped
1⁄4 cup canned diced green chiles, or 1 fresh jalapeno pepper, seeded and finely chopped
2 tbsp tomato paste
1 black pepper, to taste


  1. Cook ground beef or turkey and garlic in a nonstick skillet, breaking apart the meat, until well browned. Drain off any fat very well, then return to the pan.
  2. Add bell peppers and cook until softened, about 5 minutes.
  3. Stir in chili powder and cumin.
  4. Place tomatoes, kidney beans, onion, chilies or jalapeno, tomato paste, and meat mixture in a slow cooker and stir to combine.
  5. Cover and cook on High until flavors are blended, about 4-5 hours. Season to taste with black pepper.

    Per serving: 4 SmartPoint; 3 PointsPlus; 2 POINTS (old)


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Bow Ties with Sausage, Tomatoes and Cream


  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
  2. Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
  3. Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.


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Dinner Oven Fried Fish


1 1⁄2 lb fresh haddock, tilapia fillets, or other white fish
1⁄4 cup white or yellow cornmeal
1⁄4 cup dry plain or seasoned bread crumbs
1⁄2 tsp dried dill
1⁄2 tsp salt
1⁄8 tsp black pepper
1⁄2 tsp paprika
1⁄3 cup skim milk
3 tbsp butter, melted


  1. Preheat oven to 450 degrees.
  2. In a shallow dish, like a pie plate, combine all dry ingredients.
  3. Place milk in another shallow dish.
    Dip fish in milk, then in crumb mixture.
  4. Place in pan coated with cooking spray.
  5. Drizzle with melted butter.
  6. Bake for 10 minute or until fish flakes apart with fork.
    Per serving: 5 SmartPoints; 4 PointsPlus; 4 POINTS (old)


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Mediterranean Shrimp & Veggies


2 cups roughly chopped spinach

1 cup halved cherry tomatoes

1/2 cup frozen sweet corn kernels

1/4 tsp. dried oregano

1/4 tsp. onion powder

1 tbsp. lemon juice

2 tsp. olive oil

1/2 tsp. chopped garlic

1/8 tsp. each salt and black pepper

8 oz. (about 16) raw large shrimp, peeled, tails removed, deveined


Preheat oven to 375 400 degrees. Lay a large piece of heavy-duty foil on a baking sheet, and spray with nonstick spray.

Place spinach, tomatoes, and corn on the center of the foil. Sprinkle with oregano and onion powder.

In a medium bowl, combine lemon juice, oil, chopped garlic, salt, and pepper. Whisk until uniform. Add shrimp, and toss to coat. Place over veggies.

Cover with another large piece of foil. Fold together and seal all four edges of the foil pieces, forming a well-sealed packet.

Bake for 20 minutes, or until shrimp have cooked through and veggies have softened.

Cut packet to release steam before open entirely.

Note- when adding ingredients or increasing quantity use two foil packets.



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Pizza Sliders


1 12-pack of dinner rolls or Hawaiian sweet rolls
1/4 cup pizza sauce
35 – 40 pieces pepperoni slices (optional substitute fresh slice pepperoni)
2 cups mozzarella, shredded
2 Tablespoons butter, melted
½ teaspoon garlic powder
2 Tablespoons parmesan cheese
sprinkling Italian seasoning


1. Preheat oven to 350 degrees F. Cut the tray buns in half horizontally, while keeping them all connected.

2. Spread the pizza sauce on the top of the bottom half of the buns.
(at this point, it would be a good idea to place the buns in a slightly greased or sprayed 9 x 13 pan).

3. Layer on the pepperoni pieces so they cover the entire surface of the buns.

4. Layer on the mozzarella cheese. Replace the top section of the buns.

5. Mix the butter, garlic powder, parmesan cheese and Italian seasoning together. Brush over the tops of the buns, getting into the nooks and crannies of the buns.

6. Bake for approximately 10 – 12 minutes or until the tops are golden brown and the cheese is melted.


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Honey Glazed Soy Salmon


12 ounces skinless salmon

1 tablespoon olive oil

For the honey soy marinade:

4 cloves garlic, minced

2 teaspoon ginger, minced

½ teaspoon red pepper

1 tablespoon olive oil

⅓ cup less sodium soy sauce

⅓ cup honey


1. Place salmon in a sealable bag or medium bowl.

2. In a small bowl or measuring cup, mix marinade ingredients.

3. Pour half of the marinade on the salmon. Save the other half for later.

4. Let the salmon marinate in the refrigerator for at least 30 minutes.

5. In a medium pan, heat oil. Add salmon to the pan, but discard the used marinade. Cook salmon on one side for about 2-3 minutes, then flip over and cook for an additional 1-2 minutes.

6. Remove salmon from pan. Pour in remaining marinade and reduce.

7. Serve the salmon with sauce and a side of veggies. We used broccoli.

Original Source

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Lemon Garlic Shrimp Pasta Recipe



Servings: 4
8 oz linguine
2 Tbsp. olive oil
8 Tbsp. (1 stick) unsalted butter
4 cloves garlic, minced
1 tsp crushed red pepper
1¼ lbs large shrimp
Salt and pepper to taste
1 tsp dried oregano
4 cups baby spinach
¼ cup Parmesan
2 Tbsp. parsley, chopped
1 Tbsp. lemon juice


1. In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.
2. Drain and set aside pasta.
3. In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
4. Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked.
5. Add oregano and spinach, cook until wilted.
6. Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.
7. When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.
8. Enjoy!


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Pesto Salmon and Italian Veggies in Foil Recipe



4  (6 oz) skinless salmon fillets
1 1/4 lbs fresh green beans, ends trimmed or 1 lb (medium/thin) asparagus, tough ends trimmed
3 tsp olive oil, divided
Salt and Pepper (option freshly ground black pepper)
4 Tbsp pesto, homemade or store-bought
4 tsp fresh lemon juice
1 pint grape tomatoes, halved


Preheat oven to 400 degrees.

Bring a pot of water to a boil.

Cut four pieces of aluminum foil into 14-inch lengths.

Boil green beans 3 minutes, then carefully drain (asparagus doesn’t need to be boiled before baking).

Toss green beans (or asparagus) with 2 tsp olive oil and season with salt and pepper to taste, divide into 4 servings and layer in center of each piece of foil.

Season both sides of salmon with salt and pepper.

Layer salmon over green beans and then spread 1 Tbsp pesto over top.

Drizzle 1 tsp lemon juice over each fillet.

Toss tomatoes with remaining 1 tsp olive oil and season lightly with salt. Spread over each salmon fillet.

Wrap sides of foil in and roll and crimp edge to seal, then wrap ends upward to seal (don’t wrap too tightly you want the heat to be able to circulate well).

Place side by side on a baking sheet and bake in preheated oven until salmon has cooked through, about 20 – 28 minutes (cook time will vary depending on thickness of salmon and desired degree of doneness).



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