Pesto Ranch Crockpot Chicken

Ingredients

4-6 chicken breasts

1 6 oz jar pesto

1 packet dry ranch dressing mix

1 can chicken broth

Directions

Place chicken in crockpot. Top with pesto. Sprinkle ranch mix over chicken and pesto. Add chicken broth, slightly stirring to mix ranch and pesto together. Cook on high for about 3-4 hours. I like to shred my chicken when it's done. Serve with pasta or rice. Spoon extra sauce on top.

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Potato Sausage Crockpot Dinner

 Ingredients

4 medium potatoes, peeled and sliced (or I used a bag of baby Dutch potatoes)

2 medium onions, sliced into rings

1 pound kielbasa or Polish sausage (I used Turkey Sausage)

1 can cheddar cheese soup

1 can cream of celery soup

1 bag frozen peas

Directions

Slice onions, potatoes, and sausage. Spray crockpot with non-stick spray. Layer potatoes, onions, and sausage in crockpot. Cover with cheddar soup and top with cream of celery soup. Cook on high for about 4-5 hours. For the last thirty minutes, add frozen peas to cook.

All finished!

It's very hearty and delicious! Perfect for fall or winter.

WW points plus points is about 10, if made this way.

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Stuffed Bell Peppers

 Ingredients

2 lbs ground beef

1 cup minced onion

1 cup bell peppers, diced

3 cloves minced garlic

1/4 cup cilantro, minced

1 small tomato, diced (I used canned.)

8 oz can tomato sauce

1 1/2 tsp cumin

1/4 tsp garlic powder

2 bay leaves

salt and pepper to taste

3 bell peppers

1 cup rice, cooked

cheddar cheese, shredded

Directions

Brown beef in skillet. Add salt and pepper. When no longer pink, add onions, garlic, and bell peppers. Continue to cook for 3-4 minutes. Add mixture to crockpot. Add cilantro, tomatoes, tomato sauce, 1 1/4 cups of water. Cook on high for 3-4 hours or low for about 6-8. Discard bay leaves when finished cooking.

Cut tops of bell peppers and dice. In bowl, combine rice, diced peppers, and crockpot mixture. Stuff bell peppers. Preheat oven to 350. Place peppers in casserole dish, add 1/3 cup water in bottom of dish. Cover and bake for 50 minutes. Remove foil, top with cheese, and bake for additional 5 minutes uncovered.

Recipe adapted from: Skinny.Taste

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Crockpot Pulled Pork and Sauteed Squash

 Recipe adapted from here.

2.5 lb boneless pork loin roast center cut, trimmed of fat

2 tsp red wine vinegar

2 tsp mesquite liquid smoke

1 tsp garlic powder

1 tsp sea salt

Barbecue Sauce ( I used Stubb's and it's the best!)

Directions:

Place pork in crockpot and season with salt, vinegar, garlic powder, and liquid smoke. Cover and set to high for 6 hours. Remove pork and transfer onto a large plate. Reserve all liquid. Shred pork and put back into slower with 3/4 cup reserved liquid and barbecue sauce. Cook on high one more hour.

 Enjoy!

3 oz pork is about 5 points + (Make sure you calculate your sauce, though.)

 I made sauteed squash to go with the sandwiches and it's the perfect side dish for it! 

Ingredients:

Yellow Squash, sliced

Diced Onions (I used frozen.)

2 tbsp butter

Heat skillet and add butter. Add sliced squash and onion. Cook, stirring occasionally until squash browns. 

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Crockpot Chicken Tacos

Ingredients:

Chicken ( I used 3 chicken breasts.)

1 jar salsa

1 can diced green chiles

1 tsp ground cumin

1 whole onion, chopped (I used frozen chopped onion, Easy!)

2 cloves garlic

tortillas or taco shells

shredded lettuce, diced tomatoes, cheese, sour cream or whatever toppings you like!

Directions:

Place chicken in crockpot. Top with salsa, green chiles, cumin, garlic, and onion. Cover and set on low. Cook for 8 hours. Remove chicken from pot, shred, and return to juices. Spoon onto tortillas and top with toppings!

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Italian Chicken and Potatoes

Chicken Breast tenders
Potatoes
Italian Seasoning
Fat Free Italian Dressing
Parmesan Cheese

Spray your Crockpot well.
Then place chicken in the bottom.
Sprinkle with half the Italian dressing, half of the Italian Seasoning, and half of the Parmesan.
Place potatoes on top of that layer.

Then add the remaining Italian Dressing, Italian Seasoning, and Parmesan on top of potatoes.

Turn the Crock-pot on low, then put the lid on it and cook for about for six hours.

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