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.

More about → Potato Sausage Crockpot Dinner

No Bake Cheesecake

Recipe is HERE.

This was SOO SOO good that I didn't get any pics of it! Try it!

More about → No Bake Cheesecake

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. 

More about → Crockpot Pulled Pork and Sauteed Squash

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!

More about → Crockpot Chicken Tacos

Red, White, and Blueberry Trifle

Recipe from here.
 Ingredients:

10 oz angel food cake, cut into 1 inch cubes

2 pints sliced strawberries

2 pints blueberries

6 tbsp fat free sweetened condensed milk

1 1/2 cups cold water

1 package suger free white chocolate instant pudding

12 oz fat free Cool Whip, thawed

Directions:

Whisk condensed milk and water in bowl. Whisk in pudding mix and let stand for 2 minutes; fold in Cool Whip. Arrange cake in the bottom of a trifle dish sprinkle with blueberries, then spread pudding mixture, then layer strawberries. Repeat layers-cake, blueberries, pudding mixture, strawberries. For the top, arrange prettily! Cover and chill for about an hour.

1 cup=4 points+

More about → Red, White, and Blueberry Trifle

Bang Bang Shrimp

Recipe from here.

Ingredients:

5 tbsp light mayo

3 tbsp Thai Sweet Chili Sauce

1 tsp Sriracha

1 lb shrimp, peeled and deveined

2 tsp cornstarch

1 tsp canola oil

shredded lettuce or cabbage (optional)

chopped scallions (optional)

Directions:

In a bowl, combine mayo, sweet chili sauce, and Sriracha. Set aside.

 Place shrimp and cornstarch in bowl and mix well. Heat skillet and add oil when hot. Add shrimp and toss about 3 minutes or until cooked. Combine shrimp and sauce. 

 Place shrimp on shredded lettuce or cabbage and top with scallions.

 I served it with quinoa and fresh pineapple.

1/4th of recipe=5 points +

More about → Bang Bang Shrimp

Spinach Lasagna Rolls

recipe from here

Ingredients

9 lasagna noodles, cooked

10 oz chopped spinach

15 oz ricotta (fat free) or cottage cheese

1/2 cup grated parmesan cheese

1 egg

salt and pepper

1 jar tomato sauce

9 tbsp 2% shredded mozzarella

Directions

Preheat oven to 350. Combine spinach, ricotta (or cottage cheese), parmesan, egg, and salt and pepper in a medium bowl. Place dried lasagna noodles on wax paper. Spread 1/3 cup of spinach mixture on top of noodles. Then, carefully roll up noodles and place in casserole dish. Continue with each noodle. Top with tomato sauce and cheese. Bake for about 30-40 minutes or until cheese is melted.

More about → Spinach Lasagna Rolls

Italian Turkey Meatballs

Recipe from here

 Ingredients

Lean ground turkey

1/4 cup Italian seasoned breadcrumbs

1/4 cup grated parmesan cheese

dried parsley

1 egg

1 clove garlic, crushed

salt and pepper to taste

1 jar tomato sauce (or homemade sauce)

Directions

In a large pot, pour tomato sauce over medium heat. In a large bowl, combine turkey breadcrumbs, cheese, parsley, egg, garlic and salt and pepper. With your hands form meatballs and add to sauce. Cook for about 20 minutes or until cooked through. Serve with pasta or as a meatball sub.

More about → Italian Turkey Meatballs

Naked Burritos

1 cup brown rice

Extra Lean Ground Turkey

Diced Onions

Taco Seasoning

Black Beans

Corn

Rotel

First, prepare rice. I used boil-in-a-bag rice! Brown ground turkey with diced onions and taco seasoning. When meat is done, add beans, corn, and tomatoes to skillet. Combine until heated. Combine meat mixture with rice. Top with sour cream and taco sauce if desired.

13 points plus for the amount I used.

More about → Naked Burritos

Baked Mozzarella Sticks

 Ingredients

12 reduced fat mozzarella string cheese (cut in half)

2 tbsp flour

1 egg

5 tbsp Italian bread crumbs

5 tbsp Panko bread crumbs

2 tsp grated Parmesan cheese

1 tbsp dried parsley

olive oil spray

Freeze sting cheese.

Preheat oven to 400. Whisk egg in one bowl, in another bowl place flour. In a third bowl, combine bread crumbs, Parmesan, and parsley. When cheese is frozen, remove from freezer. Dip cheese in flour, then egg, then breadcrumbs. Place on baking sheet sprayed with cooking spray. After all cheese is breaded, lightly spray the tops with olive oil spray. Bake for 4-5 minutes on bottom rack. Turn cheese over and bake additional 4-5 minutes, watching carefully.

Recipe from Skinny Taste

2points+ for two sticks

More about → Baked Mozzarella Sticks

Taco Dip

 Ingredients

8 oz 1/3 reduced fat cream cheese

8 oz light sour cream

1 packet taco seasoning

16 oz jar salsa

shredded lettuce

diced tomatoes

2% Mexican Shredded cheese

Sliced black olives

Combine cream cheese, sour cream, taco seasoning, and salsa. Mix with electric mixer. Spread misture onto the bottom of a casserole dish. Top with shredded lettuce, diced tomatoes, shredded cheese and olives. Serve chilled.

Recipe from Skinny Taste

2 points+ for 1/24th of dip

More about → Taco Dip

Baked Chicken Nuggets

 Ingredients

16 oz (2 large) skinless boneless chicken breasts, cut into bite sized pieces

salt and pepper

2 tsp olive oil

6 tbsp Italian seasoned breadcrumbs

2 tbsp Panko breadcrumbs

2 tbsp grated Parmesan cheese

Olive oil spray

Directions

Preheat oven to 425 and spray baking sheet with cooking spray.

 Put olive oil in one small bowl. In another bowl, combine both types of breadcrumbs and Parmesan cheese. Season chicken with salt and pepper. Dip chicken in olive oil first, then in breadcrumbs. Place chicken on baking sheet. Lightly spray top of chicken with olive oil spray. Bake for 8-10 minutes. Flip and bake for additional 4-5 minutes or until chicken is cooked through.

Recipe is from Skinny Taste

4 points+ for 1/4 of chicken nuggets

More about → Baked Chicken Nuggets

Low Fat Moist Chocolate Cupcakes with Chocolate Glaze

Recipe is from Skinnytaste.com

Here are the ingredients you'll need for the cupcakes:

18.25 oz Chocolate fudge cake mix

1 cup canned pumpkin

1.4 oz box of instant Chocolate pudding (sugar free, fat free)

1 1/3 cups water

And for the chocolate glaze:

1 tbsp cocoa

1/2 cup powdered sugar

1/2-1 tbsp fat free milk

1/4 tsp vanilla extract

pinch of salt

For cupcakes:

Mix water and pumpkin until blended. Add pudding mix. Combine. Add cake mix and blend for 2 minutes. Fill cupcake liners 2/3 full and bake at 350 for about 25 minutes.

For glaze:

Combine dry ingredients, then add vanilla and milk. Blend until mixed thoroughly. Place in baggie with corner cut to pipe onto cupcakes. Top with sprinkles, if desired.

(3 WW pts + with glaze, 2 WW pts + without glaze)

You guys, they are absolutely delicious! They taste so chocolately and rich! You'll love them!

More about → Low Fat Moist Chocolate Cupcakes with Chocolate Glaze

Taco Cornbread Casserole

I discovered this recipe on Pinterest and it is fabulous!! It will definitely be a new staple in our house!

 Ingredients

1 pkg (8.5 oz) corn bread/muffin mix

1 egg

1/3 cup milk

3 cups cooked taco seasoned meat

1 can black beans

1 cup light sour cream

1 cup Mexican blend 2% cheese

1/2 cup chopped onion

1 can Rotel

1 cup shredded lettuce

1 can black olives

Directions

In a large bowl, combine corn bread mix, egg, and milk until blended. Spread into an 8 x 8 pan sprayed with cooking spray. Bake at 350 for 15 minutes. Combine taco meat and beans, spread over corn bread. Layer black olives on top of meat, then onion, then sour cream, and 3/4 cup cheese. Bake for additional 20-25 minutes or until cheese is melted. Sprinkle with Rotel, lettuce, and remaining cheese.

It's pretty, too!

yummmmm

1 serving= about 12 WW points +

More about → Taco Cornbread Casserole

Pink Lemonade Confetti Cupcakes

This delish recipe came from Skinny Taste.

You will need:

18.25 oz box confetti cake mix

2 1/2 tsp powdered sugar-free pink lemonade mix
1 cup water
1 tbsp vegetable oil
1/4 cup unsweetened applesauce
lemon zest from half of a lemon
2 drops pink food coloring (optional)
confetti sprinkles (optional)

Preheat oven to 350.  Line cupcake tins with 24 paper liners.

Stir together the water and pink lemonade powder.  Combine the cake mix, pink lemonade mixture, applesauce, lemon zest, food coloring and oil in a large bowl and with an electric mixer, mix until all the ingredients are thoroughly combined. 

Pour the batter into the prepared cupcake pans.  Add sprinkles if using and bake in the oven for 22 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.

Cool completely on wire racks before serving.

Enjoy!

I like them best when they are cold! So, I suggest, popping them in the fridge before eating them!

1 cupcake has 3 WW pts+

More about → Pink Lemonade Confetti Cupcakes

Turkey Sloppy Joes

 You will need:

1 lb Extra Lean Ground Turkey

1/4 cup Diced Onion

3/4 cups Ketchup

1/2 cup Water

Worcestershire Sauce, to taste
3 Tbs Brown Sugar

1 tsp minced garlic
1/4 tsp Prepared Mustard
1/8 tsp Red Pepper Flakes
1/4 tsp Ground Black Pepper
4 Buns or Sandwich Thins

 

Directions:

Cook ground turkey and onions over medium heat, until meat is no longer pink. Meanwhile, in a small bowl, combine next 8 ingredients. Pour over turkey and stir to combine. Simmer on low for 30 minutes, stirring occasionally. Serve on buns or sandwich thins.

For the ingredients I used, one Sloppy Joe was 7 WW points +.

More about → Turkey Sloppy Joes