"Pizza in a crock pot"...not really

A friend of mine gave me this recipe a while ago.  This is the original recipe:

2 c cooked macaroni
1 lb browned hamburger
15 oz pizza sauce
15 oz tomato sauce

1 sm package pepperoni slices

1/2 lb mozzarella cheese, shredded

parmesan cheese

Mix all ingredients in a crock pot except cheeses and place these on top.  Turn on hight for 1 1/2 hours.

That recipe wasn't going to work with my work schedule, so I decided to make it the same way (mostly the same way) and to bake it instead.  So here's my recipe:
2 c cooked macaroni

3/4 lb browned ground turkey
15 oz pizza sauce
15 oz tomato sauce (I only used 3/4 can)
2 servings of turkey pepperoni
1/4 c ff mozzarella cheese, shredded
1/4 c low fat mozzarella cheese, shredded
1 tbsp italian seasoning
Pour into an 8x8 pan.  Bake in 350 degree oven for 35-40 min or until heated through.  (I kept mine covered w/foil for about half of that time). 

Allison and Chloe didn't eat this since they were eating the left over skillet tacos from the night before.  For 1/4 of the pan ours was 7.5 pts.  That was a nice size bowl full.  Brian gave this his typical 4 stars (apparently I'm mostly a 4 stars cook!) and I gave this 3.5.  I did enjoy it, and liked that the pepperoni gave it a slightly spicy touch, however this is not something I would make on a super regular basis (which is why it didn't get a 4).  And this would be WAY better if you put more mozzarella on top and let it get brown and bubbly!  I didn't want those added points though. 

Similar yet different (Skillet Tacos)

Sorry I haven't posted in a while.  I didn't cook as much last week as I was trying to limit my grocery shopping, so we ate a lot of frozen left over dinners from the previous couple of weeks.  Now that my freezer is bare and I can start cooking again, here come some more meals.

Tonight's dinner looks familiar to some of the other recipes I've posted...it is a different recipe though.  Unfortunately I only took a picture of Brian's dinner, but mine looked SO much better with added toppings.  What can I say, I was hungry and didn't want to wait to take another picture. : )

This recipe came from TOH Cooking for 2 recipe, although now that we're a family of 4 I had to at least double the recipe. (This is the doubled recipe below)

1/2 lb - 3/4 lb ground turkey (I used 3/4 lb)
1/4 onion, chopped
1/2 green pepper, chopped (I omitted)
16 oz tomato sauce
1 c uncooked elbow macaroni (I used Ronzoni brand)
1 c water
1/2 c picante sauce (I used 3/4 c)
fat free cheddar cheese (I used 1/8 c per bowl)

2 servings baked tortilla chips (14 chips, crushed per bowl)
Optional toppings: chopped avocado, lettuce, fat free sour cream, diced tomatoes

In a non stick skillet, cook the turkey, onion, and green pepper over medium heat until no longer pink.  Stir in the tomato sauce, macaroni, water and picante sauce.  Bring to a boil.  Reduce heat, cover and simmer 10-15 min or until macaroni is tender.  Divide between 2 plates, top with cheese, tortilla chips and avocado.  Serve w/lettuce and sour cream if desired.

Brian, Chloe and I all gave this 4 stars.  I asked Allison how many stars she though and she said 10.  I guess she really liked it! Points would definitely depend on your toppings, but for a very large bowl (almost 2 cups of macaroni mixture) plus tomatoes, 14 crushed tortilla chips, 1/8 c ff cheese and 1 tbsp light sour cream, my dinner was 10 pts.

Breaded Chicken Strips (a little healthier)

I am almost positive I got this recipe out of TOH cooking for 2 magazine.  I put a little bit of the sneaky chef's recipe in this too, since I baked these according to her directions and also added some orange puree. 
1/2 c seasoned bread crumbs
2 tbsp grated parmesan cheese
1/2 tsp garlic salt
1/4 tsp paprika
1/4 tsp pepper
1/2 c flour
1/4 c 2% milk (I used skim)
2 tbsp beaten egg (I used 1 egg...I was not going to measure this out!)
2 chicken breasts cut into 1 inch strips (I used 3 and had just enough bread crumb mixture for this)
1/8 c orange puree (optional)
1/4 c canola oil (if frying...I omitted since I baked ours)


In a large resealable plastic bag, combine the first 5 ingredients. 
Place flour in a shallow bowl.  In another shallow bowl, whisk milk, egg and orange puree.
Coat chicken strips in flour.  Then dip in egg mixture.  Then put in the ziplock bag. 
Seal and shake to coat.
If frying: In a large skillet, cook chicken in oil over medium heat for 2-3 minutes on each side or until chicken juices run clear.  Drain on paper towels.
If baking: Bake at 400 degrees for 10-12 minutes.  Turn each chicken tender over and cook for an additional 10-12 minutes. 


So you're going to need to figure the points out for this yourself because I am not counting many points for the egg, milk or flour.  I figure each chicken tender doesn't have enough to really try to figure out how much each one is coated with, so I'm guesstimating here!  We counted 3 chicken tenders (which is also 1 chicken breast) to be 6 points.  Personally, I think that's being generous since the bread crumb mixture was 6 points TOTAL, the skim milk was not even 1/2 point, and how much egg and flour really got on each piece?!  But whatever, I'd rather be too high than too low. 

We loved this.  Allison and Brian gave it 5 stars (actually Allison gave it a 3, but she asked for more twice and said I was a good cook, so that's a 5 in my book!).  Seriously I LOVE it when Brian gives something a 5 and he doesn't know there is something healthy in it! 

Chicken and Rice

This is one recipe my mom makes that I can eat the whole pan myself...well maybe just the rice part!  I altered it a bit from the original just to make it healthier.  There is no picture for this one either, but that's because I don't think this is a "pretty" meal and don't want to discourage anyone from making it. : )

3-4 chicken breasts
1 c uncooked rice (I used brown)
2 cans cream of ____ soup (chicken, celery, mushroom) (I used 1 1/2 cans b/c I didn't have any healthy request ones on hand and wanted to cut down the points)
1/2 c water
Margarine (I used spray butter)
Flour

Spray and 8x8 pan w/non stick spray. 
In a small bowl combine the soup mixes and the uncooked rice.  (There is supposed to be 1 tbsp melted butter mixed in too, but I omitted)  Pour mixture onto the bottom of the casserole pan.  Put chicken breasts on top of rice mixture.  Shake a little flour on top on each chicken breast.  Put a small pat of butter on top of each chicken breast (I just sprayed each one w/spray butter).  Drizzle 1/2 c water over entire casserole.  Cover with foil and bake at 275 degrees for 3-3 1/2 hours. 

For my version, 1/4 of the rice and 1 chicken breast was 6 points.  I could have eaten ALL the rice though, I love it!  Brian, Chloe and I each gave this 4+ stars.  Allison didn't want the rice because it has "frosting" on it.  : )

Another way to make pot roast

Sorry, no picture this time, I forgot to take one because we started eating it right away!  This one cooked all day while I was at work and smelled delicious when I walked in the door.  Mmmmm.  What a way to end your work day!  I found this recipe in my fix-it and forget it cookbook. 

Easy Pot Roast and Veggies
Serves 4
2.5 lb chuck roast
4 medium potatoes, quartered
Baby carrots and celery (as much as you like)
1 envelope dry onion soup mix
3 c water
Put potatoes, carrots and celery on the bottom of the slow cooker.  Put the roast on top. 
Add onion soup mix and water.
Cover and cook on low for 8 hours.

Brian and I both gave this 4 1/2 stars.  This is 1 pt per oz of meat (not including veggies or potatoes)

McCormick the helper! (BBQ pulled pork)

I decided to try one of the slow cooker seasoning packets that McCormick sells.  So I got the BBQ Pulled Pork because 1. I've never tried it and 2. Pork is very inexpensive.

This isn't the lightest/healthiest meal, but it wasn't horrible on points either.  And Brian and I both enjoyed this, and gave it 4 stars.  In an effort not to use points, I served these on Arnold's Thins.  I've decided that I like eating pork NOT on bread...unless it's super crusty french bread. 

1 pkg McCormick Shredded BBQ Pork seasoning
3 lbs boneless pork shoulder roast, well-trimmed
1/2 c ketchup
1/2 c firmly packed light brown sugar
1/3 c cider vinegar

Place pork in slow cooker.  Mix remaining ingredients together and pour over pork.  Cover and cook on low for 8 hours.  Shred pork, using 2 forks.  Return pork to slow cooker.  Mix and heat w/sauce before serving. 

We will definitely try this, as well as their other slow cooker packets again.

(Bubble Up Casserole) Don't judge this by the picture

This picture does not do this meal justice!  This is one of our family favorites, although Brian didn't like it as much since I altered it a bit to make it a little healthier.  : )

Bubble Up Casserole
1 lb ground beef (I used 1/2 lb ground turkey)
1 small onion chopped
15 oz tomato sauce
1/8 c orange puree (optional)
1/2 tsp dried basil
3 cloves, minced garlic
1 tsp Itailan Seasoning
15 oz refrigerated buttermilk biscuits, quartered (I used 1 1/2 cans to cut down points)
1 1/4 c mozzarella cheese, shredded (I used 1/2 c ff, and 1/4 c low fat mozzarella)

Preheat oven to 350 degrees.  In a skillet, brown meat and onion over medium-high heat until browned stirring to crumble. 
Stir in tomato sauce, basil, garlic, orange puree and italian seasoning.  Add quartered biscuits and stir gently until biscuits are covered with sauce.
Spoon mixture into a 9x13 baking dish coated w/cooking spray.  Cook uncovered for 25 min. 
Sprinkle with cheese.  Bake an additional 10 minutes or until biscuits are done.  Let stand 5 minutes before serving.

As the original recipe, Brian gives this 5 stars, I give it 4 1/2.  With my alterations/changes, we both gave this 4 stars.  I was willing to sacrifice a little of the taste for some points!  1/8 of the pan = 5 pts.  PS. you could easily add more veggies to this by adding some diced tomatoes and/or diced green peppers.  (We've never eaten it that way, but some day I hope to!)

Green Beans and Potatoes in Chunky Tomato Sauce by Christine

Whew! It has been a long time, but here I am. I have a delicious and healthy side dish for you all. This was great with Easter ham, but I also ate it tonight with chicken, and I imagine it to be just as tasty with anything from the grill. I found the recipe on myrecipes.com, but it is originally from Cooking Light.

Ingredients:

*1 1/2 tablespoons olive oil

*1 clove of garlic, minced

*1 1/2 cups diced red potato

*1/2 cup chopped celery

*1/2 teaspoon salt

*1 1/4 pounds fresh green beans, trimmed

*1/4 cup water

*1/3 cup chopped fresh cilantro

*3/4 pounds plum tomatoes, peeled and coarsely chopped (I was lazy and left the peels on)

*1/4 teaspoon freshly ground pepper

*1/4 teaspoon ground red pepper (didn't have so didn't use)

Heat olive oil in large skillet over med-high heat. Add garlic and stir constantly for about 30 seconds. Add potatoes, celery, green beans and salt. Saute for about 1 mnute. Add the water and cover. Cook for about 5 minutes, or until beans are crisp tender. Add cilantro and tomatoes. Reduce heat and cover, cooking for about 4 more minutes, or until tomatoes begin to soften. Stir occasionally. Add ground pepper.

I LOVED this veggie dish. 5 stars from me. Bryan gave it 4 stars. Sean ate the beans and potatoes so I say he gave it 4 stars too. Brad, well, he's 4 years old so he wouldn't eat it. Very good reheated too. AND, for those of you counting WW Points, 3/4 cup is only 1 point and its quite filling. Plus, you get your oil!

Minestrone Stew

Here's another easy crockpot recipe.  Lately I've been taking soups for lunch since they fill me up more.  I wasn't sure I was going to like this one, but I really did.  I got this one out of my TOH Slow Cooker Favorites cookbook.

1 lb ground beef (I used 1/2 lb grnd turkey)
1 sm onion chopped
1 can ready-to-serve minestrone soup (I used progresso, high fiber I think)
1 can pinto beans, rinsed and drained
1 can stewed tomatoes (I used petite diced)
1 can whole kernel corn (I used 1 c frozen)
1 can (4 oz) chopped green chilis
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
I also added 1/2 c water to give it more liquid

In a skillet cook the ground beef and onion.  Transfer to slow cooker and add remaining ingredients.  Mix well.  Cover and cook on low 4-6 hours or until heated through.  (This was heated through for me in about 3 hours.  I think 6 would be too long!)

No one else in my family will eat this...although I'll probably give it to Chloe tomorrow since she doesn't know better yet!  : )  I enjoyed it and gave this 4 stars, and would definitely make this again.  With my alterations (ie...less meat) this was 4 points for 4 servings, and each serving was two HEAPING big ladel-fuls.  I'm eating this for lunch tomorrow w/ham on a sandwhich thin for a filling, low point lunch.

Sweet and Sour Chicken

So I know all of us are Chinese fans so I thought I'd make a "healthy" attempt at Chinese food.

Let me tell you; it smells delicious, it looks delicious, it TASTES delicious.

TRY THIS ONE LADIES!!

Serves 4
4 chicken breasts
1 cup Catalina or Russian dressing --Light version
1/2 pint apricot jam --Simply Fruit brand
1 pkg onion soup mix
Place chicken in crockpot and combine other ingredients and pour over the top of the chicken. Cook on high for 3 hours and serve over rice.

from http://365daysofcrockpot.blogspot.com/

So this ended up being 12 points but that's for a chicken breast that is 6 oz each and for a fourth of the sauce. I ended up counting it as 8 pts because of 6 for the chicken and 2 for sauce because I didn't add any extra sauce besides what was on the chicken; so I think that's fair, right?

Curt loved it and he refuses to eat Chinese. He has ate Chinese for me twice; once on Valentine's Day when we were dating and still trying to impress each other and one other time after a big fight and he was trying to make peace :) He gives it a 4 and me a 4+; I missed the small bits of chicken instead of a breast and I did missed the friedness. But I will definetly make again because of the simplicity.

Chicken and Spinach Lasagna

Serves 6
2 boneless, skinless chicken breasts, cooked and cubed
1 (14.5 oz) can of Italian diced tomatoes
1 (8 oz) can tomato sauce
1 T Italian Seasoning
1 cup cottage cheese (low or no-fat okay)
4 oz cream cheese--fat free
1 egg --egg beathers
1 1/2 cups frozen spinach, thawed and drained of excess water
1/4 cup Parmesan cheese
6 uncooked whole wheat lasagna noodles
1/2 cup grated Mozzarella cheese --low fat

Combine chicken, tomato sauce, seasoning, and tomatoes (not drained) in a medium mixing bowl. In another bowl, mix the cottage cheese, cream cheese, egg, spinach, and Parmesan cheese together until well mixed. In a 3 to 4 quart slow cooker, spoon about 1/4 cup of the tomato sauce in the bottom of the crock. Place 1 1/2 noodles on top of the tomato sauce then layer the cheese mixture, noodles, and tomato sauce 3 times. Top with the grated Mozzarella cheese. Cover and cook on LOW for 3 1/2 hours. Dig down deep with serving spoon to get all the layers.

So a sixth of this equaled 8 points with the items I used. However, I used a whole pound of chicken precut for a stirfry 'cuz I'm lazy like that. I even looked for the Tyson pre-cooked chicken cubes but our Sentry didn't have any! Bummer.

I enjoyed this. Curt shocked the "you know what" out of me. I thought he would be so upset by this recipe because of the spinach...it's a food that he refuses to try. Anyways, he gave it a 4+, I gave it a 3+, (needed more cheese for me), my five year old niece gave it a 1, and my 11 year old niece gave it a 4 as well. Josie said yum to the chicken and nothing else :)

from http://365daysofcrockpot.blogspot.com/

Mexican Lasagna

Ingredients:

1/2 lb lean hamburger meat, browned and drained

8 oz can of tomato sauce

1/2 packet taco seasoning- Low sodium

1 cup refried beans-- fat free

2 cups cheddar cheese-- reduced fat

3 10 inch tortillas, cut up into 1 inch squares --high carb for 1pt each

photo while in the slow cooker

Mix meat, tomato sauce, taco seasoning in medium bowl.

Spread refried beans on bottom of 3 quart slow cooker.

Layer meat sauce, cheese and tortillas 2 or 3 times.

Cook on low for 4 hours.

Serves 4.

This was a success! I wasn't sure because Curt does not like refried beans but I LOVE them! We both gave this 4 stars. I think if I would have had more toppings like lettuce, onion in the house I would have jumped up to a 5.

With the list above this is 7.5 points for a quarter of the pot. I love bulky food!

from http://365daysofcrockpot.blogspot.com/

Spin off to Jaime's Burritos (shredded chicken burritos)

We really loved Jaime's easy beef burritos, so that inspired me to try making it with chicken. So I mixed salsa and chicken breasts in the crockpot, and then shredded the chicken.  I really enjoyed this meal and gave it 4 stars, Brian wasn't as big of a fan and gave it 3 stars.  But he just ate chicken and tortilla...so I don't blame him! 

Here's what I did:
In a crockpot combine
4 frozen chicken breasts
1 jar salsa (I used mild but next time would try medium)
1/2 c water
Cook on low for 8-10 hours (I cooked ours for 10).  Remove from crockpot and shredd chicken.  Eat in flour or corn tortilla and top with desired toppings.  I ate it with salsa, black beans, corn, ff cheese and sour cream.  Next time I would make sure we have some cilantro on hand too!!  The points for this would depend on the shells and toppings you use.

Skillet Beef Tamales

Once again, I originally got this recipe from Taste of Home, but recreated it to fit our family's taste preferences.  http://www.tasteofhome.com/Recipes/Skillet-Beef-Tamales

3/4 lb lean ground turkey

1 c picante sauce

1/2 c tomato sauce

2 tbsp taco seasoning

1/2 c canned or frozen corn

1/8 c orange puree (optional)

1/2 c reduced fat cheddar cheese (I used ff mozzarella b/c that's what we had)

6 soft corn tortilla shells

optional toppings: sour cream, tomatoes

Brown meat.  Stir in next five ingredients.  Bring to a  boil .  Reduce heat, cover and simmer 5 min.

Meanwhile cut up 6 small corn tortilla shells into thin strips and pieces.  Toast in 350 degree oven until crispy (about 10 min).  (I make these the night before so it's ready for us!)

Add shredded cheddar into meat mixture.  MIx to blend and melt.  Add tortillas just before serving. 

We split this into 3 servings, and it came out to 9 points each.  You could easily cut the points down if you use less tortilla shells, but we find that is what makes this so filling.  We also add our cheese to the top and don't use nearly as much, and we use fat free.  Also reduces the points.  Brian and I each give this 4.5 stars.  We like this one a lot!