Baked Macaroni & Cheese; WW version

Shredded Beef Sandwiches; Super Delish and Super Easy!

5 points from Curt!

3-4 pound chuck roast

1 packet of Good Seasons Italian seasoning mix

1 packet of McCormick au jus

Mix both packets of seasonings into two cups of water.

Pour over meat in slow cooker.

Cook on high 6-8 hours or I did on low for 11 hours.

Shred with a fork.

3 oz = 6 WW+ points

Yum Yum Brownie Muffins

Yum Yum describes this PERFECTLY!!
I came across it on a random person's personal blog who found it here.

www.hungry-girl.com/newsletters/raw/367

10 stars; 5 from each of us!

And get this Curt couldn't tell how healthy it was!

1 Box of devil's food cake mix

1 can of pumpkin (15 oz)

Mix the two ingredients together; don't add any eggs, water, milk, etc to the mixture.

It will be super thick but that's okay.

Bake in sprayed or lined muffin tins.

Bake at 400 degrees for 20 minutes.

Makes 12 regular sized muffins.

1 muffin = 5 WW+ points

P.S. Tracy--Brian will never know there's pumpkin in here!!!

Build Your Own Nachos; Thanks for the idea Melisa!

5 stars for me...I felt like I was at Taco Bell and loving it!

So mine were 21 points but you could totally lower the points depending on how much you use of the different toppings. I had points to use and I went for it!

Actually I would eat a little during the day to have this again in bulk!

Baked Tostitos; 3 pts for 13 chips

taco meat; 4oz=4pts

fat free refried beans; 1/2 c= 2 pts

light sour cream; 2TBSP=1 pt

reduced fat shredded cheese; 1/4 c=2 pts

lettuce

salsa

tomatoes

And this girl ate them! She never eats anything! She probably has the correct portion too; at least compared to mine! LOL!

Cheeseburger Pasta

Thought of you Tracy when I came across this one :)

1 & 1/2 cups uncooked whole wheat penne pasta
3/4 lb ground turkey meat

2 tablespoons finely chopped onion

1 can no salt added diced tomatoes

2 tablespoons dill pickle relish

2 tablespoons mustard

2 tablespoons ketchup

1 teaspoon steak seasoning
1/4 teaspoon seasoned salt

3/4 cup reduced fat shredded cheddar cheese

chopped green onions optional

--Cook pasta according to package directions. Meanwhile, in a large skillet cook meat and onion over medium heat until meat is no longer pink. Drain meat. Drain noodles and combine with meat mixture in pan.

--Stir in tomatoes, relish, mustard, ketchup, steak seasoning, and seasoned salt. Bring to a boil. Reduce heat and simmer uncovered for 5 minutes.

--Sprinkle with cheese. Remove from heat; cover and let stand until cheese is melted. Top with green onions if desired.

Makes 4 servings; WW+ points is 11 pts.

2 stars from each of us. Not yummy at all. I didn't give it a 1 because I didn't gag on it but I did not enjoy it nor did Curt. I did use sweet relish and the whole time I ate it I was thinking this is too tangy; not sure if a dill relish would work better or to lessen the amount as well as the amount of ketchup. The website gave it 4.5 stars so I'm suprised Curt and I are so way off from that. Try it and tell me what you think...

www.tasteofhome.com/recipes/family-favorite-cheeseburger-pasta

BBQ Glazed Meatloaf

Attention meatloaf fans: MAKE THIS! We LOVED this one! This is definitely going on next month's menu...at least once. LOVED IT! See how nice and crispy the bottom and the edges got? Mmmm....and no, I didn't share the ends!


I made this on my freezer cooking day, formed into the meatloaf shape, and then froze it in my silicone loaf pan. When it was frozen, I popped it out and bagged it up. This time, I let it defrost in the fridge for 2 days before making it, next time I'm going to try making it still frozen. It is supposed to cook for 6-8 hours on low, but we are gone for about 9 1/2 hours so this cooked a little longer than it should.
I found this recipe on weightwatchers.com. It was extremely quick and easy to prepare and low in points.

1 1/4 pound(s) uncooked ground turkey breast
1/3 cup(s) dried bread crumbs, seasoned
1/4 cup(s) low-fat shredded cheddar cheese, shredded
1/4 cup(s) onion(s), minced
1 large egg(s), lightly beaten
1 tsp dried oregano
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
2 Tbsp ketchup
2 tsp packed light brown sugar
2 tsp Worcestershire sauce
1 tsp Heinz Spicy Brown Mustard, or other brand (I used yellow mustard)

Fold a 24-inch length of foil in half lengthwise. Fit into the bottom and up the sides of a 5–6-quart slow cooker insert. (Forget all that math...just pull off 1 or 2 medium sized pieces, ball them up and place the meatloaf on top!)

Put the turkey, bread crumbs, cheese, onion, egg, oregano, salt, and pepper in a medium bowl; mix with hands until well combined. Shape the mixture into a loaf and place on the foil in the slow cooker. Cover the slow cooker and cook until the meatloaf juices run clear or an instant read thermometer inserted in the center of the meatloaf registers 165°F, 3–4 hours on high or 6–8 hours on low.

Combine the ketchup, sugar, Worcestershire sauce, and mustard in a small bowl. Spoon the mixture over the meatloaf, spreading it smooth. Cover the slow cooker and cook until the glaze is heated through, about 30 minutes longer. (I added the sauce when I put it in the crockpot and let it cook w/the meatloaf all day. Then when I came home, I whipped together a little more and added it on top of that. I just let it cook until everything else was ready. Who has 30 more minutes to wait??).

With the help of the foil, lift the meatloaf from the slow cooker and transfer to a platter. Discard foil and cut the meatloaf into 6 slices. Yields 1 slice meatloaf per serving.

1/6 of the meatloaf = 4 ww+ pts.

Healthy Chicken Fiesta Soup

Must be winter because a lot of the posts have been soups in the past couple months.

Here's another and I quite enjoyed it even though I forgot have of the seasonings! I give this a 4; Curt's sick (and he got both babes sick as well!) so he can't taste anything.

1 lb ground chicken meat, browned

1 (14.5 oz) can of Great Northern beans; rinsed and drained
1 (16 oz) can chicken broth

2 garlic cloves; minced

1 tsp oregano

1/2 tsp salt

1/4 tsp ground red pepper

1 Tbsp lime juice

1 bay leaf

1 (4 oz) can diced, green chiles

1 (14.5 oz) can diced tomatoes

2 cups frozen corn

Add chicken, beans, broth, garlic, salt, lime juice, bay leaf, chilies, and tomatoes to the slow cooker. Cover and cook on low for 5-6 hours. Add in oregano, ground red pepper, and corn and stir. Cover and cook for another half hour. Ladle into bowls and serve with cilantro, cheese, and sour cream if desired.

1 cup = 4 WW+ points

(without cheese or sour cream)

**In green are the seasonings that I forgot to add or didn't have on hand.**