Hello! Tossed this one in the Crock Pot yesterday, I had pre-chopped the vegetables the day before. For about 6 servings, you get 5 Points of a meal, which is pretty good if I may say so. It's ridiculously easy as well.
1 lb cubed, trimmed stew beef
4 medium potatoes, chopped (bite size)
2 cups chopped carrots (bite size)
1 cup mixed soup vegetables
1 can tomato sauce
1 packet Beef Stew seasoning
1 1/3 cup water or broth
Throw it all in the Crock Pot on low for 6-8 hours.
Friday, May 6, 2011
Sunday, March 20, 2011
Radio Silence
Hello out there in the Blogiverse! I am so very, very sorry about my negligence with this blog. I got pregnant right after my summer classes ended & that's all she wrote. I couldn't continue on my diet & was too sick to eat anyway for a great portion of it. Halfway through my pregnancy Weight Watchers completely revamped their Points anyway & I will have to relearn the whole system once baby arrives... which should be any day now! So hopefully, by this time next month I will be back on track with the food blogging & we can restart our adventures together!
I would like to note: in the last 2 months of my pregnancy I have begun doing a LOT of slow cookering & have lots of fun (OK, maybe not FUN, but tasty) recipes to share!
I would like to note: in the last 2 months of my pregnancy I have begun doing a LOT of slow cookering & have lots of fun (OK, maybe not FUN, but tasty) recipes to share!
Wednesday, July 14, 2010
Coming soon!
This is finals week, I am almost done for the summer! WOOO!!! I have a few recipes I plan on putting up soon, Shrimp Stir-Fry & Chicken Cordon Bleu!
Saturday, June 12, 2010
Chocolate Eclair Pie!
Sorry it's been so long everyone! School has been crazy & I've barely had time to eat let alone cook! This weekend opened up an opportunity for me to try out a recipe I received from my sister a few weeks ago & apply some low sugar/low fat ingredients to it. I think it turned out pretty good, but you've got to be sure to get the pieces cut as close to the same size as possible so the serving Pointage isn't horribly skewed.
Chocolate Eclair Pie
2 boxes/3 oz. - Fat Free/Sugar Free Instant Jell-O pudding (I used vanilla, but you can be creative!)
4 oz. 1 tub - Fat Free Cool Whip
1/2 tub - Pillsbury Reduced Sugar Chocolate frosting
3 cups - fat free milk
2 packages - Low Fat graham crackers (I used honey, but if another flavor is available...)
In a large bowl, mix both boxes of pudding with 3 cups of milk (DO NOT FOLLOW BOX INSTRUCTIONS), stir/whisk until blended (it will be very thick, I used a electric mixer). Once thoroughly mixed, add tub of Cool Whip & blend until smooth.
In a 9 x 13 baking pan, add one layer of graham crackers & spread 1/3 pudding mix on top. Add another layer of graham crackers, another 1/3 of pudding mixture, another layer of graham crackers & the last of the pudding (if it's a little less than 1/3 it's fine.) In the microwave, heat tub of frosting for 30-45 seconds until pourable. Slowly pour frosting over top layer of pudding & spread evenly. (Note* I didn't use the entire tub of frosting, I used about half but I nuked the full tub... this will affect the total Pointage). Once it's smooth & even, if there's any graham crackers leftover you can smash them into crumbs & sprinkle on top of the frosting.
Refrigerate until ready to serve.
According to my Weight Watchers Online Recipe Builder, for cutting pie into 24 servings, it will be 2 Points a serving. I recommend getting as close to that as possible & following this recipe.
Enjoy!
*edited for various typos & serving size adjustment.
Chocolate Eclair Pie
2 boxes/3 oz. - Fat Free/Sugar Free Instant Jell-O pudding (I used vanilla, but you can be creative!)
4 oz. 1 tub - Fat Free Cool Whip
1/2 tub - Pillsbury Reduced Sugar Chocolate frosting
3 cups - fat free milk
2 packages - Low Fat graham crackers (I used honey, but if another flavor is available...)
In a large bowl, mix both boxes of pudding with 3 cups of milk (DO NOT FOLLOW BOX INSTRUCTIONS), stir/whisk until blended (it will be very thick, I used a electric mixer). Once thoroughly mixed, add tub of Cool Whip & blend until smooth.
In a 9 x 13 baking pan, add one layer of graham crackers & spread 1/3 pudding mix on top. Add another layer of graham crackers, another 1/3 of pudding mixture, another layer of graham crackers & the last of the pudding (if it's a little less than 1/3 it's fine.) In the microwave, heat tub of frosting for 30-45 seconds until pourable. Slowly pour frosting over top layer of pudding & spread evenly. (Note* I didn't use the entire tub of frosting, I used about half but I nuked the full tub... this will affect the total Pointage). Once it's smooth & even, if there's any graham crackers leftover you can smash them into crumbs & sprinkle on top of the frosting.
Refrigerate until ready to serve.
According to my Weight Watchers Online Recipe Builder, for cutting pie into 24 servings, it will be 2 Points a serving. I recommend getting as close to that as possible & following this recipe.
Enjoy!
*edited for various typos & serving size adjustment.
Sunday, May 16, 2010
Ham & Cheese Omnomelet
On the weekends I sometimes like to make a big breakfast for my hubby & serve it to him in bed. I kinda got out of the habit once we started Weight Watchers because I hadn't gotten a good handle yet on how to make delicious food that didn't cost a ridiculous amount of Points. But I have since learned the many secrets of making fabulous meals for very little.
This morning I decided to make ham & cheese omelets with toasted English muffins. Jamie (hubby) named it the Omnomelet.
Ham & Cheese Omnomelet
Points: 2/serving. Makes: 2 servings.
1 cup Egg Beaters
3 slices of Canadian bacon (I use the Jones Dairy Farm brand, but the slices should be about coaster sized) chopped
1 slice fat-free American cheese cut into strips
Pam cooking spray
salt & pepper
In a skillet (I used a square one) over med-high heat, coat with cooking spray. Once warmed, pour in Egg Beaters, salt & pepper as desired, add chopped bacon. Allow eggs to set. Once set, start on one side & start folding omelet over about 2" intervals. Lay cheese strips across the middle & continue folding. Be sure all eggs are set before doing this or it will fall apart (a good way to tell is that the eggs are coming away from the sides of the skillet). Cut in half & serve immediately.
Serve with 1 Point worth of English muffin or high fiber toast coated generously with spray butter if desired. Adding the bread adds to the Pointage.
This morning I decided to make ham & cheese omelets with toasted English muffins. Jamie (hubby) named it the Omnomelet.
Ham & Cheese Omnomelet
Points: 2/serving. Makes: 2 servings.
1 cup Egg Beaters
3 slices of Canadian bacon (I use the Jones Dairy Farm brand, but the slices should be about coaster sized) chopped
1 slice fat-free American cheese cut into strips
Pam cooking spray
salt & pepper
In a skillet (I used a square one) over med-high heat, coat with cooking spray. Once warmed, pour in Egg Beaters, salt & pepper as desired, add chopped bacon. Allow eggs to set. Once set, start on one side & start folding omelet over about 2" intervals. Lay cheese strips across the middle & continue folding. Be sure all eggs are set before doing this or it will fall apart (a good way to tell is that the eggs are coming away from the sides of the skillet). Cut in half & serve immediately.
Serve with 1 Point worth of English muffin or high fiber toast coated generously with spray butter if desired. Adding the bread adds to the Pointage.
Friday, May 14, 2010
Slow Cooker Turkey Chili
Utilizing Weight Watchers.com's Recipe Builder (which is actually a lot more convenient than the Calorie Count..com one) I have put together tonight's dinner.
Slow Cooker Turkey Chili!
POINTS Value: 3 per serving (all in all there were about 11 cups worth of ingredients, I estimate 1 1/3 cups per serving) Serves 8
3/4 lb boneless, skinless turkey breast
15 oz dark red kidney beans (drained & rinsed)
15 oz light red kidney beans (drained & rinsed)
15 oz tomato sauce
14.5 oz diced tomatoes
15 oz fat free chicken broth
1 packet McCormick Slow Cooker Chili seasoning
1/2 tsp ground white pepper
1/2 tsp garlic powder
1 cup frozen chopped onions
8 oz 1" cut bite size carrots
1/4 cup brown rice (uncooked, rinsed)
1 tsp chili powder
Chop the turkey breast into strips or chunks, however you want really (you can also use ground turkey breast, as long as it's 99% fat-free) add to the crock pot. Add in beans, onions, tomatoes, tomato sauce, carrots, chili powder, garlic & pepper. Mix seasoning packet with broth & add to Crock. Set on Low for 6-8 hours, don't remove lid if possible until done.
*edited throughout cooking process. Done now though.
Slow Cooker Turkey Chili!
POINTS Value: 3 per serving (all in all there were about 11 cups worth of ingredients, I estimate 1 1/3 cups per serving) Serves 8
3/4 lb boneless, skinless turkey breast
15 oz dark red kidney beans (drained & rinsed)
15 oz light red kidney beans (drained & rinsed)
15 oz tomato sauce
14.5 oz diced tomatoes
15 oz fat free chicken broth
1 packet McCormick Slow Cooker Chili seasoning
1/2 tsp ground white pepper
1/2 tsp garlic powder
1 cup frozen chopped onions
8 oz 1" cut bite size carrots
1/4 cup brown rice (uncooked, rinsed)
1 tsp chili powder
Chop the turkey breast into strips or chunks, however you want really (you can also use ground turkey breast, as long as it's 99% fat-free) add to the crock pot. Add in beans, onions, tomatoes, tomato sauce, carrots, chili powder, garlic & pepper. Mix seasoning packet with broth & add to Crock. Set on Low for 6-8 hours, don't remove lid if possible until done.
*edited throughout cooking process. Done now though.
Thursday, May 13, 2010
Leftover Shrimp Fried Rice
Hubby & I ordered Chinese delivery the other night. Off the "Special Diet" menu, which is basically Chinese Take-Out standards steamed w/o the heavy oil sauces mixed in, but they come on the side. Whenever we get Chinese food we always have those little boxes of steamed rice leftover, & I LOVE to use them later on to make fried rice.
It is no easy task to make fried rice a diet food, & even with my method it's playing close to the chest. I call it a method because it has no rhyme & very little reason, I eyeball almost all the measurements & most additions are "to taste."
Basically, this is how I went about it:
1/2 cup Egg Beaters
1 cup mixed veggies (I used frozen corn & frozen peas.)
1 tbsp light yogurt margarine
1/2 tbsp minced garlic
4 oz mini salad shrimp
1 tsp sesame oil
2 tbsp Tamari soy sauce
1/2 tsp ground ginger
1/2 tsp onion salt
1 1/2 cups leftover rice
2 tsp olive oil
Over med-high heat place skillet coated with cooking spray, pour Egg Beaters into skillet & cook through (scrambled), remove from skillet & set aside. In same skillet, add margarine & garlic. Add frozen veggies & cook through. Add mini shrimp & cook until liquid has evaporated. Remove veggies & shrimp, set aside. In same skillet, add olive oil & 1 tbsp of soy sauce, scraping the bottom of the pan, then add leftover rice. Break up with spoon, add soy sauce, sesame oil, ginger & onion salt. MIX WELL. When rice is heated through completely, fold the eggs, veggies, & shrimp into the rice. Taste test, season accordingly.
Makes 4 servings. 5 Points per serving.*
*edited after further recipe analysis.
It is no easy task to make fried rice a diet food, & even with my method it's playing close to the chest. I call it a method because it has no rhyme & very little reason, I eyeball almost all the measurements & most additions are "to taste."
Basically, this is how I went about it:
1/2 cup Egg Beaters
1 cup mixed veggies (I used frozen corn & frozen peas.)
1 tbsp light yogurt margarine
1/2 tbsp minced garlic
4 oz mini salad shrimp
1 tsp sesame oil
2 tbsp Tamari soy sauce
1/2 tsp ground ginger
1/2 tsp onion salt
1 1/2 cups leftover rice
2 tsp olive oil
Over med-high heat place skillet coated with cooking spray, pour Egg Beaters into skillet & cook through (scrambled), remove from skillet & set aside. In same skillet, add margarine & garlic. Add frozen veggies & cook through. Add mini shrimp & cook until liquid has evaporated. Remove veggies & shrimp, set aside. In same skillet, add olive oil & 1 tbsp of soy sauce, scraping the bottom of the pan, then add leftover rice. Break up with spoon, add soy sauce, sesame oil, ginger & onion salt. MIX WELL. When rice is heated through completely, fold the eggs, veggies, & shrimp into the rice. Taste test, season accordingly.
Makes 4 servings. 5 Points per serving.*
*edited after further recipe analysis.
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