Sweet & Spicy Slow Cooker Pineapple Salsa Chicken

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This had a great combination of flavors! My husband & I both admitted that it was kind of a mix between mexican & chinese food which sounds odd but it was delicious!
The original recipe called for franks buffalo hot wings sauce but I wanted the kids to be able to eat it so I left it out.

Original recipe from http://www.carlsbadcravings.com

Recipe makes 8 servings
1 serving = 1 cup = 6 weight watchers points+
4 weight watchers smart points

Ingredients –
1 1/2 lbs boneless skinless chicken breasts
1 tsp salt
1 tsp smoked paprika
1 tsp onion powder
1 tbsp garlic powder
10 oz can original rotel (not drained)
15 oz can black beans drained & rinsed
15 oz can corn drained
20 oz can chunk pineapple in juice drained
1/2 cup mild chunky salsa
1/4 cup truvia brown sugar blend

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Spray a crock pot with non stick cooking spray. Lay whole chicken breasts in the bottom & then add all other ingredients starting with the spices.
Cook on low for 6-7 hours.

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Remove each chicken breast & shred with 2 forks. They should practically fall apart.

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Return shredded chicken to the crock pot & stir. I set my crock pot to warm at this time & let it sit for another hour but you can serve it right away also.

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I served mine over brown rice but it would be good wrapped up in a tortilla too!

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Enjoy!

Kid Friendly Grilled Cheese Pull-Aparts

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These are also adult friendly. Honestly they are amazing! They are easy to make & went great with our autumn vegetable soup!

Original recipe from http://www.tablespoon.com

Recipe makes 18-20 servings
1 serving = 2 weight watchers points+ /
3 weight watchers smart points

Ingredients –
1 can Pillsbury crusty french loaf
8 oz sharp cheddar cheese
1 tbsp garlic herb bread crumbs

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Cut your dough & cheese up into 18-20 pieces.

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Flatten out each piece of dough & place a piece of cheese in the middle. Wrap the dough around the cheese & press sides together to seal.

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Place seam side down in an 8×8 pan that has been sprayed with non stick cooking spray.

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Lightly spray a tiny bit of non stick cooking spray over the tops of all of them. Sprinkle with bread crumbs.

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Bake in a preheated 350 degree oven for 30 minutes or until tops are golden.

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Enjoy! And try not to eat the whole pan!  I won’t judge you if you do though…

Autumn Vegetable Soup

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This recipe did not disappoint, & it’s a good thing because it makes tons of soup! Perfect for a cold rainy day!

Original recipe from http://www.recipegirl.com

Recipe makes 24 servings
1 serving = 1 cup = 2 weight watchers points+
2 weight watchers smart points

Ingredients –
2 tbsp olive oil
2 cups diced onion (2 medium onions)
4 cups diced turnips  (5 small turnips)
7 cups diced sweet potatoes  (2 large)
3 cups chopped carrots  (6 large)
4 cups diced butternut squash (1 small)
1 large granny smith apple cored, peeled, & roughly chopped
8 cups vegetable broth
1/4 cup maple syrup
Salt & pepper to taste

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In a large soup pot heat olive oil over medium heat. Add onion & cook until softened.

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Add turnips, sweet potatoes, carrots, squash, & apple. Stir to coat & cook for several minutes stirring regularly.

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Add vegetable broth. Bring to a boil, reduce heat, & let simmer for about 45 minutes or until vegetables are tender.

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Let cool for about 15 minutes & then blend in a blender or food processor in small batches. Pour back into soup pot & season with salt & pepper. Stir in maple syrup & serve.

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It freezes really well!

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Enjoy!

Roasted Beet Hummus

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I love roasted beets. They have a sweet & earthy flavor that is like candy to me!
Hummus can be so vetsatile. It is traditionally eaten with pita but I like mine as a vegetable dip or as a sandwich spread!

Original recipe from http://www.bellalimento.com

Recipe makes 10 servings
1 serving = 2 tbsp = 2 weight watchers points+
3 weight watchers smart points

Ingredients –
2-3 beets (I used 3 small ones)
1 tbsp + 1/4 cup olive oil divided
2 cloves garlic minced
2 tbsp tahini
Zest & juice of 1 lemon
Salt & pepper to taste

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Peel your beets & rub with 1 tbsp olive oil. I used 1 tsp on each. Wrap in foil. Bake in a preheated 375 degree oven for 45-60 minutes or until they feel a bit soft through the foil.

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Once the beets are cool enough to handle remove the foil & place in a food processor. Pulse until pureed.

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Add remaining ingredients & blend until smooth. Refrigerate until cold.

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Enjoy!

Pumpkin Pancakes

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Willa asked for pumpkin pancakes this morning which got me thinking. If you can make pancakes with just a banana & 2 eggs or just 1/2 a cup sweet potatoes & 2 eggs…. why couldn’t you make them with canned pumpkin?

These are delicious! If you like a sweeter pancake you may want to add some sweetener but I don’t really like sweet pancakes.

Recipe makes 2 servings
1 serving = 6 small pancakes = 5 weight watchers points+
4 weight watchers smart points

Ingredients –
1 cup canned pumpkin (not pumpkin pie filling)
4 eggs
1 tsp vanilla extract
1 tsp cinnamon
1 tsp pumpkin pie spice

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Stir all ingredients together in a small bowl.

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Let your pan preheat over medium high heat for several minutes. Spray with non stick cooking spray. Spoon 2 tbsp into pan for each pancake. Flip once it starts looking cooked on the sides.

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Remove from pan once both sides are golden & the middle is fully cooked.

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I put I Can’t Believe It’s Not Butter spray & 2 tbsp pure maple syrup on mine for a total of 8 weight watchers points+ for this whole plate of pancakes!
Enjoy!

Fall Chex Mix

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This stuff is so addictive & easy to make!

Original recipe from http://www.budgetsavvydiva.com

Recipe makes 12 servings
1 serving = 1/2 cup = 4 weight watchers points+
6 weight watchers smart points

Ingredients –
2 cups rice or corn chex
2 cups honey nut chex
3/4 cup pecan halves
1/4 cup light butterĀ  (I used land o’ lakes) melted
2 tsp vanilla extract
2 tbsp truvia brown sugar blend
2 tsp cinnamon
1/2 cup dried cranberries
1/2 cup raisins

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In a large microwave safe bowl mix together chex cereals & pecans.
In a separate bowl stir together melted butter & vanilla extract.
Pour butter & vanilla over cereal & pecans. Stir well to coat.

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Sprinkle brown sugar & cinnamon over
the top.

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Microwave for 3 minutes stirring every minute.

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Stir in cranberries & raisins.

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Pour out onto parchment paper to cool.

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Enjoy!

Pumpkin Spice Oatmeal

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Nothing like a warm bowl of pumpkin spice oatmeal on a cool fall morning!
This is really easy to make! It makes a lot of oatmeal but it reheats really well!

Recipe makes 5 servings
1 serving = 1  cup = 4  weight watchers points+
4 weight watchers smart points

Ingredients –
1 1/2 cups old fashioned oats
3 cups unsweetened vanilla almond milk
1 1/2 cups canned pumpkin
1 tbsp pumpkin pie spice
3 tbsp truvia brown sugar blend
1 tsp vanilla extract

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Combine oats & milk in a saucepan over high heat. Bring to a boil & then reduce heat to low.

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Stir in the remaining ingredients & let simmer for 10 minutes.

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Enjoy!

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Henry sure liked it!

Pumpkin Pie Dip

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This isn’t exactly a “skinny” recipe, but it is really good! My husband doesn’t like pumpkin flavored anything (crazy right?), but he loves this stuff! I served it with apple slices & Nilla Wafers, but I can think of a bunch of different foods that would be good dipped in it!

Original recipe from http://www.northcarolinacharm.com

Recipe makes 6 servings
1 serving = 1/2 cup = 6 weight watchers points+
=10 weight watchers smart points

Ingredients –
15 oz can pumpkin
5 oz box vanilla pudding mix
8 oz light cool whip thawed
1 tsp cinnamon
1 tsp pumpkin pie spice

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Stir all ingredients together in a large bowl.

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Enjoy!

Chocolate Stuffed Raspberries

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These are so great for when you are craving something a little sweet! They could be a dessert or a snack!

Original recipe from http://www.gotchocolate.com

Recipe makes 2 servings
1 serving = 2  weight watchers points+
=3 weight watchers smart points

Ingredients –
6 oz fresh raspberries
2 tbsp semisweet chocolate chips

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Simply insert a chocolate chip into each rasberry.
Enjoy!

Carrot Apple Muffins

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These turned out moist & delicious!

Recipe makes about 18 muffins
1 muffin = 3 weight watchers points+
=3 weight watchers smart points

Ingredients –
1 cup all purpose flour
1 cup whole wheat flour
1/4 cup old fashioned oats
2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/4 tsp salt
1/3 cup truvia brown sugar blend
1/2 cup egg beaters or better’n eggs
6 tbsp nonfat dry milk
1 1/2 cups water
1/4 cup unsweetened applesauce
1 1/2 cups shredded carrots
1 1/2 cups shredded apple
1/2 cup chopped walnuts

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Whisk together flours, oats, baking powder & soda, cinnamon, & salt.

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In a separate bowl whisk together truvia, egg beaters, dry milk, water, & applesauce.

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Mix together wet & dry ingredients. Don’t over mix.

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Fold in apples, carrots, & walnuts.

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Fill muffin tin 2/3 full.

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Bake in a preheated 350 degree oven for 15-20 minutes.

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Enjoy!