Slow Cooker Lasagna ~ WW

1 lb. 93% fat free ground beef
1 small onion, chopped
1 medium garlic clove, minced
28 oz. can crushed tomatoes
15 oz. can tomato sauce
1 tsp. salt
1 tsp. oregano
1/2 tsp. basil
1/4 tsp. crushed red pepper flakes
1 c. part-skim ricotta cheese
1 1/2 c. part-skim mozzarella cheese
6 dry lasagna noodles, no cook variety (I just used uncooked whole grain lasagna)
1/2 c. shredded Parmesan cheese

Brown beef, onion and garlic.  Stir in tomatoes, tomato sauce, salt, oregano, basil and pepper flakes; simmer 5 minutes to allow flavors to blend.

In a medium bowl stir together ricotta cheese and 1 c. mozzarella cheese.

Spoon 1/3 of beef mixture into a 5 quart slow cooker.  Break 3 lasagna noodles in half and arrange over beef mixture; top with 1/2 of ricotta mixture.  Repeat with another layer and finish with remaining 1/3 of beef mixture.

Cover slow cooker and cook on low setting for 4-6 hours.  Remove cover; turn off heat.

Sprinkle remaining mozzarella cheese and the Parmesan cheese over top of lasagna.  Cover and let set until cheese melts and lasagna firms up, about 10 minutes.

YIELD: 6 servings; 1 serving = 9 WW PP


**This is SO yummy!!  I double the recipe and bake it in a 9x13 pan in the oven (still with uncooked whole wheat lasagna noodles) because the boys think lasagna in the crock pot just isn't right.  A 9x13 makes 12 good size servings.**

Peach Crisp ~ Weight Watchers

3 (20 oz) bags frozen unsweetened sliced peaches
2 tsp. vanilla
1/4 tsp. almond extract (did not use)
1 c. sugar
1 cup + 2 T flour (used white whole wheat)
1/2 tsp. ground ginger (used nutmeg instead)
1 c. old fashioned oats
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 c. butter, cut into small pieces
1 T water

Preheat oven to 375F.  Spray 3-quart baking dish with nonstick spray.

Combine peaches, vanilla extract, almond extract, 1/2 c. sugar, 2 T flour and ginger in large bowl; mix well, transfer to baking dish and level.

Combine dry ingredients; add butter and mix until crumbly.  Mix in water.  Spread evenly over peaches.

Bake until filling bubbles and top is golden, 45-50 minutes.  Serve warm or at room temperature.  To reheat, place in 300F oven until heated through; 20-30 min.

YIELD:  12 servings
1 serving (about a cup) = 4 WW points

Mexican Lentils ~ Healthy Cooking

I made this today for the first time. It is yum!

1 medium onion, chopped
1 garlic cloves, minced
1 tsp. olive oil
1 1/2 c. vegetable broth
1/2 c. dry lentils, rinsed
3 tsp. chili powder
1 1/2 tsp. ground cumin (I also used PC SW seasoning)
1 c. frozen corn
1 c. salsa, fat free
1/4 c. tomato paste
1 tsp. dried oregano
1 tsp. white vinegar

In a large saucepan, saute onion and garlic in oil until tender.

Add the broth, lentils, chili powder and cumin. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are almost tender.

Stir in the corn, salsa, tomato paste, oregano and vinegar (I also added salt and pepper). Bring to a boil. Reduce heat; cover and simmer 10 min. longer or until lentils are tender.


Serve with brown rice and cheddar cheese.
YIELD: 4 cups lentils
1/2 c. = 1.5 WW points, 3/4 c. - 2.5 WW points; 1 c. = 4 WW points

Better Than " " Cake ~ Weight Watchers

I posted this on my Cooking Blog a little bit ago, but decided it needed to be here, too. Oh my is it so decadent! It doesn't taste like anything you'd expect a "diet" recipe to taste like. It is so YUM!

1 box devil's food cake mix
10 oz. cola
1 egg white
6 oz fat free caramel topping
7 oz. fat free sweetened condensed milk
1 c. Heath toffee bits
8 oz. fat free cool whip

Mix cake mix, egg white, and cola. Bake according to cake mix directions in a 9x13" pan sprayed with cooking oil.

During the last few minutes of baking, mix caramel and milk in saucepan, heat and stir until smooth. Take cake out of oven and poke holes all over the top of it. Pour caramel mix over top of cake. Sprinkle with 3/4 c. of Heath bits. Cool cake.

Once cool, covered with cool whip. Sprinkle with last 1/4 c. Heath bits. Refrigerate until serving.

YIELD: 24 or 12
1/24 = 3 WW points; 1/12 = 7 points

Peanut Butter-Banana Oatmeal

I thought I'd share a recipe here. I usually just post them to my recipe blog, but thought I may as well share some here, too, right?

Peanut Butter-Banana Oatmeal

1/2 c. old-fashioned oats
1/2 c. water
1/2 c. fat free milk
1/3 c. chopped banana (about 1 small)
1/8 tsp. salt
18 tsp. cinnamon (I used nutmeg)
1 1/2 T light brown sugar
1T natural-style chunky peanut butter (I used creamy)

Combine first 6 ingredients in a 3-cup microwave-safe bowl; stir well. Microwave at high 3 minutes.*

Add sugar and PNB to oat mixture. Stir until thick and creamy. Serve immediately.

YIELD: 2 servings; 2/3 c. = 4 WW points

*I always boil oatmeal over in the microwave. So I put this into a 4 cup small PC batter bowl. I cooked it for 3 minutes and the oats were still crunchy. It put it back in for 2 minutes. The oats were cooked, and also spilled over the bowl. I'm going to cook it on the stove-top next time.

This was very, very yummy. Tasted like PNB oatmeal cookies!

South-of-the-border-soup (Taste of Home soup magazine)

1 egg
1/4 c. dry bread crumbs
1/2 tsp. salt
1/4 tsp. pepper
**I also added cumin and garlic to the meat**
1 lb. ground beef (90/10)
16 oz. picante sauce (I used salsa)
2 c. frozen corn (I love the white corn)
15 oz. can black beans, rinsed and drained
14 oz. diced tomatoes, undrained
1 1/4 c. water (I used beef broth)

In a large bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1" balls.

In a large saucepan, brown meatballs; drain. Add the picante sauce, corn, beans, tomatoes and water; bring to a boil. Reduce heat; cover and simmer for 20 min or until the meat is no longer pink.

YIELD: 2 quarts/8 1c. servings
1 c. = 4 WW points

Tomato Soup! I just love homemade tomato soup. Here are two fabulous recipes for you to try!

Tomato soup (from cuisineathome.com)

Roast 5 lb tomato
6 garlic cloves
1/4 c olive oil
salt & pepper

at 450 for 40 minutes, until very soft

Saute 1 c onion in 2 T oil 5 minutes

Stir in 2 c water
2 t sugar
1/2 t salt
1/4 t red pepper flakes

Stir in tomato mixture

Bring to boil, reduce heat, simmer 10 minutes

Puree until smoothStir in 1/2 c. heavy cream with a spoon (I was not running to the store, so I used 1 c. 1% milk)

Garnish with fresh basil

This recipe made about 11 c. of soup for me. Using the 1c. 1% milk, the entire recipe has about 15 points. 1 C = about 1 WW point


Creamy Tomato Soup (from my gramma. Very yummy with home canned juice)

1/4 c. butter
1/4 c. soft white whole wheat flour (Gramma uses white)
2 c. milk (I use skim or 1%)
4 c. tomato juice
salt, pepper and Italian seasonings to taste

Melt butter in a medium saucepan over medium heat. Whisk in flour, salt and pepper. Cook and stir 1-2 min., until flour is browned. Gradually whisk in milk. Whisk and cook until thick and bubbly. Whisk in tomato juice and Italian seasonings. Cook until warmed through.

Yield: Slightly more than 6 c.
1 c. = 3 WW points

Iced Mocha

1 1/2 c. strong hot brewed coffee
3T packed light brown sugar
2 T chocolate syrup
1 c. ice cold milk
1/4 tsp. vanilla extract
Ice
Whipping cream and shaved chocolate for garnish

Combine the hot coffee and brown sugar in a large measuring cup and stir until the brown sugar dissolves. Stir in chocolate syrup. Chill.

Comebine with 1 c. cold milk, stir and serve over ice.

I double this recipe and store it in the refrigerator in a 1 qt. Mason jar. When I'm ready to drink it, I stir in the milk (I always forget the vanilla) and pour over ice.

I have put it in the blender with ice, but I don't like it that way as well. It separates or something. It is yummy over ice though :)

Corn Bread

1 c. flour
1 c. cornmeal
2T sugar
1T baking powder
1 tsp. salt
1 c. milk
2 eggs

Combine dry ingredients. Stir in wet ingredients until well moistened.

Heat iron skillet on stove top, melting 1T shortening, butter or oil (fat of your choice). Pour batter into hot pan.

Bake at 425* for 20-25 minutes until golden brown.

Spicy Red Beans & Rice (from Southern Living, March 2002)

2 lb. dried red kidney beans
5 bacon slices, chopped
1 lb. smoked sausage, cut into 1/4 inch slices (I used turkey kielbasa)
1/2 lb. salt pork, quartered (didn't use this at all)
6 garlic cloves, minced
5 celery ribs, sliced
2 green bell peppers, chopped
1 large onion, chopped
2 32-oz. containers chicken broth
2 c. water
1 tsp. salt
1 tsp. ground red pepper
1 tsp. black pepper
I also added cumin and Pampered Chef southwest seasoning
Hot cooked rice

Soak kidney beans overnight, or do a quick sock by covering beans with water 2" above beans, bring to a boil. Boil 1 minute; cover, remove from heat, and let stand 1 hour. Drain and continue with recipe.

Saute bacon in Dutch oven over medium-high heat for 5 min. Add smoked sausage and salt pork, saute 5 min. Add garlic, pepper, onion and celery; saute 5 minutes or until veggies are tender.

Stir in beans, broth, 2 c. water, and seasonings; bring to a boil. Boil 15 minutes; reduce heat, and simmer, stirring occasionally, 3 hours or until beans are tender. Remove salt pork before serving. Serve over rice.

I made 1/2 of this and it made about 2 quarts. I will serve it with corn bread.

I am glad we're not camping this week!!

It is so cold here. It got all the way up to 60 today, and rained, and will be 45 tonight ***brrrr***

So what did I do? I made bread! I am trying to find a yummy WW recipe that my family likes. I decided to try a different flour. I have yet to venture into the world of NutriMill and Bosch, but only because my boys are not wanting to change! So my quest is to find a good recipe first and then venture.........

So last co-op order, I ordered a 5 lb. bag of Prairie Gold flour! This stuff is wonderful! It was soft and light and easy to work with. My bread rose so nicely and was fluffy and I just sampled it and it is great!

I tried the following recipe. I think I may have gotten it from De'Etta's blog, but I can't remember for sure ***oops***

Delicious Whole Wheat Bread - makes 2 loaves

2 cups warm water
1/3 cup honey
1 T yeast
1/3 cut olive oil
2 t. salt
1/3 cup gluten flour
5 to 7 cups freshly ground whole wheat flour

In a large bowl or in a large mixer (such as a Kitchen Aid or Bosch type) combine the water, yeast and honey. Let sit for a few minutes to give the yeast a chance to start working. Add the salt, oil, gluten flour and 3 to 4 cups of whole wheat flour.

Continue to add more flour until the dough does not stick to the side of the bowl and does not feel sticky to the touch. Knead for 4 minutes in a Bosch mixer or 7 to 10 in other mixers or 10 to 15 minutes by hand.

When dough has finished kneading let it rise once until doubled in bulk (unless you are using a Bosch type mixer and in this case you can skip the 1st rising). Punch down dough and divide it into 2 pieces and form into loaves and set in bread pans.

Let it rise in a slightly warm oven (this means that you turn the oven on for just 2 or 3 min. or until you can feel the heat and then turn it off, if it is too hot then it will kill the yeast) for 15 to 25 minutes or until the dough is ½ inch above top of pan.

Turn oven to 350 (without taking bread out) and bake for approx. 30 minutes or until golden brown.

Quick Black Bean Chili

This is a recipe I adapted from a Pampered Chef recipe card. It is quick and very yummy, filling and WW friendly :)

Quick Black Bean Chili

1 c. chopped onion
1 c. chopped bell pepper
3 garlic cloves, minced
1 T olive oilo
2 cans organic black beans (15 oz. each)
16 vegetarian refried beans
14 oz. organic vegetable stock
1 T lime juice
Salt
Pepper
Cumin all to taste
14 oz. can diced tomatoes with jalepanos

Sautee peppers, onions and garlic in olive oil over medium heat until soft. Add the rest of the ingredients. Simmer until warmed through, about 20 min.

YIELD: About 3 qts. 1 C = 2 WW points

Sunday Fried Chicken

My MIL gave me this recipe. It is so good and easy, too :) It is a homemade shake and bake kind of thing!

Sunday Fried Chicken

2 c. flour
1/2 c. cornmeal
2 T salt
2 T ground mustard
2T paprika
2 T garlic salt
1 T celery salt
1 T pepper
1 tsp. ground ginger
1/2 tsp. dried thyme
1/2 tsp. dried oregano

Bone-in chicken pieces OR boneless/skinless chicken pieces

Combine the first 11 ingredients. Place about 1 c. flour mixture in a large resealable plastic bag. Add a few chicken pieces to the bag at a time; shake to coat.

Heat a couple tablespoons of oil in a large skillet. Brown chicken on all sides; transfer to an ungreased baking pan.

Bake, uncovered, at 350 for 45-55 minutes (less for bl/sl) or until juice run clear.

Recipe makes enough coating for 3 whole chickens. Store unused mixture in airtight container.

Weight Watcher Friendly Double Chocolate Cupcakes

These are SO yummy! And for only 3 or 3.5 points, a nice little chocolate indulgence :)

Double Chocolate Cupcakes

2 T butter, softened
3/4 c. sugar
1 egg
1 egg white
1/2 c. plus 2 T 1% buttermilk
1/3 c. water
1 T white vinegar
1 tsp. vanilla
1 1/2 c. flour
1/4 c. baking cocoa
1 tsp. baking soda
1/2 tsp. salt
1/3 c. miniature semisweet chocolate chips

In a mixing bowl, cream butter adn sugar. Add egg and egg white, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Stir in buttermilk, water, vinegar and vanilla. Combine the flour, cocoa, baking soda and salt; add to batter just until moistened. Stir in chocolate chips.

Fill muffin cups coated with cooking spray 3/4 full. Bake at 375F 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

YIELD: 14 cupcakes (I make 12 and they are 3.5 WW points each; 3 if you make 14).1 (if making 14) = 139 calories, 2 g. fat, 1 g. fiber

Yummy comfort food! It is SO cold here now. We didn't school today, so I spent a little more time making some soup and bread bowls. YUM!

Hearty Potato Soup

6 medium potatoes, peeled and sliced
2 carrots, diced
6 celery ribs, sliced
2 qts. water
1 onion, chopped
6 T butter
6 T flour (I used soft white whole wheat)
1 tsp. salt
1/2 tsp. pepper
1 1/2 c. milk (I use FF organic)

In a large kettle, cook potatoes, carrots and celery in water until tender, about 20 minutes. Drain, reserving liquid and setting vegetables aside.

In the same kettle, saute onion in butter untiol soft. Stir in flour, salt and pepper and cook for a few minutes; gradually add milk, stirring constantly until thickened.

Gently stir in cooked vegetables. Add cooking liquid, 1 c. at a time, until desired consistency is reached.

YIELD: about 3 quarts. 1 c. = 4 WW points


Bread Bowls

1/2 c. water
1 c. warm milk
2 T butter, melted
2T sugar
1 1/2 tsp. salt
4 c. flour
4 1/2 tsp. active dry yeast
1 egg, beaten

Combine milk, butter, sugar, salt and yeast in a bowl and allow to sit until foamy. Whisk in 2 c. flour and salt for 2 min. Gradually add remaining 2 c. flour and stir until dough forms a ball.

Turn onto a floured board and knead until smooth and elastic.

Place in a greased bowl, cover and let rise 1 hour.

Punch down and divide dough into 6 balls. Place on greased baking stones (cookie sheets), cover and let rise until doubled, about 30 minutes. Brush with beaten egg.

Bake at 375F for 20-25 minutes. Cool on wire rack.

YIELD: 6 bread bowls; 1 BB = 8 WW points.

Cranberry Nut Bread

This is my favorite quick bread recipe to make around the holidays. I make mini loaves of this for my neighbors, along with pumpkin bread.

I really should "healthy" it up a little bit, but just haven't done it. If anybody decides to healthy it up, let me know the outcome and recipe :)

Cranberry Nut Bread
2 c. flour
1 c. sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/4 cup butter, softened
1 egg
3/4 c. orange juice
1T grated orange zest
1 1/2 c. fresh or frozen cranberries
1/2 c. chopped walnuts

In a bowl, combine flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Beat egg, orange juice and peel; stir into dry ingredients just until blended (batter is thick). Add the cranberries and walnuts. Spoon into a greased and floured loaf pan. Bake at 350* for 65-70 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 10 minutes before removing to wire rack to cool completely.

**This makes 4 small loaves. Bake at 350* for 30-35 min.
YIELD: 1 loaf or 4 small loaves

Cinnamon Raisin Bread

1 1/2 c. milk
1 c. warm water
1 1/4oz. packages active dry yeast
3 eggs
1/2 c. white sugar
1 tsp. salt
1/2 c. butter, softened
2 c. raisins
8 cups flour (I kneaded in an extra 1c. or so)
2 T milk
3/4 c. white sugar
2T ground cinnamon
2T butter, melted

Dissolve yeast in warm water and set aside until yeast is frothy.Warm the milk to 115-120*.

Into the yeast mixture, mix eggs, sugar, butter, salt and raisins. Stir in cooled milk. Add teh flour gradually to make a stiff dough. (I needed extra flour, it was kinda sticky!).

Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, bowl and turn to grease the surface. Cover and allow to rise until doubled. (I rose it about 1 1/2 hours and it was more than doubled, but I got busy )

Roll out on a lightly floured surface into a large rectangle 1/2" thick. Moisten dough with 2T milk. Mix together 3/4c. sugar and 2T cinnamon, sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3" in diameter. Cut into thirds, and tuck under ends.

Place loaves into well greased loaf pans. Lightly grease tops of loaves. Let rise again for 1 hour.

Bake at 350* for 45 minutes or until loaves are lightly browned and sound hollow whe knocked.

Remove loaves from pans, and brush with melted butter. Let cool before slicing.

YIELD: 3 loaves; 12 slices per loaf1 slice = 4 WW points

Raisin-Almond Granola

4 c. old fashioned oats
1 c. shredded coconut
3/4 c. flax meal
1 c. chopped almonds
1/2 c. honey
1/4 c. oil
1 tsp. ground cinnamon
1 1/2 tsp. vanilla
1 c. raisins

In a large bowl, mix oats, coconut, flax meal, almonds, and cinnamon (I used pumpkin pie spice).

Combine honey, oil and vanilla in a small bowl. Heat in microwave until easy to mix. Pour over dry mixture and stir to combine until all is moistened.

Spread over a large shallow baking pan. Bake at 350* F for 20-25 minutes, stirring occasionally. Cool. Add raisins. Stir in an airtight container.

YIELD: 12 cups; 1/2 c. = 3 WW points

I baked mine on a PC stoneware bar pan and did not stire.

I made a quadruple bath of this bread today. My house smelled divine!!! It is SO good!!! I got the recipe from allrecipes.com, but changed it so much that I'll just post my tweaked version. It would be SO good with all WW flour and I'm sure a more natural sweetener would work too. I just can't get used to sucanat and wasn't sure how honey would work. De'Etta, you can let me know if you tweak it further :)

Apple Walnut Bread

1 c. white flour
1 c. soft wheat (It would be great ALL soft wheat IMO)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
1 tsp. cinnamon, or more
1/2 tsp. nutmeg
1/2 c. chopped walnut (I think 3/4 c. would be yummy and so would pecans)
1/4 c. butter, softened
1/4 c. applesauce, unsweetened
1/2 c. white sugar
1/2 c. brown sugar
2 eggs
1 tsp. vanilla (oops, out of this, but it was good anyway)
1 1/2 c. apples, cored and chopped (I left the peels on)

Preheat oven to 350*. Spray loaf pan with oil.

Mix together flour, baking powder, baking soda, salt, spices and nuts.

Beat butter, sugars and 1 egg until smooth. Beat in additional egg. Stir in applesauce and vanilla.

Dump in dry ingredients and mix until moistened. Stir in apple.

Scoop (it will be very thick) batter into loaf pan. Bake for 55-60 min. until tests done.

YIELD: 1 loaf
There are 36 WW points in this WITHOUT the nuts. I can't remember how to count nuts so I can't think of it off the top of my head :::snort:::

Banana Walnut Pancakes

2 large ripe bananas, peeled and slice
1 T sugar (or whatever sweetener you use)
1 c. soft white whole wheat flour (or all purpose if you don't do WW)
1/2 c. rolled oats
1T baking powder
1/4 tsp. ground cinnamon and nutmet
1/4 tsp. sea salt (or salt)
1 c. fat-free milk
1 egg, lightly beaten
2 T vegetable oil
1/2 - 1c. chopped walnuts (the recipe calls to add nuts to the top. I like them stirred in. Did NOT calculate WW points with nuts lol)
Warm syrup

Slice bananas and sprinkle with sugar. Set aside.

In a large bowl, combine flour, oats, baking powder, cinnamon, nutmeg and salt; mix well. Combine milk, egg and oil; add to dry incredients. Stir in sugar/bananas and walnuts. Do not overmix.

Drop by 1/4 cupfulls onto hot griddle. Cook until bubbly, turn and finish cooking.

YIELD: 6 servings
1 serving = 4 WW points without syrup OR nuts! I