Cooking Light Crock Pot Day 5 - Easy Slow Cooker French Dip

This recipe is not low in Points. But sometimes you just need a mouth watering sandwich to get you through. The good news for us WW people is that a half sandwich was VERY filling. So it ended up falling into acceptable Point levels. That said, it was hard to eat just one half. It was THAT good. I used Ciabatta Long Rolls. They were 8 points each! Just for the bread! But Ciabatta's chewiness held up in the "Jus". And dipping is a must!

Easy Slow Cooker French Dip Sandwiches

allrecipes.com

INGREDIENTS

• • 4 pounds rump roast
  • 1 (10.5 ounce) can beef broth
  • 1 (10.5 ounce) can condensed French onion soup
  • 1 (12 fluid ounce) can or bottle beer
  • 6 French rolls
  • 2 tablespoons butter

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INSTRUCTIONS

1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
2. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.
• (17 points for 6.5 ounces of meat, a cup of jus, and Ciabatta roll)

Cooking Light Crock Pot Day 4 - Crock Pot Lasagna

This lasagna is so easy and really good. You would never know it was from a crock pot except for that first piece you kind of have to scoop out. Feel free to add fresh spinach or mushrooms...but if you add mushrooms you can omit the water. It's also really good the next day for lunch! If you're doing Weight Watchers it makes 8 servings at 10 points a serving. 

Crock Pot Lasagna

INGREDIENTS

• • 1 lb. lean ground turkey meat
  • 1 lg onion, chopped
  • 2-4 cloves of garlic, minced
  • 1 29oz can tomato sauce
  • 1/2 cup red wine
  • 1/2 cup of water
  • 1 6oz can tomato paste
  • 1 tsp salt and pepper to taste
  • Oregano and basil to taste
  • 1 8oz pkg whole wheat lasagna noodles, dry
  • 4 cups shredded part-skim mozzarella cheese
  • 1 1/2 c (12 oz) fat-free ricotta
  • Fresh Basil cut into ribbons

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INSTRUCTIONS

• 1. In a skillet, cook turkey, onion and garlic over medium heat until meat is no longer pink. Drain.
  2. Add tomato sauce, water, wine, tomato paste, salt, pepper, basil, and oregano and mix well.
  3. Spread 1/4 of the sauce in an ungreased slow cooker. Arrange 1/3 of the noodles over the sauce. Break the noodles if necessary.
  4. Combine the cheeses, spoon 1/3 of the mixture over the noodles. Repeat layers twice. Top with remaining sauce.
  5. Cover and cook on low for 2.5-3.5 hours or until pasta is tender (check for tenderness at 2.5 hours by slowly inserting a butter knife straight down. If you feel resistance, the pasta is still not done) My slow cooker is ready at exactly three hours.
  6. Top with fresh basil ribbons to serve.

Cooking Light Crock Pot Day 3 - Moroccan Meatballs in Spicy Tomato Sauce

These meatballs were a great way to continue my week of Crock Pot dinners. Dave is doing Weight Watchers too (to trim up a bit for race season) and it's hilarious to make 6 servings of something only to have me eat one and Dave eat five. These were a big hit. Although the recipe didn't specify, I used whole wheat Israeli couscous. Awesome.

Moroccan Meatballs in Spicy Tomato Sauce

myrecipes.com

INGREDIENTS

• • 1/2 cup dry breadcrumbs
  • 1/4 cup dried currants
  • 1/4 cup finely chopped onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 pounds lean ground beef
  • 1 large egg white

• Sauce

  • 1/4 cup tomato paste
  • 1 teaspoon fennel seeds
  • 1 teaspoon grated orange rind
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1 (28-ounce) can whole tomatoes, coarsely chopped
  • Remaining ingredients:
  • 3 cups hot cooked couscous
  • Chopped fresh parsley (optional)

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INSTRUCTIONS

1. To prepare meatballs, combine first 9 ingredients in a bowl; shape meat mixture into 30 meatballs. Heat a large nonstick skillet over medium-high heat. Add half of meatballs to pan; cook 3 minutes or until browned, stirring frequently. Place browned meatballs in an electric slow cooker. Repeat procedure with remaining 15 meatballs.
2. To prepare sauce, combine tomato paste and next 7 ingredients (through tomatoes). Add to slow cooker, stirring gently to coat. Cover and cook on LOW for 6 hours. Serve over couscous. Garnish with parsley, if desired.

• YIELD

   6 servings (serving size: 5 meatballs, 1 cup sauce, and 1/2 cup couscous) WW points = 4 per serving

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Cooking Light Crock Pot Day 2 - Pork Carnitas

All I can say is that this meat has been in my Crock Pot all day...and the smell of it made me want to swim in it. Hands down, it made simply the best tacos I've ever had. And I'm from California! Woohoo! I'm so happy to have found this recipe...but beware, it's hard to stick with just one serving (2 tacos). This is one dish to stockpile Points for. 

Pork Carnitas
myrecipes.com

INGREDIENTS

• • 1 (3-pound) boneless pork shoulder (Boston butt), trimmed
  • 10 garlic cloves, sliced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup orange juice
  • 2 tablespoons fresh lime juice
  • 2 chipotle chiles canned in adobo sauce, drained and chopped
  • 20 (6-inch) flour or corn tortillas, warmed
  • 2/3 cup chopped onion
  • 2/3 cup bottled salsa
  • 2/3 cup chopped fresh cilantro
  • 10 lime wedges

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INSTRUCTIONS

1. Make 1/2-inch-deep slits on outside of roast; stuff with garlic. Combine cumin and next 3 ingredients (through black pepper) in a small bowl. Place roast in a 3 1/2-quart electric slow cooker. Sprinkle pork on all sides with spice mixture.
2. Combine juices and chipotle chiles. Pour juice mixture over pork. Cover and cook on LOW for 8 hours or until pork is tender.
3. Remove pork from slow cooker; shred with 2 forks. Skim fat from cooking liquid. Combine shredded pork and 1/2 cup cooking liquid; toss well.
4. Spoon 1 1/2 ounces pork mixture onto each tortilla; top each with 1 1/2 teaspoons onion, 1 1/2 teaspoons salsa, and 1 1/2 teaspoons cilantro. Serve with lime wedges.

• YIELD

   10 servings (serving size: 3 ounces pork, 2 tortillas, 1 tablespoon onion, 1 tablespoon salsa, 1 tablespoon cilantro, and 1 lime wedge). One serving = 8 WW Points

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Cooking Light Crock Pot Day 1 - Thai Red Curry Beef

Two weeks ago I joined Weight Watchers again and I've already lost eight pounds. I lost 40 pounds years ago after I had Gertie but gained it all back and then some with George. So I'm at it again, and have been searching for yummy, easy recipes that make it easy to track my points. 

I decided a weeks worth of Crock Pot recipes would be a great place to start. My first one is a Thai Red Curry Beef that was out of this world. I followed the recipe exactly and loved the result. It doesn't taste "diet-y" or low fat...just yum.

Thai Red Curry Beef

myrecipes.com

INGREDIENTS

• • 2 pounds lean beef stew meat
  • 1/8 teaspoon salt
  • 2 cups finely chopped onion (1 onion)
  • 4 garlic cloves, minced
  • 3/4 cup lower-sodium beef broth
  • 1 tablespoon dark brown sugar
  • 3 tablespoons red curry paste
  • 2 tablespoons fish sauce
  • 2 tablespoons fresh lime juice
  • 1 (13.5-ounce) can light coconut milk
  • 1 jalapeño pepper, minced
  • 2 cups bagged baby spinach leaves
  • 4 cups hot cooked jasmine rice
  • 1/2 cup fresh basil leaves

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INSTRUCTIONS

• 1. Heat a large nonstick skillet over medium-high heat. Add beef; cook 5 minutes or until browned, stirring occasionally. Drain. Place beef in a 4-quart electric slow cooker; sprinkle with salt.
  2. Return pan to medium-high heat. Add onion and garlic; saute 5 minutes or until tender. Spoon onion mixture over beef. Combine beef broth and next 6 ingredients (through jalapeño); pour over beef. Cover and cook on LOW for 6 hours.
  3. Stir in spinach. Cover and cook on LOW for 15 minutes or just until spinach wilts. Serve beef mixture over rice; sprinkle with basil leaves.

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YIELD

 8 servings (serving size: about 3/4 cup beef mixture, 1/2 cup rice, and 1 tablespoon basil) Each serving is 6 WW Points.

Cuban Spiced Pork Tenderloin with Sofrito Rice

During the Holidays I kind of slacked off in the cooking department. Going into the season there was so much to do, then on Christmas morning we found out about the passing of our dear friend Woody McHale. For the last three weeks the house has been under a bit of a dark cloud, between that sad news plus a bout of colds and tummy bug for all of us. Needless to say I've been thoroughly uninspired.

Sunday is Gertie's 7th Birthday...so to snap out of it and pull everyone out of their funk I decided to try something new. I love Pork Tenderloin, and given my druthers I'd make it 50 different ways. Here's a super flavorful Cuban version with really yummy rice. I took my time and prepped all my items, then took a break, put George to bed and helped Gertie with her homework. Once I got back into the kitchen everything flowed easily and VOILA! Enjoy...

Cuban Spiced Pork Tenderloin with Sofrito Rice

adapted from Rachael Ray

INGREDIENTS

• Rice

  • 1 tablespoon olive oil or vegetable oil
  • 2 slices bacon, chopped
  • 1 small white onion, chopped
  • 1 small green bell pepper, chopped
  • 2 3/4 cups chicken broth
  • 1 1/2 cups white rice
  • 1/2 teaspoon turmeric

• Pork

  • 2 pork tenderloins, trimmed, about 2 1/2 pounds total weight
  • 4 cloves garlic, Sliced in half lengthwise
  • 4 bay leaves
  • 2 teaspoons anise seed
  • 2 teaspoons ground coriander
  • 1 tablespoon ground cumin
  • 2 limes, zested
  • 2 tablespoons grill seasoning blend (recommended: McCormick Montreal Steak Seasoning) or coarse salt and pepper
  • EVOO - Extra-virgin olive oil, or vegetable oil, to coat
  • Chopped cilantro and scallions

  • INSTRUCTIONS

    • 1. Preheat the oven to 450 degrees F.
      2. Heat medium pot with tight fitting lid over medium high heat. Add oil and bacon and brown bacon. Add onions and peppers and saute 5 minutes. Bring broth to a boil. Add rice and stir in tumeric. Cover the pot and reduce heat to simmer. Cook 15 to 18 minutes, until rice is tender.
      3. For pork, cut 4 slits into each loin and nest garlic and bay into meat. Place meat on nonstick baking sheet. Combine the spices. Coat meat with oil. Rub spices over the pork tenderloins and place in oven. Roast meat 25 minutes or until thermometer reaches 145. Remove from oven. Rest 10 minutes to let juices redistribute, then slice and serve with soffrito rice and garnishes of chopped cilantro and scallion.