Crock Pot Taco Chicken

3 nice sized chicken boneless breasts
1 tbsp of taco seasoning
1 and 1/2 cup of salsa
1 can or rinsed and drained black beans
1 can of corn drained

Place your crock pot on hight and spray the bottom with cooking spray. Place your chicken on the bottom and cover  with the taco seasoning and then with the salsa. Cook on high fir 4 hours. Add the beans and corn and continue to cook for another hour. Then go in a shred the chicken and serve.
You can serve it over rice of your choice or in a taco or a tortilla. I also love it on a salad too!
Zero points on Blue and Purple and you have to count it all on the green plan,

Turkey Bolognese

1 pound of leanest turkey                                   1 1/2 tsp of dried sage
1 28oz can of crushed tomatoes                     2 tsp of poultry  seasoning
1 1/2 cups of diced onions                              1 tsp of red pepper flakes
1 large carrots diced                                        salt and pepper
2 ribs of celery diced                                        1 chicken bouillon with another 1/4 water
2 tbsp of tomato paste
1/2 cup water
2 tbsp of crushed garlic
1 tbsp olive oil


Add your olive oil to your hot pan and add your celery, onion and carrot.Cook for about 5 mins until they are getting tender and the onions are becoming translucent , add your turkey and brown. Add the crushed  tomatoes and the rest of the ingredients  and simmer on low for about an hour to an hour and a half. Serve over your favorite pasta!

The only pointed item is the oil. It is 4 sp on all plans if you count it.

Cabbagge Soup

Chicken Broth 48 ounces  3 sp                                1 tbsp crushed or chopped garlic
5 ribs of celery                                                   1 tsp black   pepper
1 leek or 1 large onion chopped                         1 tsp dried dill weed                                          
2 large carrots chopped                                       parm cheese to taste
1 28 ounces can of crushed tomatoes 1/4 cup of water to rinse the can
 2 tbsp tomato paste
1 med head of cabbage sliced
1 envelope of dry onion soup mix 3sp

Add broth to your pot, add dry onion soup mix, celery, carrots, and leeks or onions and black pepper. Cover and bring to a boil and simmer for about an hour. Add the cabbage and dill and let it cook down for about

30 mins at a low simmer. Sever with some grated parm cheese and enjoy

the only thing to count would be the dry onion soup mix and the chicken broth.  You get about 10-12 servings of this soup. This is considered zero points for a serving of soup. I am a rebel and don't count chicken broth or onion  soup mix, You do what you need to do .

Spinach Artichoke White Bean Dip

1 tsp olive oil
1 medium onion finely diced
3 garlic cloves minced
1 jar 14oz artichoke  hearts in water drained and chopped
5 oz  baby spinach chopped
1 can 15 oz of white beans drained and rinsed
1 Lemmon juiced
1/2 cup water
2-3 tbsp nutritional  yeast
1 tsp of  dried herbs of your choice (thyme,.basil,or oregano) or 2tsp of fresh minced
salt and pepper to taste
1/2 tsp of red pepper flakes
Topping : 2 tsp of olive oil.  1/4 cup of seasoned bread crumbs

Mix topping ingredients and set aside.
Sauté onions in the 1 tsp of olive oil for 5 mins or until translucent . Add garlic and cook for 1 minute more, then add the spinach and the artichoke and cook until spinach wilts.
In a food processor add white beans, water, Lemmon juice, spices. Process until creamy, scraping down the sides as needed. Place mixture in with spinach mixture and combine,
Preheat oven to 375
Place mixture in a small baking dish and layer bread crumbs over top
Cover with foil and bake for 10 minutes, remove foil and bake 10 more minutes ,
Let cool a few mins before serving

Points. 1/2 cup 1 smart point blue and purple  4sp on green

Hash Waffles

85 Grams of frozen shredded hash browns thawed
1 egg
1/4 cup of fat free mozzarella
1 tsp of baking powder
salt and pepper

Mix all ingredients in a bowl. Place half of mixture in mini Dash waffle maker and cook until done. Recipe make 2 waffles
2 sp on Blue
0 sp on purple
4 sp on green

Cranberry Apple Butter

1  12 oz bag of fresh cranberries
6 apples sliced  leave on skin
1 cup of Splenda
1 tsp cinnamon


Place cranberries in the slow cooker and add sliced apples and Splenda . Cook on high for 5 hours , Use an immersion blender and blend until all blended, Add cinnamon and continue to cook on high for 2 more hours , Cool and place in refrigerator ,
Zero points unless you eat 1/3 of it .


Recipe

Courtesy of Jane Shaw from MaryLou's Tuesday class

Stuffed Zucchinni Boats

Zucchini Boats Recipe   Serve 3 with 2 halves each.
3 zucchini halved and the flesh scooped  out (save a bit inside )
1/2 cup of diced onion
1/2 cup bell pepper diced
1 tbsp parmesan cheese
1/4 cup panko bread crumbs( SAVE 1/2  TBSP FOR TOPPING)
1/3 tbsp more parmesan cheese for topping
Place your 6 halves of zucchini in a large pot of boiling water for about 5 mins, then take out and drain. While they are boiling place onion and pepper in a frying pan with nonstick spray and saute for approx 5 mins or until softened, add the pulp of zucchini and cook until done approx 5 mins or so. Add salt, pepper,1/4 cup of panko bread crumbs, 1 tbsp of parm cheese and mix to combine. Place zucchini halves in a baking pan and split filling between halves. Sprinkle the 1/3 tbsp of parm cheese and a
1/2 tbsp more panko for topping. Bake @ 350 degrees for approx 15 -20 mins.  2 half boats are 1 smart point.