Cuban Pork Crock Pot Stew Recipe

Ingredients:
- 1 lb lean pork loin, cut into 1-inch pieces
- 1 lb sweet potatoes, peeled and cut into 1/2-inch pieces
- 1 large green pepper, chopped
- 1 red pepper, chopped
- 14 1/2 oz canned diced tomatoes
- 1 small can green chilies
- 2 medium garlic cloves, minced
- 1 small red onion, chopped
- 1/4 cup orange juice
- 3 medium green onions
- 1 tsp table salt
- 1/4 tsp ground cumin
- 1/4 tsp black pepper
- 2 tbsp fresh lime juice
- 2 tbsp fresh chopped cilantro
- 1 tbsp fresh chopped parsley

Directions:
In your slow cooker, put pork, potatoes, chilies, tomatoes, peppers, garlic, orange juice, green onions, yellow onion salt, pepper, and; cover and cook on low setting for 6-8 hours.
Stir in parsley lime juice, and cilantro; cover slow cooker and cook for 10 minutes more.

Serving size = 2 cups
Each serving = 6 Point Total

Now that the Super Bowl feasting is over, it’s time to get back on track. (Congrats, Saints!) And this low calorie Philly Cheese steak Recipe is the perfect meal to help you be good, but still tastes like you are being bad. With a 7 Point Total per serving, it’s a MUCH healthier version than the traditional cheese steak recipes which can clock in at over 22 Points per sandwich. Yikes! Though this is not and official one of Weight Watchers Sandwich Recipes, it’s a great alternative to the real thing for anyone who wants to indulge without the bulge. It’s pretty easy to make, tastes great, and offers a wonderful way to enjoy a lower point version of one of the greatest sandwiches ever!!

Philly Cheese Steak Recipe

Ingredients:
- 1 lb lean flank steak, cut into 8 thin slices
- 1 medium yellow onion, thinly sliced
- 1 medium sized green bell pepper, thinly sliced and de-seeded
- 2 tsp Worcestershire sauce
- 1/4 tsp table salt
- 1/4 tsp black pepper
- 4 high fiber sandwich rolls (between 90-140 calories each)
- 4 slices fat free American cheese

Directions:
Preheat oven to 375°F. Coat a large nonstick skillet with non-fat cooking spray and sauté onions and green peppers over medium high heat until tender and golden brown, about 10 minutes. Remove onions & green peppers from pan; set aside. Add steak slices to skillet and sauté until browned and cooked through, about 1 to 2 minutes per side. Add Worcestershire sauce, salt and pepper; cook until liquid is absorbed. Divide steak evenly between 4 buns and top each sandwich with onions, peppers and a slice of cheese. (I sliced my cheese in half to make it easier to cover the whole length of the sandwich. Wrap in foil, transfer to oven and bake until cheese melts, about 5 minutes.

Entire recipe makes 4 sandwiches
Serving size is 1 sandwich
Each serving = 7 Point Total

photo credit: earl and pearl

It’s no surprise that the creamy dips, greasy chips, fried finger foods, and super-sized sandwiches usually served at Superbowl parties are not diet or health-friendly. The good news is that with a few recipe makeovers, all the flavors of football can be savored without wreaking havoc on your New Year’s weight-loss resolutions. So today, I’m sharing one of the YUMMIEST meatball recipes EVER. These Crock Pot BBQ Meatballs are crazy delicious and still pretty low in Points Total. They are a perfect Superbowl party food that will be adored by weight watchers and non-weight watchers alike. They stay nice and warm and moist in your crock pot, and the spicy BBQ sauce adds such a nice flavor to the meat. And with just a 2 Point Total per serving, these make a great appetizer recipe. Or, double the size of your meatballs, and serve it as a main dish recipe! Though not an official one of Weight Watchers Superbowl Recipes, these barbecue meatballs will definitely be a hit with all weight watching Superbowl snackers, and makes a great Superbowl party food idea.

Crock pot BBQ Meatballs Recipe

Ingredients:
- 1 1/2 pounds extra lean ground beef
- 1/2 cup uncooked quick oats
- 1/4 cup dry red wine
- 1/4 cup liquid egg whites
- 1 large yellow onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup fresh parsley, chopped
- 1 tbsp dried oregano
- 1 tbsp Kosher salt
- 1 cup beef broth
- 1/2 tsp black pepper
- 1 1/4 cup BBQ sauce

Directions:
In a large bowl, combine the meat, eggs, garlic, parsley, oregano, onions, salt and pepper. In a small bowl, soften the oats with the wine for 10 minutes Add the oats and wine to the meat mixture and mix well – you will need to do this with your hands in order to get everything incorporated well. Coat a baking sheet with cooking spray. Shape meatball mixture into sixty 1-inch balls; place on baking sheet.
Bake at 350ºF until cooked through, about 25 minutes. Transfer meatballs to a crock pot to keep warm. Meanwhile, heat barbecue sauce and beef broth over medium-high heat until hot. Pour sauce over cooked meatballs, toss gently and serve. For parties, I just set the crock pot up on the food table, set on warm.

Entire recipe makes 30 servings
Serving size is 2 meatballs
Each serving = 2 Point Total

photo credit: rdm random remarks

We’ve all had our share of low calorie turkey burger recipes, but this one is one of my faves. Loaded with tang and flavor, this turkey burger recipe tastes much better than most, and yet still keeps the calorie count low. Ground turkey can be pretty bland, and there’s nothing more disappointing than a bland burger. And with just a 3 Point Total, this Ranch Turkey Burger reaches new heights of yumminess! Though this is not an official Weight Watchers Turkey Burger Recipe, it’s a low calorie, low fat burger that any meat-eating dieter will love. Try serving with some 1 Point Butternut Squash Fries!

Ranch Turkey Burger Recipe

Ingredients:
- 1 lb lean, ground turkey
- 1 packet of Hidden Valley Ranch Dressing Dry Mix
- 2 green onions, chopped
- 2 tbsp fresh parsley, chopped
- 3 cloves garlic, minced

Directions:
In a bowl, combine all the ingredients. Form into 4 patties. Spray a frying pan with cooking spray. Cook the patties until done. Serve on hamburger buns or wrap in iceberg lettuce for a carbohydrate free hamburger recipe version.
NOTE: Serving with hamburger buns will add additional points to the recipe – make sure to factor that in!

Entire Recipe makes 4 servings
Serving size is 1 patty
Each serving = 3 Point Total

photo credit: food network

This amazing yummy, and unique chicken recipe is a fabulously healthy and delicious meal that has just a 5 Point Total per serving. With a bit of Indian flair, this Mint Yogurt Grilled Chicken Recipe is easy to prepare and incredibly flavorful. When you are dieting, chicken recipes tend to be a common staple because because chicken (esp skinless chicken breasts) are usually lower in calories than most other meats. So I’m always on the lookout for unique and exciting new ways to prepare chicken! And this Indian recipe I absolutely loved. Creamy and tangy, it’s definitely satisfying to the palate. And the mint adds an original and tasty zing to the dish. Though this is not an official Weight Watcher Chicken Recipe, I’m sure any weight watcher will want to add it to their collection of delicious, low calorie Indian Recipe.

Grilled Chicken Recipe with Spiced Mint Yogurt

Ingredients:
- 6 boneless skinless chicken breast halves
- 3 tbsp diced green onions
- 2 1/4 cups plain, fat free yogurt
- 2 1/2 tbsp fresh lemon juice
- 1 1/2 tbsp olive oil
- 1/4 tsp curry powder
- 1/4 tsp cinnamon
- 1/2 tbsp Kosher salt
- 1 tsp black pepper
- 1 tsp chili powder
- 3/4 cup whole, fresh mint leaves
- 1/4 cup finely chopped mint leaves
- 1 tsp ground cumin

Directions:
In a small bowl, combine 1 cup of the yogurt, 1 tablespoon lemon juice, 1 tablespoons olive oil, the salt, pepper and spices. Add the chicken and turn until well coated. Marinate at room temperature for about 20-30 minutes. While the chicken is marinating, preheat the grill. Stir together the remaining 1 1/4 cups yogurt, the 1/4th cup chopped mint leaves, and 1 1/2 tablespoons lemon juice and salt to taste. Reduce the grill to moderate heat. Discard the marinade and grill the chicken on a lightly oiled grill rack (you can use non fat grill cooking spray for this), turning occasionally, for about 10-12 minutes (until the chicken is cooked through). Transfer the chicken to a serving platter. In a small bowl, toss together the remaining oil, shallots and mint. Drizzle the chicken with the yogurt sauce and top with green onions and mint mixture.

Entire recipe makes 6 servings
Serving size is 1 chicken breast with approx 1/6th of the sauce
Each serving = 5 Point Total

I have always been a fan of low calorie Chinese fast food recipes, but this one really caught my eye, as sweet and sour chicken is my all time fave! This chicken stir fry recipe is pretty easy to prepare, and tastes great!! In the past, I’ve just used pre-made sweet and sour sauce, but this dish uses a sweet and sour sauce recipe, made from scratch, so the taste is really fresh. With just a 4 Point Total, this popular Chinese dish is loaded with protein and veggies, but also full of tangy flavor. Each nicely sized serving gives you a healthy dose of vitamins and antioxidants too. Though this is not an official one of weight watchers chicken stir fry recipes, it’s an ideal meal choice for any weight watcher who loves Chinese fast food as much as I do!

Sweet and Sour Chicken Recipe

Ingredients:
– 8 ounces boneless skinless chicken breasts
- 1 1/2 oz thinly sliced carrots
- 3 stalks green onions, chopped
- 2 bell peppers, chopped
- 1 teaspoon minced garlic
- 1 tsp red pepper flakes
- 3 oz sugar snap peas, cut in half width-wise
- 1 tsp cornstarch
- 1/2 cup canned pineapple in it’s own juice
- 2 tablespoons reduced sodium soy sauce
- 1 1/2 teaspoons cider vinegar
- 1/2 tsp black pepper
- 1/2 teaspoon ground ginger
- 2 packets Splenda sugar substitute

Directions:
Cut chicken into bite sized pieces. Spray a non-stick skillet with non-fat cooking spray and saute the garlic for about 2 minutes. Add the chicken and brown over medium heat. Add the carrots, bell peppers, and peas, and stir fry for about 5-7 minutes (until the carrots soften a little bit). In a small bowl, combine the soy sauce and cornstarch; mix. Pour into the skillet, along with the vinegar, pineapple, pepper, Splenda and ginger. Stir well and bring to a boil. Reduce the heat and simmer for about 1-2 minutes (until the sauce thickens). Serve over some 0 point cabbage for added crunch and aesthetic appeal.

Entire recipe makes 2 servings
Each serving = 4 Point Total

This Greek-Style Pasta Casserole Recipe is truly a unique and flavorful dish. I love almost all Mediterranean recipes, so I was excited to give this one a try. And I was NOT disappointed. It’s a pretty easy dish to prepare, and it packs a lot of flavor. With each serving only having a 3 Point Total, this is a wonderful low point dinner recipe that the whole family will enjoy. It’s also a great , original dish to take to a potluck as well. If you like mediterranean flavors, you’ll like this casserole…it was delicious. You can also add in some toasted almond slivers for added crunch, but make sure to factor that in to the Point Total. Though this is not an official one of Weight Watchers Recipes, it’s a great meal that just about any dieter will enjoy. You can also prepare this dish cold as a great greek pasta salad recipe!

Greek Pasta Casserole Recipe

Ingredients:
- 8 oz dried, low calorie pasta like Ronzoni Smart Taste, penne or rotioni
- 1 1/2 cups butternut squash, peeled and sliced into small pieces
- 3 handfuls spinach, chopped
- 2 cups fat-free, plain Greek yogurt
- 2 large egg yolks
- 3 cloves garlic, finely chopped
- 8 large Kalamata olives, pitted and torn into pieces
- 1/4 cup Feta cheese, crumbled
- zest of one large lemon
- 1 tsp Kosher salt
- ½ tsp pepper
- 1/4 cup fresh mint, chopped

Directions:
Preheat the oven to 400 degrees F. Spray an 8×12-inch baking dish with non-fat cooking spray. Sprinkle with lemon zest and set aside. Bring a large pot of water to a boil, add salt and cook the pasta until al dente. 10 seconds before the pasta is cooked, stir in the spinach and butternut squash; drain quickly and carefully. Run cold water over the pasta, squash and spinach (just enough to stop it from cooking), shake off any extra water and set aside. While waiting for the pasta water to boil, whisk together the eggs, yogurt, garlic, pepper and salt in a large mixing bowl. Set aside until the pasta is ready, then add the pasta-squash-spinach mixture to the yogurt mixture. Scoop the mixture into the prepared baking dish, sprinkle with Feta cheese and the olive pieces and bake for about 25-30 minutes. Remove from the oven and serve sprinkled with some chopped fresh mint.

Entire recipe makes 8 servings
Serving size is 1/8th of dish
Each serving size = 3 Point Total

Ideal as either an appetizer or main dish recipe, this Lemon Basil Shrimp Recipe is truly a meal to be had! Fresh and tangy, this dish will definitely satisfy your tastebuds, while still keeping you on track with your daily point total. Each serving has just a 3 Point Total, so it’s a wonderful low calorie meal idea for anytime of the day. This is a really easy shrimp dish that really looks wonderful, so I love to use it as a low calorie appetizer recipe served before the dinner entree. I think it’s also a great idea for a light and healthy lunch recipe! Though it’s not an official one of Weight Watchers Recipes, anyone who is following the Weight Watchers plan and is looking for low point meal ideas will certainly enjoy it.

Lemon Basil Shrimp Recipe

Ingredients:
- 1 tbsps olive oil
- 1 tbsp low calorie butter (I like Brummel & Brown)
- 2 cloves garlic, minced
- 1 pound uncooked shrimp (thawed if frozen) with tails
- zest of a lemon
- juice from 1-1/2 lemons (about 3 tablespoons)
- 2 tablespoons dijon mustard
- 2 tablespoons chopped fresh basil
- 2 red onipns, chopped

Directions:
Heat oil and butter on medium in a large skillet until it just starts to bubble. Add garlic and cook for a minute. Add enough shrimp to cook in a single layer. Cook until just opaque in the center, turning once, about 5 minutes. Repeat with remaining shrimp. Meanwhile, in a large bowl, combine remaining ingredients. Add shrimp and gently combine. Cover and refrigerate for at least two hours and up to 24 hours. To serve as an appetizer, place in dish lined with lettuce leaves and other vegetables, and mound shrimp on top. To serve as a main dish, arrange lettuce leaves on individual serving plates, mound shrimp on one side, and try serving with slices of cheese, fresh fruit and vegetables.

Entire recipe makes 4 servings
Each serving = 3 Point Total

photo credit: southern living

Just because you are a weight watcher doesn’t mean you have to give up the good foods. The trick is just finding healthier, low calorie, low point total versions of your fattening favorites. And this Buttermilk Ranch Fried Chicken Recipe will be sure to satisfy your craving for fried chicken, but will use up only 6 of your daily points. We all know that traditional fried chicken recipes are loaded with fat and calories giving them very high Weight Watchers Points Values. I’ve seen some as high at 16 Points for ONE piece of chicken! Crazy. Instead, try this version, and you’ll be in fried chicken heaven. The key is that this Ranch Buttermilk Fried Chicken Recipe is not actually fried – it’s baked. But trust me when I tell you that this chicken is so yummy, you won’t miss the grease! And though it’s not an official one of Weight Watchers Chicken Recipes, it’s still a great meal idea for anyone who wants to enjoy tasty food at a lower calorie count.

Buttermilk Ranch Fried Chicken Recipe

Ingredients:
- 12 oz. boneless, skinless chicken breast, cut into strips
- 2/3 cup reduced-fat buttermilk
- 1/3 cup Fiber One bran Cereal
- 1 packet Ranch Salad Dressing and Seasoning Mix
- 1/3 cup Panko breadcrumbs
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried parsley flakes
- non fat cooking spray, butter flavored

Directions:
In a Tupperware container, or large Ziploc bag, mix the buttermilk, salt, pepper and dried parsley flakes. Add the chicken, and coat it well. Refrigerate overnight or at least 3 hours.
Preheat oven to 375ºF. Lightly coat a large baking sheet with the butter flavored nonstick, non-fat cooking spray. In a food processor or blender, and grind the Fiber One cereal to a breadcrumb-like consistency. Pour the crumb mixture into a large bowl and add in the Panko bread crumbs and Ranch Salad Seasoning Mix. Remove each individual piece of chicken from the buttermilk, and dip it into the crumb/seasoning mixture. Make sure to coat each piece thoroughly. Lay each coated piece on the baking sheet. Give them all a quick once over spray with the butter flavored non-fat cooking spray. Bake for about 1-12 minutes on each side, or until the edges are crispy.

Entire recipe makes 2 servings
Each serving = 6 Point Total

photo credit: Food Network

So before it starts to get too warm here in SoCal, I’ve got yet another yummy low calorie crock pot recipe to share! One of me readers submitted this recipe, and it looked SOOOOOO good, I gave it a try this weekend. YOWSA!! This Chicken Cacciatore Recipe is AMAZING!!! So deliciously flavorful, and incredibly easy to make. Plus, the entire recipe makes 4 servings, and when you divide the entire contents of your crock pot into four, each serving size is pretty darn big! And with each serving having just a 4 Point Total, this made me incredibly happy :). This Chicken Cacciatore Recipe also helps you get in a couple of those veggie servings too! It’s actually a very healthy dish. And though it’s not an official one of Weight Watchers Chicken Recipes, it’s a fabulous meal for anyone trying to eat healthier. Thanks Lorah for sending me this!! It’s an amazing crock pot recipe and I’m so glad I had the opportunity to share it with all of you!

Crock Pot Chicken Cacciatore Recipe

submitted by Lorah

Ingredients:
- 1 8oz. can tomatoes, finely chopped and un-drained
- 1 10oz. can Healthy Request Tomato Soup
- 1 1/2 tsp. Italian seasoning
- 1/2 tsp. dried minced garlic
- 1/2 cup sliced mushrooms, fresh or canned
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped onion
- 16oz. skinned and boned uncooked chicken breast cut into 4 pieces
- Non Fat Cooking spray

Directions:
In a crock pot container sprayed cooking spray, combine un-drained tomatoes, tomato soup, Italian seasoning and garlic. Stir in mushrooms, green pepper, onion and chicken pieces. Mix well to combine. Cover and cook on low for 6 to 8 hours. Evenly spoon sauce over chicken to serve.

Entire Recipe makes 4 servings
Each serving = 4 Point Total

Nutritional Info:
Calories 204
Fat 4g
Protein 25g
Carbohydrate 17g
Sodium 531mg
Calcium 29mg
Fiber 2g

photo credit: kitchen illiterate