When I found this Weight Watchers Beef Stew Recipe for the crock pot, I literally was drooling. Though I initially thought it was just a traditional beef and vegetable stew recipe, it’s actually a classic Jewish recipe for Tzimmes! I’ve had Tzimmes before, but I’ve never had it prepared with the beef and vegetables so I was so excited to give it a try, and YOWSA!! IT WAS SO YUMMY!! Hearty and delicious, this Weight Watchers Recipe for Beef Stew is an incredibly filling meal, and with 8 Weight Watcher Points per serving, it’s much lower in calories than most stews. Try serving this stew up with a tasty 0 Points Salad for a complete and tasty meal! But keep in mind that it will also make a wonderful Passover Recipe and/or Hanukkah Recipe! This Weight Watchers crock pot recipe offers a truly unique and delicious take on beef stew by adding in some non traditional ingredients like prunes, cinnamon and honey – and it is definitely worth trying!

Weight Watchers Beef Stew Crock Pot Recipe

Ingredients:
- 7 oz frozen chopped onions, about 2 cups
- 3 pounds raw, lean beef brisket, trimmed, boneless, cut into 1-inch pieces
- 2 large garlic cloves, minced
- 2 medium sweet potatoes, peeled and cut into bite-size chunks
- 1/2 pound baby carrots, cut in half if large
- 8 small uncooked new potatoes, cut in half (unpeeled)
- 16 prunes, pitted
- 4 tbsp fresh lemon juice, divided (from 2 small lemons)
- 5 tsp honey, divided
- 1 1/2 tsp Kosher salt
- 1/2 tsp black pepper
- 1/4 tsp ground cinnamon
- 1 cup beef broth

NOTES: You can substitute dried apricots for the prunes if you prefer.
For a stew with thicker gravy, spoon 1 tablespoon of flour into a cup and stir in 1/4 cup of the tzimmes liquid until the mixture is lump-free. Add the flour mixture to the slow cooker, cover and cook on low for 10 minutes. (Adding the flour does not affect the recipe’s POINTS value.)

Directions:
Place onion, beef, garlic, sweet potatoes, carrots, new potatoes, prunes, 2 tablespoons of lemon juice and 1 tablespoon of honey in a 5- to 6-quart slow cooker. Add salt, pepper, cinnamon and broth; stir well.
Cook on low setting for 7 to 8 hours. About 5 minutes before serving, stir in remaining 2 tablespoons of lemon juice and remaining 2 teaspoons of honey; cover and cook on low for 5 minutes.

Entire Recipe makes 8 servings
Serving size is 1 ½ cups
Each serving = 8 Weight Watchers Points

Weight Watchers Crock Pot Recipes are my favorite recipes to make…they are SO easy and taste SO amazingly good. And they are low in Weight Watchers Points, so it helps keep me on track to reach my weight loss goals. This fabulously yummy Canadian Bacon and Potato Chowder Slow Cooker Recipe is a perfect addition to any Weight Watcher Meal Plan. With just 3 Points per serving and tons of fiber and protein, it’s very filling, so you won’t be so hungry a few hours later. What I like to do with these crock pot recipes is separate out the individual portions and freeze them, that way, when I need a meal really fast and am too lazy to make anything, I can easily reheat one of these servings for a quick and tasty meal. This particular dish tastes really good reheated because the flavor of the bacon just oozes into the creamy broth…mmmmm!! This Potato and Bacon Stew Recipe is really so delicious that the whole family will love it — and they’ll have no idea it’s a Weight Watchers Recipe! Enjoy.

Weight Watchers Potato and Bacon Chowder Slow Cooker Recipe

Ingredients:
- 2 cups potatoes, cut into 1/2-inch cubes
- 1 large carrot, diced
- 1 cup leeks, chopped, white part only
- 1 medium garlic clove, minced
- 4 cups fat-free chicken broth
- 1/2 cup uncooked barley
- 1 bay leaf
- 1/4 tsp dried thyme, crushed
- 1/4 tsp black pepper
- 4 oz Canadian-style bacon, cut into 1/4-inch pieces
- 1/2 cup(s) fat-free evaporated milk
- 2 oz fat-free half-and-half

Directions:
In a slow cooker, combine potatoes, carrots, leek, garlic, broth, barley, bay leaf, thyme, pepper and bacon; cover and cook on low for 6 hours.
Stir in evaporated milk and half-and-half; heat through, uncovered, about 10 minutes.

Serving size is 1 2/3 cup
Each serving = 3 Weight Watchers Points

Who doesn’t love a rich and hearty beef stew? Unfortunately, the average beef stew recipe is loaded with excess fat and calories and is pretty much off the menu when it comes to dieting. But for a tasty, yet diet-friendly beef stew, try this beef stew crock pot recipe. So fast and easy to make! And the great thing is, this “manly meal”, is sure to satisfy any hungry fellow, but he’ll never know that it’s a low calorie stew and only 6 Weight Watchers Points!

Crockpot Beef Stew Recipe

Ingredients:
1 pound beef stew meat — cubed, 1″
8 teaspoons McCormick Beef Stew seasoning — (1/2 package)
15 ounces green beans, fresh or frozen
15 ounces canned black beans (1 can)
15 ounces peas, fresh or frozen
15 ounces corn, fresh or frozen
1 medium onion, diced
2 large carrots sliced
3 cups water
Garnish with fresh chives

* If you can not find McCormick Beef Stew seasoning use another brand of seasoning or use your own favorite spices i.e.: salt, pepper, garlic, or onion soup mix :)

Directions:
Put in a crock pot and simmer all day (about 8 hours or so).You just can’t get any easier that that!

Makes 8 servings.

1 serving = 6 Weight Watchers Points (6 WW Points)

This is a fabulous chicken stew recipe for a crock pot or slow cooker. And with only 4 Weight Watchers Points, it’s hard to imagine that stew with this much flavor can be made so quickly and easily! Plus, this stew recipe is packed with mostly vegetables and meat making it high in fiber and protein, and low in carbohydrates and calorie – perfect! I also found it to be very filling. It heats up well too, so it makes a great diet friendly lunch to take to work for the next day.

Basque Style Chicken Stew Recipe

Ingredients:
2 tablespoons olive oil
6 slices turkey bacon, Louis Rich –diced into 1/2 inch pieces
8 ounces mushroom — sliced
1 green bell pepper — cubed 1″
1 small carrot chopped or sliced
1 red bell pepper — cubed 1″
1 bunch green onions — 1/2 – 1 “chunks
1 pound boneless skinless chicken breasts — 1″ cubes
2 tablespoons balsamic vinegar
1/2 teaspoon marjoram
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup fat-free chick. broth, (I use the one with 1/3 less sodium).
2 cups tomatoes, canned — 16 oz

Directions:
Heat olive oil in a large skillet; sauté bacon until browned. Add mushrooms, peppers and green onions and sauté for a minute. Add vinegar and cook 1 minute more, scraping up the browned bits from the bottom of the pan. Set aside. Place chicken in slow cooker. Add sautéed bacon and vegetable mixture to the pot, the olives (optional). Combine the remaining ingredients in a bowl and mix. Pour over chicken and vegetables in the slow cooker. Cover and cook on low for 8 – 10 hours. Can serve over rice (but remember to add in the appropriate Weight Watchers Points if you do).

Serving size: (1/4 recipe)

Per Serving: 203 Calories, 8.7g Fat, 2.4g Fiber

Weight Watchers Points Value = 4 WW Points

This sausage and chicken recipes is one of my fiancé’s all time favorites. And I like cooking it because it’s an easy recipe to prepare. Not to mention it’s delicious and a big serving is only 6 Weight Watchers POINTS! Gumbo, which is a local version of French bouillabaisse, has graced every proud Louisianan table at one time or another. And this lightened up version is just as tasty as the traditional delicacy of the bayou.

TIP: This homemade gumbo recipe can be prepared with fresh vegetables for a slightly more crunchy texture.

Sausage and Chicken Gumbo Recipe

Ingredients:
6 oz uncooked boneless, skinless chicken breast, cut into 1-inch cubes
6 oz sausage, spicy (chicken, turkey or pork), cut into 1-inch cubes
2 sprays olive oil cooking spray
1 Tbsp all-purpose flour
10 oz frozen gumbo-style vegetables, (corn, pepper, okra and onion)
1 medium garlic clove(s), minced
1 cup canned crushed tomatoes
1 cup canned chicken broth
1 tablespoon of Cajun seasoning
¼ cup of fresh parsley
1 piece bay leaf
1/8 tsp table salt
1 tablespoon of Worcestershire sauce
1/4 tsp dried thyme
1 medium scallion(s), green part only, chopped
1/8 tsp black pepper
Hot sauce as desired

Directions:
Start by coating a Dutch oven with cooking spray. Add the chicken and sausage and stir constantly, until lightly browned; approximately 2 minutes.
Mix in garlic and vegetables. Sauté until vegetables are thawed (if you are using frozen), or slightly tender if you are using fresh vegetables); about 5 minutes.
Next, sprinkle the mixture with flour and let cook for1 minute. Stir in chicken broth and make sure to scrape up any browned bits in bottom of Dutch oven.
Add in the crushed tomatoes, salt and pepper, thyme and bay leaf, thyme, parsley, Cajun seasoning and Worcestershire sauce; simmer for 5 minutes. Remove bay leaf. Divide evenly into 4 bowls, sprinkle with scallions and serve.

Each serving has about 1 1/4 cups of the sausage and chicken gumbo recipe.

Weight Watchers Points Value = 6 (WW POINTS)

The first time my fiancé made this dish for me, I was blown away by how incredibly healthy and low calorie it is. Shakshooka is a hot and spicy traditional dish that originates from Israel which consists mostly of tomatoes and eggs. But my fiancé has enhanced the traditional Shakshooka recipe with some tasty (and healthy) additions. His version of Shakshuka is astoundingly low calorie, and the nutritional statistics make it one of the healthiest home-cooked meals I’ve ever had. Just one serving big serving (with 2 eggs) packs in about 3/4 of your recommended daily allowance of fruits and vegetables, and yet contains only about 200 calories, 8 grams of protein, 0 grams of fat, about 7 – 8 grams of fiber, which is equivalent to only 3 Weight Watcher Points!!! *Note that these nutritionals are based on not eating the yolk of the egg, which have more fat and calories, but only eating the white. I chose to not eat the yolk of the egg, simply because I don’t like the yolk, but that ended up making a lot more healthy and low calorie /low fat. And on top of all this, Shakshooka tastes INCREDIBLE!!! So many flavors, textures, and colors!

My favorite way to eat the Israeli Shakshooka is spiced up with some Frank’s Red Hot Sauce (best hot sauce EVER!!!), which adds a nice hot and tangy taste. YUM!!! The best part is, you can really pig out on this stuff with absolutely no guilt. So it’s a great way to really satisfy your hunger and pack in some amazing nutrients and vitamins, and stay within your Weight Watcher Points!!!

If you don’t really care too much about calories or you don’t diet then try this…my fiancé likes to eat his Shakshuka in a bowl over fresh Israeli hummus (that can be found at Costco) and wipe it with a warm pita bread. Trust me! He knows what he’s doing…

Shakshuka Recipe

Ingredients:
2 sweet red peppers
2 spoons of olive oil for frying (can be substituted with a low calorie olive oil pan spray)
1 medium onion
3 cloves of garlic
8 ripe tomatoes (Roma is the right size)
6 eggs
2 green hot chili peppers (add more or less according to taste)
1 spoon of tomato paste
1/4 cup fresh basil
1 tsp. of sweet paprika
Salt and pepper (according to taste)

Directions:
1. Peel the onion and garlic then chop them both into very little pieces.
2. Clean the red peppers from seeds and cuts them into small cubes.
3. Clean the green chili peppers from seeds and cuts them into small cubes.
4. Cut the tomatoes into cubes.
5. Chop the basil
6. Heat the olive oil in a frying pan, and then add the onion and garlic. Fry them until the onion is golden clear.
7. Turn the heat down to medium, add the red peppers, mix, and continue frying covered for about 3 more minutes. Mix a couple of times during that time.
8. Add the tomatoes, chili peppers, tomato paste, paprika, and then mix. Cover the pan, and simmer the mixture over low heat for 15 minutes.
9. Add the basil, salt, pepper, and then mix. Gently crack open the eggs without breaking the yolks, and drop them on the vegetables.
10. Cover the pan and continue cooking the mixture for another 5 minutes.

Serve with warm pita bread. Enjoy!

Weight Watcher Points = 3 WW Points

Nothing says authentic cowboy cookin’ luck Arizona Chuck Wagon Beans. I absolutely adore this meal, but I thought there was no way I could manage to eat it and still stay within my Weight Watchers Points Range for the day. So when I found this recipe online one day, I was ecstatic! I couldn’t wait to give it a try. It ended up turning out perfectly! Actually, it turned out so well, my fiancé didn’t even know it was low calorie! Ha!

If you like that good ‘ol fashioned western cooking, this is one recipe you’ll love!

Arizona Chuck Wagon Beans Recipe

1 Pound navy beans – Dried Or Pinto
6 Cups Water
1/4 Pound lean pork loins, lean, boneless — diced
1 Large Onion — chopped
1 garlic clove — minced
1 Large Green pepper — chopped
1 1/2 Pounds Extra Lean Round Steak — cubed
1 1/2 Teaspoons Salt
1/2 Teaspoon Oregano — crumbled
1/4 Teaspoon Red pepper
1/4 Teaspoon Ground cumin
8 Ounces Tomato sauce

Pick over beans and rinse well. Combine beans and water in a large kettle. Bring to boiling; cover; cook 2 minutes. Remove from heat and let stand 1 hour then pour into slow cooker. Brown pork in a large skillet; remove with a slotted spoon to cooker; sauté onion, garlic and green pepper in pan drippings; remove with slotted spoon to cooker. Brown beef, a few pieces at a time in pan drippings; remove to cooker with slotted spoon; stir in salt, oregano, red pepper, cumin and tomato sauce. Add more water, if necessary to bring liquid level above beans. Cook on low for 10 hours or on high for 6 hours, or until beans are tender.

Per Serving: Calories 391, Fat 11.9, Fiber 14.8

Weight Watchers Points Value = 6