Slow Cooker Chicken and Ramen Noodle Soup

Slow Cooker Chicken and Ramen Noodle Soup

1 1/4 lb boneless chicken
1 16 oz pkg. fresh baby carrots, cut in half lengthwise
1 medium stalk celery, chopped
1 8 oz can sliced bamboo shoots, drained
1 8 oz can sliced water chestnuts, drained
1 3 oz pkg. oriental-favor ramen noodle soup mix (i use 2 of these)
1 32 oz container of chicken broth (I use 2 of these)
1 cup frozen sugar snap peas, thawed
2 green onions, sliced

In 3 1/2 or 4 quart slow cooker, layer chicken, carrots, celery, bamboo shoots, water chestnuts and contents of seasoning packet from soup mix.  Pour broth over top.

Cover; cook on Low setting for 7 to 8 hours.

About 10 minutes before serving, remove chicken from slow cooker; place on large plate.  Shred chicken with 2 forks; return to slow cooker and mix well.  Coarsley break noodles from soup mix into soup.Stir in thawed sugar snap peas. Cover; cook an additional 10 minutes or noodles are tender.

Just before serving, stir in onions. If desired, salt and pepper to taste.

Chicken Ravioli Soup

CHICKEN RAVIOLI SOUP

8 cups chicken stock or broth
1/2 cup diced carrot
1/2 cup diced celery
2 cups refrigerated mini-cheese-stuffed ravioli
1 cup cooked chicken- diced
salt and pepper

Heat chicken stock in a soup pot to boiling; reduce heat and add carrot and celery.
Simmer until vegetables are soft- about 20 minutes.
Add ravioli and cook according to package directions- usually about a 5 minute simmer.
Stir in cooked chicken, salt and pepper as desired and serve.

Barbecued Turkey Joes

Barbecued Turkey Joes
Weight Watchers Points - 9
Makes 4 servings

Ingredients

1 pound uncooked ground turkey breast
1/2 medium uncooked bell pepper, chopped
1/2 medium sweet red pepper, chopped
1/2 medium uncooked onion, chopped
18 tsp cayenne pepper
1 cup barbecue sauce
4 mixed grain hamburger buns

Brown turkey in skillet for about 8-10 minutes.  Drain off liquid, Add peppers and onion and cook until tender, about 3 minutes.

Add barbecue sauce and cayenne pepper; heat thoroughly, stirring frequently, about 2 minutes.

Top bottom half of buns with turkey mixture; cover with top half of bun and serve.

Slow Cooker Lasagna

Slow Cooker Lasagna
10 Weight Watcher Points per serving
Makes 6 Servings

Ingredients:

1 pound uncooked 93% lean ground beef
1 small uncooked onion, chopped
1 clove garlic clove, minced
28 oz canned crushed tomatoes
15 oz canned tomato sauce
1 tsp salt
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed red pepper flakes
1 cup part-skim ricotta cheese
1 1/2 cup shredded part-skim mozzarella cheese, divided
6 item uncooked lasagna noodles
1/2 cup shredded Parmesan cheese, strong-flavored like Romano or Parmigiana Reggiano

Heat large nonstick skillet over medium-high heat.  Add beef, onion and garlic; cook, stirring frequently, breaking p meat with a wooden spoon as it cooks, about 5 to 7 minutes.  Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.

Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.

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

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

In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture.  Cover and set aside until cheese melts and lasagna firms up, about 10 minutes.

You can add zucchini to the mix or mushrooms.

Skinny Chicken Pesto Bake

Skinny Chicken Pesto Bake- 6 points

2 (16 oz total) boneless, skinless chicken breasts
salt and fresh pepper to taste
4 tsp Basil Pesto
1 medium tomato, sliced thin
6 TBS shredded reduced fat mozzarella cheese
2 tsp grated Parmesan cheese

Wash chicken and dry with a paper towel.  Slice chicken breast horizontally to create 4 thinner cutlets. Season lightly with salt and fresh pepper.

Preheat the over to 400 degrees.  Line baking sheet with foil or parchment for easy clean-up.

Place the chicken on prepared baking sheet. Spread 1 tsp of skinny pesto over each piece of chicken.

Bake for 15 minutes or until chicken is no longer pink in center.  Remove from over; top with tomatoes, mozzarella and Parmesan cheese. Bake for an additional 3 to 5 minutes or until cheese it melted.

I did this without tomatoes and it was amazing. Loved it.

Sausage Stuffed Zucchini Boats

Sausage Stuffed Zucchini Boats
Servings - 8
Serving size- 1 boat
WW Points - 4 points

Ingredients:
1 1/4 cups marinara sauce
4 medium zucchini
1 tsp. oil
1/2 small onion, finely diced
3 cloves garlic, crushed
1/2 cup diced red bell pepper
14 oz lean Italian chicken sausage, removed from casing
1/2 cup part skim shredded mozzarella
8 tsp grated Parmesan cheese

Bring a large pot of water to boil

Preheat over to 400 degrees.

Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick.  Chop the scooped out flesh of the zucchini in small pieces and set aside.

Place 1/4 cup of sauce in the bottom of a 9 x 12" baking dish, and place zucchini halves cut side up.

IN a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside.  Heat oil and add onion, garlic, and bell pepper.  Cook on medium-low heat for about 2-3 minutes, until onions are translucent.  Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes.  Combine with sausage and cook a few more minutes.

Using s spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly.  Top each with 2 TBS each of sauce, 1 TBS each of shredded mozzarella cheese and 1 tsp each of parmesan cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

Slow Cooker Pulled Pork & Roasted Broccoli w/ Parmesan

Servings: 8

Serving Size- 3 oz pork + 2 TBS sauce

Points Plus - 5 (not including the bun)

2.5 lbs boneless pork loin roast

2 tsp red wine vinegar

2 tsp Hickory liquid smoke

1 tsp garlic powder

1 tsp sea salt (I used regular)

1 cup BBQ sauce

Directions:

Place pork in the slow cooker and season with salt, vinegar, garlic powder and liquid smoke.  Cover and set to high for 6 hours.  (I did mine on low and it turned out amazing).  Remove pork and transfer onto a large dish.  Reserve all the liquid into a cup and set aside.

Shred the pork with two forks and put it back into the slow cooker along with 3/4 a cup of the reserved liquid and the BBQ sauce.  Cook on high for one more hour. (I did low for another hour).

Roasted Broccoli with Parmesan 

(depending on how much cheese you eat-changes the ww points on this one!)

1 head of broccoli (I usually need to do 3!)

1 TBsp olive oil

Salt and Freshly ground black pepper

2 TBS grated Parmesan

Preheat oven to 400 degrees.

Peel outer layer o the broccoli stalks.  Cute the broccoli lengthwise keeping stalk and broccoli florets intact.  (The long broccoli spears should resemble trees).  Arrange in single layer on baking sheet.  Drizzle with olive oil adn season with salt and pepper to taste.  Toss to coat and roast until nicely carmelized about 15 minutes.  Turn broccoli over and sprinkle with grated Parmesan.  Cook until the Parmesan melts, about 5 minutes.  Yummy!