BEEF STEW (crock pot or Roaster oven)


3 potatoes, peeled and cubed
1/3 cup dry bread crumbs
1 teaspoon basil
1 teaspoon salt
1/3 cup quick-cooking tapioca
1/4 teaspoon pepper
1 can (4-oz.) sliced mushrooms, undrained
1 medium onion, cut into eighths
2 cans (10 1/2-oz. each) condensed tomato soup
1/2 pound baby carrots
1 cup beef broth
1 stalk celery

Directions:
Toss stew meat with bread crumbs, salt and pepper. Place beef in COOKING PAN and add remaining ingredients; stir well. Cover and roast at 250°F for 4 to 5 hours or until meat and vegetables are tender.

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Lemon Garlic Roast Chicken (Roaster oven)


Ingredients:
3 1/2 to 4-lb. chicken
2 tablespoons lemon juice
3 cloves garlic, minced
1/2teaspoon ground black pepper
1 teaspoon salt
1/4 cup butter, softened

Directions:
Rinse chicken in cold water. Combine remaining ingredients and rub over skin and between skin and meat of chicken. Place ROASTING RACK in COOKING PAN. Place chicken on ROASTING RACK and cover. Bake at 350°F for 1 hour and 15 to 30 minutes or until chicken is done.

Crock pot german pork- I made this for a potluck tonight and it was YUMMY!

3 lb boneless pork roast
4 potatoes quartered
2 15 oz cans saurkraut (I used bavarian style with carroway seeds, or you can add carroway seeds separate)
salt, pepper, garlic

Put potatoes on bottom of CP, sprinkle with s&p and add garlic (I used two cloves)...
Put roast in middle, sprinkle with s&p ...
dump SK on top...

cook on low for 8-10 hours! Falls apart and it was SO flavorful!

Cassie - for the beef stew, how much meat?

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KaraLynn

Big Cheesey Grin Face!

I usually use a little over one pound. If you use more add more beef broth

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EGG FRIED RICE

4 large eggs
2 tsp. salt (kosher salt is fine)
6 tbsp. oil (peanut or canola works well)
3.5 C cold, cooked rice (Thai jasmine works well)
(1C uncooked rice will make 3.5C cooked, just pop cooked rice in fridge overnight)
2 green onions, thinly sliced
2 tbsp. dark soy sauce or oyster sauce (optional)
4 tbsp. cilantro, chopped (optional)

1. Beat eggs well with ½ tbsp salt. Have the rice and green onions ready.

2. Heat a wok or large nonstick skillet over medium-high heat until hot. Add 3 tablespoons oil, swirl and heat until oil shimmers (about 30 secs).

3. Pour in eggs as they puff around the edges, push the mass with a spatula across to the back of the pan as you tilt the pan towards you. Repeat pushing and tilting until eggs are no longer runny but soft and fluffy. Slide the eggs into a dish and set aside.

4. Break up the large clumps of cold rice with wet hands or a wooden spoon. Add 3 tablespoons oil to the hot pan. Add the rice, stir, poke and flip the rice to coat each grain with oil. Add salt to taste and stir for 1 minute or until the rice is warmed through.

5. Optional: Add the dark soy sauce or oyster sauce 1 tablespoon at a time, mixing and tasting until you have the desired color and saltiness.

6. Return the eggs to the pan and stir. Add the green onions.

7. Optional: Garnish with cilantro.

Makes 4 servings.

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Suzanne

MINI CHOCOLATE CHIP COOKIES

2 tbsp. butter, softened
2 tbsp. canola oil
½ C dark brown sugar
1 tsp. vanilla extract
1/8 tsp. table salt
1 large egg white
¾ C all-purpose flour
¼ tsp. baking soda
3 oz. chocolate chips, semi-sweet (about ½ C)

1. Preheat oven to 375°F.

2. Cream together butter, oil and brown sugar. Add vanilla, salt and egg white and mix together thoroughly.

3. Mix together flour and baking soda. Add chocolate chips and stir to distribute evenly.

4. Drop rounded half-teaspoons of dough onto a nonstick baking sheet. Bake cookies for 4 to 6 minutes, then cool on a wire rack.

Makes 24 servings/2 cookies per serving (1 WW pt. per serving).

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Suzanne

caldo verde: great for cold days and easy to prepare

4 cups chicken broth
1 onion
2 garlic cloves
1/2 bunch of kale
1 package of kielbasa
some savory
3 potatoes, cubed
pepper and salt
olive oil
Cut up the onion and mince the garlic, fry up in a little olive oil until onion becomes a little weepy. Add 2 cups chicken broth and potatoes, cook up about 20 min or until potatoes are very tender. Take a masher and mash up the potatoes in the pot. Add cut up kielbasa and other 2 cups of chicken broth and savory, pepper and salt it up, and cook for another 15 min. Add kale, cut up about 1/4 in thick for about five min and serve.

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DH and I married since 1/9/06

Creamy chicken enchiladas

4 chicken breasts, cooked and diced
1 can cr of mushroom soup
1 can cr of omion soup
1 can cr of chicken soup
1 1/4 c milk
small can diced green chili peppers
package tortillas
shredded cheddar cheese

You cook 4 chicken breasts, and then either dice or shred the chicken. In a saucepan you combine 1 can each of cream of chicken, cream of onion (hard to find sometimes), and cream of mushroom and add 1 1/4 C of milk and a small can diced green chilis and you heat it all up. Then you warm up 10-12 flour tortillas. In each tortilla, you put some of the chicken, sauce, and some shredded cheddar cheese (I use at least a 12-16 oz bag for entire recipe), roll up each tortilla and place in a baking dish. Save enough sauce to pour over the top of the enchiladas and bake at 350 degrees 25 minutes or until sauce has somewhat thickened. Sprinkle more cheese last 5 min of baking. MMMM very good!

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Renae

Found this blog of all WW recipes broken down by point, calorie, category, country etc ... looks good!

Weight Watchers Recipes

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