Spicy Crock Pot Chili

[4 SP per serving] This is not your ordinary chili! There is just enough spice to leave a lasting impression…and maybe a trip back for seconds.

Information

Makes: 9, 1 cup, Servings
Source: Drizzle Me Skinny
Prep: 15 min    Cook: 2 hours 15 min

Ingredients

1½ lbs	95% lean ground beef, uncooked
1 cup	sweet red peppers, diced
1 cup	green peppers, diced
1½ cups	red onions, uncooked
28 oz	diced tomatoes, 1 can, no salt added
5½ oz	canned tomato paste
14 oz	vegetarian baked beans, 1 can
2 Tbsp	Frank's red hot sauce
2 Tbsp	chili powder
1 tsp	cayenne pepper
1 tsp	dried oregano
½ tsp	cumin, ground

Instructions

1. Brown your ground beef in a pan on the stove, drain and add to crockpot.
2. Add in all your other ingredients and stir well.
3. Cook on high until bubbling then turn to low and let simmer for 2 hours.

Notes

Makes 9- 1 cup servings at 4 SP each.
Nutritional info (not including veggies) per 1 cup serving. Calories 168. Fat 3.3g. Saturated fat 1g. Carbs 11.9g. Fiber 3.2g. Sugars 4.9g. Protein 20.1g

Spinach and Ricotta Breakfast Pie

[6 points per 6th of pie] Similar to a quiche, this is full of spinach and cheese and makes a great low point breakfast dish.

Egg White Breakfast Cups

[½ SP per serving] There are only 46 calories in each cup! These are like mini quiche without any of that awful dairy to mess up the points. They are virtually free in points. Substitute whole eggs for only a few more points; 3 to be exact. Or at 2 of these for only 1 point.

Baked Chicken Parmesan

[4 SP per serving] An Italian classic, lightened up. Baking the cutlet as opposed to frying really lightens this dish up while remaining moist and full of flavor. Serve this over pasta or with a large salad to keep it on the lighter side.

Zucchini Meatballs

pictured with marinara sauce

[5 SP per serving] These little meatless wonders are awesome! Made with grated zucchini, garlic, Pecorino Romano, basil, bread crumbs and egg, then baked in the oven.

Slow Cooker Potato and Bacon Chowder

[3 SP per serving] This fabulously yummy Ham 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 fibre and protein, it’s very filling, so you won’t be so hungry a few hours later. What you can do with these crock pot recipes is separate out the individual portions and freeze them, that way, when you need a meal really fast and are too busy to make anything, you 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!! 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.

Slow Cooker 3-Bean Turkey Chili

[0 SP per 1 cup serving] This easy slow cooker chili uses lean ground turkey and a whole lotta beans! Top this with your favourite chili toppings and enjoy!

Skinny Eggnog

[2 SP per serving] Eggnog evokes fond childhood Christmas memories for me. I love it with or without the alcohol, hot or cold. This low fat eggnog recipe is rich and creamy. Using vanilla beans is really worth the added expense so don’t skimp here. This is easy to make and so much better than store bought eggnog so if you’ve never made eggnog before, give this a try.

Chocolate Chip Zucchini Mini Muffins

[2 SP per muffin] The cozy cinnamon, the fresh zucchini, the rich chocolate chips… They’re the perfect trio and absolutely irresistible! These muffins will keep for at least one week if stored in an airtight container in the refrigerator.

Single-Serving Chocolate Chip Gingerbread Mug Cake

[5 SP per serving] This easy mug cake comes in really handy when you’re craving dessert but don’t want to deal with leftovers! It’s full of cozy flavors and lots of chocolate, making it perfect for chilly winter days. And those melty chips make it even more irresistible!

Cornbread

[3 SP per serving] Not too sweet as I don’t think cornbread is suppose to be and would go perfect with a big bowl of chili! It’s makes 12 decent sized servings, and if you do want to sweeten it up I suggest taking 1 tsp of honey, pop in microwave for 20 seconds and then drizzle over bread.

Turkey Stuffed Peppers

[3 SP per serving] This recipe kind of remind me of a burrito only stuffed in a pepper instead. One half with a salad on the side is very filling.

Red Velvet Banana Bread with Cream Cheese Icing

[4 SP per serving] This delicious loaf is not too much different form regular cake or loaves, with exception to using buttermilk, cocoa powder and of coarse red food coloring. The cream cheese icing finishes it off for the perfect sweet treat, you can leave the icing off to save a point but I mean, c’mon.. it’s cream cheese icing!! Makes 10 servings.

Chocolate Chip Pumpkin Pie Brownies

[2 SP per serving] A healthy recipe for treats with the cozy flavors of pumpkin pie and the same fudgy texture as brownies! So easy & just 63 calories! These easy treats are perfect for any pumpkin lover! They have the cozy flavors of pumpkin pie and the same fudgy texture as brownies. They’ll keep for at least a week if stored in an airtight container in the refrigerator.

Cauliflower Hashbrown Egg Cups

[3 SP per serving] You won't even miss regular hash browns.

Information

Makes: 12
Prep: 10 min     Cook: 40 min
Difficulty: Easy

Ingredients

8 cups	uncooked cauliflower, Steamed
14 large	eggs
1 tsp	garlic powder
1 tsp	onion powder
1 tsp	table salt
1 tsp	black pepper, to taste
½ cup	chives, Chopped, optional
2 cups	cheddar cheese, shredded

Instructions

1. Preheat oven to 375° F. Lightly grease a 12-cup muffin tin and set aside.
2. Drop the steamed cauliflower into the bowl of a food processor and pulse until they start to resemble a fine grain.
3. Pour the ground cauliflower onto paper towels and twist to wring out excess liquid. Do this up to three times until the cauliflower comes out completely dry.
4. Transfer dry cauliflower to a large mixing bowl. Add cheddar cheese, garlic powder, salt and two eggs and stir to combine.
5. Distribute the mixture evenly throughout the muffin tins and use your fingers to press the mixture into the sides and bottom of each cup to form the nests.
6. Bake the nests for 15-17 minutes until brown.
7. Crack an egg on top, without breaking the yolk.
8. Bake for 7-8 minutes.
9. Sprinkle with chives and pepper to taste.

Notes

These egg cups are perfect for breakfast and are quite filling. Pre-bake some and put them in the fridge, then simply microwave them when you want one.  I eat these in the car on the way to work.

5 SP each.

Carrot Cake Bars With Cream Cheese Icing

[4 SP per serving] I love carrot cake and it is deceptively unhealthy though. This recipe makes them a little more healthy and is quite easy to make. This is a moist carrot cake bar, due to the ingredients used to keep it low points you wont end up with a fluffy cake and I know that texture is not for everyone, and the cream cheese frosting was a nice way to finish them off! The recipe makes 9 large bars

Brownies, Practically Flourless, Extra Fudgy

[3 SP per serving] These brownies are a chocoholic’s dream come true! They’re incredibly rich, full of dark chocolate flavor, and they practically taste like squares of fudge. The brownies will keep for at least a week if stored in an airtight container in the refrigerator—if they last that long!

3 Ingredient Healthy Cookies

[1 SP per serving] This little gem makes healthy oat cookies, healthy enough to be eaten for breakfast.

I have tried this recipe. It takes about 20 min to complete and the cookies are very tasty. If I had any complaints, it would only be that the cookie is a little spongy.

Happy eating!