Weight Watchers Taco Soup 4 Points (6 Points + )

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Cook's Note: Even if you are not doing Weight Watchers, this is a delicious soup to make on a cold fall or winter's evening! I found this recipe on .... drumroll please.... PINTEREST and tried it for my family. Everyone loved this healthy soup - even my little one... SCORE!

Again, this is just a healthy soup that anyone can eat and enjoy. Add some toppings and make it fun!

What You Will Need: 

1 Lb of Lean Ground Turkey Breast 

1 packet of Taco Seasoning (Low Sodium)

1 Packet of Ranch Dressing mix (Like Hidden Valley Ranch)

** Water as needed

1 large 28 oz can of Diced Tomatoes

1 15 oz can of Diced Tomatoes

1 15 oz can of Hormel Vegetarian Chili 

1 15 oz can of Black Beans (drained)

1 15 oz can of Whole Kernel Corn (drained) 

2 cups of Water

Directions: 

Brown the ground turkey breast until done. Once cooked thoroughly; add ranch mix and taco seasoning. Add water (1/4 cup at a time) to ensure mixture is thoroughly mixed. 

In a large soup pot - add turkey meat and all other ingredients.Bring to a boil. 

Once boiling reduce heat to medium low and let simmer for one hour. 

Serve with crumbled up low fat/fat free cheese and crushed up tortilla chips. 

Weight Watchers 4 Points per serving or 6 Points +

Serving Size is about 1 1/4 cup

This "Pinspiration" comes from WW-Recipes.net

Enjoy! 

Slow Cooker Chicken Noodle Soup

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Cook's Note: I was craving Chicken Noodle soup because we were all feeling a bit under the weather and this sure hit the spot! It was rather simple to make and lasted for days! Even my toddler liked it - so you know its a good recipe! 

If you have more than your fair share left over, you can freeze this soup too in Mason jars and pull it out to thaw and eat next time you want Chicken Noodle Soup! 

What You Will Need:

1 large onion, peeled and finely chopped

4-5  large carrots, peeled and sliced or chopped

2 celery sticks, finely chopped (optional)

2-3 chicken breasts (frozen is OK)

2 tbsp extra virgin olive oil (optional)

1 Tbsp Cavendar’s Greek Seasoning

6 -8  cups low sodium chicken broth

1 cup water

salt and pepper to taste

1 bay leaf

2 cups wide egg noodles (do not use entire bag)

parsley for garnish

Directions: 

Add chicken to the bottom of the slow cooker and next add chopped onion, carrots, celery, olive oil, chicken broth (I say 6-8 cups depending on how much broth you prefer), salt, pepper, water, bay leave and Cavendar’s to your slow cooker. Simmer on low for 6-7 hours or 4-5 hours on high.

Remove the chicken from the crock pot and place on cutting board to shred with two forks. Add chicken back to crockpot and add egg noodles. Cook for another 1 hour on high or until noodles are cooked.

Enjoy with some good ole' Saltine Crackers or a yummy grilled cheese sandwich!!

This "Pinspiration" comes from: Jo Cooks

Crock Pot Tortellini Soup

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Cooks Note: This soup sounded yummy, and by yummy I mean it would take 10 min to prep and everyone would eat it, oh, and delicious too. So, it took 10 min to prep, everyone ate it and it was delicious. I followed the recipe, except I was so excited with how easy it was, I dumped the cans of tomatoes in. undrained, oops. But, all was well, the soup came out great. The only other change I made, was to add an extra cup of chicken broth at the end, because it was a little thick. In fact. it probably could have used another cup, the tortellini soaks up the liquid. This is a "make again" for sure. Enjoy!

    INGREDIENTS

1 (19 oz.) bag frozen Cheese Tortellini
1 small bag of fresh spinach
2 (14.5 oz) cans of Italian Style diced tomatoes, undrained
1 block (8 oz) of cream cheese or neufchatel (less fat)
1 lb. of ground sausage or chicken/turkey sausage
4 cups of chicken broth (I used 5)

    DIRECTIONS

Brown the sausage and put all ingredients in crock pot,
chunking up the cream cheese. 
Cook on low for 4-5 hours.
(Keep an eye on your tortellini, it may be done sooner as crock pots can vary in temperature.)

Serves 4-6

This Pinspiration from What's For Dinner?

Slow Cooker Chicken-N-Dumplins

Cook's Note: This recipe is not only incredibly easy, but DELICIOUS and is now part of our monthly dinner rotation. My daughter can't get enough of it. This is true comfort food at it's best. All I can say is this: Try It, I promise you will love it! I have tweaked the original recipe and I find that mine ours is MUCH better - trust me ...ok?

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UPDATE: We've updated this recipe to accommodate some of the common questions that we are asked. Hope this will help everyone! :) 
This recipe is just our version and you can always play with it to make it your own. 

*If your crockpot is not oven safe & you can't brown the biscuits - leave them off OR bake the topping biscuits separately & then add one cooked biscuit to the top of the dumplins on your plate as you serve it. Again, this is just our take on the recipe. If you don't like our exact version, play with it and make it your own. 

What You Will Need: 

4 boneless skinless chicken breasts (frozen is OK)
2 Tablespoons of Butter
2 cans of Condensed Cream of Chicken Soup
1 Onion, finely diced
2 Packages of refrigerated biscuit dough
Sea Salt and Ground Pepper to Taste
1/2 bag of frozen mixed vegetables (optional)
Water

Directions: 

Place the chicken in the slow cooker and top each breast with butter, then sprinkle sea salt and ground pepper on each breast. In a separate bowl, mix together well the cream of chicken soup and onion and frozen mixed vegetables (optional), then pour this mixture over top of the chicken, spreading to cover each. Next add just enough water to cover the chicken. 

Cover and cook for 4-5 hours on high.

During the last hour of cooking: Take one can of the biscuits and cut each biscuit into 4 pieces and place in the mixture and stir well to distribute the biscuit pieces (these are the dumplings)



(OPTIONAL if using second can of biscuits) 
During the last 30 minutes of cooking: Top the mixture with the second can of biscuits (as seen in the bottom photo) and place the lid back on the crock pot. The biscuits will rise, but the tops will not brown. Therefore, after 30 minutes have past, turn off your crock pot and heat your oven to 425 degrees and if your crock pot bowl is oven safe - lift the bowl out of the crock pot (use oven mitts!!!) and place into the oven for about 10 minutes so that the biscuits can brown. Please note that this is an optional step and should not be used if the crock pot bowl is not oven safe. 

Remove crock pot bowl from oven (using your oven safe mits of course!)  and place back in the crock pot and serve!  

This "Pinspiration" Comes from All Recipes

Crock Pot Cream Cheese Chicken Chili

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Cooks Note: This was a simple throw together type of meal and it was good. But, I would change a couple of things to better suit my family. I would add some chicken broth to the pot, because it was a little too thick even for chili. I added cheddar cheese on top when serving, and served it with chips, because it just seemed to be a good compliment, but corn bread would be very good too. Also, I let it cook for 5 hours on low and let me tell you, that crock pot was a BEAR to clean. So I think, depending on the age of your crock pot, less time may be required. I will make it again for sure. Enjoy!

Cream Cheese Chicken Chili
1 can black beans
1 can corn, undrained
1 can Rotel, undrained
1 package ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 8 oz package light cream cheese
2 chicken breasts

Drain and rinse black beans. Place chicken at bottom of pot, then pour out whole can of corn (undrained), Rotel, and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.

Original Pinspiration from Plain Chicken

Chicken and Vegetable Stew

2 (32-ounce) containers fat-free chicken broth 
4 skinless chicken breasts, cooked, chopped
1 medium onion, chopped 
2 tsp Celery Salt 
1 package frozen mixed vegetables 
1 package frozen baby lima beans
1 package frozen butternut squash, chopped
1 can Cream of Potato Soup 
¼ cup ketchup 
1 tablespoon sugar 
2 tablespoons red wine vinegar (you can substitute rice wine vinegar here and its very good) 
1 teaspoon Worcestershire sauce 
½ teaspoon hot sauce  (more if you like it spicy)
1 teaspoon Italian seasoning
1 teaspoon garlic salt
½ cup water 


Bring broth to a boil in a large pot over medium-high heat. Add remaining ingredients. Simmer, stirring occasionally, 30 -45 minutes.


** Serve with warm bread or cornbread muffins for a delicious fall or winter treat.**