Saturday, March 27, 2010


This was very good--and very much a comfort food. If you're looking for something low in points, this is NOT the meal you are looking for.

What's Needed
1 T. olive oil
4 chicken breasts
1 medium onion, chopped
1 clove garlic, minced
1 lb. smoked sausage, sliced
1 can stewed tomatoes
1 C. Arborio rice
4 C. chicken broth
1/2 C. frozen peas, thawed

1. Heat oil in large skillet over medium-high heat. Brown chicken. Place in crockpot.

2. Add onions and cook until translucent. Stir in garlic, sausage, tomatoes, rice, and broth. Pour mixture over chicken.

3. Cover and cook on HIGH 3-4 hours. Remove chicken and fluff rice with fork. Stir in peas. Spoon rice onto plate with chicken.

Husband's Rating: B
PointsPlus 12

Inspired by: Crockpot: The Original Slow Cooker

Chicken 'Fettuccine'

I haven't posted in a while--we've been eating the frozen left-overs of my steady cooking. Good news is--they're just as good the second time around ;)

What's Needed:
1 T. butter
1 clove garlic, minced
1 1/2 C. cooked chicken, cut in strips
1 can condensed broccoli cheese soup
1 C. milk
1/4 C. grated Parmesan cheese
3 C. hot cooked fettuccine

1. In a medium skillet over medium heat, cook garlic in butter 2 minutes, stirring constantly.

2. Stir in chicken, soup, milk, and cheese. Heat to boiling. Reduce heat to low. Cook 5 minutes, stirring occasionally.

3. To serve, pour over fettuccine; toss to coat.

Husband's Rating: A
PointsPlus: 10 (1 1/4 C. serving)

Inspired by: Treasury of Campbell's Recipes

Saturday, March 20, 2010

French Country Soup

This was a wonderful dish. Serve with some dinner rolls or a nice baguette from the bakery :)

What's Needed:
2 14 oz. cans of cannellini beans, drained and rinsed
1 lb. beef stew meat, cut into 1-inch cubes
2 C of frozen carrots
1 large onion, cut into wedges
6 cloves garlic, minced
1 can low-sodium chicken broth
1 can low-sodium beef broth
2 C. dry white wine
3 bay leaves
1 1/2 tsp. dried rosemary, crushed
1/2 tsp. salt
1/4 tsp. pepper

1. Combine beans and meat in the crockpot. Add all other ingredients. Cover; cook on LOW for 8-10 hours or on HIGH for 4-5 hours. Remove bay leaves before serving. Makes 6 servings

Husband Rating: A+
PointsPlus 5 points per serving

Inspired by:
Better Homes and Gardens Biggest Book of Slow Cooker Recipes

Monday, March 15, 2010

Italian Chicken with Pasta

What's Needed:
4 boneless, skinless chicken breasts
1 9-oz. package frozen green beans
1 small onion, sliced 1/4 inch thick
1 14.5 oz. can Italian-style stewed tomatoes
1 6 oz. can Italian-style tomato paste
1 tsp. dried Italian seasoning, crushed
2 cloves garlic, minced
6 oz. fettuccine, cooked and drained
3 T. grated Parmesan cheese

1. Cut chicken into 1-in. pieces; set aside.

2. Place green beans and onion in the crockpot. Place chicken on top of vegetables.

3. In small bowl, combine undrained tomatoes, tomato paste, Italian seasoning, and garlic. Pour over chicken.

4. Cover; cook on LOW for 5-6 hours or on HIGH for 2.5-3 hours. Serve over hot cooked fettuccine. Sprinkle with Parmesan cheese.

Husband Rating: A
PointsPlus: 10 (1 chicken breast, 1.5 oz. fettuccine, and small ladle of sauce)

Inspired by:
Better Homes and Gardens Biggest Book of Slow Cooker Recipes

Thursday, March 11, 2010

Mexican Steak

Yummy, yummy, yummy! And not too spicey--just the way I like it. If you like spice, I'd suggest adding more chili powder and cumin. If you have a craving for Mexican, but don't have enough points for the 'real' thing, this meal should definitely satisfy!

What's Needed:
1 1/2 lb. beef flank steak
1 10 oz. can diced tomatoes
1 med. onion, chopped
2 cloves garlic, minced
1 tsp. dried oregano, crushed
1 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. black pepper
2 small green, red, and/or yellow sweet peppers, cut into strips ( I used frozen pepper strips--turned out great!)
1 15 oz. can pinto beans, rinsed and drained
3 cups hot cooked rice

1. Trim fat from meat. Place meat in crockpot. In a bowl, stir together tomatoes, onion, garlic, oregano, chili powder, cumin, salt, and black pepper. Pour over meat.

2. Cover and cook on LOW for 7-9 hours or on HIGH 3.5-4.5 hours.

3. If using LOW, turn to HIGH. Add sweet pepper strips and pinto beans. Cover and cook for 30 minutes more. Remove meat; cool slightly. Shred or thinly slice meat across the grain.

4. To serve, spoon rice into soup bowls. Arrange meat on rice. Spoon bean mixture over meat.

Husband Rating: B+
PointsPlus 9 (4 oz. steak, 1/2 C. rice, 1 small ladle of bean mixture)

Monday, March 8, 2010

Chicken and Sausage Cassoulet

Yummy! I made something similar--cassoulet sandwiches, which I'll be posting about later.

What's Needed:
1 1/2 C. frozen crinkle cut carrots
1 medium onion, chopped
1 6-oz. can tomato paste
1/2 C. dry red wine
1/3 C. water
1 tsp. garlic powder
1/2 tsp. dried thyme
1/4 tsp. salt
2 bay leaves
2 15-oz. cans kidney beans, rinsed and drained
1 lb. skinless, boneless chicken breasts
8 oz. fully cooked Polish sausage, cut into 1/4-inch slices

1. Combine carrots, onion, tomato paste, wine, 1/3 C. water, garlic powder, thyme, salt, and bay leaves. Add beans. Place chicken on bean mixture. Place sausage on chicken.

2. Cover; cook on LOW for 5-7 or on HIGH for 2 1/2-3 1/2 hours. Before serving, discard bay leaves. Serve with thick bread.

Husband Rating: B
PointsPlus: 14 per serving (without bread)

Sunday, March 7, 2010


This was SO EASY!

What's Needed:
1 1/2 lb. ground beef
3/4 C. milk
2/3 C. fine dry bread crumbs
2 eggs, beaten
2 T. minced onion
1 tsp. salt
1/2 tsp. ground sage
1/2 C. ketchup
2 T. brown sugar
1 T. Hickory Smoke BBQ sauce (any brand)

1. Combine beef, milk, bread crumbs, eggs, onion, salt, and sage in large bow. Shape into ball and place in crockpot. Cover; cook on LOW for 5-6 hours.

2. Fifteen minutes before serving, combine ketchup, brown sugar, and BBQ sauce in small bowl. Pour over meatloaf. Cover; cook on HIGH 15 minutes. Serves 6. (Suggestion: Serve with mashed or baked potatoes).

Husband Rating: A+
PointsPlus: 7 per serving

Inspired by:
Home-Tested Recipe Collection

Saturday, March 6, 2010

Chicken Parmesan

I decided I had the time and the energy to make a meal on the stovetop :)

What's Needed:
4 boneless, skinless chicken breasts
1 egg, beaten
1/2 C. dry bread crumbs (Italian style work best)
2 T. butter
1 medium tomato, sliced
1 T. Parmesan cheese
1 C. Mozzerella cheese
Spaghetti and spaghetti sauce (any brand) as a side

1. Dip each chicken breast into egg; coat with bread crumbs

2. Put butter into a large skillet on medium-high heat. Wait to add chicken until butter is melted.

3. Add chicken. Cook chicken 10 minutes on both sides. Place chken on a baking pan. Add mozzerella cheese to each chicken breast. Top that with one tomato slice. Sprinkle the top of the tomato with parmesan cheese.

4. Position baking pan in broiler so top of chicken is 6 inches from heat. Broil 5 minutes or until topping is hot and bubling.

5. Place chicken on top of a bed of spaghetti topped with sauce. Serves 4.

Husband Rating: B- (He's not a fan of chicken parmesan)
PointsPlus: 8 for the chicken, 6 for the spaghetti and sauce

Monday, March 1, 2010

Subs? In a Crockpot???

That's what the recipe said. My husband likened it to beef stew in sandwich form. It was still mighty tastey :)

What's needed:
1 T. vegetable oil
1 lb. boneless beef round steak, cut into thin strips
1 lb. bulk Italian sausage (I used mild)
1 green bell pepper, cut into strips
1 medium onion, thinly sliced
black pepper
1 jar (26 oz) spaghetti sauce
Sub sandwich rolls from the bakery

1. Heat oil in large skillet over medium-high heat. Brown steak on both sides. Drain and discard fat. Place meat in crockpot.

2. In same skillet, cook Italian sausage, stirring to break up. Cook until no longer pink. Drain and discard fat. Add sausage to crockpot.

3. Place bell pepper and onion over meat in crockpot. Season to taste with salt and black pepper. Top with spaghetti sauce. Cover; cook on LOW 4-6 hours. Serve mixture on bread.

Husband Rating: A
PointsPlus: 14 for 1 roll and 1/6 of the meat mixture