Three Bean Pork Slow Cooker Chili

This stuff is awesome!! I used two jalapenos and chipolte chili powder instead of regular chili powder. I also added two small bell peppers. Three Bean and Pork Slow Cooker Chili Weight Watchers Recipe Course: main meals PointsPlus® Value: search site Servings: 10 (I got 8 1 cup serving) Preparation Time: 35 min Cooking Time: 480 min Level of Difficulty: Easy Chunks of pork tenderloin make this chili especially robust. Spicy peppers add even more flavor. Ingredients 1 medium onion(s), chopped 2 clove(s) garlic clove(s), minced (medium) 1 cup(s) carrot(s), chopped 1 Tbsp chili powder, medium-hot 1 tsp dried oregano, crushed 1 small jalapeٌo pepper(s), seeded, chopped (don't touch seeds with bare hands) or 1 canned chipotle pepper in adobo, chopped 1/2 tsp table salt 1/2 tsp black pepper, freshly ground 2 pound(s) lean pork tenderloin, trimmed of fat and cut into 1-inch chunks 15 oz canned black beans, drained and rinsed 15 oz canned kidney beans, drained and rinsed 15 oz canned pinto beans, drained and rinsed 1 cup(s) canned tomato puree 29 oz canned diced tomatoes, with green pepper, celery and onion, undrained 6 oz canned tomato paste Instructions • Combine onion, garlic, carrots, chili powder, oregano, jalapeno, salt and pepper in a 5-quart (or larger) slow cooker; stir. Add remaining ingredients; stir again. • Cover and cook on HIGH setting for 6 to 8 hours. Yields about 1 cup per serving. Notes • We start cooking the chili at a HIGH setting so the ingredients quickly reach a safe temperature. You can reduce the heat to LOW after 3 to 4 hours, if you prefer. This recipe is part of our Make Ahead Soups, Chilies and Stews series. To learn more about this cook-and-freeze feature, click here.

Connie B

Easy as 1-2-3 Alarm Turkey Chili

1 29 oz. can tomato sauce
1 14 oz. can diced tomatoes, drained
1 15 oz. can chili beans (pinto beans in chili sauce), not drained
1 15 oz. can red kidney beans, drained and rinsed
1 cup frozen sliced or chopped carrots
1 cup frozen sweet corn kernels
2 bell peppers (in different colors), chopped
1 large onion, chopped
1 to 3 canned chipolte peppers in adobo sauce, chopped
2 teaspoons chopped garlic
1 teaspoon chili powder
1 teaspoon ground cumin
1 lb. raw ground turkey (or substitute beef)
Salt, to taste
Optional topping FF sour cream

Combine all ingredients except turkey/beef and salt in a large bowl. Add 2 teaspoons adobo sauce from the canned chipolte peppers. Mix to combine and coat all beans and veggies with sauce.

Place turkey/beef in the bottom of the crock pot and break up into small chunks. Pour chili mixture on top and mix. Cover and cook on high for 3-4 hrs or low for 7-8 hrs. Stir to distribute turkey/beef. Add salt to taste. If you like, top each serving with a little sour cream.

Makes 12 servings (1 cup servings) WW points 3 (using turkey)
Notes: if you like cilantro, add some chopped cilantro when you add the sour cream before serving.

Slow Cooker Lasagna

1 lb uncooked lean ground beef (7% fat)
1 small onion,chopped
1 medium garlic clove ,minced
28oz canned crushed tomatoes
15oz canned tomato sauce
1t table salt
1t dried oregano
1/2t dried basil
1/4t crushed red pepper flakes, or to taste
1 Cup part-skim ricotta sheese
1 1/2 Cup part-skim mozzarella cheese, shredded, divided
6 items dry lasagna noodles, no-cook
1/2Cup shredded Parmesan cheese, strong flavored like Romano or Parmigiano Reggiano

Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5-7 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 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 and finish with remaining 1/3 beef mixture.

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

In a small bowl, combine remaining 1/2 Cup mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving.

Creamy Salsa Chicken

1 1/2 lb. frozen chicken breasts, bonless and skinless
1 15 oz. can of yellow corn, drained
1 15 oz. black beans, drained
16 oz. jar of salsa
8 oz. block of FF cream cheese

Put frozen chicken breasts in crock pot; cover with corn, black beans, and salsa. Cook on high 4-5 hrs or until chicken is cooked through. Place block of cream cheese on top and cook for an additional 1/2 hour. Done. Servings 6.

Notes: I typed the recipe as the orig. recipe is written. I got 5 generous servings instead of 6. I used light cream cheese instead of FF. I used medium salsa, but will use HOT next time. I also plan on using some spices the next time I make this meal. There are no mentions of spices in the orig. recipe, so add whatever spices you like. I really think it would be good over rice!


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Cider-Braised Pork and Fall Vegetables

Ok, this is the finished product of the stew I cooked yesterday! It's sooooo good. Sorry about the picture. I was eating out of a white bowl so with this white background it doesn't look great. Don't let the picture stop you from making this stew! I served mine with some homemade wheat pita chips!

Cider-Braised Pork and Fall Vegetables

1 lb. boneless pork loin, cut into 1 1/2 inch chunks

2 medium onions, coarsley chopped

2 celery stalks, cut into 1/2 inch thick slices

2 parsnips (about 1/2 a pound), peeled and cut into 3/4 inch chunks

2 sweet potatoes, (about 1 lb), peeled and cut into 1 inch cubes

1 cup apple cider

1 cup chicken stock (reduced sodium)

1 1/2 teaspoons salt free garlic and herb seasoning

1/2 teaspoon salt

1 large apple, cut into 1/2 inch thick slices

Heat a large non-stick skillet over medium-high heat. Add the pork and cook, turning occasionally until browned, about 6 minutes.

Transfer the pork to a 5-6 quart slow cooker. Add the onions to the skillet; reduce heat to low. Cook, stirring frequently to scrape the brown bits from the bottom of the skillet, until softened, about 3 minutes. Transfer the onions to the slow cooker. Add the celery, parsnips, potatoes, cider, stock, garlic and herb seasoning, and salt. Cover and cook until the pork and vegetables are fork-tender, 4-5 hrs on high, or 8-10 hrs on low.

About 20 minutes before the cooking time is up, gently stir in the apple. Cover and cook on high until the apple is tender, about 15 minutes.

Serves 6 (1 cup serving)

5 pts per serving

P.S. I think I'll add some dried cranberries next time. It would go so well with the fall veggies!! If you do add them, be sure to recalculate the points per serving!

Vampire Slayer's Chili

Sorry, I forgot to take a pic, but this chili is awesome!!! You've got to try it!! I served mine with corn muffins, YUM-O!! (This is a re-post with corrected points for WW Points Plus)

Vampire Slayer's Chili
1 medium bulb of garlic (about 15 cloves) seperated and peeled
1 lb ground skinless turkey breast
1 (10 oz.) package fresh cremini or white mushrooms cut into quarters (I sliced mine)
1 large onion, chopped
1 (14.5 oz.) canned diced tomatoes in sauce
1 (8 oz.) can tomato sauce, no salt added
1 (15 oz.) can black beans, rinsed and drained
2 TB Ancho chili powder
1 TB sugar (I used brown sugar Splenda blend)
1 TB worcestershire sauce
1/4 teaspoon ground cloves
1/4 cup light sour cream
2 TB chopped fresh cilantro

1. Bring small saucepan halfway filled with water to a boil. Add the garlic; reduce the heat and simmer 2 minutes. Drain. Transfer the garlic to a 5-6 pt. slow cooker.

2. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the turkey and cook, stirring frequently to break it up, until almost cooked through, about 5 minutes. Transfer to the slow cooker. Add the mushrooms, onion, tomatoes, tomato sauce, beans, chili powder, sugar, worcestershire sauce, and cloves, mix well. Cover and cook until the turkey and vegetables are fork-tender, 4-5 hours on high or 8-10 hrs on low. Serve with the sour cream and cilantro.

Serves 4
Serving size 1 1/2 cups (1 TB sour cream and 1/2 TB chopped cilantro)
WW Points Plus 9