Low Calorie Slow cooker recipes.

Beef Stroganoff (9 Points)


1 1/2 lb. beef, trimmed -- * see note

1 c chopped onion

8 oz. sliced mushrooms

1 tbs. Dijon mustard

2 tsp. dried parsley

1/2 tsp. salt

1/2 tsp. dill -- dried

1/4 tsp. pepper

1 clove garlic -- minced

1/2 c all-purpose flour -- * see note

1 can fat-free beef broth -- * see note

3/4 c lowfat sour cream

6 c egg noodles, Barilla -- cooked, * see note



Trim fat from steak. Wrap steak in heavy-duty plastic wrap; freeze 30 minutes. Unwrap steak; cut steak diagonally across grain into 1/8-inch thick slices. Place steak, onion, and next 7 ingredients in a 3-quart electric slow cooker. Combine flour and broth in a bowl; stir with a whisk until blended.



Add broth mixture to cooker; stir well. Cover; cook on low-heat setting for 8 hours or until tender. Turn slow cooker off; remove lid. Let stand 10 minutes. Stir in sour cream. Serve stroganoff over noodles.



Notes: Had 1 1/2 lbs. of extra lean stew beef in cubes and used it just as it was). To make up for the extra beef I increased the broth to use the whole can (was 1 cup), and the flour (was 1/3 cup).

And, because the extra beef gave me additional servings, I increased the noodle amount to give me the right nutritional analysis.



Per serving: 436 Calories; 8g Fat; 38g Protein; 53g Carbohydrate; 133mg Cholesterol; 409mg Sodium

NOTES : 9 WW points

Bumping for later. Thanks to all who post on this...I need help too!:flowerforyou:

I agree with jbr03....check out skinnytaste.com.....she has some awesome recipes on her site and I know that I've pinned several onto my pinterest board to test them out......One of 'em I tried out this week and loved was:

Crock Pot Chicken Taco Chili
Gina's Weight Watcher Recipes
Servings: 10 • Size: 1 1/4 cups • Old Points: 3 pts • Points+: 5 pts
Calories: 203.7 • Fat: 1.4 g • Carb: 33.3 g • Fiber: 10.0 g • Protein: 16.9 g

Ingredients:

1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce
10 oz package frozen corn kernels
2 14.5-oz cans diced tomatoes w/chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
24 oz (3-4) boneless skinless chicken breasts
chili peppers, chopped (optional)
1/4 cup chopped fresh cilantro

Directions:

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).

This is a modified version of stuffed bell peppers I made up. Family loved it!

Stuff green peppers with the following ingredients. This was enough to stuff 3 large bell pepers, if you want to make more, you can double the batch but may need to do 2 crockpots.

1 lb of 93% lean ground turkey
1 small onion diced
few shakes of Lawry's seasoned salt
1c brown rice
Mix together

Stuff bell peppers and let cook in 1 can of reduced fat cream of mushrom soup and 1 packet of Lipton French Onion soup mix.

I actually cooked them on low for about 4 hours and then took a large spoon to them and broke them up so it was more of a stew almost. Topped with low fat cheddar cheese. SO GOOD!

Toss 3-4 boneless skinless chicken breasts in with about 1/2 bottle of your fav BBQ sauce. Cook on low 4-5 hours. Shred up chicken and serve on a whole wheat bun or on sandwich thins to cut calories.

bump for later ty

bump, me too! LOL

Beef Stew
Ingredients

1 large onion, halved and thinly sliced
2 medium carrots, peeled and thinly sliced
2 large potatoes, cut into 1/2-inch chunks
1 to 1 1/2 cups peeled and diced turnip
1 cup fresh green beans, in bite-size pieces
1 pound beef stew-meat chunks
1 bay leaf
1/2 teaspoon dried thyme
1 clove garlic, crushed
3 cups low-sodium beef stock
2 tablespoons light brown sugar
3/4 teaspoon salt
2 teaspoons Worcestershire sauce
Pepper to taste
3 tablespoons all-purpose flour
2 teaspoons tomato paste

Instructions
1. Put everything but the flour and the tomato paste in a slow cooker; stir to combine.
2. Cover and cook on the low setting for 8 to 9 hours or on high for 4 to 5, until the beef is tender and the potatoes are just fork tender.
3. Stir the stew once or twice as it cooks, if possible. About 30 minutes before serving, transfer a ladleful of the broth to a small mixing bowl.
4. Add the flour and tomato paste and whisk until smooth. Stir the mixture into the stew and cook for the remaining half hour. Makes 6 to 8 servings.

We live off the crockpot all week. I use skinnytaste as others have said plus I have the fix it and forget it light cookbook. Awesome.

BUMP

weight watchers Taco Soup...yummy.

bump

Bump.......... n grind

Small slow cooker: high protein chili (vegan)

1 cup chopped onion
1 can Eden brand no salt black soy beans, drained
2 cups crushed tomatoes (I used my garden's over-abundance of tomatoes, peeled and whirred with a hand blender)
1 package Westsoy brand seitan cubes, drained, chopped a little smaller than they come in the package.
3 Tablespoons chili powder
1 tablespoon chopped jarred garlic
1teaspoon cumin
Salt and pepper at the table

Cook On Low all day while u work. Mostly ur just heating it through and letting the flavors infuse the seitan and beans.

Makes 3 servings.

Per Serving: 350cals. 36protein. 16fiber. 32iron. 10fat (for these stats I used Eden brand crushed no salt added tomatoes, cuz I cldnt figure out another way since I didn't count tomatoes in advance of whirring them)

Is this any good. I am thinking about trying it.