Albondigas (3 Points)

1/2 pound ground chuck

1/2 onion – minced

2 cloves garlic – minced

1/4 cup instant rice – uncooked

1 egg

Salt and pepper -- to taste

4 ounces chopped green chiles --canned, drained

1 carrot – shredded

14 1/2 ounces stewed tomatoes – canned

4 cups hot water

2 cups lowfat beef broth -- or water

1 teaspoon dried oregano

2 tablespoons chopped fresh parsley – or cilantro

In a bowl, combine beef, onion, garlic, rice, egg, salt and pepper to taste. Form into 1 1/2" meatballs. Place chilies and shredded carrots in bottom of slow cooker. Spoon tomatoes evenly on top. Place meatballs on top of tomatoes. Pour in water, broth, oregano and parsley or cilantro. Cover and cook on LOW 5 1/2 to 6 hours. Garnish this popular Mexican soup with sprigs of fresh cilantro or mint, and serve with flour tortillas.

Per serving: 121 Calories (kcal); 7g Total Fat; 7g Protein; 9g Carbohydrate; 45mg Cholesterol;

48mg Sodium ---- 3 Points

Alpine Chicken (5 Points)

6 servings at 5 pnts each

2 teaspoons chicken bouillon granules

1 tablespoon chopped fresh parsley

3/4 teaspoon poultry seasoning

4 ounces diced Canadian bacon

2 carrots -- thinly sliced, -- (up to 3)

1 rib celery -- thinly sliced, -- (up to 2)

1 small onion -- thinly sliced

1/4 cup water

6 Chicken breast halves, boneless skinless

1 can condensed cheddar cheese soup -- (11 oz.)

1 tablespoon all purpose flour

2 tablespoons sliced pimento

2 tablespoons grated parmesan cheese

1 package wide egg noodles -- cooked, drained (16 -- oz.) Don’t forget to add pts. for noodles.

In a small bowl, mix bouillon granules, chopped parsley, and poultry seasoning; set aside. Layer in a slow cooker, in order. Canadian bacon, carrots, celery and onion. Add water. Remove skin, if desired, and excess fat from chicken; rinse and pat dry. Place meat in slow cooker. Sprinkle with half of the reserved seasoning mixture. Top with remaining chicken and sprinkle with remaining seasoning mixture. Stir soup and flour together; spoon over top. DO NOT STIR.

Cover and cook on high for 3 to 3 1/2 hours or on low for 6-8 hours or until chicken is tender and juices from chicken run clean and vegetables are tender. Spread cooked noodles in a shallow 2 or 2 1/2 quart broiler proof serving dish. Arrange chicken on noodles. Stir soup mixture and vegetables until combined. Spoon vegetables and some of the liquid over chicken. Sprinkle with pimento and Parmesan cheese. 6. Broil 6 inches from heat source for 6-8 minutes or until lightly browned.

America's Favorite Pot Roast (7 Points)

3 1/2 Pounds sirloin tip roast, trimmed

1/4 Cup flour

2 Teaspoons salt

1/8 Teaspoon pepper

3 Carrot -- , Peeled and sliced

3 potatoes -- peeled and quartered

2 Small onions – sliced

1 Stalk celery -- cut in 2" pieces

1 2 Oz Jar mushrooms – drained or 1/4 Cup mushroom gravy

3 Tablespoons flour

1/4 Cup water

Trim all excess fat from roast; brown and drain if using chuck or another highly marbled cut. Combine 1/4 cup flour, the salt and pepper. Coat meat with the flour mixture. Place all vegetables except mushrooms in Crock-Pot and top with roast (cut roast in half, if necessary, to fit easily). Spread mushrooms evenly over top of roast. Cover and cook on Low for 10 to 12 hours. If desired, turn to High during last hour to soften vegetables and make a gravy. To thicken gravy, make a smooth paste of the 3 tablespoons flour and the water and stir into Crock-Pot. Season to taste before serving. Serves 4 to 6

Apple Butter (1 Point)

Makes 4 cups

12 med. Granny Smith or other cooking apples, peeled and cut into fourths

1 1/2 cups packed brown sugar

1/2 cup apple juice

1 tsp. ground allspice

1 tsp. ground nutmeg

1/2 tsp. ground cloves

Mix all ingredients in 5-6 qt. slow cooker. Cover and cook on LOW 8-10 hrs. or until apples are very tender. Mash apples with potato masher or large fork. Cook uncovered on LOW 1 to 2 hrs., stirring occasionally, until mixture is very thick. Cool about 2 hrs. Spoon apple butter into container. Cover and store in refrigerator up to 3 weeks.

Per tbs. cal 30, fat 0g, sat fat 0g, chol 0mg, sod 0mg, carb 9g, fiber 1g, prot 0g Points: 1

Apples 'N Port (4 PTS)

4 whole cooking apples -- (4 to 6)

1/2 c. raisins or currants

1 c. brown sugar

1/4 t. nutmeg

1/4 t. ground cinnamon

2/3 c. port wine

Core apples and cut a score around the sides about 1/3 down from the top. Fill score with raisins or currants, and top with brown sugar, pressing the sugar lightly toward the center of the fruit. Place apples in the bottom of the crock pot, and pour port over them, seeing that some goes into each apple center. Cover and cook at Low for 3 to 4 hours, or until apples are soft. Serve with excess port sauce poured over apples. Serves 4 to 6.

Note: These apples are excellent hot or cold, and especially good served with rich vanilla ice cream or whipped cream.

Per Serving: 225 Calories; trace Fat; 1g Protein; 51g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 12mg Sodium.

Apple Pie Bread Pudding (3 Points)

12 slices reduced-calorie white bread-- torn into medium-size pieces

3 1/2 cups cooking apples -- cored, peeled and chopped

1 cup unsweetened apple juice

1/2 cup diet lemon-lime soda

Sugar substitute suitable for baking to equal 1/2 cup sugar

1 1/2 teaspoons apple pie spice

Spray slow cooker with butter-flavored nonstick cooking spray. Combine bread pieces and apples in slow cooker. In small bowl, combine apple juice, soda, sugar substitute and apple pie spice. Drizzle evenly over bread mixture. Mix gently to combine. Cover and cook for 6 hours on low, or until done. Mix well before serving.

Serves 6. Each Serving Equals: 157 cal; 1 g fat; 5 g pro; 32 g carbo; 233 mg sodium; 2 g fiber. Points: 3

Arizona Chuck Wagon Beans (6 Points)

1 Pound navy beans – Dried Or Pinto

6 Cups Water

1/4 Pound pork loins, lean, boneless -- diced

1 Large Onion -- chopped

1 garlic clove -- minced

1 Large Green pepper -- chopped

1 1/2 Pounds Round Steak -- cubed

1 1/2 Teaspoons Salt

1/2 Teaspoon Oregano -- crumbled

1/4 Teaspoon Red pepper

1/4 Teaspoon Ground cumin

8 Ounces Tomato sauce

Pick over beans and rinse well. Combine beans and water in a large kettle. Bring to boiling; cover; cook 2 minutes. Remove from heat and let stand 1 hour then pour into slow cooker. Brown salt pork in a large skillet; remove with a slotted spoon to cooker; sauté onion, garlic and green pepper in pan drippings; remove with slotted spoon to cooker. Brown beef, a few pieces at a time in pan drippings; remove to cooker with slotted spoon; stir in salt, oregano, red pepper, cumin and tomato sauce. Add more water, if necessary to bring liquid level above beans. Cook on low for 10 hours or on high for 6 hours, or until beans are tender.

Calories 391.7 fat 11.9 fiber 14.8

Arroz Con Pollo (7 Points)

1/2 Tsp. Salt

1/4 Tsp. Pepper

1 Clove Garlic -- crushed

1 Tsp. Oregano

2 Tsp. Chili Powder

8 Chicken Thighs Without Skin

1/2 C Chicken Broth

2 Tbs. Wine

Red 1 10 Oz Peas, Frozen -- thawed

2 C Rice, Cooked

2 Tbs. Cilantro -- fresh chopped

In a small bowl, combine salt, pepper, garlic, oregano and chili powder. Sprinkle spice mixture over both sides of chicken pieces. Place chicken in slow cooker. Pour broth and wine over chicken. Cover and cook on low 5 to 6 hours. Remove chicken and cover to keep warm. Turn control to high. Add peas. Cover and cook on high 7 to 10 minutes. Stir in cooked rice and chicken until combined. Sprinkle with cilantro and serve.

Per Serving; 358 Calories; 6g Fat (16.6% calories from fat); 34g Protein; 38g Carbohydrate; 4g Dietary Fiber; 115mg Cholesterol; 581mg Sodium. 4 servings @ 7 pt.

Asian Spiced Chicken and Beans (7 Points)

1/2 Cup dry packaged Navy Beans or 1(15 ounces) can Navy Beans, rinsed and drained.

1/2 Cup dry packaged Red Beans or 1(15 ounce) can Red beans, rinsed and drained.

1 pound boneless skinless chicken breasts, cut into 1/2 inch cubes.

3 large carrots, diagonally sliced

2 to 3 teaspoons minced garlic, to taste

2 to 3 teaspoons minced ginger root or 1 to 2 teaspoons ground ginger, to taste

1 (14 1/2 ounces) can reduced-sodium fat-free chicken broth

2 Tablespoons cornstarch

1/2 Teaspoon crushed red pepper

2 to 3 Tablespoons reduced sodium soy sauce

4 Cups cooked rice

Sliced green onions and tops, for garnish

Chopped peanuts for garnish

If using dry beans, in a large saucepan, place dry beans and cover with 2 inches water; heat to boiling; let boil, uncovered for 2 to 3 minutes. Remove from heat, cover and set aside for at least 1 hour and up to 4 hours. Drain soaking water and rinse beans. Place soaked OR canned beans, chicken, carrots, garlic, ginger and 1 1/4 cups of the chicken broth in slow cooker; stir well. Cover and cook on low until beans are tender about 5 1/2 to 6 hours.

Turn slow cooker to high. Combine cornstarch with remaining 1/2 cup broth and stir into mixture in cooker; stir in crushed red pepper. Cover and cook until thickened, about 30 minutes. Stir in soy sauce. Serve over rice; sprinkle with green onions and peanuts.

Makes 6 servings, about 1 1/2 cups each.

Per serving: WW Points: 7 Calories: 375 Fat: 3g Fiber: 10g Carbs: 56g Sodium: 285mg Protein: 30g Chol: 46mg

Autumn Vegetable Minestrone (1 Point)

2 14.5 oz cans vegetable broth

1 18 oz can crushed tomatoes – undrained

3 medium carrots -- chopped (1 ½ cups)

3 small zucchini -- cut into 1/2" slices

1 medium yellow bell pepper -- cut into 1/2" pieces

8 medium green onions -- sliced (1/2 cup)

2 cloves garlic -- finely chopped

2 cups shredded cabbage

2 teaspoons dried marjoram

1 teaspoon salt

1/4 teaspoon pepper

1 cup uncooked instant rice

1/4 cup chopped fresh basil

Mix all ingredients except rice and basil in a 3 ½ to 6 quart slow cooker. Cover and cook on low heat setting for 6 to 8 hours or until vegetables are tender. Stir in rice. Cover and cook on low heat setting for about 15 minutes or until rice is tender.

Per serving: WW Points: 1; 195 Calories (kcal); 2g Total Fat; 7g Protein; 39g Carbohydrate; 1mg Cholesterol; 1198mg Sodium

BBQ Beef Sandwiches (7.5 PTS)

2 1/2 lb. lean boneless chuck roast

1/4 cup tomato ketchup

1 tablespoon Dijon-style mustard

2 tablespoons brown sugar

1 garlic clove -- crushed

1 tablespoon Worcestershire sauce

2 tablespoons red wine vinegar

1/4 teaspoon liquid smoke flavoring

1/4 teaspoon salt

1/8 teaspoon pepper

10 French rolls or sandwich buns -- (10 to 12)

Place beef in slow cooker. Combine remaining ingredients, except rolls. Pour over meat. Cover and cook on LOW 8 to 9 hours. Refrigerate or prepare sandwiches now. Shred beef by pulling it apart with 2 forks. Add one cup sauce. Reheat mixture in microwave or on stovetop. Spoon on warm, open-face rolls or buns. Top with additional warm sauce if desired.

Serves 10-12 Per Serving: 298 Calories; 16g Fat; 18g Protein; 19g Carbohydrate; 1g Dietary Fiber; 55mg Cholesterol; 373mg Sodium.

Barbecue Beef Sandwiches (9.5 PTS)

3 pounds beef boneless chuck roast

1 cup barbecue sauce

1/2 cup apricot preserves

2 tablespoons red or green bell pepper-- chopped

1 tablespoon Dijon mustard

2 teaspoons brown sugar -- packed

1 small onion -- sliced

12 whole hamburger buns or Kaiser rolls -- split

Remove excess fat from beef. Cut beef into 4 pieces. Place beef in 4 or 5 quart slow cooker.

Mix remaining ingredients except buns; pour over beef. Cover and cook on low heat setting 7 to 8 hours or until beef is tender. Remove beef from slow cooker. Cut beef into thin slices; stir back into sauce. Cover and cook on low heat setting 20 to 30 minutes longer or until beef is hot. Fill buns with beef mixture.

Per serving (1 sandwich):cals 410; fat 16 g; chol 70 mg; sodium 520 mg; carb 39 g, fiber 2 g; protein 29 g

Spread the buns with horseradish sauce for a delicious flavor kick!

Barbecued Pork: (4 Points)

Makes 8 servings at 4 points each.

2 lbs. boneless pork top loin
1 c. chopped onion
3/4 c. diet soda
3/4 c. barbecue sauce

Combine all ingredients in a crockpot. Cook covered on high for 5-6 hours or until meat is very tender. Drain and slice or shred pork. I serve it on wheat buns that are 2 points

Basil Chicken (6 PTS)

4 whole skinless chicken breasts

1/2 teaspoon pepper

1/2 teaspoon basil

1 can cream of celery soup

1/2 whole green pepper -- sliced

Place chicken breasts in slow cooker. Sprinkle with pepper and basil. Spread soup on top of chicken. Arrange slices of green pepper on top of soup. Cover and cook on low 6 to 8 hours.

Per Serving: 287 Calories; 4g Fat; 55g Protein; 3g Carbohydrate; 1g Dietary Fiber; 141mg

Cholesterol; 391mg Sodium.

Basque-Style Chicken Stew

2 tablespoons olive oil

6 slices turkey bacon, Louis Rich --diced 1/2 inch

8 ounces mushroom -- sliced

1 green bell pepper -- cubed 1"

1 red bell pepper -- cubed 1"

1 bunch green onions -- 1/2 - 1 "chunks

1 pound boneless skinless chicken breasts -- 1" cubes

2 tablespoons balsamic vinegar

1/2 teaspoon marjoram

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup fat-free chick. broth, 1/3 less sod., Swan -- * see note

2 cups tomatoes, canned -- 16 oz

Heat olive oil in a large skillet; sauté bacon until browned. Add mushrooms, peppers and green onions and sauté for a minute. Add vinegar and cook 1 minute more, scraping up the browned bits from the bottom of the pan. Set aside. Place chicken in slow cooker. Add sautéed bacon and vegetable mixture to the pot, the olives (optional). Combine the remaining ingredients in a bowl and mix. Pour over chicken and vegetables in the slow cooker. Cover and cook on low for 8 - 10 hours. Can serve over rice.

* Recipe called for chicken breast halves without skin & regular chicken broth. (You get more meat if you use boneless skinless chicken breasts.

Serving size (1/4 recipe) Per Serving: 203 Calories, 8.7g Fat, 2.4g Fiber Points: 4

Beef And Broccoli (7 Points)

1 pound boneless beef top round steak -- trimmed of fat, cut into cubes

1 4.5-ounce jar green giant® sliced mushrooms – drained

1 medium onion -- cut into wedges

1/2 cup condensed beef broth

3 tablespoons purchased teriyaki baste and glaze

1 tablespoon sesame seed

1 teaspoon dark sesame oil -- if desired

2/3 cup uncooked regular long-grain white rice

1 1/3 cups water

2 tablespoons water

1 tablespoon cornstarch

2 cups green giant select® frozen 100% broccoli florets

In 3 1/2 to 4-quart slow cooker, combine beef, mushrooms, onion, broth, teriyaki baste and glaze, sesame seed and sesame oil; mix well. Cover; cook on low setting for 8 to 10 hours. About 35 minutes before serving, cook rice in 1 1/3 cups water as directed on package. Meanwhile, in small bowl, combine 2 tablespoons water and cornstarch; blend well. Stir cornstarch mixture and broccoli into beef mixture. Cover; cook on low setting for an additional 30 minutes or until broccoli is crisp-tender. Serve over rice.

Makes 4 (1 1/4-cup) servings. Calories.350. Fat.6 g. Carbs.37 g..Protein.30 g..Sodium...600 mg...Fiber...3 g. Points: 7

Beef and Pasta (8 Points)

Makes 8 (1 cup) servings

2 (14 oz.) cans tomatoes with juice, broken up

1 1/2 cups water

1 tsp. parsley flakes

1/4 tsp. garlic powder

1/4 tsp. onion powder

1 tsp. Salt

1/ tsp. Pepper

1 tsp. liquid gravy browner

1 1/2 lbs. lean ground beef

8 oz. Rotini pasta (scant 4 cups)

Combine first 8 ingredients in a large bowl. Stir well. Add ground beef. Mix. Turn into 3 1/2 qt. slow cooker. Cover. Cook on LOW for 6 to 8 hrs. or HIGH for 3 to 4 hrs. Add pasta. Stir. Cook on HIGH for 15 to 20 min. until tender.

Per serving: 322 cal , 13.6 g fat, 584 mg sod, 21 g prot, 28g carb Points: 8

Beef Stew (6 Points)

6 Points Per Serving Serving Size : 8

1 pound beef stew meat -- cubed, 1"
8 teaspoons McCormick Beef Stew seasoning -- (1/2 package)
15 ounces green beans, canned -- 1 can
15 ounces canned black beans -- 1 can (shop rite)
15 ounces peas, canned -- 1 can
15 ounces corn, canned -- 1 can
3 cups water

Put in a crockpot and simmer all day (about 8 hours or so).

If you can not find McCormick Beef Stew seasoning use another brand of seasoning or use your own favorite spices i.e.: salt, pepper, garlic, or onion soup mix :)

NOTES : Per serving: 309.4 cal, 12.4g (35.6%) fat, 6.4g fiber, 646mg sodium, 27.1g Carbs, 23.5g protein

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

Beef Tips in Mushroom Sauce (5.5 Points)

2 pounds lean chuck - cut in 1 - 3/4 inch pieces

1 can 98% fat free cream of mushroom soup

1 pkg. onion soup mix

1 can sugar free sprite or 7up

Put meat in crock pot. Pour soup & onion soup mix over meat. Add Sugar Free Sprite/7up. Cook in crock pot all day on low (or high for at least 4 hours). Turn off and let sit for 30 minutes before serving. Also good to add zero point veggies to.

Makes 8 servings at 5.5 points per serving.

I added canned sliced mushrooms (drained) and served over rice.

Bloody Mary Chicken (6 PTS)

4 whole boneless skinless chicken breast

33 3/4 ounces Bloody Mary mix (I use extra spicy)

Wash, skin and remove fat from chicken breasts and place in a slow cooker. Pour Bloody Mary mix over the chicken breasts, turn slow cooker to low and cook on low for 8 hours.

Per Serving: 305 Calories; 3g Fat; 56g Protein; 11g Carbohydrate; 2g Dietary Fiber; 137mg

Cholesterol; 1026mg Sodium.

Burger Heaven Casserole (5 Points)

16 oz. extra lean gr. beef (or turkey)

2 cups sliced raw potatoes

1 & 1/2 cups sliced carrots (I used frozen)

1 cup chopped celery

1/2 cup chopped onion

1 cup frozen peas –thawed

1 cup frozen whole kernel corn – thawed

1 10 oz. can healthy Request Tomato Soup

1/2 cup water

1 tsp. dried parsley flakes

1 can mushrooms

Salt and Pepper

In large skillet brown meat, onion & celery mixture and mushrooms. In slow cooker container - sprayed with butter flavored spray combine meat mixture, potatoes, carrots, peas, and corn. stir in tomato soup, water, parsley flakes and salt and pepper to taste. Cover and cook on low 6 to 8 hours.

6 - 1 cup servings
243 calories - 7 gm fat - 17 gm. protein - 28 gm. carbohydrates - 333 mg. Sodium (more if you add extra salt ) 33 mg. calcium - 4 gm. Fiber WW -- 5 points

Busy Day Crockpot Chicken and Rice (3.5 PTS)

1 LB boneless skinless chicken breasts

2 cans 98% fat-free cream of chicken soup

1 can 98% fat-free cream of mushroom soup

1 box chicken flavor rice-a-roni

Put chicken and soups into the crockpot, turn on low for 8-10 hours. When you get home, cook the rice according to package directions. Serve the chicken and gravy over rice.

Easily Doubles! Per Serving: 173 Calories; 2g Fat; 28g Protein; 10g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 317mg Sodium.

Cabbage Burger Bake (8 Points)

Makes 6 servings

1 (1 lb.) pkg. (about 6 cups) shredded cabbage and carrots

3/4 lb. lean ground beef

1/2 tsp. salt

1/4 tsp. ground black pepper

1 med. onion, finely chopped

1 cup long-grain rice

1 (26 oz.) can chunky low-fat spaghetti sauce

1/2 cup water

1/4 tsp. dried basil leaves, crushed

1/4 tsp. seasoned salt

Place 1/2 of the cabbage and carrots in a 3 1/2 qt. slow cooker. Crumble ground beef over top. Sprinkle with 1/4 tsp. of the salt and 1/8 tsp. of the pepper. Evenly distribute onion, then rice over all. Top with remaining cabbage, salt, and pepper. Combine spaghetti sauce, water, basil, and

seasoned salt; pour over cabbage. Cover and cook on LOW 5 to 6 hrs. or until rice is tender.

Per serving: cal 358, carb 42g, prot 16g, fat 14g, sat fat 5g, chol 42mg, sod 985mg Points: 8

Cabbage Roll Soup (4 Points)

1 pound ground round

3 1/2 cups water

2 cups coarsely chopped green cabbage

1 cup sliced carrot

1/2 cup sliced celery

1/2 cup chopped onion

1/2 teaspoon dried dill

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon pepper

3 cans beef consommé -- undiluted--10.5 ounces per can

2 cans diced tomatoes -- undrained--14.5 ounces per can

1/2 cup uncooked converted rice