Root Vegetable Stew - 6 Smart Points WW

Weight Watchers Recipe : Slow Cooker Root Vegetables Sausage Stew – 6 SmartPoint

The original poster of this recipe enjoyed this slow cooker root vegetables sausage stew with friends and family one cool evening.  They dined at home with crusty French bread, making it a hearty, satisfying meal. 

Be sure to include the parsnip as it has a mellow sweet flavor that works well with the potato, sweet potato, carrots and sausage.  You can make this ahead too. Just put everything except the parsley in the ceramic crock of your slow cooker, cover and refrigerate for up to 12 hours. Then, when you are ready, pop the insert into your slow cooker, turn it on and continue cooking as directed.



Slow Cooker Root Vegetables Sausage Stew

Prep time    Cook time    Total Time
20 mins      7 hours        7 hours 20 mins

Simple, hearty and satisfying this slow cooker root vegetables sausage stew should be a hit with the whole family.
Author: Simple Nourished Living
Recipe type: Main
Serves: 6
Ingredients

    1 large potato, peeled and cut into ½-inch cubes
    1 large sweet potato, peeled and cut into ½-inch cubes
    2 carrots, peeled and coarsely chopped
    1 parsnip, peeled and coarsely chopped
    1 onion, finely chopped
    1 pound smoked sausage, sliced (I used Aidell's Chicken & Turkey)
    1 can (14 to 15 ounces) Italian style stewed tomatoes, with juices
    1-1/2 cups chicken broth
    2 teaspoons sugar
    ½ teaspoon dried thyme
    ¼ teaspoon freshly ground black pepper
    ¼ cup chopped fresh parsley

Instructions

    In at least a 4-Quart slow cooker combine the potato, sweet potato, carrots, parsnip, onion, sausages, tomatoes (with their juices), broth, sugar, thyme and pepper.   Stir well to mix.  (Mixture can now be refrigerated for up to 12 hours until beginning to cook.)
    Cover and cook on LOW for 7 to 9 hours or on HIGH for 3 to 4 hours, or until the vegetables are tender and can easily be pierced with a fork.
    Stir in the parsley during the last 5 to 10 minutes of cooking.
    Season to taste with salt and pepper.

Cook's Notes
Nutrition Estimates Per Serving (1-1/3 cups): 259 calories, 8.7 g fat, 30.8 g carbs, 6.2 g fiber, 15 g protein and *6 Points Plus, 6 SmartPoints

Toscana Soup Made Lighter

Slow Cooker Toscana Soup Made Lighter
 from https://simple-nourished-living.com/slow-cooker-toscana-soup/

Prep time    Cook time    Total time
20 mins        6 hours        6 hours 20 mins

This slow cooker toscana soup is an easy, light and healthy adaptation of Olive Garden's famous Zuppa Toscana
Author: Simple Nourished Living
Recipe type: Soup
Serves: 6

Ingredients

•     1 pound hot Italian turkey sausage links
•     2 medium russet potatoes, peeled
•     5-1/2 cups chicken stock or broth
•     ½ teaspoon crushed red pepper flakes, optional
•     2 cups chopped kale (tough stems discarded**)
•     ½ cup nonfat evaporated milk
•     Salt and pepper

Instructions
    Brown the sausage in a nonstick skillet and transfer to a cutting board. When the links are cool enough to handle, slice them ½-inch thick and add to the slow cooker. (I used my 4-Quart.)
    Cut the potatoes into quarters lengthwise. And then cut the quarters into thin slices.
    Add the potatoes to the slow cooker.
    Stir in the chicken stock, and crushed red pepper flakes, if using.
    Cover and cook on LOW 6-8 hours, or until potatoes are tender.
    Fifteen to 20 minutes before serving, stir in the chopped kale and evaporated milk and cook until the kale wilts and soup is heated through.
    Season to taste with salt and pepper.

Cook's Notes
Nutrition Estimates Per Serving (1-1/3 cups): 175 calories, 6.1 g fat, 16.7 g carbs, 2.3 g fiber, 14.4 g protein and *5 Points Plus

Roasted Cauliflower Chicken Bolognese

Roasted Cauliflower Chicken Bolognese

Alternating roasted cauliflower for high calorie pasta noodles not only makes this bolognese recipe lighter and healthier, but the flavor from the roasting gives this dish that extra something special.

Servings        Prep Time      Cook Time
6 servings     15 minutes      20 Minutes
   
Ingredients

    2 medium head of cauliflower chopped into florets
    1 lb ground chicken breast
    1 25oz jar of marinara sauce
    4 cloves of garlic minced
    1 small onion finely chopped
    1 tsp dried parsley
    1 tsp dried oregano
    3 tsp olive oil divided
    Salt and pepper to taste

Instructions

Preheat oven to 425 degrees. Line a late baking sheet with parchment paper and mist with cooking spray.

Place cauliflower florets in a large bowl. Add in 2 tsp olive oil, and salt & pepper. Toss well to coat. Transfer cauliflower to baking sheet, place in oven and roast until golden brown, about 18-20 minutes.

Meanwhile, make bolognese sauce by heating remaining olive oil in a large skillet over medium high heat. Add in onions and garlic, and cook for about 1-2 minutes.

Add in ground chicken, dried oregano and parsley, and cook, whole breaking up with a wooden spoon, until chicken is browned.

Turn heat to low, stir in marinara sauce, cover, and simmer for another 10-15 minutes. Divide roasted cauliflower onto 6 plates, and top with bolognese sauce.

Recipe Notes

Entire recipe makes 6 servings
Serving size is about 1 cup cauliflower, 1/2 cup bolognese sauce
Each serving = 5 Smart Points

PER SERVING: 197 calories; 6g fat; 1g saturated fat; 16g carbohydrates; 3g fiber; 3g sugar; 19g protein

Slow Cooker Black Bean and Spinach Enchiladas

H
Healthy 5 Point Weight Watcher Dish
From...http://www.laaloosh.com/2014/05/05/slow-cooker-black-bean-and-spinach-enchiladas/. 

Originally viewed (if interested) within a Pinterest page here http://www.laaloosh.com/2014/05/05/slow-cooker-black-bean-and-spinach-enchiladas/.

May 5, 2014 By Wendy Zitzman

An easy, slow cooker Mexican recipe for vegetarian enchiladas that will leave you feeling wonderfully satisfied. These tasty spinach and black bean enchiladas are loaded with good for you ingredients that will not only be a party for your taste buds, but will also provide you with lots of nourishment.

Ingredients

•     1 14-16oz bag frozen spinach, thawed
•     1 15oz can black beans, drained and rinsed
•     1 cup corn
•     8 whole wheat tortillas (I used THESE)
•     2 12oz jars salsa verde
•     1/2 cup fat free sour cream
•     1 1/2 cups reduced fat sharp cheddar, shredded
•     1 tsp ground cumin
•     1 tsp ground coriander
•     1 tsp chili powder
•     Juice from 1 lime

Instructions

Squeeze as much water from spinach as possible. Then, in a large bowl, mash 1/2 of the black beans with a fork. Add in spinach, corn, remaining black beans, cumin, coriander, chili powder, lime juice and salt & pepper. Mix well.

Pour 1 jar of salsa into bottom of the slow cooker. Evenly spoon the bean and spinach mixture onto each tortilla, roll up, and then place seam side down in the slow cooker. Try to lay them all in a single layer, so that they can be easily separated for serving later.

Top with remaining jar of salsa and shredded cheese.

Cover and cook on low for about 3 hours. Top with sour cream, fresh cilantro, green onions, jalapeños and any other toppings of choice.

Preparation time: 15 minute(s)