Crock Pot Pumpkin Oatmeal


Crock Pot Pumpkin Oatmeal

This recipe came from Susan Rader in one of the Lifetimers WW groups on FB. Thank you Susan!

Make 6 – 1 cup servings

Blue – 3 points

Purple – 0 points

Green – 3 points

  • Crock Pot, Slow Cooker
  • 1 cup uncooked steel cut oats
  • 4 1/2 cups water
  • 1 Tbsp pumpkin pie spice
  • 2 tsp cinnamon
  • 8 oz pure pumpkin purée
  • sweetener of your choice (Monkfruit, Stevia, Maple Syrup, Honey-add any points accordingly)

  1. Mix all ingredients together in a crock pot EXCEPT sweetener

  2. Cook on low 8 hours

  3. Add sweetener of your choice when serving.

Breakfast
Crock Pot
oatmeal




Ham and Broccoli Casserole


Ham and Broccoli Casserole

Serves 5 – You can reduce points by using light butter and reduced fat cheese

Blue – 9 points

Purple – 7 points

Green – 9 points

  • 4 oz whole wheat noodles
  • 12 oz broccoli steamed
  • 1 Tbsp butter
  • 1/4 cup flour
  • 2 cups 1% milk
  • 1/4 tsp dry mustard
  • 1 Tbsp finely minced onion
  • dash salt and pepper
  • 4 oz cheddar cheese, grated
  • 8 oz cooked lean ham, diced

  1. Cook noodles as directed on package. Drain and rinse.

  2. Cut broccoli into bite sized pieces.

  3. In a saucepan, melt butter over medium heat. Add onions and cook for about 1 minute. Add flour, dry mustard, salt and pepper. Stir and cook constantly for 1 minute. Add milk slowly, stirring constantly. Cook over medium-high heat until thick and smooth.

  4. Add cheese and stir until melted.

  5. In a large bowl, lightly combine noodles, ham, broccoli and sauce. Pour mixture into greased 11×7 casserole.

  6. Bake at 375° for 20-25 minutes or until casserole is bubbly and heated through.

Main Course
Casserole
broccoli, ham




Single Serve Upside Down Apple Gingerbread Cake


Single Serve Upside Down Apple Gingerbread Cake

Serves 1

4 points on all plans (can be reduced to 3 points if you use light butter)

  • 1/4 apple, peeled and sliced
  • 3/4 tsp butter, melted
  • 2 tsp zero calorie brown sugar substitute
  • 3 Tbsp flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • dash salt
  • 1 Tbsp zero calorie brown sugar substitute
  • 1 Tbsp zero calorie sugar substitute (I use Lakanto Monkfruit)
  • 1/4 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 2 tsp unsweetened applesauce
  • 1 tsp molasses
  • 2 tsp egg beaters or tsp of a beaten egg (OPTIONAL)
  • 1 Tbsp brewed black tea

  1. Preheat oven to 350°

  2. Spray a mini loaf pan with nonstick spray

  3. Pour melted butter in mini loaf pan. Add 2 tsp brown sugar substitute and stir until combined.

  4. Lay apple slices over brown sugar-butter mixture and set aside

  5. In a medium bowl, combine flour, baking powder, baking soda, salt, brown sugar, monkfruit sweetener and spices. Stir to combine

  6. In a small bowl, combine apple sauce and molasses and egg (if using). Stir until well combined.

  7. Add wet ingredients to dry ingredients and stir until just slightly combined. Add in brewed tea. Stir until thoroughly combined.

  8. Pour batter over sliced apples

  9. Bake at 350 for 18-22 minutes or until a toothpick inserted in the center comes out clean.

  10. Let cool for 10 minutes. Loosen edges with a knife and invert onto plate. Serve warm.

Dessert
Cake
Gingerbread




Upsidedown Peach Cake (Single Serving)


Peach Upside Down Cake (Single Serve) (2 ways)

Serves 1

3 Points on all plans – Green, Blue and Purple

  • 1/2 fresh peach, cut into pieces (can also use canned or frozen)
  • 3/4 tsp butter
  • 1 Tbsp zero calorie brown sugar substitute – I use Sukrin Gold
  • 3 Tbsp self rising flour
  • 1 Tbsp zero calorie sugar substitute (I use Lakanto Monkfruit)
  • 1/4 tsp baking powder
  • pinch salt
  • 1 tsp unsweetened applesauce
  • 2 Tbsp almond or cashew milk
  • 1/8 tsp vanilla

  1. Spray a small single serve baking dish (I use a 10 oz ramakin) with non stick spray

  2. Add 3/4 tsp of butter and 1 Tbsp of brown sugar to the dish. Microwave for 20 seconds. Stir butter and sugar together. Add sliced peaches on top of sugar mixture. Set aside

  3. In a small mixing bowl, mix flour, monkfruit, baking powder, salt, applesauce, milk and vanilla. Whisk until batter is smooth

  4. Pour batter over peaches.

  5. Bake for 20 minutes in a 350° oven OR microwave on high for 50 seconds. The texture is better baked in the oven, but the microwave version is delicious too!

  6. Let the oven version sit for 10 minutes then invert onto plate. Let the microwave version sit for 5 minutes and then invert on the plate.

Dessert
Cakes




Chicken Supreme


Chicken Supreme

Serves 4

Blue – 6 points

Purple – 6 points

Green – 8 points

  • 4 4oz boneless, skinless chicken breasts
  • 1 egg
  • 1/2 cup plain bread crumbs
  • 1 Tbsp butter
  • ½ cup white wine
  • ½ cup chicken broth
  • 12 oz sliced, cooked mushrooms
  • 1 cup part skim mozzarella cheese, shredded

  1. In a shallow dish, beat egg.

  2. In another dish, place bread crumbs

  3. Sprinkle chicken with salt and pepper

  4. Dip chicken in egg, then coat with bread crumbs

  5. Melt butter in a fry pan. Brown chicken on each side.

  6. Place chicken in baking dish, spread mushrooms and cheese on top.

  7. Add wine and broth to the baking dish.

  8. Bake at 350 for 1/2 hour.

Main Course
American, Chicken




Mozzarella, Pesto and Tomato Chicken


Mozzarella, Pesto and Tomato Chicken

Serves 4

Blue – 4

Purple – 4

Green – 6

  • 4 4 oz chicken breasts
  • 4 Tbsp basil pesto
  • 2 tomatoes, sliced
  • 1 cup grated mozzarella
  • basil leaves for garnish

  1. Preheat oven to 375

  2. Place the chicken breasts in an oven proof dish and spread 1 Tbsp of the basil pesto onto each chicken breast

  3. Add the sliced tomatoes on top of the pesto

  4. Sprinkle the grated mozzarella on top of the chicken breasts

  5. Bake in the oven for 30-35 minutes that the chicken breasts are thoroughly cooked all the way through.

  6. Garnish with fresh basil leaves

Main Course
Chicken




Mexican Street Corn Chowder


Mexican Street Corn Chowder (crock pot or stove top)

Adapted From Taste of Home Magazine.

Makes 8 – 1 cup servings

Blue – 1

Purple-1

Green-5

  • 10 ears corn on the cob (5.5 cups)
  • 1 1/4 to 2 cups water
  • 6 strips center cut bacon
  • 2 small onions, chopped
  • 2 small green peppers, chopped
  • 1 small jalapeno pepper, seeded and finely chopped
  • 1 tsp ground chipotle pepper
  • 2 tsp salt
  • 3/4 tsp cumin
  • 1/4 tsp pepper
  • 1 cup fat free half and half
  • 1 medium lime, zested and juiced
  • Optional toppings-add points where necessary-fresh cilantro, lime wedges, chopped pepper, crumbled cotija cheese

Stove Top

  1. Cut corn off cobs. Rub the edge of a knife over each cob to milk it; add enough water to cob juice to equal 2 cups. 

  2. In a Dutch oven, cook bacon over medium heat until crisp, 5-7 minutes. Remove with a slotted spoon; drain on paper towels.
  3. Discard drippings, reserving 2 tablespoons in pan.
  4. Add the onions, green peppers and jalapeno to Dutch oven; cook and stir over medium-high heat until soft, 3-4 minutes. Add seasonings and cook 1 minute more.
  5. Stir in the corn kernels and corn liquid.
  6. Bring to a simmer; cook until corn is tender and mixture has thickened slightly, 20-25 minutes.

  7. Stir in half and lime zest and juice. If desired, puree mixture with an immersion blender to desired consistency.

Crock Pot

  1. Cut corn off cobs. Rub the edge of a knife over each cob to milk it; add enough water to cob juice to equal 2 cups. Add corn and liquid to a 5-qt. slow cooker.

  2. In a large skillet, cook bacon over medium heat until crisp, 5-7 minutes. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add the onions, green peppers and jalapeno to skillet; cook and stir over medium-high heat until soft, 3-4 minutes. Add seasonings and cook 1 minute longer; transfer to slow cooker. Cook on low 3-1/2 to 4 hours or until corn is tender and mixture has thickened slightly.

  3. Stir in cream and lime zest and juice. If desired, puree mixture with an immersion blender to desired consistency. Garnish with reserved bacon. Sprinkle with optional toppings as desired.

Main Course, Soup
soup




Spaghetti Salad


Spaghetti Salad

Adam's absolute favorite side salad!

Serves 8 – serving size is about 1 cup

Blue – 7 points

Purple – 2 points

Green – 7 points

  • 1 pound thin spaghetti
  • 16 oz fat free Italian dressing (calculate points on the brand you use- points calculated with WIsh Bone Fat Free Italian dressing)
  • 2 Tbsp McCormick Salad Supreme Seasoning
  • Optional: assorted chopped veggies – tomato, pepper, cucumber

  1. Cook pasta according to package directions

  2. Drain and rinse with hot water

  3. Place in a large bowl and sprinkle salad supreme over hot noodles (I end up using more than 2 Tbsp because that is how my family likes it)

  4. Mix well.

  5. Add veggies if desired.

  6. Add salad dressing. MIx well.

  7. Cover and refrigerate at least 2 hours. The longer the better. Stir well before serving.

Side Dish
pasta




Chicken Fried Rice


Chicken Fried Rice

Adapted from Rachel Cooks

Pro Tip: Have everything ready to go for this recipe – it moves very quickly from step to step!

Serves 3 – Serving size 3/4 to 1 cup (measure it out!) ***if you like cauliflower rice, you can substitute all or half of the regular rice to reduce the points***

This recipe is great to use up leftover rice and chicken! I like to make this the day after we have a dish that uses both those ingredients. I make a bit extra of each so I have enough to make this for lunch the next day!

Blue – 5 points

Purple – 1 point (if you use brown rice)

Green – 8 points

  • 3 cups cooked rice (day old and cold is the best to use)
  • 8 oz cooked chicken breast, chopped small
  • 1/2 Tbsp olive oil
  • 1/2 small diced onion
  • 1 cup frozen peas and carrots
  • 2 cloves garlic, minced
  • 1 tsp minced or grated ginger
  • 2 Tbsp reduced sodium soy sauce or coconut aminos
  • 1 tsp sesame oil
  • 2 eggs, beaten
  • 3 green onions, thinly sliced

  1. Heat a large skillet or wok over medium – high heat

  2. Add oil, rice and chicken and cook, stirring only once or twice for 8-10 minutes until the rice starts turning golden brown.

  3. Push rice mixture to one side of pan and add onion and peas and carrots to the other side of the pan. Cook vegetables 4-5 minutes or until tender, stirring frequently.

  4. Add garlic and ginger and cook until fragrant, about 1 minute.

  5. Mix vegetables and rice together and add soy sauce and sesame oil, stirring to combine.

  6. Push vegetables and rice to the side of the pan.

  7. On the other side of the pan, add eggs and cook, stirring until scrambled. Chop up slightly.

  8. Mix everything together and top with green onions.

Main Course, Side Dish
Chicken, Chinese
fried rice




Peachy Baked Oatmeal


Peachy Baked Oatmeal

Serves 1 ***if you use unsweetened almond milk, the points would reduce by 1 on each plan***

Blue – 5

Purple – 1

Green – 5

Oatmeal

  • 1/2 cup rolled oats
  • 1/4 tsp pure vanilla extract
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1/8 tsp all spice
  • 1 Tbsp granulated monkfruit sweetener OR zero calorie brown sugar substitute I use Sukrin Gold or Swerve
  • 1/4 cup unsweetened applesauce
  • 1/4 cup 1% milk
  • pinch salt
  • 1/2 peach (chopped)

Glaze

  • 2 Tbsp no calorie powdered sugar
  • 1/4 tsp pure vanilla extract
  • 1/4-1/2 tsp juice from peaches to thin glaze if needed

Oatmeal

  1. Preheat oven to 375.
  2. Combine oats, vanilla, spices, peaches, sugar, applesauce and milk
  3. Pour into a mini loaf pan or 1 cup ramekin that has been sprayed with non stick spray
  4. Cook about 18-20 minutes or until it’s firm

Glaze

  1. In a small bowl, mix vanilla and powdered sugar.
  2. If too thick, add peach juice, 1/4 tsp at a time
  3. Glaze oatmeal.
Breakfast
Breakfast
oatmeal