This page is for new, highlighted recipes. Each time I change these, I will paste the old ones onto the appropriate page before I post more. This way there's no chance of losing them and those of you who have just joined us will have access to all the recipes I have posted in the past. Please feel free to add any of your favorite recipes. The more recipes we have posted, the more creative and interesting we could make the Weight Watcher Program.

Crock Pot Santa Fe Chicken

Servings: 8 servings • Size: 1 cup • Old Points: 3 pts • Points+: 4 pts

Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g


24 oz (1 1/2) lbs chicken breast

14.4 oz can diced tomatoes with mild green chilies

15 oz can black beans

8 oz frozen corn

1/4 cup chopped fresh cilantro

14.4 oz can fat free chicken broth

3 scallions, chopped

1 tsp garlic powder

1 tsp onion powder

1 tsp cumin

1 tsp cayenne pepper (to taste)

salt to taste

Combine chicken broth, beans (drained), corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top.
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. Adjust salt and seasoning to taste. Serve over rice or tortillas and your favorite toppings.

Mediterranean Chicken Casserole

8 (1/4 lb.) skinless chicken thighs or 2 lbs. boneless, skinless chicken breast

1 (14 oz) can quartered artichoke hearts, drained

¾ cup chopped pitted dates

¼ cup golden raisins ( I used 1 cup raisins and eliminated the dates)

12 pimiento-stuffed green olives, halved

2 Tbs. light brown sugar or 1 tbs. Splenda Brown Sugar blend

2 Tbs. balsamic vinegar

3 garlic cloves, minced

1 Tbs. capers, drained

1 tsp. olive oil

2 tsp. dried oregano

½ tsp. salt

¼ tsp. black pepper

½ cup reduced-sodium chicken broth
1. Combine chicken, artichoke hearts, dates, raisins, olives, brown sugar, vinegar, garlic, capers, oil, oregano, salt and pepper in large zip lock bag. Squeeze out air and seal bag; turn to coat chicken. Refrigerate, turning bag occasionally, at least 8 hours or up to overnight.

2. Preheat oven to 350

3. Remove chicken from marinade and arrange in single layer in shallow casserole dish or baking dish. Pour marinade over chicken; add broth. Bake until chicken is cooked through, 35-45 minutes.
Serves 8

6 ppv per serving
We had it over 1/2 cup brown rice for another 3 ppv. Couscous would be good too, but I didn't have any.:(

Fish Tacos with Crunchy Slaw

½ cup light sour cream

1 tsp. minced chipotles en adobo

4 cups coleslaw mix

1 tsp. grated lime zest

1 ½ Tbs. lime juice

2 tsp. canola oil

1 tsp salt

¾ tsp black pepper

½ tsp chili powder

1 lb. firm-fleshed skinless cod or halibut fillets cut into 1” pieces

8 – (6”) corn tortillas, warmed

  1. 1. Spray a broiler rack with nonstick spray and preheat the broiler.
  2. 2. 2. Stir the sour cream and chipotles en adobo together in a small bowl.
  3. 3. Stir the coleslaw mix, lime zest, lime juice, oil, ½ tsp of the salt and ½ tsp of the pepper together in a large bowl.
  4. 4. Sprinkle the fish with the remaining ½ tsp salt, remaining ¼ tsp pepper, and the chili powder. Spray lightly with olive oil nonstick spray and place on the broiler rack. Broil 5 inches from the heat until the fish is just opaque throughout, 3-5 minutes. Divide the fish evenly among the tortillas. Top evenly with the slaw and the sour cream mixture.

Serves 4 – 2 tacos each PPV – 6

Easy Layered Ravioli Bake

1 – 9 oz pkg refrigerated Low-Fat cheese ravioli*

1- 24oz. jar fat free marinara sauce

2- 10 oz. pkgs. Frozen chopped spinach, thawed and squeezed dry

1 cup shredded part-skim mozzarella

2 Tbs. grated Parmesan

  1. 1. Preheat the oven to 375.
  2. 2. Cook the ravioli according to the package directions, omitting the oil and salt.
  3. 3. Spray a 2 qt. baking dish with nonstick spray. Spread half the marinara sauce in the dish. Add half of the ravioli, then top with half of the spinach and half of the mozzarella. Repeat layering once. Sprinkle with the Parmesan. Cover with foil and bake until bubbly, about 20 minutes. Uncover and bake until the cheese is melted and slightly golden, 6-8 minutes longer.

Serves 4 – 8 ppv each

The Crock Pot Cookbook is uploaded. If you go to manage space and click on files, you'll see Crock Pot Recipes. Just double click on it and it should download to your computer or click on action then download.

Here's a recipe, compliments of Jamie in my Monday evening meeting. They sound really yummy. Thanks, Jamie!

Caramel Pudding Pumpkin Cupcakes
(Makes 12 servings)
Per serving (1 cupcake): 108 calories, 2g fat, 188mg sodium, 21g carbs, 0.5g fiber, 12g sugars, 2g protein
POINTSPlus® value 3*

Ingredients for cupcakes
  • ** 2 cups moist-style
    • yellow cake mix (1/2 of an 18.25-ounce box)
    • 1 cup canned pure pumpkin
    • 1/3 cup fat-free
    • liquid egg substitute
    • 2 tablespoons sugar-free
    • maple syrup
    • 2 teaspoons cinnamon
    • 2 teaspoons Splenda No Calorie Sweetener (granulated)
    • 1/8 teaspoon salt

  • Ingredients for topping
    • 3 cubes (about 1 ounce) chewy caramel
    • 2 teaspoons light vanilla soymilk or fat free milk

  • - Heat oven to 350 degrees
  • - Combine all cupcake ingredients in a mixing bowl with 1/3 cup of water. Whip with a whisk for fork until well blended.
  • - Line muffin pans with baking cups. Evenly spoon batter into cups. Place in oven & cook for about 12 minutes (until cupcakes have puffed up but still appear a little gooey on top).
  • - Once cupcakes are cool enough to handle, arrange them closely on a plate so that edges are touching.
  • - Place caramel & soymilk in a microwave-safe glass or dish (mixture will bubble & rise when heated). Microwave at medium power for 1 1/2 minutes. Stir mixture vigorously until smooth & blended. Immediately drizzle sauce over cupcakes.