1. Easy 3 Bean Chili Slow Cooker Recipe

0 Freestyle SmartPoints

fresh cilantro, chopped
1 lime
1 large onion, diced
1 clove garlic, minced
30 oz canned black beans, drained/rinsed
30 oz canned red kidney beans, drained/rinsed
30 oz canned pinto beans, drained/rinsed
15 oz diced tomatoes (sometimes I use a mild salsa instead)
2 Cups spaghetti sauce (my slow cooker spaghetti sauce works GREAT with this recipe!)
1 packet chili seasoning mix
1 bag frozen corn (or 1 can of corn)

* You can easily add cooked ground turkey, chicken or beef.. or even shredded chicken.. if you would like to have a meat and bean chili!

Instructions

1. Rinse and drain all of the beans. Add them to the slow cooker.

2. Add all other ingredients to the slow cooker, except for the frozen corn (if using), cilantro and lime.

3. Cook on low for 3–4 hours, stirring occasionally.

An hour before serving, stir frozen corn into the chili.

4. Just before serving, add the juice from one lime and freshly chopped cilantro.

5. Top with shredded cheddar cheese (taco cheese blend works great) and/or sour cream if so desired.

6. Freeze any extra chili.

2. Slow Cooker Tomato Balsamic Chicken

There is just something special about the sweet and tangy flavor from the balsamic vinegar paired with the tomatoes, sweet onion, spinach, and chicken breast. Pair it with creamy polenta, angel hair pasta, or quinoa.

227 calories, 0 Freestyle SmartPoints

Ingredients

2 lbs boneless and skinless chicken breast28 oz canned diced tomatoes, half of liquid drained1 sweet onion, sliced thin4 garlic cloves, minced3 tbsp balsamic vinegar (plus more for serving)1 tbsp Italian seasoning6 cup fresh spinachSalt and pepperDirections
1. Add the chicken to the slow cooker. Season with salt and pepper. Stir in the remaining ingredients except the spinach.
2. Cook on low for 4 hours adding the spinach during the last 30 minutes of cooking.

3. Slow Cooker Italian Red Pepper Chicken

This Slow Cooker Italian Red Pepper Chicken is simple, packed with flavor, and versatile. Serve it over pasta or rice, in a sandwich with melted cheese, layered on a pizza, or even scrambled into your morning eggs.

236 calories, 0 Freestyle SmartPoints

Get the recipe here

4. Easy Lentil Soup

The lentils are healthy and filling. It’s the perfect soup to make on a Sunday afternoon, and store in the refrigerator for the week to scoop out a cup for lunch each day.

261 calories, 0 Freestyle SmartPoints

Prep Time20 minutesCook Time45 minutesServings8 servingsCalories251kcalAuthorRecipeGirl.comCourseSoupCuisineAmericanKeywordeasy lentil soup, lentil soup

INGREDIENTS

• 10 cups reduced-sodium beef broth
• 1 pound dried lentils, picked over, rinsed and drained
• 4 large carrots, peeled and finely chopped
• 1 large onion, peeled and finely chopped
• 2 large celery stalks, finely chopped
• 2 bay leaves
• One 14.5-ounce can diced tomatoes (with juice)
• 1 tablespoon red wine vinegar
• freshly ground black pepper
• 1 to 2 cups hot water
• chopped chives, for garnish (optional)

INSTRUCTIONS

• In a large pot, combine the broth, lentils, carrots, onions, celery, and bay leaves; bring to a boil. Reduce the heat, and simmer, covered, stirring occasionally, until the lentils and vegetables are tender (about 30 minutes).
• Add the tomatoes (with juice), vinegar and pepper. Add the water (amount depending on how much soupy broth you desire). Cover and cook, stirring occasionally, until the flavors have blended, 10 minutes.
• Sprinkle individual servings with chives, if desired.

NOTES

• If you are preparing this recipe as GLUTEN FREE, just be sure to use a brand of beef broth that is known to be GF.

NUTRITION

Serving: 1g | Calories: 251kcal | Carbohydrates: 42g | Protein: 21g | Fat: 1g | Saturated Fat: 1g | Sodium: 653mg | Potassium: 1381mg | Fiber: 19g | Sugar: 5g | Vitamin A: 6112IU | Vitamin C: 11mg | Calcium: 66mg | Iron: 5mg | Blue WW Smartpoints: 0 | Green WW Smartpoints: 5 | Purple WW Smartpoints: 0

5. Stovetop Shredded Chicken Taco Filling

This simple Stovetop Shredded Taco Filling is the key to make quick and healthy tacos, burrito bowls, lettuce wraps, and more.

288 calories, 0 Freestyle SmartPoints

Ingredients

SERVINGS: removeadd UNITS: US METRICS

• 1.33 lbs. boneless skinless chicken breast
• 2 cups chicken broth (or enough to cover chicken)
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. chili powder
• 1/2 tsp. cumin
• 1/2 tsp. oregano
• Salt and pepper

Instructions

Add the chicken broth and spices to a large pot. Add the chicken and bring to a boil.

Once boiling, turn down to a simmer and cover. Simmer for 8–12 minutes until chicken is cooked through, being careful not to let it overcook. Remove from pan and shred with forks.3

Add chicken back to pan and let simmer in the liquid for 5 minutes to enhance the flavor.

6. Zero Point Weight Watchers Spicy Chicken Chili

Weight Watchers Spicy Chicken Chili that’s made in the slow cooker couldn’t be easier to make and is really delicious. With just enough spice, plenty of veggies, and lean ground chicken you will love all the flavor without any guilt.

226 calories, 0 Freestyle SmartPoints

Get the recipe here

6. Buffalo Chicken Lettuce Wraps (Slow Cooker, Instant Pot)

All the flavors you love from buffalo wings without all the added fat. A delicious, low-carb lettuce wrap topped with shredded carrots, celery, and blue cheese dressing.

147.5 calories, 0 Freestyle SmartPoints

INGREDIENTS

For the chicken:

• 24 oz 3 boneless skinless chicken breasts
• 1 celery stalk, diced
• 1/2 onion, diced
• 1 clove garlic, minced
• 16 oz fat free low sodium chicken broth
• 1/2 cup cayenne pepper sauce, I used Frank’s

For the wraps:

• 6 large lettuce leaves, Bibb or Iceberg
• 1 1/2 cups shredded carrots
• 2 large celery stalks, cut into 2 inch matchsticks

INSTRUCTIONS

Slow cooker method:

• In a slow cooker, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn’t enough).
• Cover and cook on high 4 hours.
• Remove the chicken from pot, reserve 1/2 cup broth and discard the rest.
• Shred the chicken with two forks, return to the slow cooker with the 1/2 cup broth and the hot sauce and set to on high for an additional 30 minutes. Makes 3 cups chicken.
• To prepare lettuce cups, place 1/2 cup buffalo chicken in each leaf, top with 1/4 cup shredded carrots, celery and dressing of your choice. Wrap up and start eating!

Instant Pot method:

• Combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn’t enough) in the Instant Pot. Cover and cook high pressure 15 minutes. Natural release.
• Remove the chicken from pot, reserve 1/2 cup broth and discard the rest. Shred the chicken with two forks, return to the pot with the 1/2 cup broth and the hot sauce and saute 2 to 3 minutes. Makes 3 cups chicken.
• To prepare lettuce cups, place 1/2 cup buffalo chicken in each leaf, top with 1/4 cup shredded carrots, celery and dressing of your choice. Wrap up and start eating!

Serving: 1/2 cup + veggies, Calories: 147.5kcal, Carbohydrates: 5.2g, Protein: 25g, Fat: 0.1g, Sodium: 879mg, Fiber: 1.5g, Sugar: 1.5gBlue Smart Points:0Points +:3

8. Baked Zucchini Chips

0 Freestyle SmartPoints

Zucchini Chips — 0 weight watcher points. Yum! Bake at 425 for 15 min. Dip in salsa

• 1 zucchini
• canola cooking spray
• seasoned salt, or other seasoning(s) of your choice

Method

Preheat oven to 225 degrees Fahrenheit. Line a baking sheet with parchment paper or nonstick foil, and spray with canola oil. Set aside.

Slice zucchini into thin medallions, about the thickness of a quarter. (You can either use a knife & a very steady hand, or a mandoline slicer.)

Lay out slices on prepared baking sheet, and spray tops lightly with additional cooking spray. Sprinkle with seasonings of your choice. (A note on seasoning, however — use LESS than what seems appropriate. These shrink considerably in the oven, and if you use too much it gets very concentrated. It’s better to end up underseasoning and add more later.)

Place in preheated oven and bake 45 minutes. Rotate baking sheet, and bake an additional 30–50 minutes, until chips are browned and crisped to your liking. These are best eaten within a couple hours of removing from the oven, as they start to get chewy if left out. One zucchini makes one serving (1/4 C. — 1/3 C. of chips depending on the size of your squash).

weight watcher dessert