3 oz. = 110

1760

4 oz. = 60

240

1 oz. (2 Tbs) = 25

450

Total calories =

2450

1/12 pot=

205

1) Put the chicken in the crockpot, then the pineapple, then the BBQ sauce.

2) Cook on low for approximately 6 hours.

3) Take chicken out of pot, shred with two forks, and put back into the pot.  Mix well.

4) Enjoy!  I like mine in sandwiches with home-made cabbage-apple slaw.

 Note – I literally shred my apples using a hand shredder.  However, I bet it would be even easier using a food processer?

1) Shred the apples.

2) Mix all ingredients in a big bowl.

3) Enjoy!

1) In a medium bowl, mix milk and muffin mix until well combined.

2) Spray a large pot with olive oil spray. Add onion and cook until softened, about 8 minutes. Stir in garlic and cook until fragrant, about 1 minute.

3) Add chicken broth, chicken, and sweet potatoes. Bring to boil, reduce heat, and simmer until chicken is cooked and sweet potatoes are just tender.

4) Stir in milk and muffin mixture and simmer until soup thickens. Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Season with salt, to taste. *Does not freeze well – ruins the texture!

5) Enjoy!

(By the way, for those you doing the new WW pointsplus plan, this is 8 pointsplus.)

1) Put everything but the cornstarch into the crockpot.

2) In a small bowl, mix the cornstarch with a little bit of water until dissolved.  Then pour the cornstarch mixture into the crockpot and mix well.

3) Cook on high for at least 3-4 hours.  Enjoy!

Paula Deen really doesn’t disappoint!  This was delicious!  A high class version of a ham and cheese sandwich.  I lowered the calories on her original casserole by changing it from a croque madame (with a fried egg on top) to a croque monsieur (without the fried egg).  I bet this would be absolutely delicious with the fried egg though.  Also, as usual, I substituted my own lower calorie ingredients.  In case you’re interested though, here is her original recipe.

1) Preheat the oven to 400 degrees F.  Spray a 9”x13” pan with olive oil spray.

2) In a sauce pan, melt the light butter until bubbling. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and cook until thick and bubbling, 3 to 5 minutes more. Whisk in the mustard, salt, and nutmeg.

3) Put 5 slices of the bread on the bottom of the pan, then half of the ham, then half of the cheese.  Pour half the sauce on top. Then repeat the layers again, ending with the sauce on top. Bake the casserole for 20-25 minutes, until brown and bubbling. Remove it from the oven and cut into 6 equal pieces.

4) Enjoy!

When I make a casserole, I mark out the servings right in the pan (see the picture above).  That way, I know for sure that each time I serve myself, I will get exactly as many calories as I have planned for.

1) Using a ricer, mash up the cauliflower.  Mix the mashed cauliflower, the potatoes, and the butter.  Use salt and garlic powder to taste. 

2) Brown the ground beef and drain it.  Mix the mushrooms and gravy into it.

3) Pre-heat the oven to 425 degrees.  Grease a 13” x 9” pan. Put the beef mixture on the bottom.  Next, layer the carrots and peas on top.  Then put the mashed potatoes on top.  Bake uncovered for 20 minutes.

4) Sprinkle the cheese on top and bake for another 5 – 10 minutes, or until cheese is hot and bubbly.

5) Enjoy!

1) Pre-heat oven to 350 degrees.

2) In a large glass bowl, microwave the broccoli until tender (about 25 minutes).

3) Combine all the ingredients.  Transfer to a greased 13” x 9” pan.  Cover and bake for 60 minutes.

4) Uncover and bake for another 15 – 20 minutes or until rice is tender.

5) Enjoy!

1) Pre-heat the oven to 350 degrees.

2) In a medium sized pot, melt the butter on low heat.  Slowly mix in the flour, and cook for 2 minutes.  (Congratulations, you just made a roux!  Yay!) 

3) Slowly add the milk and let the mixture thicken.  Then add the chicken broth and let it thicken again.

4) Take the sauce off the heat, and mix the seafood into the sauce.  Spray an 8” square pan with olive oil spray.  Pour the seafood mixture into the pan.  Top with the shredded cheddar. 

5) Bake for 25 – 30 minutes.  Enjoy!

1) Put the first four ingredients in the crockpot.  Cook on low for five hours.

2) Mash up an avocado.

3) Layer the crockpot ingredients and some of the avocado into a tortilla shell, and roll up.

4) Enjoy!

This one was so good, I had to take a pic of Michael eating it.  He loved it too! 

He insists on wearing that shirt for all photographs now, obviously.

The only thing I would change about this recipe next time is that I would double the amount of liquid in the sauce, because they needed more of that delicious sauce on them!  I corrected that in the recipe below.  I got the original idea for this recipe from Closet Cooking.  He really came up with a beautiful and delicious concept with these enchiladas – a fusion between Thai and Mexican cuisine.  However, if I made them the way he did, these enchiladas would be very caloric (and probably also very delicious as well).  So, I made them in a diet-friendly and also delicious way.

1) Spray a pan with olive oil spray, and sauté the onions until lightly browned.  Add in the carrot, cabbage, and chicken, and sauté for a few minutes until the flavors marry. 

2) Make the sauce by combining the sauce ingredients in a microwave safe bowl.  Microwave in 30 second increments, and whisk the mixture between each increment.  For me, it took about four 30-second hits of the microwave to get this sauce nice and thick.  Mix half the sauce into the chicken mixture.

3) Pre-heat the oven to 350 degrees. Spray a 13” x 9” pan with olive oil spray.  Fill each tortilla shell with the chicken mixture. and roll up.  Pour the rest of the sauce over the mixture.

4) Bake for 15 minutes.  Put the cheese on top of the enchiladas, and bake for another 5 minutes (or until the cheese has melted.)

5) Enjoy!