Weight Watcher Guru Slow Cooker, Volume 2: Points Plus Recipes

Weight Watcher Guru Slow Cooker, Volume 2: Points Plus Recipes

Candice J. Lewis

Language: English

Pages: 71

ISBN: 2:00131659

Format: PDF / Kindle (mobi) / ePub


Want to eat your favorite foods just with a healthy twist. Then just "Set It and Forget It" with your slow cooker.

Take a look at these slow cooker benefits

1. The longer your recipe is cooking the better your food is marinating.

2. Heartier meats like beef stew, roasts and steak become so tender and more satisfying to eat.

3. Slow cookers are safe, easy to use, and require no attention while cooking.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

ounces 2% milk pasteurized process cheese product, cut into cube 2 green onions, sliced 1 tablespoon minced canned chipotle peppers in adobo sauce 1/3 cup chopped fresh cilantro (optional) 80 baked or multi-grain tortilla chips Preparation Instructions: 1. Using nonstick cooking spray, coat the inside of a 2-quart slow cooker. 2. Add cheese product, chipotle peppers, salsa, green onions, and beans to the slow cooker and mix well. 3. Cover slow cooker and cook until heated through,

tablespoons minced fresh parsley Nonstick cooking spray Preparation Instructions: 1. For the sauce: using a blender or food processor, process the almonds until they are ground. Add 2 teaspoons garlic, ½ teaspoon salt, red pepper, saffron, and broth and continue processing until mixture is smooth. Add ¼ cup breadcrumbs and stir to combine. Place mixture into slow cooker. 2. In a large bowl, add the remaining ¾ cup breadcrumbs and drizzle the wine over the top of them. Toss gently to

cooker and cook until meatballs are cooked all the way through, on high approximately 3–4 hours. Nutritional Information: Servings 6 Calories 230 Carbs 11 g Fat 11 g Protein 21g Fiber 2 g Parmesan Risotto Weight Watcher Points Plus : 8 Ingredients: 2 tablespoon extra-virgin olive oil 8 ounces sliced mushrooms ½ cup chopped shallots ½ cup chopped onion 3 cloves garlic, minced 1 ½ cups Arborio rice ½ cup Madeira wine 4 ½ cups low-sodium vegetables broth 1/3 cups

ounces) diced tomatoes, drained 1 can (8 ounces) tomato sauce 2 tablespoons chili powder 1 teaspoon garlic salt ½ teaspoon ground cumin ¼ teaspoon red pepper flakes ¼ teaspoon black pepper 8 ounces uncooked elbow macaroni Shredded Cheddar cheese (optional) Preparation Instructions: 1. Place a large skillet over medium-high heat and add onion and beef. Allow to brown, while stirring to break meat apart, approximately 6–8 minutes. Drain fat from pan. 2. Transfer beef and onions

translucent, stirring occasionally, approximately 4 minutes. 2. Add mushroom mixture, carrot, bell pepper, celery, thyme, and broth to slow cooker. Stir to combine. 3. Cover slow cooker and cook on high for 2½ hours. 4. Add cooked turkey and noodles, stirring to mix. Cover slow cooker again, and continue cooking on high 20 more minutes. 5. Add remaining butter, peas, half-and-half, and salt, stirring to combine. Cover slow cooker again, and continue cooking on high until soup is

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