Category: Weeknight

Slow Cooker Steak Stroganoff

This was a nice change from our normal beef stroganoff. The sauce was a little juicier than the ground beef version which made me feel a little better about eating it. This was a nice easy Monday night dinner which I always appreciate on a Monday night.

Special Tools: Slow Cooker

WWSPoints: 10 points*

Makes/Serves: 8

Prep. Time: 15 minutes

Cooking Time: 6-7 hours

 

2 Tbsp. flour

½ tsp. black pepper

1 tsp. paprika

½ tsp. garlic salt, or seasoning salt

2 lbs. chuck roast, cut into 1 ½” cubes

10 3/4 -oz. can cream of mushroom soup

½ cup water

1 ½ Tbsp. Worcestershire Sauce

2 cups chopped onions

1 garlic clove, minced

1 cup quartered fresh, small button mushrooms

1 cup sour cream

1 Tbsp. minced fresh parsley

 

  1. Combine flour, pepper, paprika, and garlic salt in slow cooker.
  2. Place beef cubes in flour mixture and toss until meat is well coated.
  3. In a bowl, combine soup, water, Worcestershire sauce, onions, and garlic until well mixed.
  4. Pour soupy mixture into slow cooker. Gently stir into beef cubes.
  5. Cover. Cook on Low 6-7 hours.
  6. Ten minutes before end of cooking time, stir in mushrooms and sour cream. Cover and continue cooking.
  7. Serve over hot buttered noodles or cooked rice. Garnish with fresh parsley, and bacon bits, if you wish.

Now Let’s Dish: This was so easy and delicious that I would definitely recommend it for an easy weeknight dinner. Egg noodles cook up pretty dang fast so we were even able to go for a walk once I got home from work and still had dinner on the table before 6:30. Pat on the back and a little rump shake for me.

The beef stroganoff I usually make is much thicker and made with ground beef but it is not something I can really enjoy on a Weight Watchers weeknight.

Served with egg noodles & Salad.

Reference: Fix-It and Forget-It New Cookbook

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Slow-Cooker Barbecue Chicken Sandwiches

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Slow-Cooker Mexican Barbecue Chicken Sandwiches

Yummmmy, filling and messy. Loved by all.

WWSpoints: Approximately 23 points*

Makes: 4

Active: 35 min.

Total: 6 hr 35 min.

6 Large skinless, boneless chicken thighs (about 2 lbs.)

Kosher salt

2 tsp. Ground cumin

1 chipotle chili in adobo sauce, chopped, plus 3 Tbsp. sauce from the can

1 cup canned crushed fire-roasted tomatoes

½ medium onion, graded

2/3 cup ketchup

3 Tbsp. plus 1 tsp. packed light brown sugar

¼ cup apple cider vinegar

1 Tbsp. Worcestershire sauce

¼ cup vegetable oil

2 cups shredded red cabbage

2 radishes, thinly sliced

3 scallions, thinly sliced

1 avocado

4 sesame hamburger buns

8 thin slices Monterey jack cheese (about 4 ounces)

  1. Season the chicken with salt and the cumin; transfer to a 6-to 8-quart slow cooker. Add the chipotle and adobo sauce, tomatoes and onion; toss to coat. Cover and cook on low, six hours.
  2. Remove the chicken to a plate and set aside. Transfer the cooking liquid to a fat separator. Poor the liquid into a small saucepan, leaving any fat in the cup. (alternatively, skim off the fat from the cooking liquid with a spoon.) Add the ketchup, 3 Tbsp. brown sugar, 2 Tbsp. Cider vinegar, and the Worcestershire sauce to the saucepan. Bring to a boil, then reduce the heat and gently simmer until the sauce is slightly thickened, 3 to 5 minutes.
  3. Meanwhile, with 2 Tbsp. Vegetable oil and the remaining 2 Tbsp. cider vinegar and 1 tsp. brown sugar in a large bowl. Add the cabbage, radishes, scallions, and half tsp. salt; toss. Set aside.
  4. Heat the remaining 2 Tbsp. vegetable oil in a large non-stick skillet over high heat. Add the chicken and cook, stirring occasionally and pulling it apart with tongs or a fork, until browned and crisp in spots, 3 to 5 minutes. Stir in all but half cup of the sauce; season with salt.
  5. Pre-heat the broiler. Slice the avocado. Put the roll bottoms on a baking sheet; top with the chicken and cheese. Broil until the cheese melts, about 2 minutes top with the slaw, avocado, and roll tops. Serve with the remaining sauce.

Now Let’s Dish- This was really good. I was not really sure if the kiddos would like it or not but it turned out they loved it. It was very filling. I could have had half of it with a salad or maybe a nice corn on the cob and been fine but instead I ate the whole darn thing.

Reference: Food Network Magazine September 2016

*The WW points are figured out by adding all of the ingredients and dividing them by slowcookermexicanbbqchickensandwichsaucefinalserving sizes.

Garlic Home Fries

garlichomefries

Garlic Home Fries

Oh my goodness! These were a hit. I was specifically told these “were delicious potatoes”. The recipe was originally for breakfast but was such a wonderful compliment to the steak. Also, man I would not want to put in that kind of work for breakfast.

WWSPoints: 11 Approximately*

Serves: 4

Active: 15 mins

Total: 35 mins

Kosher salt

2 lbs. large red bliss or Yukon gold potatoes, peeled and cut into 1/2 in. cubes (we used Yukon)

2 Tbsp. unsalted butter

2 Tbsp. extra virgin olive oil

½ onion, chopped (I use pre-chopped)

½ tsp. paprika

1 clove garlic

½ cup fresh parsley

Freshly ground pepper

  1. Bring a large pot of salted water to a boil. Add the potatoes, cover and cook over medium-high heat until just tender, about 6 minutes; drain.
  2. Heat the butter and olive oil in a large cast-iron skillet over medium heat; add the potatoes and spread into a single layer. Cook, undisturbed, until they start browning on the bottom, about 5 minutes. Add the onion and sprinkle with paprika; flip the potatoes and cook 5 more minutes. Stir once, then continue cooking until the potatoes are mostly golden brown, about 5 minutes.
  3. Meanwhile, roughly chop the garlic, pile the parsley on top and sprinkle with 1 tsp. salt. Chop and mash together until finely minced. When the potatoes are done, add the garlic mixture to the skillet and toss to coat; cook until heated through, about 2 minutes. Season with salt and pepper.

Now Lets Dish- This reminded me of a good garlic fry but even better. Even though I usually buy minced garlic, mincing this with the salt and parsley made a delicious melt into potato flavor. They do take a little bit of time and energy but they are definitely worth it. I should have kept the heat up a little higher so they crisped up a little more but they were still mmm mmm good.

Reference: Food Network Magazine April 2015

*Points figured out by adding ingredients and dividing by serving

 

Beef ‘n’ Rice Enchiladas

beefriceenchilada

Beef ‘n’ Rice Enchiladas

This was pretty easy and was really fun to make with our youngest, you may be able to tell by the slight inconsistency of the enchiladas. There is no way that it is necessary to fill the tortilla with 2/3 cup a filling and 1/3 cup of cheese as you can tell by the very, very large enchiladas. I mean seriously they might as well be burritos. see below recipe for more notes

WWSPoints: N/A

Serves: 10 enchiladas (not if you fill them with 2/3 mixture)

Prep: 30 minutes (I made the meat and rice while I was making dinner last night.)

Bake: 10 minutes

1 package (6.8 ou) Spanish rice and pasta mix

1 lb. ground beef

2 cans (10 ou. each) enchilada sauce, divided

10 flour tortillas (8 inches), warmed

4 cups (16 ou) shredded cheddar cheese, divided

Prepare rice mix according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in Spanish rice and 1-1/4 cups enchilada sauce. Spoon about 2/3 cup beef mixture down the center of each tortilla. Top beef mixture each with 1/3 cup shredded cheddar cheese; roll up.

Place in an ungreased 13-in. x 9 –in. baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered, at 350 for 8-10 minutes or until the cheese is melted.

Now Let’s Dish– Because the dinner I made last night had a good amount of oven time I cooked the ground beef and the rice then and stored in the fridge together. I added the sauce right before making it, stirred it well and reheated the mixture together in the microwave before topping the tortilla with it.

I would really recommend making your own enchilada sauce. My family was not too impressed with the sauce. The Spanish Rice in them makes the boldness of the sauce unnecessary. Another option is halving the enchilada sauce with tomato sauce for the topping at least.

I used a Mexican 4 cheese blend instead of cheddar which was a much needed balance.

WW tips– I had half of an enchilada and considered it 7 points because the additional cheese that I do not usually experience at a restaurant with meat enchiladas. Obviously that’s not enough food but I had a nice huge salad with romaine lettuce (0), sunflower seeds (1), crumbled cotija cheese (1), avocado (2), tortilla strips (1) and Avocado Cilantro Bolthouse Dressing (2).

Recipe from Taste of Home Most Requested Recipes- Quick and Easy

mexsalad

Chicken Potpie with Cheddar Biscuit Topping

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Chicken Potpie with Cheddar Biscuit Topping

This is a warm and delicious comfort meal. Our youngest did try to eat around the broccoli and peas but alas the vegetables prevailed! I did step 1 in advance which really helped it to be an easy prep meal once I was home from work. Gotta love easy and yummy. See below for more details

Special Equipment: Dutch Oven (not necessary)

WWSPoints: N/A

Makes: 9 Servings

Prep: 20 MIN

Bake: 45 MIN

4 cups cubed cooked chicken

1 pkg. (12 oz.) frozen broccoli and cheese sauce

1 can (10 3/4 oz.) condensed cream of chicken and mushroom soup, undiluted

1 can (10 ¾ oz.) condensed cream of chicken soup, undiluted

2 medium potatoes, cubed

¾ cup chicken broth

2/3 cup sour cream

½ cup frozen peas

¼ tsp. pepper

TOPPING

1 ½ cups biscuit/baking mix

¾ cup shredded sharp cheddar cheese

¾ cup 2% milk

3 Tbsp. butter, melted

  1. In a Dutch oven, combine the first nine ingredients; bring to a boil. Transfer to a greased 13-in. x 9-in. baking dish.
  2. In a small bowl, combine the topping ingredients; spoon over top. Bake, uncovered, at 350 for 40-45 minutes or until bubbly and topping is golden brown. Let stand for 10 minutes before serving.

Now Let’s Dish- I prepared step 1 in the morning and put in the refrigerator once it slightly cooled. I used a large pot instead of a Dutch Oven. It took a sec for the broccoli to soften out of the block shape but nothing a wooden spoon could not fix.

I used Red Lobster Biscuit Mix. As you can imagine, it was a delicious crust for the dish. I used medium cheddar as well because I have found the kiddos do not like, well the sharpness, of sharp cheese.

Recipe from Taste of Home-Casseroles

Baked Spaghetti

Baked Spaghetti

Baked Spaghetti

I am just going to tell you this right now. Although the recipe is quite yummy, do not get it twisted, it is in no way Italian. You might gather that based on that ingredient they call cheddar cheese but “spaghetti” can be misleading. It is not a creamy casserole but it was filled with flavor. Even though the recipe gives ground beef as an option, I would not make it optional but necessary. Keep in mind that this recipes timeline does not include ground beef or pasta cooking time. If you are a good multi-tasker you can cook these at the same time as the vegetable mixture. see below recipe for more notes

W.W.S. Points- N/A

Serves 12

Prep: 20 minutes Bake: 30 minutes

1 cup chopped onion (I buy prechopped)

1 cup chopped green peppers

1 Tbsp. butter

1 can (28 ounces) diced tomatoes, undrained

1 can (4 ounces) mushroom stems and pieces, drained

1 can (2-1/4 ounces) sliced ripe olives, drained

2 tsp. dried oregano

1 lb. ground beef, browned & drained, optional (I think the ground beef is necessary)

12 ounces spaghetti, cooked and drained

2 cups (8 ounces) shredded cheddar cheese

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

¼ cup water

¼ cup grated parmesan cheese

In a large skillet, sauté onion and green pepper in butter until tender. Add the tomatoes, mushrooms, olives and oregano. Add ground beef if desired. Simmer, uncovered, for 10 minutes.

Place half of the spaghetti in a greased 13-in. x 9-in. baking dish. Top with half of the vegetables mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 for 30-35 minutes or until heated through.

Now Let’s Dish- I know this is silly but I wouldn’t make this on a hot day. Having an oven and 3 burners at the same time going was slightly uncomfortable in summer heat. We served it with Greek salad because that is what the hubby requested. I feel like if would have made the soup/water mixture a little more liquidy it would have been slightly creamier instead of sitting on top.

WW tips- I did not eat this dish. I had a few bites but I had a huge Greek salad -romaine, feta (1), Greek olives (1), crumbled croutons (1), avocado (2), and dressing (2) and Amy Black Bean Enchiladas. I wanted some extra room for dessert.

Recipe from Taste of Home Most Requested 

Chicken, Broccoli Mac & Cheese

Chickenbrocmac&cheese

Chicken, Broccoli Mac & Cheese

What can I say, this does not look as yummy as it tastes. I may have slightly overcooked the broccoli so it was not as solid as it could be which also contributed to the overall ugliness of the dish. Super easy, and the “hidden broccoli” was too hard to avoid for the little ones. see below recipe for more notes & WW tips

WWS Points- 20 no sugar facts available

Servings: 4

Start to Finish: 25 minutes

8 ounces dried rigatoni
2 cups fresh broccoli florets
1  2 to 2 1/4- pound whole roasted chicken
1  5.2-ounce package semi soft cheese with garlic and fine herbs
3/4 cup to cup milk
1/4 cup oil-packed dried tomatoes, drained and snipped
1/4 tsp. Freshly ground black pepper
Snipped fresh Italian (flat-leaf) parsley

1. In a large saucepan cook pasta according to package directions, adding broccoli during the last 3 minutes of cooking. Meanwhile, remove chicken from bones; discard bones. Coarsely chop chicken. Drain pasta and broccoli; set aside.

2. In the same saucepan combine cheese, 3/4 cup of the milk, the tomatoes, and pepper. Cook and stir until cheese is melted. Add pasta mixture and chicken. Heat through. If necessary, thin with some of the remaining milk. Sprinkle with parsley.

Now Let’s Dish: My hubby is not a big sundried tomato fan so I went very light on them, very light. It is definitely filling and yummy.

WW Tips: I do seem to struggle every time I have to cook with rotisserie chicken. I want to eat it all up so I make sure to have veggies and dip available. I served myself 1/8th so 10 points and had a large “Italian Salad” that included shredded parmesan, pepperoncini, black olives, romaine and Olive Garden light dressing (5 pts).

Recipe from Shortcut Cooking Magazine