Slow Cooker Stuffed Pepper Soup 5 Smart Points

Serves: 10

Ingredients

1 pound extra lean ground beef, browned and drained
2 cans (10-3/4 ounces) tomato soup
1 can (14 to 15 ounces) diced tomatoes, undrained
2 cups broth (chicken, beef or vegetable)
2 bell peppers chopped (I used one green and one red)
1 medium onion, chopped
1 tablespoon Italian Seasoning
1 package (5 to 6 ounces) Spanish rice mix, uncooked
Grated Parmesan cheese for serving, if desired

Instructions


Combine the cooked ground beef, tomato soup, diced tomatoes, broth, bell peppers, onions and Italian seasoning in your slow cooker. (I used my Ninja 3-in-1 cooker so I could brown the meat then proceed with slow cooking. A 5 or 6-Quart cooker should work.)

Cover and cook on LOW for 3 to 4 hours, until the peppers and onions are soft.
Prepare the rice mix as the package directs. (I needed water and a 14-1/2 ounce can of diced tomatoes for mine.)

Stir the cooked rice mix into the soup and cook on low for 30 minutes more to blend flavors.

Serve with Parmesan cheese sprinkled on top, if desired.

Cook’s Notes
Nutrition Estimates Per Serving (1 cup): 179 calories, 4 g fat, 25 g carbs, 2 g fiber, 12 g protein and *5 Points Plus, 5 Smart Points

weight watchers recipes | Chicken, Mushroom, and Brown Rice Slow Cooker Casserole

Serves: 8

7 Points+

Ingredients

 2 spray(s) cooking spray  
 20 oz uncooked boneless skinless chicken thigh(s), use eight 2 1/2 oz thighs  
 2 cup(s) canned chicken broth, reduced-sodium  
  1/2 pound(s) cremini mushroom(s), sliced  
  1 cup(s) uncooked leek(s), white and pale green parts only, thinly sliced, washed carefully for grit  
  1 cup(s) uncooked carrot(s), thinly sliced  
  1 cup(s) uncooked celery, thinly sliced  
  3/4 cup(s) uncooked long grain brown rice, medium-grain (such as brown Arborio)  
 2 tsp Worcestershire sauce  
 1 tsp Dijon Mustard  
 1 tsp dried sage  
 1 tsp table salt  
 1/2 tsp black pepper, freshly ground  

Instructions

Coat a large nonstick skillet with cooking spray; warm over medium heat. Add the chicken thighs and brown, turning once, about 6 minutes; set aside.
Combine the remaining ingredients in a 5- to 6-quart slow cooker; nestle the chicken thighs in the mixture. Cover and cook on low for 7 hours. Yields 1 chicken thigh and about 2/3 cup rice-vegetable mixture per serving.


Notes

Although a slow cooker takes most of the work out of cooking, there’s still no getting around the fact that browned meat adds more flavor to a stew, braise or casserole. Although this recipe calls for the meat to be browned in a separate skillet, there are slow cookers on the market that have inserts that can go right from the stovetop to the cooker — and that means there’s one less pan to clean up.

weight watchers recipes | Slow Cooker Enchilada Points+ 6

Ingredients

Serves 6

Points+ 6

1 lb lean ground beef10 (6 inch) corn tortilla, quartered
1 package (1 ounce) taco seasoning mix
1 1⁄4 cup water1 jar (12 ounce) chunky salsa
1 can (10.75 ounce) condensed cream of mushroom soup
1 can (10.75 ounce) condensed cream of chicken soup
4 cup shredded Mexican blend cheese


Directions

Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.

In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.

Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.

Cover and cook on High for 45 minutes to 1 hour.