Crockpot Chicken Enchiladas - 9 Weight Watcher Winning Points for 2 or 4.5 points for 1!

In a slow cooker or crock pot mix the following ingredients for the enchilada filling:

1-1/2 lbs. boneless, skinless chicken breasts
1 4-oz. can of diced green chiles
1/2 c. chopped onion
5 cloves of minced garlic
1 Tbs. dried, crushed oregano
1/2 tsp. cayenne pepper
1 10-oz. can enchilada sauce (can choose green or red)

Cover and cook on low setting around 5 to 6 hours, or if your slow cooker is like mine, check after a few hours. You will reserve the cooking liquid for use in the enchilada sauce later and a little to moisten the chicken, so save it for now. Remove the chicken from the cooker, let cool, and shred it by either using two forks or peeling apart with hands. Now use as much of the reserved liquid as necessary to really moisten the shredded chicken in a large bowl and mix well.


To make enchilada sauce combine the following ingredients into a bowl:

2 10-oz. cans of the same enchilada sauce (red or green)
1/4 c. reserved cooking liquid from shredded chicken filling
1 4-oz. can diced green chiles


To assemble: (You will need at least 8 7" or 8" flour tortillas)

First spread about 1/2 cup enchilada sauce mixture into bottom of a rectangular baking dish (lasagna pan) or enough to cover bottom.   Fill each tortilla with about 1/3 cup of the chicken mixture filling in the center.  Roll up the filled tortillas and place in the baking dish seam-side down.  Put the rest of the enchilada sauce mixture over the top of the rolled and filled tortillas. Now cover and bake at 350 degrees until heated through for about 20-25 minutes.  Remove from oven and top with about 1/2 cup Monterey Jack cheese.  Bake again, uncovered, for about 8-10 minutes until cheese is melted (and slightly browned if you prefer.)

Makes 8 single-enchilada servings at 4.5 points each.  You may be able to make more than 8 if you fill each with less than the recommended 1/3 cup of filling, but that's your call and you will need to figure out the new points per enchilada that way. In this particular batch, I only wound up with 7 enchiladas. I think I bought the wrong size tortilla.  In this picture I also added more than 1/2 cup cheese, added some crumbled cotija cheese, and some queso fresco (so I only had 1 enchilada).

Calories 53, fat 3 g, cholesterol 4 mg, sodium 436 mg, carbs 5 g, fiber 0, protein 2 g.

Family-Friendly Sloppy Joes - 5 Points

The entire Family likes this one.  My daughter doesn't like the green peppers that go in it, so I'll take a smidge out for her before I add them in.

After the entire sloppy joe Filling is Finished, I divide it up into 8 separate plastic storage containers.  I can't remember how much each serving size is, but I'll note it next time I make it.

I don't know about you, but I don't actually like my sloppy joe to be sloppy, so I don't put the entire serving size onto one bun.  Since the buns are only 1 point for me, I'll divide the entire serving into two and have two sloppy joe sandwiches and add 1 point for the extra bun for 6 points total. Even more filling that way.

Ingredients:

1.5 lb. ground round
1 cup fresh onion
1/2 cup fresh green bell pepper
1 (8-oz) can no-salt-added tomato sauce
1 cup ketchup
1 tablespoon dark-brown sugar
1-1/2 tablespoon low-salt Worcestershire sauce
1-1/2 tablespoon lemon juice
1-1/2 tablespoon yellow mustard
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
8 (1.5-oz) reduced-calorie whole-wheat hamburger buns.


I have no idea why that last line item shows up as "whole-what" but it says "whole-wheat" in my editor feature of the blog. Weird.

Directions:

Coat a nonstick skillet with cooking spray over medium-high heat until hot.  Add beef, onion, and bell pepper until beef is browned and crumbled.  Drain meat in a colander and wipe grease out of pan with paper towel.  Return beef mixture to skillet and add remaining ingredients. Cook over medium heat until slightly thick, about 10 minutes.  Spoon mixture evenly over bottom halves of 8 reduced-calorie whole-wheat hamburger buns.

Yields 8 servings.
Points: 5 Winning Points

Calories 272; Protein 22.1 g; Fat 6.7 g; Carb 30 g; Fiber 2.9 g, Cholesterol 54 mg, Iron 3.2 mg, Sodium 673 mg; Calcium 43 mg

Family Friendly Slow-Cooker Beef and Bean Burritos Recipe - 7 Points

I used to be able to make this and have plenty leftovers for revisits when the Family was having something that didn't fit into my range, but because it's loved, it is now usually a one-nighter.

I've worked hard over the years at trying to find meals that the entire family could enjoy so that I wasn't cooking two meals at once to Fill all the bellies. Today, however, everyone likes the meat, so I only get to have it one more time IF nobody beats me to it. 

Three out of the five of us like the HUGE and Filling burritos, and the other two take the meat worked into quesadillas.  Just don't let them see the meat because they might Freak out about the onions and diced green chiles in it.

Here is the recipe.  I'll include a picture later since I forgot to take one tonight!

1 (2-lb.) top round steak (1.5-2" thick)
1 (1.25-oz.) pkg. taco seasoning
1 c. chopped onion
1 tbsp. white vinegar
1 (4.5-oz) can chopped green chiles

Burrito fixings:

1 (16-oz.) can fat-free refried beans
12 (8-inch) fat-free flour tortillas
1.5 c. (6 oz.) shredded Monterey Jack cheese
1.5 c. chopped plum tomato
3/4 c. fat-free sour cream

Trim fat from steak.  Rub taco seasoning on both sides of steak.  Place steak in an electric slow-cooker.  Add onion, vinegar, and green chiles.  Cover and cook on low heat for 9 hours.  (My cooker cooks this up in a couple of hours, so be sure to check on it so you don't wind up eating a rubber tire burrito!)  Remove steak but leave cooking liquid.  Shred steak with two forks & add back into reserved liquid.  Stir well.  Warm beans and tortillas according to package directions.

Spoon 2 Tablespoons of bean down center of tortilla and a heaping 1/3 Cup steak mixture over the beans.  Top each with 2 Tablespoons of cheese, 2 Tablespoons of tomato, and 1 Tablespoon of Fat-Free sour cream.

Yields 12 servings.

Points: 7 Winning Weight Watchers Points.
Calories 350; Protein 24 g; Fat 11.8 g; Carb 31.3 g; Fiber 3.3 g; Cholesterol 49 mg; Iron 4 mg; Sodium 839 mg; Calcium 175 mg.