Crock Pot Bolognese

Crock Pot Bolognese

 Adapted from Skinnytaste.com

Servings: 20  Serving Size: 1/2 cup   Calories: 146   Points +: 4 pts

Fat: 8.7g   Protein: 6.7g   Carb: 6.8g 

Ingredients:

• 4 oz. Pancetta, chopped
• 1 T. butter (or olive oil)
• 3-4 cloves of garlic, minced*
• 1 large white onion, minced
• 2 celery stalks, minced
• 2 carrots, minced
• 2 T. rosemary, chopped (optional)*
• 2 lbs. lean ground beef
• 2 T. Worcestershire sauce*
• 1/4 cup white wine (or beef broth)
• 2 T. dried Italian seasoning*
• 2 - 28 oz cans crushed tomatoes
• 3 bay leaves
• salt and freshly ground pepper
• 1/2 cup fat free half & half
• 1/4 cup chopped fresh parsley

NOTE:  I used a food processor to chopped the onion, celery and carrots. 

* Ingredients I added for more flavor.

Directions:

1. In large deep saute' pan, cook pancetta on low heat until the fat melts, about 4-5 minutes.
2. Add butter, garlic, onions, celery, carrots, and rosemary.  Cook on medium-low heat until soft, about 5 minutes.
3. Increase heat to medium-high; add meat, season with salt & pepper.  Saute' until browned.
4. Drain the fat and add the wine and Worcestershire sauce; cook until it reduces down, about 3-4 minutes.
5. Add mixture to crock pot.  Add Italian seasoning, tomatoes, bay leaves, salt & pepper.
6. Cover and cook on LOW for 6 hours.
7. After 6 hours, add half & half and parsley.  Adjust salt & pepper to taste.
8. Serve over whole grain pasta (extra points) or spaghetti squash (0 points).

ENJOY!!!

Grilled Chicken with Spinach and Melted Mozzarella

Grilled Chicken with Spinach and Melted Mozzarella

Adapted from Gina's Weight Watcher Recipes

Servings: 6

Calories: 153  Fat: 4.2g  Protein: 25g  Carb: 4 g  Fiber: 1.3g    

Points+:  4 pts

Ingredients:

• 24 oz boneless chicken cutlets (6 pieces)
• salt and pepper, to taste
• 1 tsp. olive oil
• 3 cloves of garlic, crushed
• 10 oz frozen spinach, drained
• 1 Tbsp tomato paste
• 1 teaspoon hot sauce, to taste
• 2 Tbsp grated Parmesan cheese
• 3 oz shredded part-skim mozzarella
• 1 roasted red pepper, sliced in strips

Directions:

1. Preheat oven to 400 degrees.
2. Season chicken with salt & pepper.  Lightly spray a grill pan (or grill) with oil.  Cook chicken until no longer pink (about 4-5 minutes per side).
3. Heat a saute pan on medium heat.  Add oil and garlic and quickly saute (a few seconds).  Add spinach, tomato paste, hot sauce and salt & pepper.  Cook a few minutes until heated through.
4. Lay cooked chicken on a foil lined baking sheet.  Divide spinach evenly between the 6 cutlets and place on top.  Sprinkle with Parmesan cheese.
5. Top each with half ounce mozzarella, then slices of roasted pepper.
6. Bake 6-8 minutes, until cheese is melted.

Skinny Sloppy Joes

Skinny Sloppy Joes

Adapted from Rachael Ray at Gina's Weight Watcher Recipes 

Servings: 7 • Serving Size: 1/2 cup or 1/4 lb • Old Points: 2 pts • Points+: 3 pts

Calories: 121.8 • Fat: 3.7 g • Protein: 13.7 g • Carb: 9.9 g • Fiber: 2.1 g 

  
Ingredients:

• 1.25 lbs 93% lean ground beef sirloin
• 1 tbsp Montreal steak seasoning 
• 1 carrot, minced
• 1 medium onion, minced
• 2 cloves garlic, minced
• 1/4 cup red bell pepper, minced
• 4 oz mushrooms, minced (will add bulk)
• 1 tbsp red wine vinegar
• 1 tbsp Worcestershire sauce
• 2 cups tomato sauce
• 2 tbsp tomato paste

Directions:

1. Chop (pulverize) all the vegetables in a food processor.  
2. Heat a large skillet over medium high heat. Add the meat to the pan and break it up as it cooks.
3. Season with steak seasoning and cook the meat until it browns, then add onion, garlic, carrots, mushrooms and red peppers to the skillet. 
4. Reduce heat to medium and add red wine vinegar and Worcestershire sauce, cook 5 more minutes.
5. Add tomato sauce and paste to pan, stir to combine. 
6. Cover and reduce heat to simmer and cook an additional 5 minutes. 
7. Using a measuring cup, pile 1/2 cup of sloppy meat onto toasted buns.