Slow cooker cheesy meatloaf 1sp

Thanks again to connect's @barbieb1 for another sweet recipe!

Slow cooker cheesy meatloaf 8 servings/1sp per serving or 3sp for 2 servings

1 lb extra lean ground turkey 0sp
1/2 large onion finely chopped 0sp
1 egg 0sp
1 Tbsp garlic 0sp
2 Tbsp canned tomato paste 1sp
1/2c uncooked quick oats 4sp
1/2 tsp salt 0sp
1/2 tsp black pepper 0sp
1/4c almond milk 0sp
1/2c light cheese 6sp (original recipe had 3 laughing cow portions on top but I didn't have any)

Instructions

• line slow cooker with foil to use as a handle
• in large bowl using a fork mix together eggs, onion, garlic, milk, and tomato paste
• stir in oats, salt, and pepper
• add chicken and mix till blended. don't overmix or it will be tough
• form into a loaf shape and place on top of foil the mixture will be very moist
• keep 1" away from sides
• cover and cook on low for 2 1/2 hours
• remove cover and put cheese on top
• cook for another 15 mins until cheese is melted

Lentil soup with sausage

We had leftover sausage which I used so that made it 3sp without the sausage on the new Freestyle plan it would be 0sp, also 0sp on simply filling without the sausage.

This soup turned out so good! I will definitely be making it again.

Lentil soup 0sp or Simply Filling without the sausage
1 carton of low sodium chicken broth
3 cups of water
1 small can of diced tomatoes with garlic and herbs including juice
2 stalks of celery sliced
1 onion diced
I have a bag of shredded carrot in the fridge so I grab a couple of handfuls :)
3 cloves of garlic diced
8 oz of lentils I used green ones I had in my cupboard and I weighed it to get 8 oz
2 bay leaves
1/4 tsp of oregano, thyme and basil
ground pepper
salt to taste
I had some frozen chopped kale in my freezer so I also put a couple of cups in

I cooked it in my instant pot on the slow cooker mode for 5 hours

Slow cooker pumpkin cheesecake 5pp

I won't copy out the whole recipe again so go HERE to find the recipe for this pumpkin cheesecake.

The only thing I did differently was because of the size of my slow cooker I put water in the bottom then I have a glass round baking dish that fits perfect and stays on top so that what I used and it came out great.

1/8 of the whole thing is just 5pp which is fantastic for cheesecake. I served it with some light whipped cream 0pp and 1 tsp real maple syrup 0pp :)

The first slice was a pain to get out but after that it was easy sailing!

Sugar Free Crockpot pumpkin apple butter simply filling

This is the original recipe here

I tweaked it just a bit as my crock runs hot so I made it the same way as I made the crockpot pumpkin steel cut oats. Just be sure to use a bowl that's oven proof.

Here's the oat recipe to show how I used my slow cooker

Sugar Free Crockpot Pumpkin Apple Butter with my tweaks I high lighted the tweaks I made

1 15oz can of pure pumpkin
1 large apple chopped small as I like to leave the apple chunks in the finished butter
1 cup of unsweetened apple sauce
1/4c sugar free pancake syrup
1/2c sweetener that measure like sugar
1 tsp Saigon cinnamon as it's a stronger cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp ground ginger I actually used 1 tsp but I like it very gingery
1 tsp vanilla
1/2 tsp lemon juice
I didn't add any salt

I mixed all together and put into my bowl inside of my crockpot and cooked on high for 2 hours then turned on low stirring every now and then for another 3 hours or until it's a darker color and the apple is soft.

Click on the link to the oat recipe to see how I made it in my slow cooker without burning it.

Slow cooker black bean soup simply filling

Thanks Ida for passing along this Weight Watcher recipe! The only change I made was that I threw it all in my slow cooker :) Items in the red were add in's that I added but weren't in the original recipe

Black bean soup

• 1 med onion, chopped
• 29 oz chicken or vegetable broth (reduced sodium)
• 15.5 oz black beans, drained and rinsed next time I'd add 2 cans of black beans
• 11 oz corn
• 15.5 oz tomatoes with green chilies 
• ½ c uncooked brown rice I just used leftover cooked brown rice that I added just a bit before I served it
• garlic I added 3 cloves chopped
• cilantro to taste which I added

Red pepper flakes (Optional)

Sauté onion in broth. Add all ingredients. Bring to boil. Cover and simmer for 50-60 minutes until rice cooks. I just threw everything in the slow cooker

6 servings. 3 pts each.  If you are counting points

Slow cooker meatballs and marinara

Update I put this in the ww recipe builder just the sauce and the meatballs made with extra lean ground chicken, 1/4c egg substitute and no skim milk as I didn't need it. With 2 meatballs/serving and it came out to 3sp/serving. The pasta is extra.

Using light bread for the bread crumbs and the light parmesan cheese divided by the servings comes to 0sp. So it would be SF + 0sp when using whole wheat pasta

I saw the original recipe for this here: http://www.emilybites.com/2013/08/slow-cooker-meatballs-marinara.html

I only needed to tweak it just a little to be simply filling :)

I replaced the bread crumbs the first time with light bread crumbs and this time with ground oats. I also used light parmesan cheese and no extra oil. Both ways came out great. This recipe makes big meatballs!! Ralph and I both love this. It also freezes well for a quick dinner.

Slow cooker meatballs and marinara

100% Simply Filling (the amount of light parmesan cheese in the meatballs is 0pp when divided between 16) or 5pp
Pasta would be counted separately (it is Simply Filling as well)
AlsoI add 1/2 Tbsp parmesan on top and count that as 0pp

For the meatballs: Makes 20 big meatballs
1/2c light bread crumbs or  ground oatmeal (I just put it in the nutribullet)
1/4c light parmesan cheese
1 Tbsp Italian seasoning
1/2 tsp garlic powder
1 eggs
1/4c skim milk
1 lb 95% lean ground beef

Mix all together and I just popped them in the toaster oven or you could cook in a skillet. Just till browned do not have to be cooked through.

For the sauce: I just put all this in the slow cooker and added the browned meatballs to it.
2 cloves of garlic
1 small onion chopped
28oz can of crushed tomatoes
8 oz tomato sauce (I added a little bit more as it was really thick)
6 oz tomato paste
1 tsp dried basil (could use 2 tbsp of fresh but I don't have any around)
2 tsp Italian seasoning
1 tsp of salt
sweetener a pinch
1 bay leaf

Put all in the slow cooker and cook on low for 8 hours.

Serve over whole wheat spaghetti noodles.

Slow cooker/pressure cooker pumpkin steel cut oats simply filling or 5pp

Some days are just busy enough that I need something quick for breakfast. I tweaked the original recipe from here.

I have to tell you that all slow cookers are different and when I read this recipe I knew that I couldn't leave mine on low for 8 hours with steel cut oats in it. It would be over cooked. So I put mine in the slow cooker after dinner and they took barely 5 hours and came out amazing. I also had a hard time finding a bowl that would hold this much and fit in my slow cooker so I improvised. I took a bowl that would fit in but not all the way in so I filled my crockpot with water to the bottom of the filled bowl. Worked great, didn't stick and came out perfect.Make sure it's a heat proof bowl!!

The smaller bowl is just what I put some in to warm up for breakfast tomorrow :) I did put 1 tsp of real maple syrup which is 0pp.

Slow cooker pumpkin steel cut oats

1 cup steel cut oats

2 cups of water
1 cup of skim milk (you could use all water but I like it a bit creamy)
1 cup of canned pumpkin
1 tsp of vanilla
2 Tbsp splenda brown sugar blend I didn't find it sweet enough and added 2 Tbsp of sf pancake syrup
2 tsp pumpkin pie mix

In a heat proof bowl that will fit in your slow cooker put all the ingredients in. I  sprayed with non stick first.
Put into the slow cooker and carefully fill slow cooker with water to 1/2 way up the side of the bowl.
Cook on low for 5 hours. Or until cooked.

Makes 4 servings of 1 heaping cup

This is simply filling since the brown sugar blend dived by 4 would be 0.
The original recipe using all water and regular brown sugar is 2pp. Which if you use the splenda brown sugar blend and skim milk should still be 0pp. Or for points plus 5pp per 1 cup cooked.

Update: I made 1/2 this recipe and put it in my electric pressure cooker for 8 minutes then natural release.

Crockpot Chili Wendy's style

Chili Simply Filling Style sorry I haven't figured out the pp for this!

I usually make this depending on what I have in the house. Today I had no chillies but I had lots of onion so that's what I used. I also add a couple of tbsp of tomato paste. I also put 2 large cans of beans in.  You know me I tweak things all the time!

1 lb of extra lean ground beef
brown then put into slow cooker

then put in the pan:
1 cup of chopped onion
2 cloves of garlic
saute for 5-10 or until onion is translucent
add to crock pot

put all the rest of the ingredients in the crockpot:
1 small can of chopped green chillies
1 can of tomato sauce
1 cup of beef broth
1 tbsp chili powder or to taste
salt and pepper
1/2 tbsp cumin
2 tsp oregano
1 tsp of sugar or a sweetener
2 cans of beans whichever ones you like

cook in crockpot 6-8 hours on low or 4 hours on high depending on your crockpot