Slow Cooker Cajun Style Pot Roast

2 lb chuck roast
cajun seasoning
red bell pepper
green bell pepper
can of diced tomato
4 small potato
1 carrot
tabaso

1. Set crock pot on low setting.
2. Coat chuck roast with Cajun Seasoning.
3. Cut Potato into bite sized chunks
4. Slice carrot.
5. Place Potato and Carrot at bottom of crockpot.
6. Place chuck roast on top and cook for 4 hours.
7. Dice Green and Red Bell Pepper and place into a bowl.
8. Add 1 can of diced tomato.
9. Add as much Tabaso as you wish and mix.
10.Pour over chuck roast and continue cooking
11.Chuck Roast will be ready when:
145 to 150 degrees

Serves 2

Baked Cod

• 1 lb Cod or Scrod (You can use any mild white fish)
• 1/2 Cup Breadcrumbs (Best if use seasoned salad croutons, pounded into crumbs)
• Juice of 1 Lemon, plus some lemon zest
• 1 TBSP melted light butter
• Pam spray
• Salt/Pepper (To make fish happy)
• Garlic clove, minced
• 1/2 to 3/4 cup dry white wine

1. Set oven at 425 degrees
2. Rinse fish and pat dry, place on Pam sprayed glass baking dish, season with salt/pepper
3. Melt butter
4. Place breadcrumbs in a bowl, add garlic and butter, mix well
5. Spread breadcrumb mix over fish
6. Pour wine around fish, do not drown the fish.
7. Bake for 10 to 12 minutes to fish is white and flaky.

Serves 2

Artichoke Cheese Dip

• 1 cup mayonnaise
• 1 cup grated Parmesan cheese
• 1 can (14 ounces) artichoke hearts, drained and chopped
• dash garlic powder
• 2 tablespoons finely chopped green onion
• 1 to 2 tablespoons chopped ripe tomato

1. Combine mayonnaise, Parmesan cheese, artichokes, and garlic powder; blend well.
2. Spread mixture in a 9-inch pie plate. Bake at 350° for about 25 minutes, or until lightly browned. Garnish with the green onion and chopped tomato. Serve with assorted crackers or tortilla chips

Bacon Cheddar Chilpote Dip

• 8 oz. Mayonnaise
• 8 oz. Sour Cream
• 7 oz. Can of Chipotle Peppers in Abodo Sauce
• half of a 2 oz. Jar of Hormel Real Bacon Pieces
• 1 cup Kraft Finely Shredded Sharp Cheddar Cheese

1. Finely chop chipotle peppers.
2. Mix peppers with sour cream and mayonnaise.
3. Fold in bacon and cheddar cheese.
4. Refrigerate for at least two hours. Serve with Frito Scoops.

Clam Dip with garlic

• 1 can (8 ounces) minced clams
• 1 clove garlic, cut in half
• 8 ounces cream cheese, room temperature
• 2 teaspoons lemon juice
• 1 1/2 teaspoons Worcestershire sauce
• drop or two of Tabasco sauce
• 1/2 teaspoon salt
• pinch pepper

1. Drain clams, reserving 1/4 cup of the juice.
2. Rub a medium serving bowl with the garlic halves.
3. Add cream cheese; beat with fork until smooth. \
4. Mix in remaining ingredients and the reserved 1/4 cup of clam juice. Blend well.
5. Cover and refrigerate for 1 hour before serving.

Makes about 1 1/2 cups of clam dip.

Hot Crab Dip

• 1 can (7 1/2 ounces) crab meat, drained and flaked
• 1 hard cooked egg, chopped
• 1/2 cup mayonnaise
• 2 teaspoons lemon juice
• 1/2 teaspoon dry mustard
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

1. Combine crab, hard cooked egg, mayonnaise, and remaining ingredients; mix to blend well. Cover and crab dip. Serve crab dip with assorted crackers.

Makes about 2 cups of hot crab dip.

Green Goddess Dressing

• 1 cup mayonnaise
• 1/2 cup sour cream
• 3 tablespoons tarragon vinegar
• 1 tablespoon lemon juice
• 1/3 cup finely chopped parsley
• 3 tablespoons finely minced onion
• 3 tablespoons mashed anchovy fillets
• 1 tablespoon chopped chives
• 2 teaspoon chopped capers
• 1 clove garlic, minced
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

1. Blend thoroughly all ingredients; cover Green Goddess Dressing tightly and refrigerate for 3 to 4 hours before using.

Mustard Vinaigrette

• 1 cup olive oil
• 1/3 cup white wine vinegar
• 4 tablespoons Dijon mustard
• 1 tablespoon plus 2 teaspoons Worcestershire sauce
• 1 teaspoon sugar or 1 packet of equal
• 2 cloves garlic, mashed and finely minced
• salt, to taste
• pepper, to taste

1. Combine all ingredients except salt and pepper.
2. Whisk or shake in a covered jar.
3. Add salt and pepper to taste.

Makes about 1 3/4 cups.

Crockpot Pork Shoulder

• Pork Shoulder about 4 to 7 pounds, bone-in or boneless
• 1/4 cup of water
• salt and pepper lightly
• barbecue sauce - Sweet Baby Rays or KC Masterpiece

1. Place the meat in the slow cooker with water, salt and pepper.
2. Cover and cook on HIGH for 1 hour.
3. \Turn to LOW and cook 7 to 9 hours longer, until very tender.
4. Remove roast and discard fat and juices.
5. Chop or shred the pork; return to slow cooker. Mix a little barbecue sauce into the meat for flavor. Cook for about 1 hour longer, until hot.
6. Serve on warm split sandwich buns with coleslaw and extra barbecue sauce on the side

Layered Bean Dip

• 2 cups finely chopped lettuce
• 1 can (16 oz) Barbecue-style baked beans
• 1 cup chopped plum tomatoes, about 2 medium tomatoes
• 1 Cup Jalapenos
• 1 cup shredded sharp Cheddar cheese
• 1/2 cup sour cream
• 1/2 cup peppercorn ranch salad dressing
• 5 slices bacon, cooked until crisp, crumbled
• 1/4 cup sliced green onion
• tortilla chips for dipping

1. In a 9-inch pie plate, layer shredded lettuce, beans, chopped tomatoes and cheese. Combine sour cream and salad dressing. Spoon over cheese. Sprinkle with bacon and green onion. Serve bean dip immediately or store covered in refrigerator for up to 2 hours. Serve with tortilla chips or assorted chips or crackers.

Makes 8 servings.

Pasta with Apricot and Rosemary

• Red bell Pepper, diced
• Red Onion, diced
• Garlic Clove, minced
• Fresh Rosemary
• Dried Apricots
• Chicken Broth
• Barilla Pasta, your choice

1. Cook pasta and set aside
2. Coat deep dish frying pan with EVOO, then fry onions, garlic, rosemary, pepper, and apricots. to tender.
3. Add chicken broth and reduce to 1/4.
4. Place pasta back into pot, mix in 1 bag cooked oriental veggies, then the veggies with pan juices and toss.

Weight Watchers Points Value = 7 Points

Whipped Creamy Garlic Bread Dip

• Small jar of Garlic Puree or Minced Garlic
• EVOO
• 6 Egg WHites

1. Dump Garlic in a blender.
2. Add EVOO and blend for 10 seconds
3. Add Egg Whites and pulse a few times.

You should have a white fluffy spread when done.

Southwest Chicken Salad with Cilantro Ranch Dressing

FOR THE SALAD

• 3 Cups Romaine Chopped
• 1 Pint Cherry Tomatos
• 1 Cup Chopped Red Onion
• 1 Cup Sliced English Cucumber
• 2/3 Cup Black Beans Rinsed
• 5 Slices Crisp Bacon, chopped
• 3/4 Cup Reduced Fat Shredded Mexican Cheese
• 1 Oz Doritos Nacho Chips, broken
• 4 3oz Thin Chicken Breasts

FOR THE DRESSING

• 8 Oz bottle of Hidden Valley Light Ranch
• 1 Cup of Cilantro

INSTRUCTIONS

1. Cook Chicken, when done slice into strips, portion is about 3 oz
2. Cut Romaine and place into a bowl.
3. Add tomatos.
4. Add Onions
5. Add Cucumbers
6. Toss Well
7. Take serving bowls, place salad in the bowls
8. Add beans, bacon, and cheese.
9. Top with Chicken

DRESSING

1. Hidden Valley Light Ranch add 1 cup of Cilantro and blend.

UNOFFICIAL WEIGHT WATCHERS POINTS VALUE = 9 Points

Italian Salad Dressing

• 1 Cup Rice Vinegar
• 1/4 Cup Olive Oil
• 2 Packets Good Seasons Italian Dressing Mix
• 1 Tbsp Worcestshire Sauce
• 2 Tbsp Honey

1. Add all ingredients except Olive Oil in a blender and mix well, while mixing slowly add Olive Oil until well mixed.
2. Refridgerate before serving.

French Salad Dressing

• 1 Cup Rice Vinegar
• 1/4 Cup Olive Oil
• 2 Packets Good Seasons Italian Dressing Mix
• 1 Tbsp Worcestshire Sauce
• 2 Tbsp Honey
• 1 Cup Heinz Ketchup

1. Add all ingredients except Olive Oil in a blender and mix well, while mixing slowly add Olive Oil until well mixed.
2. Refridgerate before serving.

Portuguese Pot Roast

• 3-4 lb Pot Roast
• 2 links Chourice, sliced into 1" chunks
• 1 Onion sliced and halved
• 6 Baby Red Potato
• Emerils Gaaalic Pasta Sauce

1. Preheat Crock Pot
2. Place Roast in pot, then onions, chourice, and potato
3. Pour bottle of sauce on top.
4. Cook for 4 hours or until meat reaches 150 degrees F.

Irish Potato Soup

• 1 tbsp unsalted Butter
• 3/4 cup thinly sliced sweet onion
• 1/2 cup chopped celery
• 1 garlic clove minced
• 2 cups reduced sodium chicken broth
• 1 1/2 cups cubed potatoes
• 1/2 cup half and half
• 1/8 tsp salt
• 1/8 tsp white pepper
• chopped chives

1. Melt butter in medium saucepan over medium heat, add onions, celery, and garlic to cook until translucent.
2. Add broth and potatos and bring to a boil, reduce heat, cover and simmer until potatos are soft.
3. Transfer potatoes and broth in batches to a blender, puree until smooth and return to the pan.
4. Add half and half to pan, gently rewarm but do not boil, because it will burn.
5. Season with salt and pepper, garnish with chives.

Serves 4

Irish Rueben Eggs

• 3 Eggs
• 1/8 Cup Fat Free Milk
• 5 Slices Deli Corned Beef, cut into pieces
• 1/2 Cup Sauerkraut
• 1 Slice Swiss Cheese
• Light Thousand Island Dressing (Optional)

1. Whisk together eggs and milk.
2. Spray skillet with PAM.
3. Cook eggs, add corned beef on top.
4. Add kraut and scramble eggs.
5. Place slice of cheese on top.
6. Cover skillet to melt cheese.

Add a little Thousand Island Dressing on top if you wish!

White Bean Soup

• 1 lb Dried Navy Beans, rinsed and picked over to remove stones if any
• 1/4 lb Smoked Ham Hock
• 2.5 qt Water
• 1 tbsp Butter or Fat Free Margarine
• 1 small Onion, chopped
• 1 tsp Salt
• 1/4 tsp Ground Pepper, course

1. Soak beans overnight in water
2. Rinse and drain beans. Combine in large pot with water and ham hock. Cover and bring to a boil, reduce heat and simmer, partially covered, until beans are tender, 1.1/2 hours. Stir occasionally and add more water in needed.
3. Remove ham hock, remove skin, bone and fat. Cut meat into small pieces and return to soup.
4. In a medium skillett, melt butter. Add oniions and saute until lightly browned,
5. Add onion, salt and pepper to the soup and stir.
6. Take 1/2 of the bean soup mixture, in small batches blend with a blender to puree, then pour back into the soup to thicken it.

Serves 6

Weight Watchers Points Value = 7 Points

Oven Roasted Chicken Breast

• Natures Pride Chicken Breasts - Found in Stop and Shop, 6 Individually wrapped 3 oz chickens.
• Bottled Italian Salad Dressing, or Good Seasons Mix

1. Place each piece of chicken and place in a storage bag.
2. Add salad dressing to bag and let chicken marinate overnight.
3. Preheat oven to 350 degrees
4. Place chicken in a glass baking dish
5. Insert a digital meat thermometer in the biggest breast. (The kind you should use is one that has a wire attached to the probe, and the wire and probe is rated for 500 degrees)
6. Set thermometer to 180 degrees.
7. Roast chicken until thermometer reaches 180 degrees.