Crockpot Chicken Tacos, an idea from Karli

Just throw chicken breasts, taco seasonings and Rotel tomatoes with green chilis in the crockpot until the chicken fell apart.

Note from Shelli: Sometimes I add a can of cream of chix soup to make it creamier and then I roll enchiladas with the mixture.

Sweet Potatoes, from Michelle (via Sarah)

I cleaned and peeled about 8ish potatoes.

I chopped them into half moons.

I melted three (the shame!) sticks of butter and added *cough* several tablespoons of white sugar. Don't let anything boil, but it should all get melty on decent heat. I

put the potatoes in and put the top on the pot. A couple hours later, the potatoes were about to fall apart, so I took them off the heat. I drained off a LOT of the butter, and in the future, I'll offset the butter with water.

Pork Tenderloin, from Michelle (via Sarah)

Um, I took a huge Ass tenderloin (already trimmed) my grandpa purchased from the local butcher and stuffed it the night before with onions and garlic.
When I say "stuffed," I mean I cut holes in it and stuffed the deliciousness right in.

I sprinkled some salt, black pepper, cayenne pepper, and paprika (regular, not the fancy smoked) on and rubbed it in a la Paula Deen.

When it was time to cook, I put a little olive oil in the bottom of a heavy pot, put the fire on medium, and let the pork get a little color on all sides. Then I turned the fire to low (between low and med, but closer to low) and let him cook alllllll day (like for hours).

I knew it was done when it started falling apart. Oh, and as it cooks, I add tiny bits of water. This is a Joy trick, so it's not floating in grease. There's plenty of fat in the pork--even lean pork--and of course the veg oil it starts in.

To make gravy, I added onions to the pot (which had just a LITTLE amount of water) and let them soften, then I added gravy mix + water. Then to thicken (fail!), I put in water + cornstarch.

Beef in Beer with Herb Dumplings, from Betsy

Ingredients:
Stew:
2 tbsp corn oil
2 large onions, thinly sliced
8 carrots, sliced
4 tbsp all-purpose flour
salt and pepper
2.5-ish pounds stew beef, cut into cubes
1 3/4 cups stout (I use Guinness)
2 tsp brown sugar
2 bay leaves
1 tbsp chopped fresh thyme (I used half a tbsp of dried)

Herb Dumplings:
Generous 3/4 cup self-rising flour
1 tsp mustard powder
pinch of salt
1/2 cup shortening
2 tbsp chopped fresh parsley, plus extra to garnish
About 4 tbsp water


1. Preheat oven to 325*. Heat the oil in a large, oven safe pot. Add the onions and carrots and cook over low heat, stirring occasionally, for 5 minutes. Meanwhile, place the flour in a plastic ba and season with salt and pepper. Add the stew beef to the bag, close, and shake well to coat. Do in batches if necessary. (I just use a gallon-sized Ziploc and do it all at once)

2. Remove the veggies from the pot with a spoon and set aside. Add the meat, in batches, and cook until browned all over. Return all the meat, onions, and carrots to the pot and sprinkle in any remaining flour. Pour in the beer and add the sugar, bay leaves, and thyme. Bring to a boil, cover, and transfer to the oven to bake for 1 3/4 hours.

3. To make herb dumplings, sift the flour and salt into a bowl. Cut in the shortening and parsley, and add enough of the water to make a soft dough. Shape into small balls. Add to the pot and return to the oven for 30 minutes (covered). Remove and discard the bay leaves and serve, sprinkled with parsley.

Veggie Tortilla Soup, from Michelle

1 large onion, chopped
1 green bell pepper, seeded and chopped
3 tablespoons minced garlic
1 4-oz can chopped green chilies
1 28-oz can plum tomatoes, drained and chopped (I get the no-salt-added variety)
1 14.5-oz can crushed tomatoes
4 teaspoons cumin
2 teaspoons chili powder
Dashes of cayenne, salt, and black pepper <--you can leave out any of these 2 14.5-oz cans fat-free chicken broth 2 14-oz cans veggie broth 2 bay leaves <--can totally be left out 1 zucchini, sliced into half-moons 1 squash, sliced into half-moons 2 carrots, chopped into rounds 1 large or 2 smallish baking potatoes, cubed Toss the onion, bell pepp, garlic, and green chilies into some EVOO over low/med heat until tender. Add the liquids and spices. Add the veggies. Bring to a boil. Turn down heat and let it simmer (I enjoy a "violent simmer" here) until the veggies are at desired tenderness. ETA: about 15-20 minutes. **I like to add shredded chicken. Sometimes I poach and shred. Sometimes I buy rotisserie and shred. But it's good vegetarian too.

"Oh So Bad For You" Potato Soup, from Stacy

2 lb. bag frozen shredded hash browns
16 oz jar french onion dip
1 stick butter
1 onion finely chopped
10 strips cooked bacon, crumbled
2 cans cream of celery soup
3 cups chicken broth
2 cups milk
1 can corn, drained

Throw it all in a (large) crock pot in the morning and enjoy for dinner!

Shepherd's Pie, suggested by Shelli

From the Weight Watcher's website...

1/4 cup(s) fat-free sour cream

1 Tbsp reduced-calorie margarine

1/8 tsp table salt, or to taste

2 tsp olive oil

1 cup(s) onion(s), chopped

2 medium carrot(s), diced

2 medium stalk(s) celery, diced

1 pound(s) uncooked ground turkey breast

3 Tbsp all-purpose flour

1 Tbsp rosemary, fresh, chopped (or 1 tsp dried)

1 tsp dried thyme

1/2 tsp table salt

1/4 tsp black pepper

2 cup(s) canned chicken broth, or beef broth

Instructions

• Preheat oven to 400ºF.
  
  
• Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt and set aside.
  
  
• Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots and celery; cook until soft, about 3 minutes. Add turkey and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.
  
  
• Transfer turkey mixture to a 9-inch, deep-dish pie plate. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top. Bake until potatoes are golden, about 30 minutes. Slice into 6 pieces and serve.

Notes from Shelli--Except I only used 8oz ground beef and added peas instead of celery. I also don't ever, ever use light margarine, so I used butter. Still works out to 4 pts per serving.