Recipe Recap - Week of January 18

Another successful week in the crockpot. The week was moved around a bit based on our schedules, but I did get to most of the recipes.

Fiber One waffles - If you get to the US, pick up some of the Fiber One pancake mix and muffin mix. The pancake mix tastes great when made into waffles and has more fiber than the usual pancake mix. They were a little drier due to the fiber, but we enjoyed them with some light Becel & maple syrup.

Peach-blueberry muffins - These were so tasty and did great as a grab n go breakfast. I put them a tupperware in the freezer once they were cooled and took them out as we needed one. It kept them nice and fresh and I loved their low points value. A wonderful way to enjoy fruit!

Crockpot Salsa Chicken w/ brown rice - so easy and so tasty. I know that everyone has a variation on this recipe, but I have to say that it really works well in the crockpot. I loved all the black beans and corn and the salsa makes the chicken really moist. Joey and I both really enjoyed the leftovers for lunch the following day.

HG chicken strips, HG Lord of the Onion Rings, & steamed broccoli - We loved these!! I've made the chicken strips before, but this was my first try at the onion rings. Other posters I know have had some trouble with the onion rings, but I really liked how they turned out. It felt like we were eating fast food without the guilt. We also had a variety of dipping sauces available to make the meal even more fun. These didn't make it into the lunch boxes the next day because there was none left!!

Crockpot pork chops with cremini mushrooms w/ baby potatoes - This was a WW recipes that a friend gave to me. It was good, although the pork chops were a little bit dry. I think next time I would put them at the bottom of the pot so they were covered with the gravy. Despite being dry, Joey enjoyed the sauce and all the mushrooms.

4 (1/4 lb) boneless pork loin chops
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 can reduced sodium, reduced fat condensed cream of mushroom soup
1/4 c. water
4 carrots, chopped
1/4 lb fresh cremini mushrooms, sliced
1 teaspoon Worcestershire sauce
1 teaspoon dried oregano
1/2 teaspoon dried thyme

1. Sprinkle the pork chops with the salt and pepper. Spray a non-stick skillet with non-stick spray and set over medium-high heat. Add the pork chops and cook until browned, about 2 minutes on each side.

2. Combine the soup, water, carrots and mushrooms, Worcestershire sauce, oregano, and thyme in a 5 or 6 quart slow cooker; mix well. Place the pork chops on top of the vegetable mixture. Cook,covered until the pork and vegetables are for-tender, 3-4 hours on high or 6-8 hours on low.

Per serving: (1 pork chop and 1/2 cup vegetables) 230 Calories, 8 g Fat, 3 g Fiber

Polynesian Chicken - Another excellent recipe from Ultimate Foods for Ultimate Health. The pineapple was delcious and the chicken just fell apart. Wonderful the next day. I will definitely make this again.

Stuffed Peppers - I had made these before so I knew they were going to be good. I ended up making them on Saturday as Joey wasn't home for dinner on Thursday and we went out on Friday. These peppers are so easy to make and they taste incredible and have a really low Points value. They smell fantastic as they cook and we really like to have them with a bit of sour cream on top. One is more than enough for me!! I like to make them with a variety of coloured peppers. Really really good. Joey says it's his favourite crockpot recipe yet!