Beef-Vegetable Soup

Nice. Has a light tomato base.



Prep time: 25 mins Cook Time: 8-10 hours (low) or 4-5 hours (high)
Serves: 4 to 5

1 pound boneless beef chuck roast, cut into 1-inch pieces
1 tablespoon cooking oil
2 14 1/2-oz can diced tomatoes, undrained
1 cup water
3 medium carrots, sliced
2 small potatoes, peeled and cut into 1/2-inch cubes
1 cup chopped onion
1 teaspoon salt
1/2 teaspoon dried thyme, crushed
1/2 cup frozen green beans

In a large skillet, brown meat in hot oil over medium-high heat.

Transfer meat to slow cooker. Add undrained tomatoes, water, carrots, potatoes, onion, green beans, salt and thyme to cooker.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Crockpot Chicken

Serves: 6 (1 cup servings)
Points: 3

1 10 3/4 oz can Healthy Request Cream of Chicken Soup
1 package dry onion soup mix
2 Cups water
2 Cups uncooked instant rice
16 oz. skinless, boneless chicken breast, cut in 1" pieces
1 Cup sliced mushrooms
1/8 t black pepper

Spray slow cooker with cooking spray. In prepared crockpot, combine first 4 ingredients. Add chicken, mushrooms, and pepper. Cover and cook on low 6-8hours. Stir before serving.

Slow Cooker Chicken Paprikash

POINTS® Value: 4
Servings: 4
Preparation Time: 20 min Cooking Time: 360 min
Level of Difficulty: Easy

1 sprays cooking spray, or enough to coat skillet
2 cup mushroom(s), coarsely chopped
1 small onion(s), chopped
1 small garlic clove(s), minced
1 small sweet red pepper(s), diced
1 tsp paprika
3/4 tsp table salt
1/2 tsp black pepper
1/2 cup canned chicken broth
1 pound uncooked boneless, skinless chicken breast
1 Tbsp all-purpose flour
1/2 cup fat-free sour cream


Coat a nonstick skillet with cooking spray and heat. Add mushrooms, onion, garlic and pepper; sauté 5 minutes. Stir in paprika, salt and pepper; cook 30 seconds more. Spoon mixture into a 4- to 5-quart slow cooker; add broth.

Cut each chicken breast into 4 long strips; add to slow cooker. Cover and cook on low setting for 5 to 6 hours.

Stir together flour and sour cream in a cup; stir into chicken mixture. (Note: We stir flour into the sour cream to prevent the cream from curdling in slow-cooked dishes.) Cover and cook on low until the mixture is thick and hot, about 10 minutes more. Yields about 1 1/2 cups per serving.

Source: Weight Watchers Online