5 Point Recipes

Weigh in days are a real dinner challenge for our family. Our meeting is at 6:30 and our kids head to bed at 9:30, so eating super late is pretty tough for them. In order to get a hot meal before the meeting for our kids and a hot meal after the meeting for Mark and myself, we try to do slow cooker meals on Mondays.

This morning, I put on a pot of Black Bean Chili and can’t wait to get home tonight and dig in. I’m not certain how many servings this recipe actually makes. It’s a full to-the-brim crock pot though. I calculated the points based on 10 servings.

Ingredients


	46 oz V8 High fiber
	1 pound(s) dry black beans
	10 oz can Rotel Diced Tomatoes With Jalapenos
	14 oz can diced tomatoes with garlic & onion
	1 1/2 pound(s) Farmland Nutrition Wise Ground Pork, AHA Certified 97% Fat Free Fresh
	1 medium onion(s)
	1 Tbsp ground cumin
	2 Tbsp chili powder
	1 tsp table salt
	4 cup(s) water

Instructions

Soak beans overnight. Drain and rinse.
Brown the ground pork or turkey. Drain and rinse thoroughly in hot water to remove as much fat as possible.
Dice the onion.
Put all ingredients in the slow cooker and cook on low for 8 hours.

In this morning’s Weight Watchers newsletter, there was this Recipe Roundup of Chili recipes that you all may also like.

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I found a fabulous recipe for Slow Cooker Chicken Tortilla Soup just sitting in my inbox this morning and had to share it with all of you. As always, I put all of the ingredients in my eTools Recipe Builder and was thrilled to find that it was only 5 points per serving. I left the green diamonds in to show how many of the ingredients are filling foods.

This recipe serves 8

Ingredients


	1 pound(s) cooked chicken breast, Shredded
	15 oz peeled whole tomatoes, mashed
	10 oz canned enchilada sauce
	1 medium onion(s), chopped
	4 oz diced green chiles
	2 clove(s) garlic clove(s), minced
	2 cup(s) water
	14 1/2 oz fat-free chicken broth
	1 tsp ground cumin
	1 tsp chili powder
	1 tsp table salt
	1/4 tsp black pepper
	1 bay leaf
	10 oz frozen corn kernels
	1 Tbsp cilantro
	7 medium corn tortilla(s)
	1 Tbsp olive oil

Instructions

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

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