New recipe Monday



Crock Pot Recipe & MORE!!

I love Crock Pot Recipes because they are easy & make the entire house smell great!

**I am serving this over a bed of brown rice for the cowboy's at my house.

Crockpot Chicken Stroganoff

Makes 6 servings, 4 points each.

Ingredients

• 1 pound boneless, skinless chicken
• 1 container (16 oz) fat free sour cream
• 1 packet powdered onion soup mix
• 1 can fat free cream of chicken soup
• 1 small can mushrooms

Instructions

Add all ingredients to crock pot. Cook on low for 6 hours.

Honey Balsamic Roasted Brussels Sprouts

I grew up NEVER liking Brussels Sprouts at all.  I mean, they are little balls of strong flavored cabbage.  But, I learned that if you prepare them the right way, versus just boiling and buttering them, that they can have a phenomenal flavor.  In this recipe, I combine my favorite roasting ingredients (Olive Oil, Balsamic, Honey) to add a salty sweet balsamic caramelized flavor to these little balls of cabbage.

I also love them on the smoker or the grill ~ in the summer the hubby fixes them all the time!!

INGREDIENTS:

• 1 lb Brussels Sprouts, halved and quartered
• 1 Tbsp Extra Virgin Olive Oil
• 2 Tbsp Good Quality Balsamic Vinegar
• 1 tsp honey
• Sea Salt and Freshly Ground Black Pepper
• 1/4 c chopped walnuts, optional

INSTRUCTIONS:

1.  Preheat oven to 450 degrees.  Line a cookie sheet with foil and spray with nonstick spray.

2.  Halve and quarter your Brussels sprouts. Combine Olive Oil, Balsamic and honey.  Pour over Brussels sprouts.  Stir to combine and coat.

3.  Pour Brussels sprouts onto prepared cookie sheet.  Sprinkle with sea salt and freshly ground black pepper.

4.  Bake for 20 minutes, stirring once half way through.  Add your walnuts during the last 5 minutes if using.  Enjoy!

Makes 4 servings, 2 points+ with the nuts, 1 points+ without



BLT Wonton Crunchies

PER SERVING (1/6th of recipe, 2 filled wontons): 93 calories, 3g fat, 435mg sodium, 12g carbs, 1g fiber, 2g sugars, 3.5g protein -- PointsPlus® value 2*

• 6 slices center-cut bacon or turkey bacon
• 12 small square wonton wrappers (stocked with tofu in the refrigerated section of the market)
• 1/4 cup fat-free mayonnaise
• 3 tbsp. Hellmann's/Best Foods Dijonnaise (or another mild creamy Dijon mustard)
• Dash each garlic powder, salt, and black pepper
• 3 large plum tomatoes, chopped
• 2 cups finely chopped romaine or iceberg lettuce

Directions

Preheat oven to 350 degrees.

Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add bacon and cook until crispy, about 4 minutes per side. Set aside to drain and cool on paper towels.

Spray a 12-cup muffin pan with nonstick spray. Place each wonton wrapper into a cup of the muffin pan, and press it into the bottom and sides. Lightly spray the wrappers with nonstick spray.

Bake in the oven until light golden brown, about 8 minutes. Set aside to cool.

In a large bowl, combine mayo, Dijonnaise, garlic powder, salt, and pepper. Mix well. Add chopped tomatoes and lettuce. Finely chop bacon and add about 3/4ths to the bowl; reserve the rest for topping. Gently stir until uniform. Set aside.

Transfer the cooled wonton shells to a plate. Evenly distribute the mixture among the shells, about 3 tbsp. per shell. Evenly top with remaining bacon. Serve immediately!

MAKES 6 SERVINGS