Jessica Carter - Weight Watchers Slow Cooker Cookbook: 0 to 3 Points 60 Recipes: 4 to 7 Points 175 Recipes: 8 to 10 points 30 Recipes

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By Jessica Carter All rights reserved. Without limiting the rights under copyright reserved above no part of this publication may be reproduced, stored in or introduced into a retrieval system, or transmitted, in any form, or by any means (electronic, mechanical, photocopying, recording or otherwise without the prior written permission of both the copyright owner and the above publisher of this book The publication contains the opinions and ideas of the author. It is intended to provide helpful and informative material on the subject addressed in the publication. It is sold with the understanding that the authors and publishers are not engaged in rendering medical, health, psychological, or any kind of personal professional services. If the reader requires personal medical, health or other assistance or advice, a competent professional should be consulted. This book is intended as a reference volume only, not as a medical manual.

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Ingredients Zero points value slow cooker soup 10 oz spinach, baby leaves 2 medium carrot(s), chopped 2 medium celery, ribs, chopped 1 large onion(s), chopped 1 medium garlic clove(s), minced 4 cup(s) vegetable broth 28 oz canned diced tomatoes 2 piece(s) bay leaf 1 tbsp dried basil 1 tsp dried oregano 1/2 tsp red pepper flakes, crushed Directions Place all ingredients in a slow cooker; cover and cook on high power for 5 hours. Ingredients Zero points value slow cooker soup 10 oz spinach, baby leaves 2 medium carrot(s), chopped 2 medium celery, ribs, chopped 1 large onion(s), chopped 1 medium garlic clove(s), minced 4 cup(s) vegetable broth 28 oz canned diced tomatoes 2 piece(s) bay leaf 1 tbsp dried basil 1 tsp dried oregano 1/2 tsp red pepper flakes, crushed Directions Place all ingredients in a slow cooker; cover and cook on high power for 5 hours.

Remove bay leaves, stir and serve.

Number of servings: 8 Ingredients Spinach, fresh, 1 package (10 oz) Carrots, raw, 2 medium Onions, raw, 1 medium Garlic, 1 clove Vegetable broth, 4 cup *del monte petite cut diced tomatoes, 28 oz Bay leaf, 2 Basil, 1 tbsp Oregano, 1 tsp Red pepper flakes, 1/2 tsp Directions Place all ingredients in a slow cooker; cover and cook on high power for 5 hours. Remove bay leaves, stir and serve. Yields about 8 1-cup servings Makes 4 cups Ingredients 12 med. Granny smith or other cooking apples, peeled and cut into fourths 1 1/2 cups packed brown sugar 1/2 cup apple juice 1 tsp. ground nutmeg 1/2 tsp. ground cloves Directions

1. Mix all ingredients in 5-6 qt. slow cooker. slow cooker.

   Cover and cook on low 8-10 hrs. or until apples are very tender. Mash apples with potato masher or large fork.

2. Cook uncovered on low 1 to 2 hrs., stirring occasionally, until mixture is very thick. Cool about 2 hrs. Spoon apple butter into container.

   Cover and store in refrigerator up to 3 weeks.

Ingredients 2 14.5 oz cans vegetable broth 1 18 oz can crushed tomatoes undrained 3 medium carrots -- chopped (1 cups) 3 small zucchini -- cut into 1/2" slices 1 medium yellow bell pepper -- cut into 1/2" pieces 8 medium green onions -- sliced (1/2 cup) 2 cloves garlic -- finely chopped 2 cups shredded cabbage 2 teaspoons dried marjoram 1 teaspoon salt 1/4 teaspoon pepper 1 cup uncooked instant rice 1/4 cup chopped fresh basil Directions

1. Mix all ingredients except rice and basil in a 3 to 6 quart slow cooker. Cover and cook on low heat setting for 6 to 8 hours or until vegetables are tender. Stir in rice.
2. Cover and cook on low heat setting for about 15 minutes or until rice is tender.

Ingredients 1 chicken whole, no skin, cut up 2 medium carrots -- peeled and chopped 1/2 cup onion -- peeled and chopped 2 stalks celery -- coarsely chopped 2 1/2 teaspoon salt 2 teaspoon parsley 3/4 teaspoon marjoram 1/2 teaspoon basil 1/4 teaspoon poultry seasoning 1/4 teaspoon pepper 1 bay leaf 2 qt water 2 1/2 cup egg noodles Directions

1. Place the first 4 ingredients in a 3 1/2-quart slow cooker in the order listed.

   Combine salt and the next 6 ingredients; sprinkle over vegetables. Add 6 cups water; cover and cook on low setting for 8 to 10 hours.

2. Remove chicken and bay leaf; add remaining 2 cups water. Stir in noodles and cook, covered, on high setting for 20 minutes.
3. Meanwhile remove bones from chicken and cut chicken into bite-size pieces.
4. Cook for 15 minutes on high setting, covered or until noodles are tender.

Serves 8 to 10. Ingredients 1/2 pound ground chuck 1/2 onion minced 2 cloves garlic minced 1/4 cup instant rice uncooked 1 egg Salt and pepper -- to taste 4 ounces chopped green chiles --canned, drained 1 carrot shredded 14 1/2 ounces stewed tomatoes canned 4 cups hot water 2 cups lowfat beef broth -- or water 1 teaspoon dried oregano 2 tablespoons chopped fresh parsley or cilantro Directions

1. In a bowl, combine beef, onion, garlic, rice, egg, salt and pepper to taste.
   Albondigas (3 points)
   Ingredients 1/2 pound ground chuck 1/2 onion minced 2 cloves garlic minced 1/4 cup instant rice uncooked 1 egg Salt and pepper -- to taste 4 ounces chopped green chiles --canned, drained 1 carrot shredded 14 1/2 ounces stewed tomatoes canned 4 cups hot water 2 cups lowfat beef broth -- or water 1 teaspoon dried oregano 2 tablespoons chopped fresh parsley or cilantro Directions

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