Shrimp Gumbo in the Crockpot

2 -1/2 Tbsp unsalted butter

3 Tbsp flour

1 can (14-1/2 oz) diced tomatoes with celery, onions, and green peppers

1 cup chicken broth

1 package (10oz) frozen sliced okra

3/4 tsp thyme, dried

1-1/2lbs large shrimp, peeled and deveined (if using frozen, thaw first)

In a saucepan, melt better over medium high heat. Add flour and stir constantly until the mixture turns a red-brown color (About 4 minutes)

Pour butter mixture into crockpot and add tomatoes, chicken broth, okra and thyme. Cook on low 6-8 or on high 3-4 hours.

About 30 minutes before cooking time is up, switch slow cooker to high heat and add shimp. Stir well and replace lid.

Serving size: Approx. 1-1/2 cups

DOTS: 7 per serving

Rueben Sandwich - low cal style

2 slices thin sliced Rye Bread (should be 3 DOTS for 2 slices)

1 Tbsp Kraft Free Thousand Island Dressing

1 oz. Jarlsberg Lite swiss cheese (from Walmart deli counter)

1/2 cup sauerkraut

2oz Carl Budding corned beef lunch meat

ICBINB spray

Heat sandwich press. Spread both slices of bread with dressing (1-1/2tsp on each slice). On the bottom slice(dressing side up), place the corned beef. Top with sauerkraut and swiss cheese. Place second slice of bread (dressing side down) on top. Spray the outsides of the bread with ICBINB spray (Just need a light coating, I used 5 sprays on each side). Place in sandwich press and grill until dark golden brown.

DOTS: 7

*If you cannot find the Jarlsberg Lite, look for another cheese that is 1 DOT per ounce.

Veggie Soup - WW Style

Modified from WW Garden Soup recipe.

4 cups fat free chicken broth

1/2 cup diced carrots

1/2 cup diced red pepper

1/4 cup diced onion

2 cloves of garlic, minced

3/4 cup kale, chopped in small pieces

1/2 cup spinach (I used frozen)

1Tbsp tomato paste

1/2 tsp dried basil

1/4 tsp oregano

1/2 cup zucchini , diced

Spray saucepan with cooking spray. Saute carrots, peppers, onion and garlic until onion is transparent. Add chicken broth, kale, spinach, tomato paste, basil and oregano. Bring to a boil, cover and then turn down to simmer 20 minutes. Add zucchini and cook an additional 4 minutes.

DOTS: ZERO! (Enjoy!)

**Using the same base, you can change up the veggies! You can also substitute veggie or beef broth for the chicken broth.. just make sure it's fat free.

Blueberry pancakes

Thanks Biggest Loser for this morning's breakfast recipe!

1/2 cup whole wheat oat flour

1/2 cup low fat buttermilk

1 large egg white

1/4 tsp salt

1/4tsp vanilla extract

1/2tsp baking soda

1/2 cup blueberries (if you use frozen, do NOT thaw them out)

Sugar free, fat free syrup (OPTIONAL)

Mix together everything except blueberries. When thoroughly blended, gently stir in blueberries. Allow mixture to sit for 10 minutes. Pour onto hot griddle. (1/8c each..Think silver dollar pancakes!) Cook until golden brown, then flip. When other side is golden brown, remove and eat.

If you need to keep them warm, preheat the oven to 200 degrees before you start. Add pancakes to a baking sheet in the oven as they are finished.

Makes 2 servings.

DOTS: 3 (without syrup)

Please check your syrup. Log cabin sugar free is only 1 DOT for 1/4 cup... others came in at 2.

Tomato/Green bean salad

1 cup fresh green beans (trim the ends)

1/2 cup cherry tomatoes (cut in half width wise)

1 Tbsp fresh basil (cut into strips) [In a pinch, you can use 1 tsp dried basil]

1/2 tsp garlic (minced)

Cooking Spray

Salt and Pepper to taste

Preheat oven to 450. Place green beans on a baking sheet and lightly spray with cooking spray. Put in oven for about 15 minutes. While green beans are baking, mix tomatoes, basil, garlic, salt and pepper together. When green beans are finished, mix them into the tomato mixture.

Makes 1 serving

Dot: 1

Pork and Kraut in the Crock

Ingredients

-1 (4 pound) pork loin roast

-2 teaspoon caraway seeds

-salt and pepper to taste

-1 bag of sauerkraut, with liquid

Directions

-Cut pork loin, if necessary, to fit in the slow cooker.

-Season with caraway seeds, and salt and pepper to taste.

-Pour sauerkraut over the roast

-.Cook on High for 1 hour, then cook on Low for 5 to 6 hours. Internal temperature of the roast should be at least 160 degrees F.

Makes 16 servings (3oz pork + kraut (freebie)

Dots: 4

Closing out 2011.....

I will fully admit that I slacked off posting recipes... what can I say, life gets in the way sometimes.

2011 has brought several ups and downs.... I married my phenomenal husband, spent lots of great moments with family and friends, and fell victim to the teenage years! Looking towards 2012, I see things getting better and better :)

2012 starts the most common New Year's resolution... losing weight! I rejoined Weight Watchers last week with new resolve to finally finish what I started 10 years ago! Therefore, the focus of my recipes for 2012 will mainly be healthy eating. I predict most of the recipes will be budget friendly and easy to prepare. I will try to post the "dots" to go with each recipe.

So to each and every one of you, thank you for following my blog. I hope you are enjoying the recipes and enjoying them with your family!

Jen