Meat-Lover's Slow Cooker Spaghetti Sauce

This Meat-Lover's Slow Cooker Spaghetti Sauce has been my go-to for awhile. Everyone enjoys it and it's so easy to throw together.

Ingredients

• 2 tablespoons olive oil
• 2 small onions, chopped
• 1/4 pound bulk Italian sausage
• 1 pound ground beef
• 1 teaspoon dried Italian herb seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon dried marjoram
• 1 (29 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 (14.5 ounce) can Italian-style diced tomatoes
• 1 (14.5 ounce) can Italian-style stewed tomatoes
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 2 teaspoons garlic powder
• 1 tablespoon white sugar

Prep: 20 minutes
Cook: 8 hours

Directions

• Heat olive oil in a skillet over medium heat; cook and stir onions and Italian sausage until the sausage is browned, about 10 minutes. Transfer the sausage and onions to a slow cooker. In the same skillet, cook and stir the ground beef, Italian seasoning, 1 teaspoon of garlic powder and marjoram, breaking the meat up as it cooks, until the meat is browned, about 10 minutes. Transfer the ground beef to the slow cooker. 
• Stir in the tomato sauce, tomato paste, diced tomatoes, stewed tomatoes, thyme, basil, oregano and 2 teaspoons of garlic powder. Seth the cook on low and cook the sauce for 8 hours. About 15 minutes before serving, stir in the sugar. Serve hot. 

My changes

• I never put in the sugar. 
• I typically just use ground beef. The Italian sausage gives it a little spice that is too much for my kids and they won't eat it. 

Meal Plan- Week of 1/10/18

Wednesday- Leftover chicken, potato and veggie
Thursday- Loaded Broccoli and Cheese soup with french bread (new recipe)
Friday- Breakfast Quesadillas (new recipe)
Saturday- Sheet Pan Fajitas
Sunday- BBQ Chicken Tostadas
Monday- Enchiladas with Mexican Rice
Tuesday- Slow Cooker Lasagna with salad

Sheet Pan Fajitas

These Sheet Pan Fajitas were found on pinterest and and yummy! I double the chicken as the kids didn't like the peppers.

Ingredients

• 1 1/2 lbs chicken breasts
• 3 bell peppers- red, yellow, green
• 1 medium onion
• 1 tsp cumin powder
• 1 1/2 tsp chilli powder
• 1 tsp garlic powder or minced garlic
• 2 tsp paprika
• salt and pepper to taste
• 1 tbsp vegetable oil
• 8 flour tortillas

Prep: 10 minutes

Cook: 20 minutes

Servings: 6

Weight Watchers Freestyle Points: 1 (does not include tortilla or toppings added)

Directions

• Preheat oven to 400°F. Set aside a large baking sheet.
• On a work surface, cut chicken breasts, onions and peppers into 2-3 inch strips.
• Place chicken, peppers, onions and peppers on the baking sheet. Sprinkle cumin, chilli powder, garlic, paprika, salt and pepper on top and drizzle with oil.
• Using tongs or two spoons, toss all ingredients on the pan to coat evenly.
• Bake for 15 minutes.
• Remove from oven, and use tongs to slide the ingredients one quarter of the way over.
• Mop up excess juices with a paper towel, and then add the tortillas to the pan. Return to the oven and bake for 5 more minutes.
• Remove from oven and squeeze optional fresh lime on top. Serve with optional cilantro and sour cream and enjoy!

BBQ Chicken Tostada

This recipe for BBQ Chicken Tostadas was found on pinterest and quickly became a kid favorite.

Ingredient

• 8 tostada shells 
• 3 cups cooked and shredded chicken
• 1 1/2 cups of your favorite barbecue sauce, divided
• 2 cups shredded cheese (mozzarella, cheddar, Monetary Jack or a blend)
• 3 green onions, very thinly sliced (optional)

Prep: 

Cook:

Servings: 4

Weight Watchers Freestyle Points: 22 (varies depending on type of bbq sauce and cheese)

Directions

• Preheat your oven to 350 degree F. Lay out the tostada shells (or baked tortillas) on two rimmed baking sheets. 
• Combine the chicken and 1 cup of the barbecue sauce in a small bowl and stir to coat. 
• Divide the chicken between the tostada shells and top with the cheese (about 1/4 cup on each)
• Bake for 6 to 8 minutes, just until the cheese is melted. 
• Remove from the oven and drizzle with the remaining 1/2 cup barbecue sauce. Sprinkle with green onions, if desired. 

• 
  

Mexican Rice

This recipe for Restaurant Style Mexican Rice comes via pinterest. I pair this with enchiladas often. The kids love it so I often double it for them. 

Ingredients

• 3 tablespoons vegetable oil
• 1 cup long grain rice, uncooked
• 1 teaspoon minced garlic
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cumin
• 1/2 cup tomato sauce
• 14 ounces chicken broth
• 3 tablespoons fresh cilantro, finely chopped

Prep:

Cook:

Servings:

Weight Watchers Freestyle Points: 6

Directions

• Heat oil in a large saucepan over medium heat. 
• Add the rice and gently stir until rice begins to lightly brown. 
• Add the garlic, salt, and cumin and stir the rice until it looks golden. 
• Add the tomato sauce and chicken broth and turn the heat up to medium high. 
• Bring the mix to a boil then turn the heat to low and cover the pan with a lid. 
• Simmer for 20 to 25 minutes. 
• Remove from heat and fluff with a fork, then stir in chopped cilantro. 

Enchilada Sauce

I found this recipe for enchilada sauce via a different recipe on facebook. Very good and much cheaper than store bought.

Ingredients

• 2 tablespoons avocado oil (or vegetable oil, or any other neutral oil)
• 2 tablespoons all purpose or gluten free flour
• 4 tablespoons chili powder (not cayenne!)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 2 cups chicken or vegetable stock

Directions

• Heat oil in a small saucepan over medium-high heat. Add flour and whisk together over the heat for 1 minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until slightly thickened. 
• Use immediately or refrigerate in an air-tight container for up to 3 days. 

• 
  

Best Chicken Enchiladas Ever!

The recipes for Best Chicken Enchiladas Ever was found on pinterest. I loosely utilize this recipes as we don't include most of the ingredient list. I do love her homemade enchilada sauce. What's listed below is just the ingredients I utilize.

Ingredients

• 1 tablespoon olive oil
• 1 red onion
• 1 (4 ounce) can diced green chiles
• 8 tortillas
• 3 cups of cheddar cheese
• 1 batch enchilada sauce or 1 can store bought enchilada sauce

Prep: 15 minutes
Cook: 45 minutes
Servings: 8
Weight Watchers Freestyle Points: 12 (includes everything)

Directions

• Preheat oven to 350 degrees F. Prepare your enchilada sauce, if making homemade. 
• In large saute pan, heat oil over medium-high heat. Add onion and saute for 3 minutes, stirring occasionally. Add green chiles and season with salt and pepper. Saute for 6-8 minutes, stirring occasionally or until cooked through. Remove from heat and set aside. 
• To assemble the enchiladas, set up assembly line. Add enchilada sauce down the middle, put in the onion mixture and add cheese. Roll tortilla and put in pan. 
• Bake uncovered for 20 minutes. Remove from oven and serve immediately.