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Recipes
Layered Italian Crescent Ring
By sretzlaff
Preheat oven to 350 degrees F
- 2 (8-ounce) cans refrigerated crescent dinner rolls
- 1 cup sliced roasted red bell peppers, drained well
- 8 slices provolone cheese, cut in half
- 16 thin slices deli Genoa salami
- 10 thin slices deli ham
- 1 teaspoon Italian seasoning
- 1/2 cup banana pepper rings, drained well
- 1/4 cup Italian dressing
HG Kale & Cheddar Egg Bake
By sretzlaff
1/4th of recipe (3 bakes): 183 calories, 9
- 3 3/4 cups roughly chopped cauliflower or 2 3/4 cups cauliflower rice
- 1 cup finely chopped kale leaves
- 1 1/2 cups shredded reduced-fat cheddar cheese
- 3/4 cup (about 6 large) egg whites or fat-free liquid egg substitute
- 3/4 tsp. garlic powder
- 3/4 tsp. onion powder
- 1/4 tsp. salt
- 1/8 tsp. black pepper
Slow Cooker Chicken and Gravy
By sretzlaff
6 Weight Watchers Points Plus (not including potatoes, rice or toast)
- 6 boneless skinless chicken breasts
- 2 packages chicken gravy mix
- 1 can (10 3/4 ounces) low-fat cream of chicken soup
- 2 cups water
Instant Pot One-Pot Spaghetti with Meat Sauce
By sretzlaff
Yield: 5 servings, Serving Size: scant 1 1/2 cups Amount Per Serving: Smart Points: 10 Points +: 10 Calories:...
- 1 lb 93% ground turkey
- 3/4 teaspoon kosher salt
- 1/4 cup diced onion
- 1 clove minced garlic
- 1 jar (25.25 ounces) Delallo Tomato Basil Pomodoro Sauce
- 2 cups water
- 8 ounces whole wheat or gluten-free spaghetti, I used Delallo
- Grated parmesan cheese, optional for serving
Slow-Cooker Easy French Dip Sandwiches
By sretzlaff
1 Spray 3- to 4-quart slow cooker with cooking spray
- 1 (3-lb) fresh beef brisket (not corned beef)
- 1 package (1 oz) onion recipe and dip soup mix (from 2-oz box)
- 1 can (10 1/2 oz) condensed beef broth
- 8 mini baguettes or sandwich buns
Greek Chicken Tacos
By sretzlaff
Entire recipe (2 tacos): Calories 310 Total Fat 11
- 3 ounces Tyson® Grilled & Ready® Fully Cooked Refrigerated Grilled Chicken Breast Strips
- 1/4 cup shredded romaine lettuce
- 2 tablespoons finely chopped red onion
- 2 tablespoons drained and chopped roasted red peppers (packed in water)
- 1 tablespoon roughly chopped, pitted kalamata olives
- 1 tablespoon light vinaigrette
- 2 corn taco shells (flat-bottomed, if available)
- 2 dashes dried oregano
- 2 tablespoons crumbled, fat-free feta cheese
CREAMY CHICKEN ARTICHOKE DIP
By sretzlaff
Heat the oven to 350°F. Mix together the chicken, sour cream, mayonnaise, cheese, artichokes and pepper sauce in a...
- 1 can 12.5 oz. Swanson® Premium White Chunk Chicken Breast in water, drained
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1 (14 ounce) can artichoke heartsdrained and diced
- 1/4 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce
SLOW COOKER MOZZARELLA STUFFED MEATBALLS
By sretzlaff
Chop each cheese stick into half inch pieces (about 6-8 pieces for each cheese stick)
- 1 pound ground beef
- 1 cup bread crumbs (panko or regular, Italian seasoned or plain)
- 1 egg + 1 egg yolk
- 1 teaspoon minced garlic (or 2 teaspoons garlic powder)
- 1 teaspoon onion powder
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3-4 mozzarella cheese sticks (string cheese)
- marinara or alfredo sauce, for dipping
SLOW COOKER CHOCOLATE-COVERED PEANUT CLUSTERS
By sretzlaff
1. Layer all of the ingredients in order in a 6-quart slow cooker
- 16 ounces unsalted peanuts (or dry roasted peanuts)
- 16 ounces salted cocktail peanuts
- 1 (12-ounce bag) semisweet chocolate chips
- 1 (12-ounce bag) milk chocolate chips
- 2 (10-ounce bags) peanut butter chips
- 2 (16-ounce packages) white almond bark or vanilla candy melts
Tomato-Basil Flatout Thin Crust Pizza
By sretzlaff
185 Calories ● 16g Protein ● 11g Carbs ● 5g Fiber ● 10g Fat
- 1 Flatout® Light Flatbread
- 1/2 tomato, sliced
- 1/2 Tbs chopped basil
- 1 Tbs fat free balsamic vinaigrette
- 1/8 tsp garlic powder
- 3 oz part-skim, fresh mozzarella, sliced thin