Tuesday, December 20, 2011
This was tonight's supper. Stuffed pepper soup in the crockpot and my Weight-Watcher's-ified Rachel Cresent Sandwiches. The original recipe is here. But my version used fat free thousand-island, reduced fat shredded cheddar, and reduced fat crescent rolls. Oh, I also used leftover turkey from the roast turkey I made last week instead of the lunchmeat. It came it at 7 WW points for 1 serving if you cut the 9x13 casserole into 8 pieces.
The stuffed pepper soup came from a recipe from my dear friend Robin. Add all of this to your crockpot and cook on low for 6-8 hours:
1 bottle v8 juice
1 box beef stock
4 large peppers, chopped (when chopped they use up about 1/3 of a 12-cup crock pot)
1 large onion, chopped
salt & pepper
2 pound ground venison (you can use ground turkey, or beef)
A one-cup serving is only 3 weight watcher's points!
And the double-bonus is that I got to use my new plates again! This time, for soup and sandwich night.