Well, we made it through another Halloween - actually 75% of the candy we have left will go in the freezer. Next month while my husband is away on his annual hunting trip my daughter and I will make candy dish ice cream. It's something we've done numerous times.
Tonight for dinner I thought I would drag out the crockpot and whip up this:
Crockpot Cheesy Chicken Spaghetti
From the kitchen of JING04/Weight Watchers
12 servings
16 oz. dry spaghetti, cooked
1 lb. Velveeta Light cheese
12.5 oz. can chicken breast, drained and flaked
10 3/4 oz. can 98% fat free cream of mushroom soup, undiluted
10 3/4 oz. can 98% fat free cream of chicken soup, undiluted
10 oz. can diced tomatoes and green chilies (Rotel)
4 oz. can mushroom stems and pieces, drained
1/2 cup water
1 small onion, diced
1 medium green pepper, diced
salt & pepper, to taste.
Instructions
Spray slow cooker with non-stick cooking spray.Combine all ingredients in slow cooker and stir to mix well.Cook on LOW for 2-3 hours. Stir again just before serving.
I am going to substitute the canned chicken for a couple boneless/skinless breasts that I didn't use last night. I will most likely omit the mushrooms - I'm the only one who likes them.
For those following WW here is the NI: 286 cal, 5.7 gr fat, 2.7 gr fiber
I'll most likely make a dash to Walmart for a few of the missing ingredients. My husband has a hockey tournament all day today so this recipe should warm him up. I'll probably make a salad too or garlic bread to keep my daughter happy.
A. and I will probably take a run to the mall to look for an outfit for her to wear to a wedding we are all going to in a couple of weeks. Hopefully we will find something that will do double duty and work for her homecoming dance.
Knitting:
CO - second basic sock for Lt. E (husband)
Must work on Tracy's scarf - Morehouse Farm Alligator.
Will do a couple of tiers on my Lady Elanor
Tonight for dinner I thought I would drag out the crockpot and whip up this:
Crockpot Cheesy Chicken Spaghetti
From the kitchen of JING04/Weight Watchers
12 servings
16 oz. dry spaghetti, cooked
1 lb. Velveeta Light cheese
12.5 oz. can chicken breast, drained and flaked
10 3/4 oz. can 98% fat free cream of mushroom soup, undiluted
10 3/4 oz. can 98% fat free cream of chicken soup, undiluted
10 oz. can diced tomatoes and green chilies (Rotel)
4 oz. can mushroom stems and pieces, drained
1/2 cup water
1 small onion, diced
1 medium green pepper, diced
salt & pepper, to taste.
Instructions
Spray slow cooker with non-stick cooking spray.Combine all ingredients in slow cooker and stir to mix well.Cook on LOW for 2-3 hours. Stir again just before serving.
I am going to substitute the canned chicken for a couple boneless/skinless breasts that I didn't use last night. I will most likely omit the mushrooms - I'm the only one who likes them.
For those following WW here is the NI: 286 cal, 5.7 gr fat, 2.7 gr fiber
I'll most likely make a dash to Walmart for a few of the missing ingredients. My husband has a hockey tournament all day today so this recipe should warm him up. I'll probably make a salad too or garlic bread to keep my daughter happy.
A. and I will probably take a run to the mall to look for an outfit for her to wear to a wedding we are all going to in a couple of weeks. Hopefully we will find something that will do double duty and work for her homecoming dance.
Knitting:
CO - second basic sock for Lt. E (husband)
Must work on Tracy's scarf - Morehouse Farm Alligator.
Will do a couple of tiers on my Lady Elanor
Less of Me - weigh in on Tuesday!
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