Kielbasa Bean Slow Cooker Soup

Happy Friday Everyone!

I must say, it has been such a tough week! Halloween candy, left over Halloween candy...Knottie GTGs....margaritas...The list goes on. Although I will not say that I failed, because failure will not be an option for me...I will say that I have not done well at all staying on program. I will get back on program starting tomorrow after weigh-in. I will start working out during the week like I have been. I want to be one of those buff brides but I want to do it as healthy as I can.

What are your goals for the week? Feel free to leave a comment and let me know!

Kara (kdangel518) had given us this recipe earlier in the week. I'm dying to try this although I might have to make some moderations to fit FI's crazy diet. It's one of those "set it and forget it" type of recipes (I'm sounding like an infomercial aren't I?) Plus I love Kielbasa too....MMMMMMMM!!!!

Kielbasa Bean Slow Cooker Soup
Points- 3
Servings- 8
Ingredients:
16 oz reduced fat/light Kielbasa, cut in 1/2 lengthwise
Sliced4 med carrots
Chopped3 med stalks of celery
Chopped1 large onion
Chopped15 oz canned pinto beans- rinsed and drained
15 oz canned black beans- rinsed and drained
58 oz ff chicken broth
4 - 14.5 oz cans 14.5 oz can diced tomatoes
1 tsp thyme
salt & pepper

Directions: Add all ingredients into the slow cooker, except for the canned diced tomatoes. Cook on low for at least 6 hours, or until beans are tender. Add diced tomatoes in - do not drain, turn cooker up to high and cook for 15 minutes. Enjoy!

Macaroni & Cheese

Hope everyone enjoyed their Halloween. I'm a bit upset that there were no trick or treaters (other than the Brandies girls that came by). So much candy left over. I found a woman that works in my building that loves Smarties (that's the candy that I got) and I said that I would bring in the Smarties for her. She works on another end of the building and I'm going to wear uncomfortable shoes for the next week (or until I forget about the candy). I made a yummy meal last night...I think I counted it to be no more than 25 points for the whole meal...I split it into 4 servings so I could have something for lunch. I just threw together carrots, corn, celery and some green beans. One cup of white rice (FI cannot have brown rice), chicken (I had about 10 ounces in total in the dish) and some fajita sauce. If you use brown rice it is core as the fajita sauce is 0 points per serving.

Nicole (Starbride08) gave me a recipe the other day for Mac and Cheese. I've actually tried this recipe before...it's different than the traditional Mac and Cheese but it's still pretty good. Nicole said that she threw some broccoli in it too. She had gotten this off the WW website as well.

Macaroni & Cheese:
Servings, 8
Points: 5
12oz elbow macaroni
1/2 cup fat-free sour cream
12oz fat-free evaporated milk
8oz low-fat cheddar or Colby cheese
1 Tbsp Dijon mustard
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese

Instructions:
Cook pasta according to package directions without added fat or salt; drain and transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside

Heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges (known as scalding). Reduce heat to low, add cheese and simmer until cheese melts, siring constantly with a wire whisk, about 2 minutes; remove from heat and stir in mustard, salt pepper and nutmeg.

Add cheese mixture to pasta, mix well. Transfer to a 4-quart casserole dish.

Combine bread crumbs and Parmesan cheese; sprinkle over pasta.

Bake until top is golden, about 30 minutes. About 1 cup per serving.

I hope to see some or all of you tonight at the GTG!!! Happy Thursday!