Weight Watcher Potato Soup – Easy Crockpot Meal

Weight Watcher Easy Potato Soup Recipe

Weight Watcher Potato Soup – Easy Crockpot Meal

Tis the season for warm comfort foods and soup :)  I know it can be hard to find recipes that are delicious and also low in fat and calories, so I am excited to share my Easy Crockpot Potato Soup with you guys.  If you are on Weight Watchers, one serving is just 2-3 points!  And the best part is that it makes a ton, so you will have yummy soup for dinner and lunch for a few days!

I used mainly canned ingredients in my recipe because my schedule is crazy!  I hate it when I have fresh produce in the pantry and a week later I have to throw it out because I never got around to making a specific recipe.  I hate wasting money!  I know you guys do too ;)   This way, the next time you are at the store you can grab the needed supplies, toss them in your pantry, and they are ready when you are.  I got mine at Target…Target is on the way home from Jazzercise so it’s always an easy stop.

Weight Watchers Potato soup

The prep time on this soup recipe is just 5 minutes…you just add the canned goods into the crockpot and you have dinner started.  Doesn’t get too much easier than that!  As you can see, I also added in some celery and turkey bacon…I like a hearty soup and I had both of those ingredients in my refrigerator.  They were an excellent addition!

Now, here’s the recipe:

Weight Watcher Potato Soup - Easy Crockpot Meal
Author: 
Recipe type: Lunch/Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 can diced potatoes - you can add 2 cans if you want!
  • 2 14 ounce cans non-fat chicken broth
  • 1 10-3/4 can 98% fat free cream of chicken soup
  • 1 can diced carrots
  • ¼ cup diced celery
  • ¼ cup diced cooked turkey bacon or even ham would be fine
  • 1 - 8 oz pkg lowfat cream cheese
  • 1 cup fat free milk
Instructions
  1. Add all the ingredients expect the milk and cream cheese to the crock pot
  2. Let cook for at least 2 hours
  3. Add cream cheese, and cook until cream cheese is mixed into soup well (approx 30 min - 1 hour)
  4. Add in milk and cook until heated throughout - at least 15 minutes
  5. Enjoy
Notes
The great thing about the crock pot is that you can let it sit in there all day - Feel free to start this delicious soup in the morning and enjoy it at dinner time!

 

 

Easy Weight Watcher Potato Soup Recipe

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Pumpkin Banana Pancakes Recipe – Low-Fat!

Low Fat Pumpkin Pancakes Recipe

Pumpkin Banana Pancakes Recipe

I had someone ask me on Twitter the other day for a low-fat pumpkin pancake recipe, so I got a bit creative in the kitchen and I have to say that I am pretty happy with the outcome :)  You guys will love how easy it is and that we only need THREE ingredients!

Pumpkin Banana Pancakes recipe

And they only take about 3 minutes to prepare!

Pumpkin Banana Pancakes Recipe

Ok, ready for the recipe?

5.0 from 1 reviews
Pumpkin Banana Pancakes
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 eggs
  • 1 ripe banana ripe
  • ½ cup pumpkin puree
  • cooking spray, for pan
Instructions
  1. Mash ripe banana well
  2. Add in the pumpkin puree and mix well
  3. Add in eggs and mix well
  4. Warm non stick pan or spray your pan
  5. Cook silver dollar size pancakes about 1 min per side - you will see them start to bubble when they are ready to be flipped
  6. Remove from pan and Enjoy!
Notes
Makes about 10 small pancakes
If you like extra "spice" with your pumpkin, you could add about 1 teaspoon of Pumpkin Spice to your pancake batter

Low fat Pumpkin Pancakes Recipe

I think I will be making these Pumpkin Banana Pancakes again tomorrow for breakfast, I really can’t get over how easy they were to make!  I didn’t even top mine with any syrup, but I’m sure it would delicious with some warmed up maple syrup!

Make sure to let me know if you try this Low-Fat Pumpkin Pancake Recipe – I hope you like it as much as I do!

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Candy Corn Whoopie Pie Recipe – Made With Pebbles!

 

Candy Corn Pebbles Whoopie Pie Recipe

Candy Corn Whoopie Pie Recipe – Made With Pebbles!

I love Halloween – there are so many fun recipes and crafts out there to try and have fun with!  Have you guys seen Candy Corn Pebbles™ in stores yet?  The new Limited Edition Candy Corn Pebbles is definitely fun and festive, that’s why I thought you would enjoy this colorful recipe from Post Cereals :)

5.0 from 1 reviews
Candy Corn Whoopie Pie Recipe - Made With Pebbles!
Author: 
Recipe type: Dessert
 
Ingredients
Candy Corn Pebbles Cookies Ingredients:
  • ½ cup butter, softened
  • 1 cup sugar
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 egg
  • 1 tsp vanilla
  • 2 cups all-purpose flour
  • ½ cup buttermilk
  • 1-2 Tbsp. Candy Corn Pebbles cereal
Candy Corn Pebbles Filling Ingredients:
  • ½ cup butter, softened
  • 1 cup powdered sugar
  • ½ cup ground Candy Corn Pebbles cereal
  • ½ cup marshmallow fluff
  • 1 tsp vanilla
Instructions
  1. Preheat oven to 350 degrees F.
  2. Line two baking sheets with parchment paper, or use ungreased whoopie pie pans.
  3. In a large bowl of an electric mixer, beat butter on medium to high speed for 30 seconds.
  4. Add sugar, baking soda, and salt. Beat until combined, scraping bowl occasionally.
  5. Beat in egg and vanilla until combined.
  6. Alternately add flour and buttermilk, beating on low speed after each addition just until mixture is combined.
  7. Drop dough by rounded tablespoons into the wells of the whoopie pie pan or 2½ inches apart onto cookie sheet.
  8. Sprinkle Candy Corn Pebbles cereal in the center of half of the cookies, if desired. (The cookies without the cereal will be the bottom half of the whoopie pies, the cookies with the cereal will be the tops.)
  9. Bake about 7-8 minutes or until edges are firm.
  10. Cool on cookie sheet for 2 minutes.
  11. Transfer cookies to a wire rack; cool completely.
While the cookies are cooling, prepare filling.
  1. In a large mixing bowl of electric mixer, combine butter, powdered sugar, crushed cereal, marshmallow fluff, and vanilla.
  2. Beat on medium speed until smooth.
  3. Refrigerate until ready to assemble cookies.
  4. Spread the bottom of one of the cookies with the filling.
  5. Place another cookie on top of the filling, bottom side down. (Use the cookies with the Candy Corn Pebbles as the tops of the whoopie pies.)
Notes
Makes 24 whoopie pies. Store, covered, in the refrigerator for up to 1 week.

Don’t forget to check out some of my Fall Favorite recipes too:

Oh, and the Milk Jug Pumpkin Craft is always a favorite :)

 

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Chicken Pot Pie Cupcakes Recipe #SundaySupper

Recipe for Chicken Pot Pie Cupcakes

Chicken Pot Pie Cupcakes Recipe #SundaySupper

I am very excited to be taking part in the Sunday Supper Movement!  Our focus this weekend is Budget Friendly meals and I made Chicken Pot Pie Cupcakes.  I love meals that are easy, family-friendly, and don’t hurt your pocketbook.  My whole family loved this meal :)

Chicken Pot Pie Cupcakes Recipe

You just need a few ingredients too…add in some shredded chicken and your ready to get cooking :)

5.0 from 3 reviews
Chicken Pot Pie Cupcakes
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • ½ lb Shredded Chicken
  • 1 can Chicken Pot Pie Soup
  • 1 can of biscuits
  • 1 package of mashed potatoes
Instructions
  1. Put 1-2 large chicken breasts in a small crockpot with a tablespoon of water (if chicken is frozen, no water is needed) and cook on low for 4-6 hours or until chicken is easily shredded
  2. Shred chicken with two forks
  3. Place can of soup and shredded chicken in a pot and warm
  4. Spray a muffin/cupcake pan with cooking spray
  5. Remove biscuits from the package and flatten each one with your hands and push into each muffin tin
  6. Make sure the biscuit comes and around the top of the opening - about a ¼ inch all around
  7. Fill each biscuit ¾ full with the soup/chicken mixture
  8. Put one scoop of the mashed potatoes (no need to pre-cook, just use right from the package if you are using store bought ones like I did) on top of the soup/chicken mixture
  9. Bake at 350 degrees for 18-22 minutes or until biscuits are golden brown
  10. Enjoy!

 

 

Chicken Pot Pie cupcakes recipe

I hope your family enjoys this Chicken Pot Pie Cupcakes recipe as much as we did!  Make sure to check out the rest of the Sunday Super recipe…we have every from Dinner to Dessert…and they are all budget friendly!

Scrumptious Mains (Breakfast and Dinner)

Satisfying Sides

Sweet Treats

Sips, Spreads, and Snacks

Recipe for Sunday Supper

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.
To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Pumpkin Recipe Round-Up – Fall Favorites

Pumpkin Recipe Round-Up

Pumpkin Recipe Round-Up – Fall Favorites

One of the first things I think of when Fall gets here is…PUMPKIN. Pumpkin desserts, pumpkin crafts,Pumpkin Spice lattes,  and everything else that is fun and Fall! So, to help you guys celebrate a little bit of Fall, I teamed up with my buddy Christy at Saving Said Simply to share not one, not two, but EIGHT of our favorite PUMPKIN recipes :)

Make sure to check out all of Saving Said Simply’s Recipes too!

Now, here’s our Pumpkin Recipe Round-Up:

I recently made Low-Fat Pumpkin Banana Pancakes too – grab that recipe HERE.

What is your favorite Pumpkin Recipe?

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Pumpkin Dip Recipe – Sweet, Easy, & Low-Fat!

Pumpkin Dip Recipe

Pumpkin Dip Recipe – Sweet, Easy, & Low-Fat!

I have another fabulous Pumpkin recipe for you guys today.  If you are looking for something super to serve with crackers, or maybe to top another dessert with – this Pumpkin Dip is it!  You will have it ready in less than 5 minutes and it is very inexpensive to make :)

Pumpkin Fluff Dip Recipe

You will notice in the recipe, that it calls for a lot of measurements in “half” – so this is also a recipe that is SUPER easy to double!  You just need another package of cool-whip!

Pumpkin Dip
Author: 
Prep time: 
Total time: 
 
Ingredients
  • 1 cup of 100% pure pumpkin
  • ½ box vanilla instant pudding
  • 8 oz of cool whip (we used lite, you can use fat free though if you prefer)
  • ½ tablespoon of vanilla extract
  • ½ tablespoon of pumpkin pie spice
  • ½ tablespoon of cinnamon
Instructions
  1. Mix all together and chill for an hour before serving
Notes
You can serve this with graham crackers, ginger snaps, or I served mine with Cinnamon Sugar Pita Chips.

This is also amazing on top of desserts - such as Angel Food Cake, Cheesecake, and Coffee Cake!

 

Easy Pumpkin Dip Recipe

As I mentioned above, this also makes for a delicious topping…try it on these favorites:

I hope you enjoy this Easy Pumpkin Dip Recipe as much as we do!

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Pumpkin Coffee Cake Recipe – Low-Fat & Fabulous!

Pumpkin Coffee Cake Recipe

Pumpkin Coffee Cake Recipe – Low-Fat & Fabulous!

Tis the season for pumpkin….I was trying to think of a fun way to enjoy pumpkin this Fall and I decided to try my hand at Coffee Cake.  And to be honest, I have never made any kind of cake from complete scratch, so I am here to tell you, if I can do this Pumpkin Coffee Cake Recipe, you can too!  You all know that I always making us yummy food that has less fat and calories in it, so you will notice that with this one too.  But it is definitely full of flavor :)

Low Fat Pumpkin Coffee Cake recipe

First, I started with a simple topping – that took me less than 5 minutes to mix together.  No butter and I used cereal for that crunchy goodness :)

Healthier Pumpkin Coffee Cake Recipe

The batter was just a matter of mixing everything together!  I did use my mixer, but you can definitely do it by hand if prefer to mix it that way.

Now, here’s the recipe:

Pumpkin Coffee Cake - Low Fat!
Author: 
Recipe type: Breakfast or Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
Topping Ingredients
  • 3 Tablespoons flour
  • 2 Tablespoons brown sugar
  • ½ teaspoon cinnamon
  • 2 teaspoons low-fat or skim milk (more if extra moisture is needed)
  • 2 tablespoons crunchy nugget cereal - I used Honey Bunches of Oats with Almonds
Coffeecake Ingredients
  • 1-3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon baking soda
  • 2 large eggs
  • 1 cup canned 100% pumpkin puree
  • ½ cup low-fat buttermilk
  • ⅓ cup packed brown sugar
  • ⅓ cup sugar
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla
Instructions
Topping Instructions
  1. In a small bowl combine the flour, brown sugar, cinnamon, cereal and milk with a fork until the mixture is crumbly.
Coffee Cake Instructions
  1. Mix the flour, baking powder, pumpkin pie spice, baking soda in a small mixing bowl
  2. In a large mixing bowl, add the eggs, pumpkin, buttermilk, brown sugar, sugar, canola oil and vanilla mix until well blended
  3. Add the flour mixture and mix just until combined
  4. Add the batter into a 9x9 pan or a round cake pan that is sprayed with cooking spray
  5. Sprinkle the topping evenly over the top of the cake
  6. Bake at 350 degrees for 40 to 45 minutes or until knife or toothpick comes out clean when inserted into the center
Notes
This is a healthier version of a Fall favorite recipe - Enjoy!

 

Low Fat Pumpkin Coffee Cake Recipe

We had ours for breakfast – it is absolutely amazing with a nice cup of coffee, but it would also make for a perfect Fall dessert.

I hope you and your family enjoy this Low Fat Pumpkin Coffee Cake Recipe as much as we did!

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Chilean Sea Bass Recipe with Pineapple Dijon Sauce

Chilean Sea Bass with Pineapple Dijon Sauce Recipe

Chilean Sea Bass Recipe with Pineapple Dijon Sauce

I have a delicious Chilean Sea Bass recipe for you guys today. Did you know that Chilean Sea Bass is considered to be the Filet Mignon of fish? It is very light and cooks so easily!

Chilean Sea Bass Recipe

I used Old Bay Seasoning and sprinkled it over both sides of the Chilean Sea Bass, then sauteed it in about a teaspoon of Coconut Oil. You can use Extra Virgin Olive Oil, but I love the taste of Coconut Oil…especially when cooking seafood!

Chilean Sea Bass recipe with Pienapple Dijon Sauce

I wanted a sauce that wasn’t too sweet, and had contrasting flavors and the Pineapple Dijon is just that! As you can see, I let it reduce down quite a bit. It was delicious!  We served our with a side of rice and a salad.

Chilean Sea Bass with Pineapple Dijon Sauce
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 fillets of Chilean Sea Bass
  • Old Bay Seasoning to taste
  • 1 teaspoon of Coconut Oil - you can use EVOO if you prefer
  • 8 oz can of pineapple tidbits in 100% juice
  • ¼ cup dry white wine (such as Pinot Grigio)
  • 1 Tablespoon Honey Dijon mustard
  • 1 Tablespoons unsalted butter
Instructions
  1. Sprinkle both sides of the Chilean Sea Bass with Old Bay Seasoning and gently rub it in
  2. Heat oil in pan
  3. Add in Chilean Sea Bass
  4. While sea bass is sauteing add the all the pineapple juice from can, white wine, mustard, butter, and half of the pineapple tidbits in a small pan and let simmer until liquid is reduced
  5. Flip the sea bass after approx 5 min
  6. The Sea Bass will turn a more solid white color when it is done, if you are unsure, just use a fork and cut into it
  7. Top with Pineapple Dijon Sauce when done
  8. Enjoy!

 I hope you guys enjoy this Chilean Sea Bass Recipe with Pineapple Dijon Sauce as much as we did!

Disclosure: This post may contain affiliate links.