The Best Slow Cooker Beef Barbacoa

Over the years I’ve seen lots of different recipes for Barbacoa.  Some had ingredients that I thought were a little weird, some had sugar, and some had dizzyingly long lists of ingredients.  The version that I’ve created has the perfect amount of spicy flavor, and it cooks to fall apart tender. It’s tasty enough that my oldest, who usually doesn’t care for shredded beef dishes, asked me to make him his own batch to take back to college with him.  He’s also not a fan of leftovers, so here’s hoping that this helps keep him (and his debit card) out of the Chick-Fil-A drive through! But let’s be honest, one of the best things about this dish is that it takes a few minutes to dice two ingredients and the rest is simply tossing stuff into the slow cooker.  My favorite way to eat this is on a soft taco with a little cilantro, a squeeze of lime juice, and of course, cheese, but it also makes a great base for shredded beef enchiladas. I think it’ll quickly become one of your favorites (and it’s only 3 WW points per serving)! ~Tracy

The Best Slow Cooker Beef Barbacoa

The Best Slow Cooker Beef Barbacoa

    Ingredients
  • ~One beef rump roast, approximately 3 lbs., with fat trimmed
  • ~1, 5 oz. can chipotle peppers in adobo sauce (I use Embasa brand)
  • ~1, 4 oz. can diced green chiles
  • ~1 cup diced white or yellow onion
  • ~5 large cloves garlic, minced
  • ~juice of one lime, freshly squeezed
  • ~2 T. apple cider vinegar
  • ~3 to 4 bay leaves
  • ~1 ½ tsp. salt
  • ~1 tsp. black pepper
  • ~1 T. ground cumin
  • ~1 ½ tsp. oregano
  • ~1 c. fat free beef broth or prepared beef bouillon
  1. Place rump roast in slow cooker (I highly recommend using slow cooker liner. They make cleanup so much easier!)
  2. Remove the adobo peppers from the can and roughly chop them. Use the entire can if you like things fairly spicy. When cooking for my family, I use the entire can, but if you don’t love things very spicy, or are cooking for others, use half the can.
  3. Add the peppers (including seeds and some of the sauce) to the pot with the roast.
  4. Add all other ingredients.
  5. Place lid on slow cooker and cook on low for 8 hours.
  6. Remove the roast from the slow cooker using tongs or a large spatula.
  7. Remove the bay leaves from the pot while you have the meat removed.
  8. Shred the meat and return to the slow cooker to let it simmer in the juices for another 15-20 minutes before serving.
  9. Remove the meat from the liquid and serve.

**This recipe makes 15, 3 oz. servings that are 3 WW Freestyle points each.

https://foursistersdish.com/2019/01/17/the-best-slow-cooker-beef-barbacoa/

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Skillet Cube Steak

My 11-year-old daughter recently shot her first deer. We hunt for the meat, not for the sport, but I will say there is something rewarding about harvesting your own dinner. My girl was excited and proud to get her first buck!

Venison is delicious, not to mention good for you. It’s a very lean red meat with hardly any fat. Our meat processor tenderizes ours for us so that, it’s so tender, you can cut it with a butter knife. If you don’t have the luxury of hunting your own venison and having it tenderized, you can buy beef cube steak (also known as tenderized round steak) at your local grocery store. We like either/or in this house! ~Erin

Ingredients:

1 ½ lbs. cube steak, carefully trimmed of all fat and cut into small (approximately 2 inch) pieces

½ c. all-purpose flour

1 tsp. salt

½ tsp. black pepper

3 T. olive oil, divided

In a gallon-sized baggie, place all the trimmed meat along with the flour, salt, and pepper. Keep a lot of air in the bag and seal it well. This allows space for the meat and seasonings to shake around in the bag. Flip and shake the baggie until all the meat is coated evenly. Lay the meat out in a single layer on wax paper or plastic wrap near the stove and let it rest for 3-5 minutes. This helps the flour adhere to the meat.

Preheat a medium-sized heavy nonstick or well-seasoned cast iron skillet over medium heat. Add one Tablespoon olive oil and swirl to distribute evenly. Allow the oil to get hot for about a minute; then add about 1/3 of the meat in a single layer, being careful not to overcrowd the skillet. My skillet would fit about 1/3 of the batch of meat so I used 1 Tablespoon of oil per batch for a total of 3 Tablespoons. If you have a large skillet, you may be able to cook it all in two batches, using half of the 3 Tablespoons of oil for each of the batches.

Do not move the meat around after laying it in the pan; let it cook for 4-5 minutes undisturbed. Flip each piece and continue to cook for 3-4 more minutes or until the pieces are golden brown on both sides. Transfer to a paper towel-lined plate. My family would organize an uprising if I didn’t serve this with mashed potatoes and cream gravy so I suggest you do too. 🙂

WW Freestyle Info.: This recipe makes 5 servings of about 4 ounces each. Each serving is 7 SmartPoints, regardless of whether you use venison or beef.

Skillet Cube Steak

Skillet Cube Steak

    Ingredients
  • ~ 1 ½ lbs. cube steak, carefully trimmed of all fat
  • ~ ½ c. all-purpose flour
  • ~ 1 tsp. salt
  • ~ ½ tsp. black pepper
  • ~ 3 T. olive oil, divided
  1. In a gallon-sized baggie, place all the trimmed meat along with the flour, salt, and pepper.  Keep a lot of air in the bag and seal it well.  This allows space for the meat and seasonings to shake around in the bag.  Flip and shake the baggie until all the meat is coated evenly. 
  2. Lay the meat out in a single layer on wax paper or plastic wrap near the stove and let it rest for 3-5 minutes. This helps the flour adhere to the meat.
  3. Preheat a medium-sized heavy nonstick or well-seasoned cast iron skillet over medium heat.  Add one Tablespoon olive oil and swirl to distribute evenly.  
  4. Allow the oil to get hot for about a minute; then add about 1/3 of the meat in a single layer, being careful not to overcrowd the skillet.  My skillet would fit about 1/3 of the batch of meat so I used 1 Tablespoon of oil per batch for a total of 3 Tablespoons.  If you have a large skillet, you may be able to cook it all in two batches, using half of the 3 Tablespoons of oil for each of the batches.
  5. Do not move the meat around after laying it in the pan; let it cook for 4-5 minutes undisturbed.  
  6. Flip each piece and continue to cook for 3-4 more minutes or until the pieces are golden brown on both sides.  
  7. Transfer to a paper towel-lined plate. 
  8. My favorite way to serve this is with mashed potatoes and cream gravy but it's delicious without gravy too!

WW Freestyle Info.: This recipe makes 5 servings of about 4 ounces each. Each serving is 7 SmartPoints, regarless of whether you use venison or beef.

https://foursistersdish.com/2019/01/14/skillet-cube-steak/

Black Bean & Beef Green Chile Bake

Black Bean & Beef Green Chile Bake
from Four Sisters Dish

I created this recipe because I wanted something new, but I also wanted something healthy that did not take any time to cook. Before I come across as too lazy, my kids had called me on the sugar cookies I promised before the school break had ended. Operation sugar cookie was already in full swing as dinner approached.

So on my wee end of the counter, I decided I could throw something Mexican together, and I realized I had never tried anything with beef and green chiles together, which I absolutely love. (I’m pretty sure Santa Fe, NM, might be heaven – at least during Hatch chile season…)

What emerged took only few minutes of prep and about 10 minutes of cooking in the oven. And it tasted like it should have been an old family casserole that had taken FAR more time. When it comes to meal prep, I’m always for fabulous foods making it seem like I worked harder than I did! ~Robin

Ingredients:

1 lb of 97% lean ground beef

1 package of taco seasoning (I use Taco Bell brand)

1 can of black beans, rinsed

2 8-inch tortillas (Tumaro’s 8” White Low-in-Carb Wraps)

2 7-oz cans of chopped green chiles (I use Old El Paso brand)

1 4.5-oz. can of chopped green chiles

½ cup shredded reduced-fat Colby Jack (I like Kraft Natural)

1 jalepeno pepper, sliced (if desired for garnish)

½ c. cherry tomatoes, sliced in half (if desired for garnish)

Taco sauce or salsa, if desired, for serving 

Instructions: 

Preheat oven to 350° F.  In a 9”x 9” pan, take one 8” tortilla and tear it up into 1.5-2” square-ish chunks and spread across the bottom of the pan; set aside.  In a large skillet, cook lean ground beef until browned. Drain any fat that cooks out.   Add taco seasoning and ¾ c. water according to taco seasoning instructions (except I don’t let it cook down for a full 10 minutes – just until most of the water is cooked out).  Add drained green chiles and drained black beans.  Stir gently until mixed well and heated well throughout.  Then turn off heat.  

Into the 9×9 pan, pour ½ of the beef mixture into the pan over the tortilla chunks, spreading evenly.  Then do another layer of torn up tortilla spread evenly across the beef mixture.  Pour the rest of the beef mixture over this and spread evenly.  Sprinkle the top with your ½ c. of cheese.  Bake for about 10 minutes – until bubbly hot and cheese is melted well across the top.

WW Freestyle Info.:  This recipe makes 6 very filling portions at just 4 points each. 

Black Bean & Beef Green Chile Bake

Black Bean & Beef Green Chile Bake

    Ingredients:
  • ~ 1 lb of 97% lean ground beef
  • ~ 1 package of taco seasoning (I use Taco Bell brand)
  • ~ 1 can of black beans, rinsed
  • ~ 2 8-inch tortillas (Tumaro’s 8” White Low-in-Carb Wraps)
  • ~ 2 7-oz cans of chopped green chiles (I use Old El Paso brand)
  • ~ 1 4.5-oz. can of chopped green chiles
  • ~ ½ cup shredded reduced-fat Colby Jack (I like Kraft Natural)
  • ~ 1 jalepeno pepper, sliced (if desired for garnish)
  • ~ ½ c. cherry tomatoes, sliced in half (if desired for garnish)
  • ~ Taco sauce or salsa, if desired, for serving
  1. Preheat oven to 350° F.
  2. In a 9”x 9” pan, take one 8” tortilla and tear it up into 1.5-2” square-ish chunks and spread across the bottom of the pan.  Set aside.
  3. In a large skillet, cook lean ground beef until browned. Drain any fat that cooks out.
  4. Add taco seasoning and ¾ c. water according to taco seasoning instructions (except I don’t let it cook down for a full 10 minutes – just until most of the water is cooked out).
  5. Add drained green chiles and drained black beans.  Stir gently until mixed well and heated well throughout.  Then turn off heat.
  6. Into the 9x9 pan, pour ½ of the beef mixture into the pan over the tortilla chunks, spreading evenly.
  7. Then do another layer of torn up tortilla spread evenly across the beef mixture.
  8. Pour the rest of the beef mixture over this and spread evenly.
  9. Sprinkle the top with your ½ c. of cheese.
  10. Bake for about 10 minutes – until bubbly hot and cheese is melted well across the top.

WW Freestyle Info.:  This recipe makes 6 very filling portions at just 4 points each. 

https://foursistersdish.com/2019/01/10/black-bean-beef-green-chile-bake/

Crock Pot Chicken Pot Pie

My crock pot and I could really be best friends.  When it comes to dinner, I rely on that one appliance as much as anything else.  There’s nothing better than coming home to dinner that is near ready when you walk in the door from a busy workday.   A few basic ingredients and you will be enjoying this slow cooked version of a classic.   Just before you want to have dinner, bake your favorite biscuits and serve it over top of one!  Here’s a great biscuit recipe to try:  Mama’s Flaky Cream Biscuits.  Delish!!

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Ingredients:

5 medium potatoes, peeled and diced to 1 1/2”

3 large carrots, peeled and diced

3 boneless, skinless chicken breasts – any fat trimmed (about 1 ¾ to 2 pounds)

2 T minced dried onion (or ½ c fresh onion chopped)

½ tsp garlic powder

1 tsp. salt

¼ tsp. black pepper

2 cans (10 ½ oz each) Campbell’s Healthy Request cream of chicken soup

1/3 c. water or low sodium chicken broth

1 c. frozen corn

1 c. frozen peas or green beans

Place diced potatoes in 6-quart crock pot.  Add carrots and seasonings.  Lay chicken breasts on top of vegetables.  Pour in cream of chicken soup and water over chicken.  Do Not Mix!  (Corn and peas are added later.)  Place lid on crock pot and cook on high for approximately 4 hours or on low for approximately 7 hours.  Remove chicken from crock pot to a heat proof plate and shred; set aside.  Add corn and peas or beans to the crock pot.  Thin sauce in crock pot with up to an additional ¼ c. chicken broth, if needed.  Return chicken to pot.   Allow frozen vegetables to heat through, about 10 minutes.  Serve over a baked, warm, split biscuit.

WW Freestyle Info: Makes 8 servings of 1¼ cups each.  4 SmartPoints per serving, not counting your choice of biscuit.

Crock Pot Chicken Pot Pie
    Ingredients
  • ~ 5 medium potatoes, peeled and diced to 1 1/2”
  • ~ 3 large carrots, peeled and diced
  • ~ 3 boneless, skinless chicken breasts – any fat trimmed (about 1 ¾ to 2 pounds)
  • ~ 2 T minced dried onion (or ½ c fresh onion chopped)
  • ~ ½ tsp garlic powder
  • ~ 1 tsp. salt
  • ~ ¼ tsp. black pepper
  • ~ 2 cans (10 ½ oz each) Campbell’s Healthy Request cream of chicken soup
  • ~ 1/3 c. water or low sodium chicken broth
  • ~ 1 c. frozen corn
  • ~ 1 c. frozen peas or green beans
  1. Place diced potatoes in 6-quart crock pot.
  2. Add carrots and seasonings.
  3. Lay chicken breasts on top of vegetables.
  4. Pour in cream of chicken soup and water over chicken. Do Not Mix! (Corn and peas are added later.)
  5. Place lid on crock pot and cook on high for approximately 4 hours or on low for approximately 7 hours.
  6. Remove chicken from crock pot to a heat proof plate and shred; set aside.
  7. Add corn and peas or beans to the crock pot.
  8. Thin sauce in crock pot with up to an additional ¼ c. chicken broth if needed.
  9. Return chicken to pot.
  10. Allow frozen vegetables to heat through, about 10 minutes.
  11. Serve over a baked, warm, split biscuit.

Weight Watchers Freestyle Info: Makes 8 1¼ cup servings at 4 SmartPoints per serving.

https://foursistersdish.com/2019/01/07/crock-pot-chicken-pot-pie/

Creamy Chicken Taco Chili

Every New Year’s Eve on Facebook (for the past several years), I have posted, “Tell me something good that happened this year.”  If you listen to The Bobby Bones radio show, the phrase “tell me something good” may ring a bell.  It’s a segment on his show every morning where the cast reads positive news headlines.  It’s my favorite part of his show.  I mean, who doesn’t love to hear about the GOOD things people are doing in this world?!  There is enough negativity and bad news out there.  It’s nice to focus on the good for a change.  My yearly Facebook post is a knockoff from Bobby’s Tell Me Something Good segment… a chance for me to hear some positive news from my friends and share some positive news of my own.  A perfect way to end one year and move into the next.  If more people focused on the positive things in their lives instead of harping on the bad stuff, this world would be a much more pleasant place, don’t you agree?

This year, I was able to share several good things that happened for me in 2018 (I could have named a bunch but I focused on the highlights):  1.  I became a WW (formerly Weight Watchers) Wellness Guide (a.k.a. meeting receptionist – I’m still not used to the new titles).  I’ve been a lifetime member for YEARS and decided it was time to take a more active roll.  2.  I went back to teaching!  I was a kindergarten teacher for 6 years but I quit teaching and went into a different field when my daughter was a year old (long story) so I’ve been out of public ed for over 10 years.  I’m back and glad to be working with kids again, plus it’s awesome to be back on the same schedule as my own kids.  3.  We more than doubled our blog traffic on Four Sisters Dish in 2018 as compared to our first year, 2017.  That’s amazing!  We have YOU to thank for it.  We want to thank you all for reading, subscribing, commenting, sharing, and most importantly COOKING our recipes!  We love when people make our food and tell us how they like them.  Please continue to do so… we love hearing from our readers and we hope to have more interaction with you 2019!

Tell us something good in the comments!  What was something good that happened for you in 2018?  We hope your 2018 was as great as ours and we at Four Sisters Dish wish you a happy, healthy and delicious 2019!

Speaking of delicious, let’s start the year off with this Creamy Chicken Taco Chili.  This can be made in your crockpot or your electric pressure cooker.  I’ve included instructions for both.  This chili is creamy and rich but it’s guaranteed not to sabotage your healthy diet resolutions.  Enjoy it without guilt!  ~Erin

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2 ½ lb. boneless, skinless chicken individually frozen chicken breasts*

2 cans (10 ¾ oz. each) Campbell’s Healthy Request cheddar cheese soup

1 (16 oz.) can fat-free refried beans

1 (16 oz.) jar mild taco sauce (I used Taco Bell brand.)

1 (16 oz.) can fat-free chicken broth

1 (15 oz.) can whole kernel corn, drained

1 (10 oz.) can mild Ro-Tel tomatoes and green chilis, undrained

1 T. chili powder

1 tsp. paprika

1 tsp. onion powder

1 tsp. salt

¼ tsp. black pepper

½ tsp. oregano

1 tsp. garlic powder

2 cans (15 oz. each) black beans, drained and rinsed

1 (8 oz.) package fat-free cream cheese

 

Slow Cooker Instructions:

In the pot of a slow-cooker, whisk together cheddar cheese soup, refried beans, taco sauce, chicken broth, corn, Ro-Tel, and spices.  Nestle the frozen chicken breasts into the mixture.  *You can use thawed chicken breast, just be aware that it will cook much faster.

Cook on high for 4 hours or low for 8 hours.  In the last 30 minutes of cooking, remove the chicken from the pot and shred it; set aside.

In a medium bowl, whisk together some of the hot liquid from the crock pot with the cream cheese, until smooth.  Pour the cream cheese mixture into the pot, stir in the black beans, and return the shredded chicken to the pot. Continue cooking for 20-30 minutes of cook time.

Serve with shredded cheese, avocado, jalapenos, and corn chips, if desired.

 

Electric Pressure Cooker Instructions:

In the pot of an electric pressure cooker, whisk together cheddar cheese soup, refried beans, taco sauce, chicken broth, corn, Ro-Tel, and spices.  Nestle the frozen chicken breasts into the mixture.

*You can use thawed chicken breast, just be aware that it will cook much faster.  See your pressure cooker owner’s manual for time adjustments for thawed chicken breasts.

Set the electric pressure cooker for 45 minutes.  Quick release pressure and open the pot when all pressure is released.  Remove the chicken from the pot and shred it; set aside.

In a medium bowl, whisk together some of the hot liquid from the pressure cooker with the cream cheese, until smooth.  Pour the cream cheese mixture into the pot, stir in the black beans, and return the shredded chicken to the pot.  Using the saute setting, simmer for about 5-10 minutes, stirring occasionally, or until beans are warmed through.  Watch it closely so the cream cheese doesn’t scorch.

Serve with shredded cheese, avocado, jalapenos, and corn chips, if desired.

WW Freestyle Info:  This soup makes approximately 16 cups.  Each cup is 2 SmartPoints, not counting optional garnishes.

Creamy Chicken Taco Chili

Creamy Chicken Taco Chili

    Ingredients
  • ~ 2 ½ lb. boneless, skinless chicken individually frozen chicken breasts*
  • ~ 2 cans (10 ¾ oz. each) Campbell’s Healthy Request cheddar cheese soup
  • ~ 1 (16 oz.) can fat-free refried beans
  • ~ 1 (16 oz.) jar mild taco sauce (I used Taco Bell brand.)
  • ~ 1 (16 oz.) can fat-free chicken broth
  • ~ 1 (15 oz.) can whole kernel corn, drained
  • ~ 1 (10 oz.) can mild Ro-Tel tomatoes and green chilis, undrained
  • ~ 1 T. chili powder
  • ~ 1 tsp. paprika
  • ~ 1 tsp. onion powder
  • ~ 1 tsp. salt
  • ~ ¼ tsp. black pepper
  • ~ ½ tsp. oregano
  • ~ 1 tsp. garlic powder
  • ~ 2 cans (15 oz. each) black beans, drained and rinsed
  • ~ 1 (8 oz.) package fat-free cream cheese
    Slow Cooker Instructions
  1. In the pot of a slow-cooker, whisk together cheddar cheese soup, refried beans, taco sauce, chicken broth, corn, Ro-Tel, and spices.
  2. Nestle the frozen chicken breasts into the mixture. *You can use thawed chicken breast, just be aware that it will cook much faster.
  3. Cook on high for 4 hours or low for 8 hours.
  4. In the last 30 minutes of cooking, remove the chicken from the pot and shred it; set aside.
  5. In a medium bowl, whisk together some of the hot liquid from the crockpot with the cream cheese, until smooth.
  6. Pour the cream cheese mixture into the pot, stir in the black beans, and return the shredded chicken to the pot.
  7. Continue cooking for 20-30 minutes of cook time.
  8. Serve with shredded cheese, avocado, jalapenos, and corn chips, if desired.
    Electric Pressure Cooker Instructions
  1. In the pot of an electric pressure cooker, whisk together cheddar cheese soup, refried beans, taco sauce, chicken broth, corn, Ro-Tel, and spices.
  2. Nestle the frozen chicken breasts into the mixture. *You can use thawed chicken breast, just be aware that it will cook much faster. See your pressure cooker owner’s manual for time adjustments for thawed chicken breasts.
  3. Set the electric pressure cooker for 45 minutes.
  4. Quick release pressure and open the pot when all pressure is released.
  5. Remove the chicken from the pot and shred it; set aside.
  6. In a medium bowl, whisk together some of the hot liquid from the pressure cooker with the cream cheese, until smooth.
  7. Pour the cream cheese mixture into the pot, stir in the black beans, and return the shredded chicken to the pot.
  8. Using the sauté setting, simmer for about 5-10 minutes, stirring occasionally, or until beans are warmed through. Watch it closely so the cream cheese doesn’t scorch.
  9. Serve with shredded cheese, avocado, jalapenos, and corn chips, if desired.

WW Freestyle Info: This soup makes approximately 16 cups. Each cup is 2 SmartPoints, not counting optional garnishes.

https://foursistersdish.com/2019/01/02/creamy-chicken-taco-chili/

Bacon Cheeseburger & Tater Soup

I can’t believe Christmas is just around the corner! I still have gifts to wrap! Are you an early shopper or a last-minute frenzy shopper? I’m usually somewhere in between, but this year I went back to teaching (after 10 years working in an entirely different industry), and school didn’t let out until this past Wednesday. That, combined with holiday parties, my son’s 8th birthday, and just life in general, has left me way behind this year. I love the holidays but I wish I had more time to relax.
One way I make time for all the gift-wrapping I need to catch up on is by using my crockpot to make supper. Y’all know I love my slow-cooker. Cooking with it is so much better than standing over the stove. I will confess, this Bacon Cheeseburger & Tater Soup is not one you leave and go to work and let it cook. It does need stirred occasionally. Otherwise, it’s very little work. You can wrap your Christmas presents while it cooks!
I hope you and your family enjoy this rich, cheesy, meaty soup and I hope you have a very merry (and relaxing) holiday season! ~Erin

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Bacon Cheeseburger & Tater Soup

Serves 9

Bacon Cheeseburger & Tater Soup

    Ingredients:
  • ~ 1 lb. 96% lean ground beef
  • ~ 2 cloves garlic, minced
  • ~ 1 T. burger seasoning (I use McCormick brand
  • ~ 1 small onion (or half a large onion), chopped
  • ~ 2 T. Worcestershire sauce
  • ~ 2 tsp. Dijon mustard
  • ~ 1 (10 ¾ oz.) can Campbell’s Healthy Request cheddar cheese soup
  • ~ 1 (32 oz.) carton reduced-sodium beef broth
  • ~ 1 (32 oz.) bag of frozen southern hash browns (the cubed kind, NOT the shredded kind)
  • ~ 8 oz. reduced-fat Velveeta or Velveeta Shreds
  • ~ Center-cut bacon, fried crisp (optional garnish but HIGHLY recommended)
  • ~ Shredded cheese and chopped pickles, for garnish
  1. Brown the ground beef (leave it a little chunky – it will fall apart more in the slow cooker); add garlic and burger seasoning and cook another minute, until fragrant.
  2. Drain grease, if necessary, and transfer it to the pot of a slow cooker.
  3. Add onion, Worcestershire, Dijon, cheddar soup, and beef broth; stir to incorporate.
  4. Add 2/3 of the bag of hash browns; let the remaining hash browns thaw in the bag.
  5. Cook on high for 3-4 hours, stirring occasionally. Cook time may vary depending on how hot your slow cooker gets. The potatoes will thicken the soup as it cooks.
  6. Add Velveeta and remaining hash browns and stir until cheese is melted and soup is warmed through.
  7. I highly recommend adding crumbled bacon and extra cheese to your serving.

WW Freestyle Info: This makes 9 servings. Each heaping 1-cup serving is 6 SmartPoints, not including garnishes. Though I highly recommend spending some extra points on a slice of crumbled bacon… or two!

https://foursistersdish.com/2018/12/21/bacon-cheeseburger-tater-soup/
Bacon Cheeseburger & Tater Soup

Serves 9

Bacon Cheeseburger & Tater Soup

    Ingredients:
  • ~ 1 lb. 96% lean ground beef
  • ~ 2 cloves garlic, minced
  • ~ 1 T. burger seasoning (I use McCormick brand
  • ~ 1 small onion (or half a large onion), chopped
  • ~ 2 T. Worcestershire sauce
  • ~ 2 tsp. Dijon mustard
  • ~ 1 (10 ¾ oz.) can Campbell’s Healthy Request cheddar cheese soup
  • ~ 1 (32 oz.) carton reduced-sodium beef broth
  • ~ 1 (32 oz.) bag of frozen southern hash browns (the cubed kind, NOT the shredded kind)
  • ~ 8 oz. reduced-fat Velveeta or Velveeta Shreds
  • ~ Center-cut bacon, fried crisp (optional garnish but HIGHLY recommended)
  • ~ Shredded cheese and chopped pickles, for garnish
  1. Brown the ground beef (leave it a little chunky – it will fall apart more in the slow cooker); add garlic and burger seasoning and cook another minute, until fragrant.
  2. Drain grease, if necessary, and transfer it to the pot of a slow cooker.
  3. Add onion, Worcestershire, Dijon, cheddar soup, and beef broth; stir to incorporate.
  4. Add 2/3 of the bag of hash browns; let the remaining hash browns thaw in the bag.
  5. Cook on high for 3-4 hours, stirring occasionally. Cook time may vary depending on how hot your slow cooker gets. The potatoes will thicken the soup as it cooks.
  6. Add Velveeta and remaining hash browns and stir until cheese is melted and soup is warmed through.
  7. I highly recommend adding crumbled bacon and extra cheese to your serving.

WW Freestyle Info: This makes 9 servings. Each heaping 1-cup serving is 6 SmartPoints, not including garnishes. Though I highly recommend spending some extra points on a slice of crumbled bacon… or two!

https://foursistersdish.com/2018/12/21/bacon-cheeseburger-tater-soup/

Orange Cranberry White Chocolate Bars

Each year, I search and search for a recipe to send out with my Christmas cards. I found a similar recipe to this, tweaked it just a bit, and perfection was born. These have a ton of great flavor… they are a little sweet and a whole lot of delicious! You can use light or regular cream cheese for the frosting, add a little more or a little less orange zest, depending on your taste. Completely customizable to your tastes.  Plus, they turn out really pretty. Great for a holiday cookie exchange, gifts to neighbors, or to devour yourself! They are ah-maz-ing!!

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Blondie:

1 stick (8 Tablespoons) butter

1 1/3 c. packed light brown sugar

2 large eggs

½ tsp. vanilla extract

1 tsp. freshly grated orange zest

2 1/8 c. flour

1 1/2 tsp. baking powder

1/4 tsp. salt

1/8 tsp. ground cinnamon

1/2 c. dried cranberries, coarsely chopped (this helps distribute them more evenly throughout

the batter)

4 ounces white baking chocolate, coarsely chopped or 1/2 ­ 2/3 cup white chocolate chips

Frosting / Topping:

1 package (8 oz.) cream cheese, softened (regular or light)

3/4 c. powdered sugar

Pinch salt

1/2 tsp. vanilla extract

2 tsp. freshly grated orange zest

4 oz. white baking chocolate, melted

1/2 c. dried cranberries, coarsely chopped

Preheat the oven to 350˚F and lightly grease a 9X13 ­inch pan with cooking spray.

In a microwave­-safe bowl, melt the butter.

Stir in the brown sugar until well­ combined.

Whisk in the eggs, vanilla extract and orange zest.

Stir in the flour, baking powder, salt and cinnamon until well combined; then fold in the

cranberries and white chocolate.

Spread the batter evenly in the prepared pan.

Bake for 18­-20 minutes, until a toothpick inserted in the center comes out clean or with moist (not gooey) crumbs. Do NOT over bake!!!

Let the bars cool completely in the pan.

For the frosting, using an electric mixer (handheld or stand mixer), beat the softened cream cheese, powdered sugar and salt together until light and fluffy (about 2­-3 minutes).

Mix in the vanilla.

Add about half of the melted chocolate and mix until creamy.

Spread the frosting onto the cooled bars.

Sprinkle with cranberries and orange zest and drizzle the remaining white chocolate over the top. Refrigerate until the chocolate is set.

Serve chilled or at room temperature.

Orange Cranberry White Chocolate Bars

Orange Cranberry White Chocolate Bars

    Blondie Ingredients:
  • ~ 1 stick (8 Tablespoons) butter
  • ~ 1 1/3 c. packed light brown sugar
  • ~ 2 large eggs
  • ~ ½ tsp. vanilla extract
  • ~ 1 tsp. freshly grated orange zest
  • ~ 2 1/8 c. flour
  • ~ 1 1/2 tsp. baking powder
  • ~ 1/4 tsp. salt
  • ~ 1/8 tsp. ground cinnamon
  • ~ 1/2 c. dried cranberries, coarsely chopped (this helps distribute them more evenly throughout
  • the batter)
  • ~ 4 ounces white baking chocolate, coarsely chopped or 1/2 ­ 2/3 cup white chocolate chips
    Frosting / Topping Ingredients:
  • ~ 1 package (8 oz.) cream cheese, softened (regular or light)
  • ~ 3/4 c. powdered sugar
  • ~ Pinch salt
  • ~ 1/2 tsp. vanilla extract
  • ~ 2 tsp. freshly grated orange zest
  • ~ 4 oz. white baking chocolate, melted
  • ~ 1/2 c. dried cranberries, coarsely chopped
  1. Preheat the oven to 350˚F and lightly grease a 9X13 ­inch pan with cooking spray.
  2. In a microwave­-safe bowl, melt the butter.
  3. Stir in the brown sugar until well­ combined.
  4. Whisk in the eggs, vanilla extract and orange zest.
  5. Stir in the flour, baking powder, salt and cinnamon until well combined; then fold in the
  6. cranberries and white chocolate.
  7. Spread the batter evenly in the prepared pan.
  8. Bake for 18­-20 minutes, until a toothpick inserted in the center comes out clean or with moist (not gooey) crumbs. Do NOT over bake!!!
  9. Let the bars cool completely in the pan.
  10. For the frosting, using an electric mixer (handheld or stand mixer), beat the softened cream cheese, powdered sugar and salt together until light and fluffy (about 2­-3 minutes).
  11. Mix in the vanilla.
  12. Add about half of the melted chocolate and mix until creamy.
  13. Spread the frosting onto the cooled bars.
  14. Sprinkle with cranberries and orange zest and drizzle the remaining white chocolate over the top. Refrigerate until the chocolate is set.
  15. Serve chilled or at room temperature.
https://foursistersdish.com/2018/12/13/orange-cranberry-white-chocolate-bars/

3C Oatmeal Cookies ~ Chocolate, Coconut, Cranberries

I bake cookies.  Often. OK, too often.  Actually, I take that back – it’s always a good time for cookies!  I definitely have my favorite recipes, but often, when I try something new, I’m left a little disappointed that I didn’t make one of my standard favorites.  So, this time, I decided to create my own recipe combining some of my favorite things (there’s a song in there somewhere, I think). The result was this plate of cookie perfection!  This cookie is the perfect blend of chewy and chocolatey, while including the perfect hint of tart flavor with the dried cranberries. Even for folks who don’t like raw coconut, the toasted coconut in these cookies provides the perfect amount of nuttiness.  Try ‘em today! ~Tracy

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3C Oatmeal Cookies ~ Chocolate, Coconut, Cranberries

3C Oatmeal Cookies ~ Chocolate, Coconut, Cranberries

    Ingredients
  • 1 c. stick butter, softened to room temperature
  • ¾ c. brown sugar
  • ½ c. granulated sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 ½ c. all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 2 ½ c. quick cook oats
  • 1 c. dried Cranberries
  • 4 oz. semisweet chocolate, chopped into small chunks
  • 1 ½ c. toasted coconut (see note)
  1. Preheat oven to 350 degrees.
  2. Beat eggs and sugars together until creamy.
  3. Add eggs and vanilla.
  4. Combine flour, baking soda, and salt. Pour into butter mixture and mix well.
  5. Stir in oatmeal and cranberries just until mixed into cookie mixture.
  6. Gently stir in the toasted coconut to avoid breaking it up.
  7. Drop by generous tablespoons full onto sprayed or parchment lined cookie sheet.
  8. Bake approximately 10-12 minutes (cooking times vary by oven).
  9. Cool on rack before serving.
  10. Note: To toast coconut: Thinly spread coconut in medium skillet. Cook on medium to low temperature until coconut begins to brown slightly. Stir coconut occasionally until all turns a golden brown color. Watch the coconut closely and adjust temperature to avoid burning. Once most of the coconut is toasted and golden (you may have a few pieces that stay somewhat white), remove from skillet and spread on wax paper or parchment paper and allow to cool before use.
https://foursistersdish.com/2018/12/11/3c-oatmeal-cookies-chocolate-coconut-cranberries/

Crock Pot Three Bean Vegetarian Chili

Every year as the holidays are upon us, I start to think about when I’m going to get my diet back on track.  Around Thanksgiving, as I’m still eating leftovers, I know that Christmas will soon be here and I face the facts….I might as well jump on the “I’ll start fresh in the new year” bandwagon.  So, with my tightening pants in mind, I look for dishes that will make me feel like I’m eating my old favorites. The variety and the spiciness of this Three Bean Vegetarian Chili can satisfy your comfort food cravings, while maybe helping us all get on our “back to real eating” journey (whenever we’re ready).

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Crock Pot Three Bean Vegetarian Chili

Crock Pot Three Bean Vegetarian Chili

    Ingredients
  • ~1 cup chopped onion
  • ~1 cup chopped red bell pepper
  • ~2 T. minced jalapeno pepper
  • ~3 cloves garlic, minced
  • ~1 can (14.5 oz.) crushed tomatoes
  • ~2 T. tomato paste
  • ~1 can (15 oz.) black beans, drained and rinsed
  • ~1 can (15 oz.) white cannellini beans, drained and rinsed
  • ~1 can (15 oz.) pinto beans, drained and rinsed
  • ~½ cup corn
  • ~1 tsp. sugar
  • ~2 tsp. ground cumin
  • ~1 tsp. dried basil
  • ~1 T. chili powder
  • ~⅛ tsp. Cayenne pepper
  • ~¼ c. vegetable broth (or fat free beef broth or prepared beef bouillon if you aren't vegetarian)
  • ~1 tsp. salt
  • ~½ tsp. black pepper
  1. Generously spray a medium saute pan.
  2. Cook onion, red bell pepper, jalapeno, and garlic over medium heat until tender.
  3. Transfer to slow cooker.
  4. Add all remaining ingredients and stir to combine.
  5. Cook on low to medium heat for approximately 5 hours.
  6. Serve topped with your favorite grated cheese and sour cream, if desired.

WW Freestyle Info: This recipe makes approximately 6 one cup servings at ZERO WW Freestyle Points each, not including toppings.

https://foursistersdish.com/2018/12/06/crock-pot-three-bean-vegetarian-chili/

Pumpkin Spice Greek Yogurt Pancakes

I am crazy about pumpkin pie, but I pretty much only have it two times a year – at Thanksgiving and Christmas.  It’s not at all at a hard pie to make, but it just seems like a holiday pie to me! That said, I LOVE making other pumpkin recipes all year long, but since I ate pretty much whatever I wanted from the time the plane took off for our girls’ trip in Nashville in mid-October until Thanksgiving, I was wanting something I could eat that seemed indulgent – but would allow my pants to continue to fit by Christmas. 

I decided to see if Tracy’s Greek Yogurt Pancakes could become pumpkin-spiced, and I SO happy with the result.  Paired with your favorite syrup, these have just the right amount of pumpkin and not-at-all-secret spices to make you feel like you’re having a serious dessert.  These are definitely going on our Christmas morning menu – and a few other days in between, I’m sure, since my 5 year old has requested them several times, even though the recipe has only existed for about a week!  Hope you and yours enjoy them as much as we do.  ~Robin

PumpkinSpiceGreekYogurtPancakes_logo

Ingredients:

2 c. plain nonfat Greek yogurt

1 c. pumpkin puree

1 c. all-purpose flour

2 tsp. baking soda

¾ tsp. ground cinnamon

¾ tsp. ground ginger

½ tsp. (or very slightly more) ground nutmeg

¼ c. plus 1 T. sugar

1 tsp. salt

4 eggs, slightly beaten

1 tsp. vanilla

Instructions:

Pour Greek yogurt and pumpkin puree into a medium sized mixing bowl or the bowl of electric stand mixer. Combine all dry ingredients and add to yogurt/pumpkin mixture. Mix just until dry ingredients are incorporated well.

Combine eggs and vanilla. Add to yogurt mixture and mix until well combined.

Cook in sprayed skillet or griddle pan until each side is golden brown (on medium or a little cooler). You can gauge when to flip each pancake when bubbles begin to form on the uncooked side.

WW Info.: Makes 24 pancakes at approximately 5-inch diameter each. Each pancake is 1 point. 

Pumpkin Spice Greek Yogurt Pancakes

Pumpkin Spice Greek Yogurt Pancakes

    Ingredients:
  • ~2 c. plain nonfat Greek yogurt
  • ~1 c. pumpkin puree
  • ~1 c. all-purpose flour
  • ~2 tsp. baking soda
  • ~¾ tsp. ground cinnamon
  • ~¾ tsp. ground ginger
  • ~½ tsp. (or very slightly more) ground nutmeg
  • ~¼ c. plus 1 T. sugar
  • ~1 tsp. salt
  • ~4 eggs, slightly beaten
  • ~1 tsp. vanilla
  1. Pour Greek yogurt and pumpkin puree into a medium sized mixing bowl or the bowl of electric stand mixer. Combine all dry ingredients and add to yogurt/pumpkin mixture. Mix just until dry ingredients are incorporated well.
  2. In a separate bowl, lightly beat eggs, then add vanilla. Add eggs/vanilla to yogurt mixture and mix until well combined.
  3. Cook in sprayed skillet or griddle pan until each side is golden brown (on medium or a little cooler). You can gauge when to flip each pancake when bubbles begin to form on the uncooked side.

WW Info.: Makes 24 pancakes at approximately 5-inch diameter each. Each pancake is 1 point.

https://foursistersdish.com/2018/12/03/pumpkinspicegreekyogurtpancakes/