Tag Archives: leftovers

Tasty Crock-Pot Pork Chops


Have you ever eaten a dried out pork chop?

I have! And, let me tell you, all of those experiences with eating dried, un-juicy pork chops made me really not like the things. Until one day, someone wonderful in my facebook Weight Watcher’s group posted about this recipe. I am all about easy recipes in my crock pot, so of course I tried it!

The pork chops will come out so tender, they will literally fall apart. Serve it with over mashed potatoes, rice, broccoli or your favorite veggie. Also makes great leftovers.

The ingredients are pictured here:

Yes…that’s it. 3 ingredients.

1 package of pork chops

2 cans of cream of chicken soup

1 package of ranch dressing mix


Throw all ingredients into the crock pot and let it work it’s magic. I cook mine all day while I am at work. When we are ready to eat, we just use a fork to break up the pork chops.

Here is what the finished product looked like packed as my lunch:

This recipe would serve 4, possibly more depending on how hungry those people are and if it is served with sides. The pack of pork chops was only $4.70, each can of soup around $1 and the dressing pack was less than $1. So for about $7.00 plus the cost of sides, you could serve up dinner for 4!


Easy Stuffed Peppers


This recipe is adapted from one that I found here, on the Weight Watcher’s website. For me, one of the best parts of making stuffed peppers is how aromatic they are while cooking. Within minutes, they smell amazing. Which makes it really difficult to wait for them to be finished cooking before eating them!

We have used beef as it calls for in the original recipe, it came out great. We then tried using our chicken burgers from Costco and loved that even more. I am sure these peppers would also be delicious with ground turkey or chicken, or even a veggie patty if you are a vegetarian.

2 Green Peppers

2 chicken burger patties (or other meat or meat substitute)

1 package of pre-cooked brown rice (this saves time as it is already cooked, no need to even heat it up)

1 can of V8 spicy vegetable juice

4 tbs Parmesan cheese (you can add more on top too)

Ground black pepper to taste if desired

1. If you are not using ground meat, then cut up burger patties into small pieces. Add meat, rice, 1/4 cup of the vegetable juice, and Parmesan cheese.  The mixture should look something like this:

2. Have your lovely assistant (husband) carefully slice off the top of each pepper. Or you can do this yourself. Be sure that your peppers will fit into whatever pan/pot you plan to use. It will look something similar to this:

3. Stuff each pepper with the meat/rice mixture. Save remaining mixture for lunch the next day, it’s good enough to just eat by itself!

4. Pour remaining vegetable juice over and around the stuffed peppers.

5. Cover, simmer peppers over medium-high heat for about 20 minutes.
6. Top with a little extra Parmesan and enjoy.

Creamy Chicken Pesto Pizza


Warning! This is NOT healthy. It is however probably healthier than pizza you would order out. It is also easy to make. This pizza also tastes pretty darn good.

Creating this pizza was sort of an I have a left over pre-made pizza crust, now what can I put on it? We still had pesto left from our Costco adventure. I had picked up a whole ton of shredded cheese while shopping at the commissary a few weeks back. They had it on sale for $0.79, and the expiration date is not until sometime in November so you’d better believe I stocked up. We also had a bag of breaded Tyson chicken breasts in the freezer. We just simply love these for an easy and fast dinner.

You can probably imagine my idea coming together, pizza crust, pesto, cheese and chicken, mmmmm delicious. I brought up my suggestion to the wonderful husband to which he replied with an even tastier, more unhealthy suggestion. “Let’s go buy a can of pre-made alfredo sauce to mix with the pesto!” And that is exactly what we did!

I packed this for my lunch today and ate it with some grapes.

1 Pre-made whole wheat pizza crust, the thin kind

Pesto (how much you use depends on how pesto-y you want your pizza)

About 1/2 can of Alfredo Sauce

1 small bag of part skim mozzarella cheese

2 Frozen Tyson Breaded Chicken Breasts Cooked and Cut


1. First, mix together the Alfredo and Pesto

2. Spread the sauce on the crust evenly.

3. Top with chicken pieces

4. Top with cheese.

5. Bake at 350 for about 15 minutes.

6. ENJOY!!

Yes You Can Make Lasagna in a Crock Pot


At first I was not aware that one of my all time favorite meals could be made in a crock pot. As a kid I remember lasagna being one of my favorite meals, but also one of my mothers favorite meals. It was my favorite meal because I love anything pasta and cheese. It was one of her favorites because she could prepare it ahead of time and bake it later. I think if she knew this crock pot recipe she would like lasagna even more.


There are quite a few reasons why I made this Thursday evening. 1, I like it. 2, I knew I wanted leftovers for lunch. 3, my Japanese swimmers were arriving so I didn’t want to spend time cooking, and 4, I had made it for my American swimmers in the past for a team dinner and they loved it! Oh and it is also relatively healthy.


The recipe can also be found here, I borrowed it and changed it a little bit from the Weight Watchers website. It was a hit with the kids, and I did have enough left overs for lunch.


1 lb lean ground beef (93% lean…or even leaner)

1 small onion, diced

2 cloves of garlic, minced

28 oz can of crushed tomatoes

15 oz can tomato sauce

1 tsp sea salt

1 tsp oregano

1 tsp basil

A little red pepper for flavor

1 zucchini chopped

1 cup lite ricotta cheese

1 1/2 cups part skim mozzarella

6 whole wheat lasagna noodles

1/2 cup Parmesan cheese


1. In a large pan, cook beef, onion and garlic together until meat is browned.

2. Add in 28oz canned crushed tomatoes, tomato sauce and spices. I allow this to cook on low as I complete the next step.

3.  In a medium bowl mix the chopped zucchini, ricotta, and 1 cup of the mozzarella cheese.

4. Spoon 1/3 of beef mixture into crock pot. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.

5. Cook in crock pot on low for 4-6 hours

6. Just before you are ready to eat sprinkle the rest of the mozzarella and the Parmesan cheese on top. You may also add whichever other spices you want.


It is great, the noodles don’t dry out, no body gets the dreaded end or corner piece, and it’s cheesy! It is only 10 points plus for 1/6 of the entire thing!


As I said earlier, I packed it for left overs. Here is my lunch and snacks.

As it turns out, I ended up leaving the yogurt and grapes at work for Monday.