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<br>Hungry Girl Today: 8.6.15
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<br>WEEKLY WEIGH-IN
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<br>If you've packed away your slow cooker for the summer, dig it out... You need to try these new recipes! (Leave the heavy sweaters in storage for a few more months, though.)
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<br>1/6th of recipe (about 1 1/3 cups): 181 calories, 1.5g total fat (0.5g sat. fat), 552mg sodium, 14g carbs, 2g fiber, 4.5g sugars, 26g protein
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<br>Freestyle™ SmartPoints® value 1*
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<br>SmartPoints® value 2* 
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<br>This dish is like bouillabaisse, only a lot less fussy. Hooray for set-it-and-forget-it cookin'... 
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<br>Prep: 15 minutes 
<br>Cook: 3 - 4 hours or 7 - 8 hours
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<br>Ingredients: 
<br>3 1/2 cups low-sodium vegetable broth 
<br>One 14.5-oz. can stewed tomatoes (not drained) 
<br>One 6.5-oz. can chopped clams in juice (not drained) 
<br>2 cups chopped kale 
<br>1 cup chopped onion 
<br>1 tbsp. chopped garlic 
<br>2 tsp. ground thyme 
<br>1 lb. raw tilapia, cod, or sea bass, cut into 1-inch pieces 
<br>8 oz. (about 16) raw large shrimp, peeled, deveined, tails removed 
<br>1 dried bay leaf 
<br>1/4 cup instant mashed potato flakes 
<br>1/2 cup chopped scallions 
<br>Optional seasonings: salt and black pepper 
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<br>Directions: 
<br>Combine broth with tomatoes in a slow cooker. (A 4-qt. slow cooker is best.) Add clams, kale, onion, garlic, and thyme. Mix well. 
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<br>Add fish, shrimp, and bay leaf, and gently stir to mix. 
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<br>Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until fish and shrimp are fully cooked. 
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<br>Add potato flakes and scallions, and stir until uniform. Remove bay leaf. 
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<br>MAKES 6 SERVINGS
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<br>Slow-Cooker Scalloped Peaches 
<br>1/8th of recipe (about 2/3 cup): 104 calories, 3g total fat (0.5g sat. fat), 82mg sodium, 20.5g carbs, 2.5g fiber, 17.5g sugars, 1.5g protein
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<br>Freestyle™ SmartPoints® value 2*
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<br>SmartPoints® value 2*
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<br>This is like the hot, gooey filling of a freshly baked peach pie... Skip the carby crust, and get to the good stuff! P.S. It's excellent over light vanilla ice cream. 
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<br>Prep: 15 minutes 
<br>Cook: 1 1/2 hours 
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<br>Ingredients: 
<br>8 cups (about 8) thinly sliced peaches 
<br>1/4 cup brown sugar (not packed) 
<br>4 packets no-calorie sweetener (like Truvia) 
<br>1 tsp. cinnamon 
<br>1/8 tsp. salt 
<br>1/4 cup light whipped butter or light buttery spread (like I Can’t Believe It’s Not Butter! Light or Brummel & Brown), room temperature 
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<br>Directions: 
<br>Place peaches in a slow cooker sprayed with nonstick spray. (A 4-qt. slow cooker is best.) 
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<br>Add brown sugar, sweetener, cinnamon, and salt. Toss to coat. 
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<br>Add butter, and mix well. 
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<br>Cover and cook on low for 1 1/2 hours, or until peaches have softened. 
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<br>MAKES 8 SERVINGS
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<br>Today's delicious finds are brought to you by Flatout®!
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<br>CHEW ON THIS:
<br>It's National Root Beer Float Day, August 6th. Make a better-for-you float with Blue Sky Free Creamy Root Beer and Dannon Oikos Vanilla Greek Frozen Yogurt. Yum, yum, yum...
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<br>*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe, or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints® trademark. For more info on the new PointsPlus® program, visit weightwatchers.com.
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