About 6 weeks after our 5th baby was born, I was really ready to lose the extra weight gained during that pregnancy. Frustrated that it wasn't coming off even with exercise, my sweet husband suggested we do weight watchers together... OKAY! I did weight watchers after our 1st baby was born so I already had the books and knew how the diet works. Now, 5 weeks later, the weight is almost completely off- just a few pounds to go and I am feeling good! My husband and I are eating better than ever and are loving all of the new recipes that we have tried from the weight watchers cook book since starting the diet. It really isn't a diet, it has been a lifestyle change for us. We have made it through 2 birthdays and mother's day and stuck to our diet and new healthy eating style!
One of the things that we love most about weight watchers is that we really can eat whatever foods we want, as long as we don't go over our allotted points for the day/week. We enjoy ice cream for dessert, weight watchers ice cream bars and cakes for sweet little pick-me-ups... Imagine a diet that you can have your cake and eat it too? Yep, with weight watchers, you can do that!
Now on to the recipe! This isn't from the weight watchers cook book, it is one that we've had in our recipe binder for a few years now. It originally came from an issue of Southern Living Magazine. I simplified it from the start by just tossing everything in the crock pot and letting it cook all day.
Two cups of this yummy Veggie Chili is only 2 points on weight watchers! And as for the corn chips, 16 homemade chips for 4 points. Before this lifestyle change, we'd load it up with cheese and that is yummy but an once of cheese is 3 points, we like to save those points for the ice cream... priorities people!
On to the recipe:
2 large carrots, diced (or throw in a bunch of baby carrots- 0 points for both ways)
1 medium sweet onion
1 (8-oz) package sliced mushrooms
1 large zucchini, chopped
1 tsp dried basil
1 tsp tony's seasoning (if you don't know about tony's find it- it is a staple in the south!)
1 (8-oz) can tomato sauce
3 cups tomato juice
2 (14 1/2-oz) cans diced tomatoes
1 cup frozen corn
1 can each- pinto beans, black beans, great northern beans and red kidney beans, drained/rinsed
Throw it all in the crock pot on low for 8 hours and enjoy!
As for the chips? Cut 4 corn tortillas into quarters and spread out on a baking sheet. Lightly coat with non-stick olive oil cooking spray and bake at 350 for about 15 minutes or until crispy. Keep an eye on them so you don't burn them- sometimes they cook faster than others!
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