Hubby loved this. Chili Verde is one of his favorites.
2 lbs pork, cut into cubes
2 (10oz) cans green enchilada sauce
1 c. salsa verde
4 oz chopped green chiles
½ tsp salt
¼ tsp pepper
28 oz can hominy, drained (optional)
If desired, brown the pork, then add to 3 quart slow cooker. Add enchilada sauce, salsa verde, green chiles, salt and pepper. Cook on low 5-6 hours.
You add the hominy, serve as a side, or skip it altogether. You can serve the chili verde with tortillas and sour cream (I like it with whipped cream cheese.)
Yield: 6-8 servings
This was so delicious we didn’t miss the potatoes when I served it over riced cauliflower.
2 lbs lean ground beef, 90/10
1 oz envelope dry onion soup mix
½ c. Italian seasoned bread crumbs
1 can cream of chicken soup, reduced fat
1 can cream of mushroom soup, reduced fat
1 oz packet dry au jus mix
¾ c. water
In a large bowl, mix together ground beef, onion soup mix, and bread crumbs. Shape into 8 patties. Spray skillet with cooking spray and brown patties and both sides. Place browned patties in 3 quart slow cooker. In a medium bowl, mix together soups, au jus mix and water. Pour over patties. Cook on low setting for 4 to 5 hours until patties are well done.
Serve over mashed potatoes or mashed cauliflower.
Yield: 8 patties. Per patty= 327 Calories; 21g Fat (57.9% calories from fat); 23g Protein; 10g Carbohydrate; 1g Dietary Fiber; 81mg Cholesterol; 506mg Sodium.
This turned out great!
1 refrigerated pie crust
1 c. sugar
2/3 c. dark corn syrup
1/3 c. melted butter
1/8 tsp salt
1 tsp vanilla extract
1 ½ c. chopped and whole pecans
Spray 3 quart crock with cooking spray. Place pie crust in crock and mold to fit the shape of the crock. Stir eggs, sugar, corn syrup, butter, salt and vanilla together. Add pecans—saving some for the top. Pour filling over crust and top with pecan halves. Cover and cook on high for 2 ½ to 3 hours.
Yield: 6 servings.
Hubby went back for thirds! I think lentils are a great way to bulk up a dish without adding WW points. Good fiber.
Taco Lentil Soup
1 red bell pepper, diced
1/2 c. diced onion
1 jalapeno, seeded and diced
1 lb ground beef, 90% fat free
1 tsp garlic powder
1 c. lentils, rinsed
1 (14 oz) can diced tomatoes
10 oz can tomatoes with green chilies
14 oz can veggie broth
15 oz can black beans, rinsed and drained
2 TB chili powder
1 TB cumin
1 tsp dried oregano
1 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp cayenne
salt, to taste
fresh ground black pepper, to taste
1 c. roasted corn
Spray a medium skillet with cooking spray. Over med-high heat cook peppers and onion. Add ground beef and garlic powder. Transfer to 5 quart slow cooker. Add remaining ingredients and water to desired thickness. Cook on low 7-8 hours.
Yield: 5 servings
Shrimp and Corn Chowder
1 tablespoons unsalted butter
1 lbs medium shrimp, peeled and deveined, reserving shells
¼ c. chopped white onion
3 teaspoons finely chopped garlic
14.5 oz fat free chicken broth
¼ c. roasted green chilies, diced
1/2 teaspoon ground cumin
3/4 pound new potatoes, diced
15 oz can corn, drained
1 cup fat free half-and-half
Fresh lime juice, to taste, plus wedges for garnish
1/4 cup chopped cilantro
Add butter, onion, garlic, broth, green chilies, cumin, potatoes and corn in 5 quart slow cooker. Cook on high 3-4 hours. Add shrimp, half and half; heat through. Add lime juice and cilantro before serving.
Yield: 5 servings. Per serving= 270 Calories; 4g Fat (14.4% calories from fat); 25g Protein; 33g Carbohydrate; 3g Dietary Fiber; 144mg Cholesterol; 540mg Sodium.
Hominy and Jalapeno Chicken Soup
1 1/2 c. diced roasted chicken
2 cans fat free chicken broth
2 TB diced tamed jalapeno
1 can hominy, drained
1 tsp chili powder
Combine all ingredients in 3 quart slow cooker and cook desired length of time. Everything is already cooked so you can heat through or let it simmer all day.
Yield: 4 servings. Per serving= 196 Calories; 5g Fat (21.1% calories from fat); 26g Protein; 17g Carbohydrate; 3g Dietary Fiber; 44mg Cholesterol; 678mg Sodium.
It makes a nice sauce. You could eat it as a stew.
1 lb pork stew meat
1 tsp chili powder
1 tsp cumin
1 tsp smoked paprika
1 tsp onion powder
1 c. chunky salsa
16 oz can chili beans
1/3 c. sugar free apricot preserves
Combine ingredients in 2 quart slow cooker. Cook on high for 3 to 4 hours. Serve with taco shells or tortillas.
Yield: 8 servings. Per serving= 121 Calories; 5g Fat (32.9% calories from fat); 12g Protein; 9g Carbohydrate; 3g Dietary Fiber; 38mg Cholesterol; 261mg Sodium.
OMG! This IS yummy!
Yummy Artichoke Dip
14 oz can artichoke hearts, drained
½ cup light mayo
1/2 cups grated parmesan cheese
½ c. reduced fat shredded cheddar cheese
1 8z pkg greek cream cheese, softened
4 oz roasted chopped green chilis
Combine all ingredients in a 2 quart crock and cook on high 2 hours. Stir half way through to combine.
Yield: 4 cups. Per ¼ cup serving= 81 Calories; 4g Fat (49.0% calories from fat); 5g Protein; 6g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 175mg Sodium.
If you like mushrooms you could add those. If I’d had zucchini I would have added a little. You might want to add more water than I did. I like the pasta sticky.
Slow Cooker Spaghetti
8 oz 93% fat free ground turkey
5 oz Smart Taste Spaghetti
24 oz Del Monte spaghetti sauce
1/2 c. water
Brown turkey and add to 2 quart slow cooker. Add spaghetti (break in half) , spaghetti sauce, and water. Cook on high 2-3 hours.
Yield: 4 servings. Per serving= 296 Calories; 6g Fat (17.3% calories from fat); 15g Protein; 47g Carbohydrate; 7g Dietary Fiber; 41mg Cholesterol; 710mg Sodium