How To Prepare
Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. Stir in salsa and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in beans and cook until heated through, about 1 minute.
TIPS & NOTES
Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat just before serving.
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Beef Bean Chile Verde
How To Prepare
Spray the inside of a 3-4 quart slow cooker with nonstick cooking spray. Lay vegetables on the bottom of the crockpot, followed by pork. Pour apple cider and chicken broth over the pork and vegetables, and add herbs. Cover and cook on low for 7-9 hours. To thicken the juices, make a potato flour slurry from 1/4 cup potato flour and a 1/4 cup water, and stir into the stew about half an hour before serving.
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Crockpot Pork and Sweet Potato Stew
How To Prepare
Heat oil in a large stockpot over medium high heat. Add ground beef and onion, and cook until beef is well browned and crumbled. Drain fat, and transfer beef to a slow cooker. Add cabbage, kidney beans, water, tomato sauce, bouillon, cumin, and pepper. Stir to dissolve bouillon, and cover.
Cook on high setting for 4 hours, or on low setting for 6 to 8 hours. Stir occasionally. Enjoy!
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Cabbage Beef Soup
How To Prepare
Spray the inside of a 3-4 quart slow cooker with nonstick cooking spray. Lay vegetables on the bottom of the crockpot, followed by pork. Pour apple cider and chicken broth over the pork and vegetables, and add herbs. Cover and cook on low for 7-9 hours.
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Low Fat Crockpot Pork and Sweet Potato Stew
How To Prepare
Coat the inside of a 3-4 quart crockpot with nonstick cooking spray. Place vegetables on the bottom, then lay chicken pieces on top. Combine ginger, garlic, orange juice and teriyaki. Pour over chicken and vegetables. Cook for 6-8 hours on low. Add potato flour slurry about 30 minutes before the end of cooking to thicken the juices.
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Low Fat Asian Crockpot Chicken
How To Prepare
Prepare rice ahead of time according to package instructions. It’s best if it’s made slightly on the dry side.
Heat a wok on a high flame. Meanwhile, season chicken with pepper. When the wok is very hot, add 2 tsp oil. When the oil gets hot, add the chicken and cook on high a few minutes, tossing so that its browns all over. Remove chicken from wok and set aside, add one of the egg whites and cook a minute or two until done. Set aside.
Add the remaining oil to the wok and add the onion, scallions and garlic. Saute 1 minute, add the chili pepper and tomatoes and stir in all the rice. Add teriyaki and stir to mix all the ingredients. Keep stirring a few minutes, then add egg whites and chicken back to the wok. Adjust teriyaki if needed and stir well another 30 seconds. Serve with sliced cucumbers.
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Thai Fried Rice
