1 pound turkey breast, boneless and skinless -- ground 3/4 cup chopped onion 3/4 cup chopped celery 1/4 cup chopped carrot 4 cups water 4 beef bouillon cubes 1 envelope onion soup mix 1 cup tomato sauce 1/4 cup barley 1/2 teaspoon black pepper 1/4 teaspoon cayenne 1/2 teaspoon oregano 1/2 teaspoon basil 1/2 teaspoon thyme 1/2 teaspoon paprika 1 bay leaf 1 tablespoon soy sauce, low sodium 2 teaspoons parsley 4 ounces whole wheat pasta -- macaroni shape is best or orzo water
Cut turkey breast into small pieces and place small amounts in food processor. Process until a coarse chop is achieved. Finish remaining turkey.
Brown the turkey in a frying pan; drain off the fat.
Put the turkey and all ingredients except the pasta into the crock-pot. Add water to within an inch or so of the top of the crock-pot. Cook on LOW for 8 hours. About 30 minutes before serving, cook pasta in boiling salted water; add to the crock-pot.
Serving Size : 8 Categories: 10 Carbs or less; Beef; Celery ; Green Bell Pepper; Onions; WW Points -- 4
1 tablespoon olive oil 1 pound top round steak -- cut in small cubes 1 tablespoon seasoned salt 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 1 onion -- finely chopped 2 ribs celery -- finely chopped 1 carrot -- finely chopped 1/2 green beans -- finely chopped 3 cups beef broth 2 cups frozen mixed vegetables 2 cups spicy V-8® vegetable juice
Heat the olive oil in a large heavy skillet. Season the stew meat with seasoning salt, pepper and garlic powder. Cook meat in the oil along with onion and bell pepper until browned. Transfer to a slow cooker, and stir in the beef broth.
Cook on Low for 6 to 8 hours, or until meat is tender. During the last 30 minutes, stir in the mixed vegetables and vegetable juice cocktail.
"You aren't an accident. You weren't mass-produced. You weren't an assembly line product. You were deliberately planned, specifically gifted, and lovingly positioned on this earth by the Master Craftsman" ~Max Lucado
Serving Size: 6 6 chicken thighs, no skin, R-T-C 6 chicken drumsticks, no skin, R-T-C 1 can baby corn -- cut in half 1 water chestnuts, canned -- sliced 1 red bell pepper -- julienned 1 medium green bell pepper -- julienned 3/4 cup stir-fry sauce 1 cup chopped onion 1 cup sliced mushrooms 1 teaspoon fresh ginger -- grated 1 can mandarin oranges in water -- drained 2 green onions –thinly sliced – for garnish Mix all ingredients in a 3-qt or larger slow-cooker. Cover and cook on high 4 hours or on low 7 to 9 hours, until chicken is tender.
Add mushrooms and Mandarin oranges the last hour.
Carefully lift chicken (it’s fall-off-the-bone tender) onto serving platter. Top with the sauce and vegetables. Sprinkle with scallions. Cook time: 4 hours on high Cook time:8 hours on low
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