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Pounds lost: 36.0
Fitness Minutes: (15,052) Posts: 20,790 4/25/09 11:32 P
I found these in magazines and tweaked them to my liking. One is AWESOME in the slow cooker, that's all I'll ever cook it in, so I don't have conversions for stovetop...
TURKEY CHILI 2 lbs 93% lean ground turkey 3 (14.5 oz) cans unsalted diced tomatoes 2 (14,5 oz)cans kidney beans, undrained (black beans work too!) 1 large onion chopped 1 large red bell pepper chopped 1 large green bell pepper chopped 1 large yellow bell pepper chopped 1 8 oz package sliced white mushrooms 3.5 cups diced celery hearts 3-6 tbsp chili powder (Depending on your spice preference) 3 tbsp ground cumin
Brown the ground turkey in a large soup pot
Add the rest of the ingredients and mix well.
Simmer 2-3 hours until it thickens.
Nutrition info: 1 serving = 2 cups (1 pot makes about 8 servings)
Calories = 325 Total Fat = 7.5 g Saturated Fat = 2g Protein = 34.5g Carbs = 32.5g Fiber = 9.5g Cholesterol = 75 mg Sodium = 510 mg
SLOW COOKER PROVENCAL STYLE BEEF STEW 2 tsp olive oil 1/5 lb chuck roast, boneless, trimmed and cubed kosher salt, divided black pepper, divided 2 tbsp flour 3 medium onions, cut into wedges 8 crushed garlic cloves 1/4 cup dry red wine 1 cup fat free, less-sodium beef broth 2 tbsp tomato paste 1 (14.5 oz) can unsalted diced tomatoes, drained 3 cups sliced zucchini 2 cups sliced carrots 3 bay leaves 3 sprigs fresh thyme
Heat oil in a large skillet. Sprinkle beef with a dash of salt and pepper, and dredge in the flour. Add beef to pan, and saute, until brown on all sides. (about 2 minutes)
Place beef in a slow cooker. Add onions and garlic to the pan, saute for about 5 minutes. Add wine to deglaze the pan, scraping to get all the browned bits loose. Place mixture in slow cooker
Add broth, tomato past, bay leaves, thyme and tomatoes. Top with zucchini and carrots.
Cook on low, 6-8 hours or until beef is tender. Season with salt and pepper to taste. Discard bay leaves and thyme sprigs.
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