Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Friday, October 26, 2012


1 lb ground beef
1 can (28-oz) diced tomatoes with the juice
1 medium onion, chopped
1 medium-sized green bell pepper, chopped
1 can (15-oz) fat-free vegetarian chili
1 can (8-oz) tomato sauce
2 tbsp chili powder
2 tbsp minced fresh parsley
1 tbsp dried basil
2 tsp ground cumiin
4 garlic cloves, minced
1 tsp dried oregano
3/4 tsp black pepper
1/8 tsp hot pepper sauce
6 tbsp shredded reduced-fat cheddar or other cheese
1 tbsp minced chives or sliced green onion.

In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 3-quart slow cooker. Add the tomatoes, onion, green pepper, chili, tomato sauce, chili powder, parsley, basil, cumin, garlic, oregano, pepper and hot sauce. Cover and cook on low for 6 to 8 hours. Sprinkle with cheese and chives or green onion before serving.

Yield: 6 servings
Per 1 1/3 cups serving: 266 cal, 8 g fat (3 g sat), 42 mg chol, 759 mg sodium, 27 g carbs, 8 g fiber, 23 g protein

Diabetic exchanges: 3 lean meat, 3 vegetables, ½ starch

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