WELCOME

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.

Saturday, January 19, 2013

BELL PEPPER SOUP

This is a diabetic-friendly slow cooker recipe that is very tasty for everyone.  I got this recipe from Better Homes & Gardens and thought it was worth sharing with you.  I consider this one of my healthy soups.  To all my diabetic readers, this soup has an excellent carb/protein ratio.
 
Stuffed Pepper Soup
 Nutrition Facts Per Serving:
  • Servings Per Recipe: 8
  • cal.(kcal): 218
  • Fat, total(g): 7
  • chol.(mg): 37
  • sat. fat(g): 3
  • Monosaturated fat(g): 1
  • carb.(g): 22
  • fiber(g): 2
  • sugar(g): 4
  • pro.(g): 17
  • vit. A(IU): 826
  • vit. C(mg): 81
  • Thiamin(mg): 0
  • Riboflavin(mg): 0
  • Niacin(mg): 0
  • Pyridoxine (Vit. B6)(mg): 0
  • Folate(µg): 20
  • sodium(mg): 405
  • Potassium(mg): 147
  • calcium(mg): 91
  • iron(mg): 2
  • Diabetic Exchanges

  • Vegetables(d.e): 1
  • Starch(d.e): 1
  • Lean Meat(d.e): 2
  • Fat(d.e): 1
  • 1 pound lean ground beef
  • 1 large onion, chopped (1 cup)
  • 1 medium red sweet pepper, chopped (1/2 cup)
  • 1 medium orange sweet pepper, chopped (1/2 cup)
  • 1 medium green sweet pepper, chopped (1/2 cup)
  • 2 cloes garlic, minced
  • 4 cups lower-sodium beef broth
  • 2 cups water
  • 1 14 1/2 ounce can diced tomatoes, undrained
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 3/4 cup uncooked instant brown rice
  • 1/2 cup finely shredded colby and Monterey Jack cheese
 
1. In a large skillet cook beef, onion, sweet peppers, and garlic over medium heat until meat is browned and vegetables are tender. Drain off fat.
2. In a 4- to 5-quart slow cooker combine beef-vegetable mixture, broth, the water, tomatoes, black pepper, chili powder, and smoked paprika.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If using low-heat setting, turn to high-heat setting. Stir in rice. Cover and cook for 30 minutes more or until heated through. Sprinkle each serving with cheese.

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