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.

Tuesday, May 6, 2014


Note: This is a recipe I got from Weight Watchers Magazine over 10 years ago.

1 lb 90% lean ground beef
2 garlic cloves, finely chopped
2 tbsp chili powder
1 tsp ground cumin
1 can (28-oz) crushed tomatoes
1 can (15-oz) red kidney beans, rinsed and drained
1 onion, chopped
1/4 cup canned diced green chiles
2 tbsp tomato paste
Fresh oregano sprigs for garnish, if desired

Cook the beef and garlic in a nonstick skillet, breaking up meat with spoon, until meat is browned. Drain off any fat. Add the chili powder and cumin and stir to coat the meat.

Mix the tomatoes, beans, onion, chiles, and tomato paste in a slow cooker. Stir in the beef mixture. Place lid on cooker and cook on high until the flavors are blended, 4 to 5 hours.

Garnish with the oregano sprigs, if desired.

Yield: 8 servings
Per serving: 170 calories, 5 g fat (2 g saturated), 32 mg cholesterol, 331 mg sodium, 16 g carbs, 5 g fiber, 17 g protein, 59 mg calcium
WW Points: 3

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