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.

Wednesday, January 14, 2015


1 large onion, chopped
1 3/4 lb boneless beef chuck, cut into bite-size pieces
1/4 tsp salt
1 green bell pepper, cored, seeded, chopped
3 medium carrots, peeled and cut into 1-inch pieces
3 ribs celery, cut into 1-inch pieces
3 garlic cloves, chopped
1 can (14.5-oz) petite diced tomatoes with chiles
1 cup reduced-sodium beef broth
2 tbsp cornstarch
1 can (15-oz) hominy, drained & rinsed

Spray slow cooker with nonstick cooking spray.

Place the onion in the bottom of the cooker and place beef over onion; sprinkle with the salt. Add the bell pepper, carrots, celery, and garlic. Pour the tomatoes and 3/4 cup of the broth over all.

Place lid on cooker and cook on high for 6 hours or on low for 8 hours.

In a small bowl, mix the cornstarch with the remaining 1/4 cup of broth. Stir mixture into the cooker during the last 15 minutes of cooking time. Add the hominy, replace lid and cook for that last 15 minutes.

Yummy served with tortillas and a salad.

Yield: 6 servings
Per serving: 274 calories, 8 g (2 sat) fat, 24 g carbs and 28 g protein

Note: This is a great carb to protein ratio for diabetics, too.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.