SLOW COOKER SLOPPY JOES
PREP TIME 5 MIN. – COOK TIME 3 HOURS 10 MIN. READY IN 3 HOURS 15 MIN. – SERVINGS 6
1 lb 90% lean ground beef 1 cup frozen chopped onions and peppers, thawed 1 (15 oz) can no- salt-added tomato sauce
SLOW COOKER PORK TACOS AL PASTOR
PREP TIME 10 MIN. – COOK TIME 6 HOURS READY IN 6 HOURS 10 MIN. – SERVINGS 10
1 bunch cilantro 1 (2.5 lb) boneless pork tenderloin 1 (16 oz) jar thick and chunky salsa 1 (20 oz) can pineapple chunks in juice
1 (16 oz) pkg small corn tortillas, to serve ½ small red onion, finely chopped, to serve
STEP 1 Remove the leaves from the cilantro, reserving them to serve. Finely chop cilantro stems and set aside. Pat the pork dry and cut into 2-inch pieces. Season pork with salt and pepper, then add to a 6-qt slow cooker. Add the salsa, pineapple, cilantro stems, and ½ cup water. Cover and cook on low 6–8 hours. STEP 2 When ready to serve, wrap the tortillas in a damp paper towel. Microwave 30 sec., until warm. Shred pork. Serve pork on tortillas with pineapple mixture, reserved cilantro leaves, and red onion.
TIP Dress this up with your favorite toppings like crumbled cheese, sliced radishes, or cubed avocado.
PER SERVING: 289 CALORIES, 5G FAT, 1G SATURATED FAT, 74MG CHOLESTEROL, 343MG SODIUM, 33G CARBOHYDRATE, 4G FIBER, 10G SUGAR, 26G PROTEIN
½ cup Nature’s Promise® Less Sodium and Sugar Ketchup 1 tbsp Worcestershire sauce ½ tsp garlic powder 6 whole-wheat hamburger buns
STEP 1 Heat a large skillet on medium- high or a 4- or 5-qt slow cooker on the sauté function. Add the beef and season with salt and pepper. Cook 5 min., until browned, breaking up with a wooden spoon. Add the onions and peppers and cook 3–4 min., until softened. STEP 2 If using a skillet, transfer beef and onion mixture to a 4- or 5-qt slow cooker. Add the tomato sauce, ketchup, Worcestershire sauce, and garlic powder. Season with salt and pepper. Stir to combine. Cover and cook on high for 3 hours or low 6 hours. Serve sloppy joes on the hamburger buns.
PER SERVING: 293 CALORIES, 10G FAT, 3G SATURATED FAT, 49MG CHOLESTEROL, 410MG SODIUM, 33G CARBOHYDRATE, 1G FIBER, 10G SUGAR, 20G PROTEIN
SLOW COOKER VEGGIE LASAGNA
PREP TIME 30 MIN. – COOK TIME 2 HOURS READY IN 2 HOURS 30 MIN. + RESTING TIME SERVINGS 10
1 medium zucchini 1 medium yellow squash 1 (15 oz) tub fat- free ricotta 2 tbsp Italian seasoning 1 tbsp olive oil
2 (15 oz) cans no- salt-added tomato sauce ½ (16 oz) box lasagna sheets 1 (16 oz) bag reduced-fat mozzarella cheese 2 tbsp dried parsley (optional)
STEP 1 Cut the zucchini and squash lengthwise into ¹⁄8
-inch-thick slices.
Season with salt and pepper. In a small bowl, combine the ricotta and Italian seasoning. Season with salt and pepper. STEP 2 Brush a 6- to 8-qt slow cooker with the oil. Add ½ cup tomato sauce to bottom of slow cooker. Layer 3 lasagna sheets to cover sauce, breaking noodles as needed. Top with ½ cup ricotta mixture and ¼ cup mozzarella. Cover with ½ cup tomato sauce and a layer of squash. Top with another ½ cup ricotta mixture and ¼ cup mozzarella. Repeat process, layering pasta and squash noodles with the mozzarella and tomato sauce. STEP 3 Sprinkle remaining mozzarella over lasagna. Cover and cook on high 2–2½ hours, until noodles and the squash are tender. Turn off slow cooker and let sit 30 min. Garnish with the parsley, if desired.
PER SERVING: 330 CALORIES, 12G FAT, 5G SATURATED FAT, 35MG CHOLESTEROL, 490MG SODIUM, 35G CARBOHYDRATE, 3G FIBER, 9G SUGAR, 27G PROTEIN
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