Vicki
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Age : 40
Joined : 12 Oct 2006
Posts : 2931
Localisation : Chesapeake Beach, Maryland
|  Subject: Mexicali Pork Soup Pot  Fri 03 Nov 2006, 10:33 am | |
| Mexicali Pork Soup Pot
16 ounces lean pork tenderloin, cut into 36 pieces
1 1/2 cups reduced-sodium tomato juice
1 (10 3/4 ounces) can Healthy Request Tomato soup
1/2 cup chopped onions
1 cup sliced carrots
10 ounces (one 16 ounce can) red kidney beans, rinsed and drained
1 1/2 cups frozen whole kernel corn, thawed
1/2 tsp minced garlic
2 tsp chili seasoning
2 tsp dried parsley flakes
1/8 tsp black pepper
Spray a slow cooker container with olive oil flavored cooking spray. In prepared container, combine meat, tomato juice, and tomato soup. Stir in onions, carrots, kidney beans, and corn. Add garlic, chili seasoning, parsley flakes and pepper. Mix well to combine. Cover and cook on LOW for 6 to 8 hours. Mix well before serving. Serves 6 (1 1/3 cups)
Each serving equals: HE: 2 protein, 1 1/2 vegetable, 1 optional calorie 149 calories, 5 gm fat, 17 gm protein, 9 gm carbohydrate, 689 mg sodium, 23 mg calcium, 1 gm fiber Diabetic: 2 meat, 1 1/2 vegetable
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Vicki
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