Mexican Meatball Stew - 30g Carbs, 6g Fiber, 3g Sugar
{As written this is high in sodium. Check all ingredients for
sodium before using. Consider using a low sodium chicken broth
instead of the one called for and added garlic separately.
Although corn will be good in this dish if you cannot use it...
leave it out or substitute something else... even green beans.
Take care, Gloria}
From: www.bhg.com
Try this veggie-packed meatball stew, bubbling with Mexican flavor.
We've added tasty black beans to promote heart health and reduce
cholesterol.
Servings: 8
Prep: 10 min
Cook: 6 hrs to 7 hrs (low) or 3 to 3 1/2 hours (high)
2 (14 1/2 oz cans) Mexican-style stewed tomatoes, undrained
2 (12 oz pkg) frozen cooked Italian-style turkey meatballs, thawed (24 total)
1 (15 oz can) black beans, rinsed and drained
1 (14 oz can) seasoned chicken broth with roasted garlic
1 (10 oz pkg) frozen whole kernel corn, thawed
Fresh oregano (optional)
1. In a 4 to 5-quart slow cooker, combine undrained tomatoes, meatballs, drained beans, broth, and corn.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat
setting for 3 to 3 1/2 hours. If desired, garnish each serving with oregano.
Servings: 8
Nutrition per Serving:
287 Calories, 13g Total Fat, 6g Sat Fat, 37mg Cholesterol,
30g Carbs, 6g Fiber, 3g Sugar, 16g Protein, 1134mg Sodium
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