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Slow Cooker Mexican Beef Soup, Broccoli with Bacon and Pine Nuts, Sweet Mexican Pudding with Frozen Yogurt
Prep Cook Cals Fat Fat% Chol Pro Carb Fiber Sugar Sod.
30 min 480 min 690 22.7g 30% 64mg 36.6g 89.9g 13.7g 47.2g 861mg
 view detailed nutritional information
Dietary Exchanges: Milk: 0.5, Vegetable: 1.6, Fruit: 0.7, Bread: 2.4, Lean meat: 2.1, Fat: 2.6, Sugar: 1.9, Very lean meat protein: 0.2
Slow Cooker Mexican Beef Soup
Prep: 15 min, Cook: 8:00.
  • 1 lb. Beef Stew Meat, cut into 1/2 inch cubes
  • 1-2/3 cups beef stock
  • 2 cups water
  • 1 lb. Mexican style frozen vegetables
  • 1-2/3 cups Mexican style chunky tomato sauce
  • 1 lb. canned pinto beans, rinsed and drained
  • 2 tsp. ground cumin
  • 1 lb. canned black beans, rinsed and drained
  • 1/4 tsp. seasoned salt
  • 1/4 tsp. garlic pepper
  • 1/2 cup sour cream

Combine first 7 ingredients in an electric slow cooker on low heat. Cover and cook 8 to 81/2 hours, or until beef is tender. Increase heat to high. Stir in remaining ingredients, except sour cream. Cover and heat another 10-20 minutes until hot. Serve with a dollop of sour cream.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 292, fat 9.6g, 29% calories from fat, cholesterol 52mg, protein 22.9g, carbohydrates 30.3g, fiber 9.8g, sugar 7.6g, sodium 647mg, diet points 5.2.

The recommended wine is: Zinfandel.

Broccoli with Bacon and Pine Nuts
Prep: 5 min, Cook: 10 min.
  • 13 ounces broccoli florets
  • 2 bacon slices, chopped
  • 2 Tbs. plus 2 tsp. pine nuts
  • 1 Tbs. plus 1 tsp. fresh chives, chopped

Place broccoli in a steamer basket over boiling water. Cover pan and steam 5 minutes. Heat a heavy nonstick skillet or wok over medium high heat. Add bacon and cook 2 minutes. Add broccoli and pine nuts and stir-fry 3-4 minutes, or until broccoli is just tender. Stir in chives.

Per serving: calories 73, fat 4.5g, 48% calories from fat, cholesterol 3mg, protein 5.1g, carbohydrates 5.5g, fiber 3.0g, sugar 2.2g, sodium 86mg, diet points 1.7.

Sweet Mexican Pudding with Frozen Yogurt
Prep: 10 min, Cook: 15 min.
  • 2 cups skim milk
  • 1/8 tsp. salt (optional)
  • 1/3 cup farina or cream of wheat
  • 2 Tbs. walnuts, chopped
  • 1/3 cup raisins
  • 1/2 tsp. vanilla extract
  • 2 Tbs. molasses
  • 2 tsp. unsalted butter
  • 2 cups vanilla frozen yogurt

Preheat oven to 350°F. Combine milk and salt in a heavy saucepan over high heat. Bring to a boil. Lower heat to medium and slowly stir in farina. Cook 4-5 minutes or until mixture thickens. Stir in next 4 ingredients. Add half the butter. Transfer mixture into a buttered shallow baking dish. Dot with remaining butter and bake 15 minutes or until top is golden. Serve with frozen yogurt.

Per serving: calories 322, fat 8.6g, 24% calories from fat, cholesterol 9mg, protein 9.6g, carbohydrates 53.5g, fiber 1.0g, sugar 39.8g, sodium 132mg, diet points 7.5.