This crock pot recipe is delightfully simple and yields a dish that's full of heartwarming goodness. Slow-cooked to bring out a rich flavor your entire family will love.

• 4 bison - 9 oz. ribeye steaks
• 1-1/2 lbs. canned sliced mushrooms
• 3/4 lb. dried egg noodles
• 2 cups water
• 1 tsp. salt
• 1 tsp. black pepper
• 1 tsp. granulated garlic

Created by: Chef Forrest D. Waldo, II C.E.C.

Plug in crock-pot and set on high. Add 4 thawed Bison ribeyes. Place lid on crock-pot and cook for 2-1/2 hrs. Reduce heat to low and cook for an additional hour.

Open both cans of mushrooms and pour into crock-pot, juice and all. Replace lid and cook for an additional hour.

Carefully remove Bison ribeyes, pour in dry noodles all at once. Stir to coat noodles with juice in the crock-pot, and then add 2 cups water. Return ribeyes to crockpot and replace lid and cook for an additional 1 1/2 hour or until noodles are cooked to your liking. Season with salt, ground black pepper and granulated garlic to your liking.

Per serving: calories 820, fat 18.6g, 21% calories from fat, cholesterol 282mg, protein 90.5g, carbohydrates 69.8g, fiber 6.6g, sugar 2.0g, sodium 1027mg, diet points 17.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.7, Fruit: 0.0, Bread: 4.1, Lean meat: 11.5, Fat: 0.0, Sugar: 0.0, Very lean meat protein: 0.0

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