Three Bean Pork Slow Cooker Chili

This stuff is awesome!! I used two jalapenos and chipolte chili powder instead of regular chili powder. I also added two small bell peppers. Three Bean and Pork Slow Cooker Chili Weight Watchers Recipe Course: main meals PointsPlus® Value: search site Servings: 10 (I got 8 1 cup serving) Preparation Time: 35 min Cooking Time: 480 min Level of Difficulty: Easy Chunks of pork tenderloin make this chili especially robust. Spicy peppers add even more flavor. Ingredients 1 medium onion(s), chopped 2 clove(s) garlic clove(s), minced (medium) 1 cup(s) carrot(s), chopped 1 Tbsp chili powder, medium-hot 1 tsp dried oregano, crushed 1 small jalapeٌo pepper(s), seeded, chopped (don't touch seeds with bare hands) or 1 canned chipotle pepper in adobo, chopped 1/2 tsp table salt 1/2 tsp black pepper, freshly ground 2 pound(s) lean pork tenderloin, trimmed of fat and cut into 1-inch chunks 15 oz canned black beans, drained and rinsed 15 oz canned kidney beans, drained and rinsed 15 oz canned pinto beans, drained and rinsed 1 cup(s) canned tomato puree 29 oz canned diced tomatoes, with green pepper, celery and onion, undrained 6 oz canned tomato paste Instructions • Combine onion, garlic, carrots, chili powder, oregano, jalapeno, salt and pepper in a 5-quart (or larger) slow cooker; stir. Add remaining ingredients; stir again. • Cover and cook on HIGH setting for 6 to 8 hours. Yields about 1 cup per serving. Notes • We start cooking the chili at a HIGH setting so the ingredients quickly reach a safe temperature. You can reduce the heat to LOW after 3 to 4 hours, if you prefer. This recipe is part of our Make Ahead Soups, Chilies and Stews series. To learn more about this cook-and-freeze feature, click here.

Connie B

Sizzling Ginger Pork

This is a Biggest Loser recipe and it's FREAKING awesome if you like fresh ginger!!!

1 tsp sesame, canola, or olive oil
8 oz lean pork tenderloin (or skinless chicken breast or lean flank steak) chopped
1/2 red onion, thinly sliced
2 TB finely chopped shallots
2 TB peeled, finely chopped fresh ginger
1/2 cup fat-free, low sodium chicken broth
2 TB low sodium soy sauce
1 TB dark molasses
1 TB Szechuan seasoning mix
1 cup cooked wild rice or brown rice
2 cups steamed broccoli
1 tsp toasted sesame seeds
2 TB chopped cilantro

Heat oil over medium high heat in a nonstick skillet. Add pork and cook until lightly browned but not fully cooked. Remove to plate and cover.

Add onion, shallots, ginger, and half of the broth to skillet. Simmer until vegetables soften, 2-3 minutes. Add soy sauce, molasses, Szechuan seasoning, and remaining broth. Bring to a simmer and return meat to skillet. Simmer 3-4 minutes longer, until meat is just cooked through. Serve over hot rice with broccoli. Garnish with sesame seeds and cilantro.

Serves 2

Notes: If you aren't able to find Szechuan seasoning, you can make your own. 1/2 tsp garlic powder, 1/2 tsp red pepper flakes, 1 tsp ground mustard, and 1 tsp ground coriander.

Connie B

Pork Ball, Noodle, and Watercress Soup

1 lb. lean ground pork
1 large egg, lightly beaten
1 TB minced peeled fresh ginger
2 teaspoons cornstarch
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
6 cups low-sodium chicken broth
1 TB reduced sodium soy sauce
4 oz thin, dried chinese noodles, or thin spaghetti broken in half
1/4 lb fresh shiitake mushrooms, stems discarded, caps thinly sliced
1 bunch watercress, trimmed
4 scallions, thinly sliced (white and light green portions only)
1 teaspoon Asian (dark) sesame oil

Combine the pork, egg, ginger, cornstarch, garlic, salt, and pepper in a medium bowl. Shape into 24 balls; set aside. Bring the broth and soy sauce to a boil in a dutch oven. Add the noodles and mushrooms; return to a boil, stirring occasionally. Gently add in the pork balls; return to a boil. Reduce heat and simmer, partially covered until the pork balls and noodles are cooked though, about 15 minutes. Gently stir in the watercress and simmer until just wilted; about 1 minute. Remove from heat, then stir in the scallions and oil.

Serves 6
5 WWP (for those who count)
1 1/4 cup servings

Notes: I used kale instead of watercress. I went to two different stores to find the watercress and just decided to use the kale. If you use kale, know that the texture will be different, more crunchy, b/c it doesn't wilt down the way that spinach, watercress, or other greens wilt.

Cider-Braised Pork and Fall Vegetables

Ok, this is the finished product of the stew I cooked yesterday! It's sooooo good. Sorry about the picture. I was eating out of a white bowl so with this white background it doesn't look great. Don't let the picture stop you from making this stew! I served mine with some homemade wheat pita chips!

Cider-Braised Pork and Fall Vegetables

1 lb. boneless pork loin, cut into 1 1/2 inch chunks

2 medium onions, coarsley chopped

2 celery stalks, cut into 1/2 inch thick slices

2 parsnips (about 1/2 a pound), peeled and cut into 3/4 inch chunks

2 sweet potatoes, (about 1 lb), peeled and cut into 1 inch cubes

1 cup apple cider

1 cup chicken stock (reduced sodium)

1 1/2 teaspoons salt free garlic and herb seasoning

1/2 teaspoon salt

1 large apple, cut into 1/2 inch thick slices

Heat a large non-stick skillet over medium-high heat. Add the pork and cook, turning occasionally until browned, about 6 minutes.

Transfer the pork to a 5-6 quart slow cooker. Add the onions to the skillet; reduce heat to low. Cook, stirring frequently to scrape the brown bits from the bottom of the skillet, until softened, about 3 minutes. Transfer the onions to the slow cooker. Add the celery, parsnips, potatoes, cider, stock, garlic and herb seasoning, and salt. Cover and cook until the pork and vegetables are fork-tender, 4-5 hrs on high, or 8-10 hrs on low.

About 20 minutes before the cooking time is up, gently stir in the apple. Cover and cook on high until the apple is tender, about 15 minutes.

Serves 6 (1 cup serving)

5 pts per serving

P.S. I think I'll add some dried cranberries next time. It would go so well with the fall veggies!! If you do add them, be sure to recalculate the points per serving!