Ingredients

1 large sweet potato, peeled, cut into 1/2″ dice (about 1 lb)
1 pound lean pork loin, cut into 1-inch pieces
14 1/2 oz canned diced tomatoes, with green chiles

1 medium garlic clove(s), minced

1/4 cup orange juice

2 medium scallion(s), chopped (green parts only)
1/2 tsp table salt
1/4 tsp ground cumin
1/4 tsp black pepper
1 1/2 Tbsp fresh lime juice
2 Tbsp cilantro, fresh, chopped

Directions

Place potato, pork, tomatoes, garlic, orange juice, scallions, salt, cumin and pepper in a 4- to 5-quart slow cooker; cover and cook on low setting for 7 hours.

Stir in lime juice and cilantro; cover slow cooker and cook for 5 minutes more. Yields about 1 1/2 cups per serving (including some cooking liquid.)

Notes
POINTS Value: 5
Servings: 4
Preparation Time: 15 min
Cooking Time: 7 hours 5 min

Ingredients

1 (3 pound) whole chicken, skin removed

1/2 cup chicken broth
1/3 cup soy sauce
1/3 cup olive oil
1/4 cup honey
1 teaspoon Worcestershire sauce
2 teaspoons balsamic vinegar

2 teaspoons lemon juice
1 teaspoon sesame oil
2 tablespoons minced garlic

Directions

Remove skin from chicken, and empty inner cavity of contents within. Pat chicken dry with a paper towel, and place inside the slow cooker.

In a bowl, stir together the chicken broth, soy sauce, olive oil, honey, Worcestershire sauce, balsamic vinegar, lemon juice, sesame oil, and minced garlic. Pour mixture over chicken, and cover.

Cook chicken on low setting for 8 hours, or 4 hours on high setting.

Makes 6 servings

Prep Time: 15 Minutes
Cook Time: 8 Hours
Ready In: 8 Hours 15 Minutes

(such as 2-inch pieces of squash, carrots, parsnips, and/or green beans)
2 tablespoons cold water
1 tablespoon cornstarch

Directions

Trim fat from meat. Sprinkle meat lightly with salt and pepper. In a 4- to 6-quart Dutch oven brown meat on all sides in hot oil for 5 minutes, turning to brown evenly. Drain off fat. Carefully pour broth over meat. Add onion, marjoram, thyme, and garlic. Bake, covered, in a 325 degree F oven for 2 hours.

Add vegetables. Cover and bake for 30 to 40 minutes more or until tender. Transfer meat and vegetables to a serving platter; reserve cooking liquid in Dutch oven. Cover platter with foil to keep warm.

For gravy, strain juices into a glass measuring cup. Skim fat from juices; return 1-1/4 cups of the juices to Dutch oven (discard remaining juices). In a small bowl stir together the cold water and cornstarch. Stir into juices in Dutch oven. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Season to taste with salt and pepper. Slice meat. Spoon some of the gravy over meat and vegetables. Pass remaining gravy.

Makes 8 servings

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Ingredients

1 pound lean ground beef
1 1/2 cups chopped onion
1 cup chopped green bell pepper
1 teaspoon minced garlic
1 (15 ounce) can kidney beans, drained and rinsed

1 (15 ounce) can pinto beans, drained and rinsed
3 (14.5 ounce) cans diced tomatoes with green chile peppers
2 tablespoons brown sugar
1 tablespoon unsweetened cocoa powder

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2 tablespoons chili powder
1 teaspoon ground cumin

Directions

Coat a large saucepan with cooking spray and place over medium heat. Cook beef in pan until browned, 5 to 8 minutes. Stir in onions, bell pepper and garlic and cook 5 minutes more.

Stir in kidney beans, pinto beans and tomatoes. Season with brown sugar, cocoa powder, chili powder and cumin. Bring to a boil, then reduce heat, cover and simmer 20 to 30 minutes. (To make in a slow cooker, simply transfer beef mixture to a slow cooker, stir in remaining ingredients, cover and cook on low 5 to 6 hours.)

Makes 6 servings
Prep Time: 15 Minutes

Cook Time: 30 Minutes