* Exported from MasterCook *
Slow Cooker Fresh Chile Grits - 3 pts
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 20%) Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon Canola oil
1 medium onion -- diced
2 garlic cloves -- minced
4 1/2 cups roasted vegetable stock
1 1/2 cups stone-ground grits
4 jalapenos -- sliced
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/4 cup shredded reduced fat Cheddar cheese -- sharp
Heat the canola oil in a small sillet. Add the onion and garlic and saute until softened.
Add the onion, garlic, stock, grits, jalapenos, and spices to a 4-quart slow cooker. Stir. Cook on low for 8 hours. Stir the cheese into the grits before serving.
Serves 10
Per serving: Cals 120 (19 % fat); Fat 2.5g; Carbs 21g; Fiber <1g; Sodium 180mg; Protein 3g.
AuthorNote: grits are most often served at breakfast, but they make a great side dish as well.
The Nitty Gritty: grits are coarsely ground pieces of corn simmered with water or broth until they are thick and creamy. Yellow grits are made from the whole kernel, while white grits are made from hulled kernels. Either variety can be used in this recipe.
Description:
"3 pts"
Cuisine:
"TexMex"
Source:
"Everything Healthy Slow Cooker Cookbook by Rachel Rappaport, 2010"
S(Formatted by Chupa Babi):
"Dec 2010"
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Per Serving (excluding unknown items): 156 Calories; 2g Fat (10.8% calories from fat); 4g Protein; 31g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 92mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.
NOTES : Cooker: 4-quarts
Time: LOW for 8 hours
Nutr. Assoc. : 0 0 0 0 689 0 0 0 0 0
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