Slow Cooker Creamy Grits with Roasted Poblanos - 23g Carbs, Trace Fiber - 6 pts plus
Recipe By:
Serving Size: 9
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cals) - Lower Carbs - Veggie
3 fresh poblano chile peppers
2 cans reduced-sodium broth -- (14.5-ounce) chik'n or veg, or lquid of choice
2 1/2 cups water
1 1/2 cups regular hominy grits
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 cups shredded aged cheddar cheese -- (8 ounces)
Milk -- (optional)
Preheat oven to 425F. Line a baking sheet with foil. Cut poblano peppers in half lengthwise; remove stems, seeds, and membranes. Place pepper halves, cut sides down, on the prepared baking sheet. Roast for 20 to 25 minutes or until peppers are charred and very tender. Bring foil up around peppers and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, loosen edges of skins; gently pull off and discard skins. Cut peppers into 2 x 1/4-inch strips. In a 3 1/2- or 4-quart slow cooker combine pepper strips, broth, the water, grits, salt, and black pepper. Cover and cook on low-heat setting for 3 to 3 1/2 hours, or on high-heat setting for 1 1/2 to 1 3/4 hours, or until a small amount of liquid is visible on top of grits mixture.
Before serving, gradually add 1 1/2 cups of the cheese to grits mixture, stirring until cheese is melted. If grits mixture becomes too thick, stir in enough milk to reach desired consistency. Top each serving with some of the remaining 1/2 cup cheese.
Number of Servings: 8 to 10
Prep: 25 minutes
Roast: 20 minutes at 425°F
Stand: 15 minutes
Slow Cook: 3 to 3 1/2 hours (low) or 1 1/2 to 1 3/4 hours (high)
Nutrition per serving: 254 cal. (35% fat), l0 g total fat (6 g sat. fat), 31 mg chol., 497 mg sodium, 29 g carb., 2 g dietary fiber, 1 g sugar, 12 g protein.
Chupa Note: I switched out the broth for V8 Spicy, and replaced the shredded cheddar for Pepper Jack. I also topped with sliced Misson olives, diced avocado, and a bit of minced red onion. It was terrific. Next time I'll add some chile powder. The black pepper just wasn't enough, I was glad I'd used the spicy V8.
Description: "7 pts plus"
Cuisine: "TexMex"
Source: "Better Homes Gardens Year-Round Slow Cooker: more than 500 recipes for all seasons"
S(Formatted by Chupa Babi): "Nov 2013"
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Per Serving (excluding unknown items): 206 Calories; 9g Fat (38.0% calories from fat); 9g Protein; 23g Carbohydrate; trace Dietary Fiber; 26mg Cholesterol; 219mg Sodium
Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fat.
NOTES: Cooker: 3 1/2 yo 4 qt.
Time: 3 to 3 1/2 hrs @ LOW, or 1 1/2 to 1 3/4 hrs @ HIGH
Recipe By:
Serving Size: 9
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cals) - Lower Carbs - Veggie
3 fresh poblano chile peppers
2 cans reduced-sodium broth -- (14.5-ounce) chik'n or veg, or lquid of choice
2 1/2 cups water
1 1/2 cups regular hominy grits
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 cups shredded aged cheddar cheese -- (8 ounces)
Milk -- (optional)
Preheat oven to 425F. Line a baking sheet with foil. Cut poblano peppers in half lengthwise; remove stems, seeds, and membranes. Place pepper halves, cut sides down, on the prepared baking sheet. Roast for 20 to 25 minutes or until peppers are charred and very tender. Bring foil up around peppers and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, loosen edges of skins; gently pull off and discard skins. Cut peppers into 2 x 1/4-inch strips. In a 3 1/2- or 4-quart slow cooker combine pepper strips, broth, the water, grits, salt, and black pepper. Cover and cook on low-heat setting for 3 to 3 1/2 hours, or on high-heat setting for 1 1/2 to 1 3/4 hours, or until a small amount of liquid is visible on top of grits mixture.
Before serving, gradually add 1 1/2 cups of the cheese to grits mixture, stirring until cheese is melted. If grits mixture becomes too thick, stir in enough milk to reach desired consistency. Top each serving with some of the remaining 1/2 cup cheese.
Number of Servings: 8 to 10
Prep: 25 minutes
Roast: 20 minutes at 425°F
Stand: 15 minutes
Slow Cook: 3 to 3 1/2 hours (low) or 1 1/2 to 1 3/4 hours (high)
Nutrition per serving: 254 cal. (35% fat), l0 g total fat (6 g sat. fat), 31 mg chol., 497 mg sodium, 29 g carb., 2 g dietary fiber, 1 g sugar, 12 g protein.
Chupa Note: I switched out the broth for V8 Spicy, and replaced the shredded cheddar for Pepper Jack. I also topped with sliced Misson olives, diced avocado, and a bit of minced red onion. It was terrific. Next time I'll add some chile powder. The black pepper just wasn't enough, I was glad I'd used the spicy V8.
Description: "7 pts plus"
Cuisine: "TexMex"
Source: "Better Homes Gardens Year-Round Slow Cooker: more than 500 recipes for all seasons"
S(Formatted by Chupa Babi): "Nov 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 206 Calories; 9g Fat (38.0% calories from fat); 9g Protein; 23g Carbohydrate; trace Dietary Fiber; 26mg Cholesterol; 219mg Sodium
Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fat.
NOTES: Cooker: 3 1/2 yo 4 qt.
Time: 3 to 3 1/2 hrs @ LOW, or 1 1/2 to 1 3/4 hrs @ HIGH
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