Skip to main content

What's Cookin' Wednesday, January 15th

Happy Hump day friends!  It's time again for a What's Cooking Wednesday!  Today I am sharing with you how I changed up this Easy Slow Cooker Taco Pasta for the crockpot.  Between trying to use up stuff in my freezers, pantry and fridge and allergies for those in my house, I modified the recipe to make it fit better for us.  

I modified it as follows:

 1 cup uncooked bell pepper(s), diced
3 Tbsp reduced sodium taco seasoning
12 oz. uncooked whole wheat pasta
1 cup, uncooked onion(s), chopped
20 oz uncooked ground bison
3 cups homemade chicken stock (skimmed of fat)
15 oz can of Simple Truth Organic black beans
1 cup of Trader Joe's Mexican style shredded cheese
  • Heat a large skillet over medium-high heat. Add the beef and season with salt and pepper. Cook the meat, stirring often, until browned. Drain and then transfer beef to slow cooker.
  • Add the bell pepper, onion, tomatoes, salsa, taco seasoning, and broth or water. Stir.
  • Cook on low for 5-6 hours or high for 2-3 hours.
  • Stir in the pasta. Cook on high for 10-20 minutes. Pasta cook time will vary by slow cooker, begin checking for doneness at 10 minutes.
  • Stir in the cheddar cheese and serve.
MyWW Green: 10 Points
MyWW Blue: 9 Points
MyWW Purple: 6 Points

I served mine with 1 tablespoon of sour cream or fat free Greek yogurt.
Labels:

Comments

Post a Comment

Popular posts from this blog

Picnic in the Park Collab

 S’mores Protein Bites Recipe You can find the original recipe  here  from Six Sisters' Stuff.  The one below is the way I prepared it. Ingredients 1½ cups Simple Truth Old Fashioned Oats ¼ cup crushed graham cracker crumbs ½ cup Simple Truth almond butter ½ cup raw honey ¼ cup vanilla protein powder (I used Orgain Vanilla Protein Powder) 1 teaspoon vanilla extract ½ cup mini marshmallows ¼ cup mini chocolate chips Instructions Combine all ingredients in a bowl or stand mixer until well combined. Roll dough into 1 inch balls and place on a baking sheet covered with foil or parchment paper. Place in the freezer for about 1 hour, then store in a resealable bag or airtight container in the fridge for up to a week (or in the freezer for up to a month). This original recipe says 15 servings.  I am not sure if I used a smaller scoop but I came out with 25 or so.  There were a couple that were smaller.
Post a Comment
Read more

Meal Plan (and make a plan) Monday, April 27, 2025

Happy Monday, friends!  I hope you are looking forward to a good week!  It's time again to share my meal plan for the week.  I suspect breakfasts will be fend for ourselves.  Last week, I think we all ate a lot of cereal.  Lunches this week will likely be chicken salad and a pasta meal.  I, unfortunately, got hit with a round of vertigo at the end of last week that is wrecking havoc on my ability to move too much and it stinks.  I will be going back to what the allergy doctor suggested a couple of years ago...using my daily oral meds (Xyzal and Mucinex), as well as nasal rinse twice a day and nasal allergy spray.  While I know that vertigo for everyone isn't caused by the fluid in the ears, it seems to be for me most times when I've had it.  It's miserable when I can't even sit up without feeling nauseous. Anyway, for that reason, our meals for the week are going to be relatively easy and may even be repeats of meals I have had on the plan th...
Post a Comment
Read more

What's Cookin' Wednesday: Hungry Man Cornbread

  This recipe was my Mom's recipe that she submitted to the PTA years ago when I was in elementary school.  The recipe books were mimeographed and stapled together.  Hungry Man Cornbread (original recipe from memory) : 2 packages of cornbread mix (she used Martha White), prepared according to the package. 1 pound of ground beef, browned (usually with onion) American Cheese Slices Prepare your cornbread according to the package.  Brown your ground beef with onion, if desired, and seasonings of your choosing.  Prepare a 9 X 13 inch pan.  Pour half of your cornbread mixture (or if you prepare them one at a time, put one package of cornbread mix, prepared) in the bottom of the pan.  Top with your ground beef mixture, then top the ground beef mixture with Cheese Slices.  Top all of this with the other half of your prepared cornbread mix.  Cook on 400 for about 20 to 30 minutes until a toothpick comes out clean. Hungry Man Cornbread ( Tracey's wa...
Post a Comment
Read more