1 1/2 lbs. lean ground beef
1 tsp. olive oil
1/2 sweet yellow onion, diced
4 cloves garlic, minced
2 celery stalks, chopped
1 14 oz can diced tomatoes, no added salt
32 oz. low sodium beef stock
4 C water
2 tsp. cumin
4 C (about 1/2) butternut squash, cubed
4 C chard (about 1 head), chopped
Fresh ground pepper
In a skillet, brown lean ground beef. Drain fat, and add to crock pot. Saute onions and garlic in skillet with 1 tsp. olive oil, until onions are transparent, and add to crock pot. Add all other ingredients to crock pot (except chard!). Cook on high for 2-3 hours, or low for 5-6 hours. About 10 minutes before serving add the chard. Top with some fresh ground pepper. This makes about 10-8 oz. servings. Each serving is about: 3 blocks fat, 2.5 blocks protein, and 3.5 blocks carbs. Enjoy!
So, I decided to make this for my visiting friends and, of course, didn't realize it was a crock pot recipe until I actually read the instructions. Also, typically, I forgot the celery at the store, forgot to add chard 10 minutes before it was done and could only fit 2 of the 4 cups of water in because the pot was too small... Regardless, this was absolutely DELICIOUS and I would totally make it again. Yum yum yum. Thanks Kelly!!
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