Food Talk And Fabulous Finds - Albidongas

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03-23-2004, 02:37 PM
1/2 pound ground chuck
1/2 onion - minced
2 cloves garlic - minced
1/4 cup instant rice - uncooked
1 egg
Salt and pepper -- to taste
4 ounces chopped green chiles --canned, drained
1 carrot - shredded
14 1/2 ounces stewed tomatoes - canned
4 cups hot water
2 cups lowfat beef broth -- or water
1 teaspoon dried oregano
2 tablespoons chopped fresh parsley - or cilantro

In a bowl, combine beef, onion, garlic, rice, egg, salt and pepper to taste. Form into 1 1/2" meatballs. Place chilies and shredded carrots in bottom of slow cooker. Spoon tomatoes evenly on top. Place meatballs on top of tomatoes. Pour in water, broth, oregano and parsley or cilantro.

Cover and cook on LOW 5 1/2 to 6 hours. Garnish this popular Mexican soup with sprigs of fresh cilantro or mint, and serve with flour tortillas.

Per serving: 121 Calories (kcal); 7g Total Fat; 7g Protein; 9g Carbohydrate; 45mg Cholesterol;48mg Sodium

3 Points per serving

03-23-2004, 02:40 PM
12 slices reduced-calorie white bread-- torn into medium-size pieces
3 1/2 cups cooking apples -- cored, peeled and chopped
1 cup unsweetened apple juice
1/2 cup diet lemon-lime soda
Sugar substitute suitable for baking to equal 1/2 cup sugar
1 1/2 teaspoons apple pie spice

Spray slow cooker with butter-flavored nonstick cooking spray. Combine bread pieces and apples in slow cooker.

In small bowl, combine apple juice, soda, sugar substitute and apple pie spice. Drizzle evenly over bread mixture. Mix gently to combine.

Cover and cook for 6 hours on low, or until done. Mix well before serving.

Each Serving Equals: 157 cal; 1 g fat; 5 g pro; 32 g carbo; 233 mg sodium; 2 g fiber.

Serves 6
3 points each serving