(3 Points /1/2 cup)
2 pounds extra lean ground beef – or *bulk Italian Sausage
3 medium chopped onions -- (2-1/4 cups)
1 large green bell pepper -- chopped (1-1/2 cups)
6 cloves garlic -- finely chopped
29 ounces canned diced tomatoes -- undrained
29 ounces tomato sauce
12 ounces tomato paste
2 tablespoons dried basil leaves
1 tablespoon oregano leaves
1 tablespoon sugar -- or Splenda
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper

Cook ground beef (or sausage), onions, bell pepper and garlic in 12-inch skillet over medium heat
about 10 minutes, stirring occasionally, until meat is no long pink; drain. Spoon meat mixture
into 5 quart Crock-Pot slow cooker. Stir in remaining ingredients. Cover and cook on low heat
setting for 8 or 9 hours or until vegetables are tender.

24 servings (1/2 cups each) Per Serving: 128 Calories; 7g Fat; 9g Protein; 9g Carbohydrate; 2g
Dietary Fiber; 26mg Cholesterol; 485mg Sodium.