A Healthy Harvest Recipe:
If you’re not opposed to pre-packaged sauces or instant mashed potatoes, this is an easy slow cooker meal that warms the soul.
The only work you really need to put into it is chopping a bit of onion and quartering the mushrooms. I suppose you could buy pre-sliced mushrooms, but quartered mushrooms soak up the wine and sauce better than sliced mushrooms, so that’s what I’d recommend.
I really like Idahoan instant mashed potatoes, as far as instant mashed potatoes go. Obviously the real deal is better, but I know I don’t always have time to make homemade mashed potatoes from scratch, and I’m guessing I’m not alone in that.
So throw this together in the morning or early afternoon, let it cook all day, and you’ve got dinner on the table whenever you need it.
Yields: 6 servings of 2½ oz beef, ½ cup potatoes, plus vegetables
Cook Time: 7 – 8 hours on low, 4 – 5 hours on high
8oz mushrooms, quartered
12oz sweet petite carrots (or baby carrots)
½ cup onion, cut into wedges
1 lb extra lean ground beef
1 package Campbell’s Slow Cooker Sauce: Tavern Style Pot Roast
1 cup chianti or other dry red wine
1½ (4oz) package instant mashed potatoes, such as Idahoan Baby Reds
Put mushrooms, carrots, and beef into a slow cooker. Pour sauce and wine over top the beef and vegetables. Cover and cook on low 7 to 8 hours, or high 4 to 5 hours. When beef and vegetables are ready, put slow cooker on warm and prepare instant potatoes according to package directions. Serve together.
Nutrition Disclaimer: I am not a certified nutritionist…these are just the calculations I’m pretty sure are close to correct. I use BodyMedia to generate my information.
Saturated Fat: 5.6g
Dietary Fiber: 3g
Dietary Exchange: 2 Starch, 2½ Meat, 1 Fat, 1 Vegetable serving
Jenny Craig: Slightly high for lunch or dinner, but not by much. Beware water retention from the sodium.
Weight Watchers: 8 Points (using calculatorcat.com).