I got a new crockpot!!!! I love it! Karolyn got it for me for my birthday. I will write a review on it next week. This is my first meal using it.

This Weight Watchers recipe is quick, easy and simply delicious. When you need a no-fuss, throw-it-in-the-pot meal, this is the one to go to. It makes a ton, by the way, but freezes well.

I make this just as directed, except I really have to thicken it before I serve it. My thickening agent of choice is cornstarch. I actually had to use a lot last time. About 4 Tablespoons mixed with about 1/2 cup of cold water. When using corn starch makes sure to always mix it with cold water before you add it. Make sure the chili (or whatever you are adding the cornstarch to) is bubbling to activate the corn starch.

Ingredients

• 1 medium onion(s), chopped
• 2 medium garlic clove(s), minced
• 1 cup carrot(s), chopped
• 1 Tbsp chili powder, medium-hot
• 1 tsp dried oregano, crushed
• 1 medium jalapeno pepper(s), seeded, chopped or 1 canned chipotle pepper in adobo, chopped (do not touch seeds with bare hands)
• 1/2 tsp table salt
• 1/2 tsp black pepper, freshly ground
• 2 pound lean pork tenderloin, trimmed of fat and cut into 1-inch chunks
• 15 oz canned black beans, drained and rinsed
• 15 oz canned kidney beans, drained and rinsed
• 15 oz canned pinto beans, drained and rinsed
• 1 cup canned tomato puree
• 29 oz canned diced tomatoes, with green pepper, celery and onion, undrained
• 6 oz canned tomato paste

Instructions

Combine onion, garlic, carrots, chili powder, oregano, chilies, salt and pepper in a 5-quart (or larger) slow cooker. Stir. Add remaining ingredients. Stir again.

Cover and cook on HIGH setting for 6 to 8 hours. Yields about 1 cup per serving.

Note: Start the chili at a HIGH setting so the ingredients quickly reach a safe temperature. You can reduce the heat to LOW after 3 to 4 hours, if you prefer.

Serves 10

Points Value: 5

YAY! My first blog posting!!! This weekend promises to be full o' cooking as next weekend is my birthday and I will probably be busy with that.

This is one of our favorite one-pot recipes. (Not to be confused with Crock Pot!) It's a bit time consuming to stuff the cabbage, but the end result is oh-so yummy. We usually double the recipe so that we have lots of lunches for the following week.

This recipe comes from the Weight Watchers site. For those of you interested it's only 6 points!

Ingredients

• 1/3 head savoy cabbage, about 8 whole leaves
• 1/2 pound uncooked lean ground beef (with 7% fat)
• 1/2 cup uncooked white rice
• 1/2 cup water
• 1/4 cup seasoned bread crumbs
• 1 medium carrot(s), peeled and grated
• 1 medium onion(s), finely chopped
• 1 medium garlic clove(s), minced
• 1 large egg white(s)
• 1/2 tsp table salt
• 1/4 tsp black pepper
• 2 tsp olive oil
• 29 oz canned diced tomatoes, with basil, garlic and oregano

Instructions

Wrap cabbage leaves in plastic wrap or moist paper towels and microwave on HIGH for 2 minutes, until soft. Cut off the thickest, white portion of the spine of each leaf to make leaves pliable and easy to fold; set aside.

Combine beef, rice, water, bread crumbs, carrot, onion, garlic, egg white, salt and pepper in a large bowl; mix well.

Spoon about 1/4 cup of beef mixture onto center of each leaf. Fold up bottom of leaf to cover filling, tuck in sides and then continue rolling to make loose rolls (rice will expand during cooking so it is important not to roll them too tightly).

Heat oil in a large stockpot over medium-high heat; add rolls and sauté until golden brown on all sides, turning frequently, about 5 minutes. Add tomatoes and bring to a simmer. Reduce heat to low, cover and cook until cooked through, checking pot every 15 minutes and stirring to prevent sticking, about 1 hour. (If sauce thickens or reduces, add water.) Yields 2 rolls per serving.