This recipe can be personalized in a million ways. Use ground turkey or chicken instead of the beef. Leave out the green pepper and double the corn. Substitute cooked macaroni for the noodles. Throw in some canned beans.
Improvisation is the name of the game. It’s hard to go wrong with this recipe, so let your imagination run wild
And–as always–if you discover a great variation, don’t keep it to yourself. Post your winning combinations here!
Fix-It and Forget-It Diabetic Cookbook, page 41
Makes 8 servings
Ideal slow cooker size: 4-quart
Exchange List Values: Starch 1.5, Vegetable 2.0, Meat, lean 2.0
1 lb. ground beef
1 medium onion, chopped
1 medium green pepper, chopped
15 ¼-oz. can whole kernel corn, drained
4-oz. can mushrooms, drained
¼ tsp. pepper
11-oz. jar salsa
5 cups uncooked medium egg noodles
28-oz. can no-added-salt diced tomatoes, undrained
1 cup shredded fat-free cheddar cheese
1. Cook beef and onion in saucepan over medium heat until meat is no longer pink. Drain. Transfer to slow cooker.
2. Top with green pepper, corn, and mushrooms. Sprinkle with pepper. Pour salsa over mushrooms. Cover and cook on Low 3 hours.
3. Cook noodles according to package in separate pan. Drain and add to slow cooker after mixture in cooker has cooked for 3 hours. Top with tomatoes. Sprinkle with cheese.