Saturday, February 25, 2012

Slow Cooker Italian Beef and Lentil Stew

We were feeling a little guilty after indulging in the shrimp Alfredo dish over the weekend and I decided to plan some lighter menu items for the week including baked salmon, grilled chicken and this Italian beef and lentil stew I adapted from the Weight Watcher website.  My adaptations included different vegetables and the addition of seasonings which do not alter the Points Plus Value for any counters out there! 

Prep Ahead Plan:  Combine all ingredients except the basil and lentils in the slow cooker the night before.  Refrigerate until ready to turn on!  Before cooking, mix in the lentils.

Slow Cooker Italian Beef and Lentil Stew
1 onion, chopped
2 cloves of garlic, minced or crushed
2 carrots, chopped
½ pound of green beans, chopped
½ teaspoon oregano
1 teaspoon parsley
2 pounds lean stew meat
14.5 ounce can petite diced tomatoes
1 tablespoon tomato paste
6 cups low sodium beef broth
1 teaspoon salt
dash of black pepper
¾ cup dried lentils
¼ cup fresh basil, chopped

1.  Place all ingredients in the slow cooker except for the fresh basil.  Cook on low for 6-7 hours.  Stir in the basil during the last 5 minutes of cooking. 

Each 1 1/2 cup serving = 5 WW Points Plus 

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