Prep: 25 minutes; Cook: Low 7 hours, High 3 1/2 hours, plus 30 minutes on
High

1. Trim fat from meat. If necessary, cut meat to fit into 3 1/2 or 4-quart
slow cooker. Place meat in cooker. In small bowl, combine tomatoes, onion,
oregano, chili powder, cumin, garlic, salt, and black pepper. Pour over
meat.

2. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat
setting for 3 1/2 to 4 1/2 hours.

3. If using low-heat setting, turn to high-heat setting. Stir in beans and
sweet pepper. Cover and cook for 30 minutes more. Remove meat; cool
slightly. Shred or thinly slice meat across grain.

4. If desired, serve meat in bowls over hot cooked rice, Spoon bean mixture
over meat, If desired, sprinkle with cheese.

PER SERVING: 262 cal., 8 g total fat (3 g sat. fat), 45 mg chol., 452 mg
sodium, 17 g carbo., 4 g fiber, 29 g pro.

Exchanges: 1 starch, 1 vegetable, 3.5 very lean meat, 1 fat.
Carb choices: 1.
Boost Fiber

Including fiber in your diet is important for good health. Dietary fiber
comes in two forms. Insoluble fiber is thought to help prevent colon cancer.
Soluble fiber helps lower blood cholesterol and, especially important for
diabetics, may help control blood glucose by slowing digestion of dietary
glucose. Beans, such as the pinto beans in Spicy Steak and Beans, are
excellent sources of fiber.

Source:
"BHG Diabetic Living Slow-Cooker Meals"
Copyright:
"2005 Meredith Corporation"