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Crockpot Cheese Steak & Peppers - WLS Recipes- servings: 8
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 308 % Daily Value *
- Total Fat: 22 g 34.07%
- Saturated Fat: 9 g 44.43%
- Trans Fat: 0 g %
- Cholesterol: 81 mg 26.84%
- Sodium: 771 mg 32.11%
- Calcium: 22 mg 2.24%
- Potassium: 398 mg 11.38%
- Magnesium: 0 mg 0%
- Iron: 2 mg 13.63%
- Zinc: 0 mg 0%
- Total Carbohydrate: 5 g %
- Dietary Fiber: 1 g 3.98%
- Sugar: 3 g
- Protein: 21 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 1.39%
- Vitamin C 29.89%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges- Exchange - Fat3
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables1
- Exchange - Lean Meat3
- Exchange - Alcohol0
MyPlate Info- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total3 oz-eq
Ingredients
2 lbs lean chuck roast
2 green bell peppers, sliced
2 yellow onions, sliced
1/4 cup lite soy sauce
1 cup low sodium beef broth
2 cloves garlic, pressed or minced
1/2 cup low-fat cheddar cheese or provolone cheese
Instructions
Place beef, broth, soy sauce, garlic, half the peppers and half the onions in the bottom of a slow cooker.
Cook on low for 7 hours.
Add the remaining onions and peppers and cook another 30 minutes.
Shred the beef using two forks.
Serve into bowls and top with shredded low fat cheddar or provolone and put in the microwave for 20 seconds to melt the cheese.