Ingredient :
1/2 pound bacon
3 medium onion -- chopped
16 ounces lima beans, cooked -- drained (1 can)
16 ounces kidney beans, canned -- drained (1 can)
14 1/2 ounces baked beans -- no salt added
15 1/2 ounces pineapple chunks in juice
2 tablespoons brown sugar substitute -- brown sugar substitute equal to 2 T. brown sugar
1/4 cup cider vinegar
2 Tablespoons molasses
1/2 cup ketchup
2 tablespoons prepared mustard
1/2 teaspoon garlic powder
1 medium green pepper -- chopped
Preparation Method :
1. Cook bacon in skillet. Crumble. Place bacon in slow cooker. Rinse skillet.
2. Saute onions in skillet with fat-free non-stick cooking spray until soft. Drain. Add to bacon in slow cooker.
3. Add beans and pineapple to cooker. Mix well.
4. Combine brown sugar, sugar substitute, vinegar, molasses, ketchup, mustard, garlic powder and green pepper. Mix well. Stir into mixture in slow cooker.
5. Cover. Cook on High 2-3 hours.
Makes 8 servings.
Per serving :
Cals 350 (cals frm fat 46);
Total Fat 5g (sat fat 1.5g);
Dietary Fiber 13g.
Exchanges :
Starch 2.5,
Fruit 0.5,
Carbs 1.0,
Veg 1.0.
Per Serving (excluding unknown items):
415 Calories;
15g Fat (31.3% calories from fat);
20g Protein;
54g Carbohydrate;
10g Dietary Fiber;
24mg Cholesterol;
1090mg Sodium.
Exchanges :
2 Grain(Starch);
1 1/2 Lean Meat;
1 Vegetable;
1/2 Fruit;
2 Fat;
1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Recipe By : Elaine Unruh, Minneapolis, MN
Source : "Fix-It and Forget-It Diabetic Cookbook: Slow Cooker Favorites by Phyllis Pellman Good with American Diabetes Association"
Fromatted by : Chupa Babi
• Exported from MasterCook *
