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07.01.10
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C-R-O-C-K in the U-S-A! (Sing it with us!) We're getting ready to celebrate the Fourth of July with some seriously delicious and completely guilt-free grub. Look what we've got in the crock pot... 
'Cue the Pulled Pork

PER SERVING (2/3 cup): 220 calories, 6g fat, 540mg sodium, 16g carbs, 1g fiber, 12g sugars, 24g protein -- PointsPlus® value 5*

No-guilt BBQ pork!?! Prepare to be wowed...




Ingredients:
1 cup canned tomato sauce
1/2 cup ketchup
2 tbsp. plus 2 tsp. brown sugar (not packed)
2 tbsp. plus 2 tsp. cider vinegar
2 tsp. garlic powder
2 cups sliced onion, cut into 2-inch strips
3/4 lb. raw lean boneless pork tenderloin, trimmed of excess fat
3/4 lb. raw boneless pork shoulder (the leanest piece you can find), trimmed of excess fat
Optional: crushed red pepper

Directions:
To make the sauce, place all ingredients except onion and pork in the crock pot. Stir until mixed. Add onion and pork and coat well with the sauce.

Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until pork is fully cooked.

Remove all the pork and place it in a large bowl. Shred each piece using two forks -- one to hold the pork in place and the other to scrape across the meat and shred it.

Return the shredded pork to the crock pot and mix well with the sauce.

If you're serving a group, keep the crock pot on its lowest setting, so the pork stays warm. If you like, season to taste with crushed red pepper. Yum time!

MAKES 6 SERVINGS 
Crock-Pot Fake-Baked Beans

PER SERVING (3/4 cup): 174 calories, 0.75g fat, 473mg sodium, 36.5g carbs, 9g fiber, 12g sugars, 7.5g protein -- PointsPlus® value 4*

Sure, these things never actually get baked. But the authentic baked-bean flavor is there... along with some sweet & delicious HG flair!

Ingredients:
One 6-oz. can tomato paste
1/4 cup molasses
2 tbsp. cider vinegar
1 tbsp. yellow mustard
1 tsp. chopped garlic
1/2 tsp. salt
One 15-oz. can black beans, drained and rinsed
One 15-oz. can pinto beans, drained and rinsed
One 15-oz. can red kidney beans, drained and rinsed
3 cups finely chopped onion
2 cups finely chopped red bell pepper
1 cup finely chopped Fuji apple

Directions:
In a bowl, combine tomato paste, molasses, vinegar, mustard, garlic, and salt. Mix thoroughly and set aside.

Place all remaining ingredients in the crock pot. Add the tomato paste mixture and toss to coat.

Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours.

Stir well and then serve it up!

MAKES 10 SERVINGS
Hungry for More Crock-Pot Recipes?

Click here for Crock-Pot Cinna-Apples 'n Oats and Outside-In Turkey Tamale Pie!

Click here for Slow-Cookin' Pulled Chicken, Pump-Up-the-Jam Cocktail Weenies, and Glaze of Glory Candied Carrots!

Click here for 10-Alarm Turkey Chili and Very VERY Veggie Stew!

And check out Hungry Girl 1-2-3 for an entire chapter of crock-pot recipes, including Dan-Good Cioppino and Turkey Mushroom Surprise!!!

 


CHEW ON THIS:
Today is the first day of July! Prepare for a month of cookouts and barbecues with these perfect-for-summer crock-pot recipes -- great for feeding a crowd!
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*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.

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