3/4 cup cornmeal
1 1/2 cups skim milk
1 large egg, beaten
1 pound extra lean ground beef, browned and drained
1 1/4 ounces chili seasoning mix
16 ounces canned diced tomatoes
16 ounces canned corn, drained
1 cup fat-free shredded cheddar cheese
In a large mixing bowl, combine cornmeal, milk and egg. Stir in meat, chili seasoning mix, tomatoes, and corn until well blended. Pour into slow cooker. Cover and cook on HIGH for 1 hour, then on LOW for 3 hours. Sprinkle with cheese. Cook another 5 minutes until cheese is melted.
NOTE: If you would like a spicier flavor, you can add 1 small can chopped green chilies or substitute Rotel tomatoes for the diced tomatoes.
Nutrition Information: 211 cal., 2.7 g. fat, 2.8 g. fiber, 4 WW Points per serving.
Slow Cooking Thursday is sponsored by Diary of a SAHM go look there for more recipes.