Ingredientes

• Spray anti-adherente PAM® Original
• 1-1/2 libras de carne de falda de res, cortada en trozos grandes
• 1 hoja de laurel
• 1-1/2 cucharaditas de comino molido
• 1/2 cucharadita de orégano seco
• 1/2 cucharadita de sal
• 1/4 de cucharadita de pimienta negra molida
• 1 taza de cebolla roja picada
• 3/4 de taza de pimiento verde picado
• 3 cucharadas de ajo finamente picado
• 1 lata (14.5 onzas) de tomates en cubos Hunt's® Diced Tomatoes, escurridos
• 1 lata (8 onzas) de salsa de tomate Hunt's® Tomato Sauce

Direcciones

1. Rocíe una olla eléctrica de cocción lenta de 4 cuartos con el spray de cocina. Coloque todos los ingredientes en la olla de cocción lenta. Cúbrala, y cocínelo todo a BAJA temperatura durante 8 horas, a ALTA temperatura durante 4 horas, o hasta que la carne esté tierna.
2. Retire la hoja de laurel. Saque la carne de la olla de cocción lenta; desmenúcela con la ayuda de 2 tenedores. Vuelva a meter la carne en la olla de cocción lenta; remuévala para que se mezcle bien con la salsa.

Información Nutricional

269 Calorías
13g Grasa total
28g Proteína
Número de porciones: 6 porciones (1 taza cada una)

Ingredients

• 1 pound ground round beef (85% lean)
• 1/2 cup Kraft® Grated Parmesan Cheese
• 1/4 cup chopped fresh Italian (flat-leaf) parsley
• 1 egg, slightly beaten
• 3 teaspoons finely chopped garlic, divided
• 1 tablespoon olive oil
• 1/2 cup finely chopped yellow onion
• 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, undrained
• 1 cup Hunt's® Tomato Sauce
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 12 mini sandwich buns
• 6 slices (1 oz each) part-skim mozzarella cheese, cut in half

Directions

1. Preheat oven to 375°F. Combine beef, Parmesan cheese, parsley, egg and 1 teaspoon garlic in medium bowl. Divide mixture into 12 portions; shape into meatballs and place on aluminum foil-lined shallow baking pan. Bake 15 minutes or until done (160°F).
2. Meanwhile, heat oil in large skillet over medium-high heat. Add onion; cook 3 minutes or until tender, stirring occasionally. Add remaining 2 teaspoons garlic, cook 1 minute more or until fragrant. Stir in undrained tomatoes, tomato sauce, oregano and salt. Bring to a boil. Reduce heat and simmer 10 minutes or until sauce has thickened, stirring occasionally.
3. Place open buns on baking sheet. Spoon sauce on bottom of each bun; place 1 meatball on each bun and more sauce, if desired. Top each with mozzarella cheese. Bake 5 minutes or until cheese melts and bun tops are lightly crisped. Close with tops of buns.

Nutritional Information

6 servings (2 sandwiches each) Calories 507; Total Fat 20 g(Saturated Fat 8 g); Cholesterol 102 mg; Sodium 1234 mg; Carbohydrate 45 g; (Dietary Fiber 4 g, Sugars 9 g); Protein 33 g; Percent Daily Values*: Vitamin A 13%; Vitamin C 17%; Calcium 47%; Iron 28%
* Percent Daily Values are based on a 2,000 calorie diet.

Kraft® is a registered trademark of Kraft Foods, Inc.

Serving 8

• 8 English muffins
• 1/2 pound of Italian pork sausage (mild or hot); remove casings if present
• 15-ounce can of pork and beans
• 14.5 ounces of Hunt’s® petite diced tomatoes, drained well
• 16 thin slices of Pepper Jack cheese
• Salt and pepper, to taste
• 9 ounces (1 package) of romaine lettuce, coarsely chopped
• 14.5 ounces of Hunt's® diced tomatoes with basil, garlic and oregano, drained
• 15 ounces garbanzo beans, drained, rinsed
• 3.8 ounces sliced ripe olives, drained
• 2/3 cup crumbled feta cheese
• 1/2 cup chopped red onion
• 2 tablespoons red wine vinegar