Cooking Light Crock Pot Day 1 - Thai Red Curry Beef

Two weeks ago I joined Weight Watchers again and I've already lost eight pounds. I lost 40 pounds years ago after I had Gertie but gained it all back and then some with George. So I'm at it again, and have been searching for yummy, easy recipes that make it easy to track my points. 

I decided a weeks worth of Crock Pot recipes would be a great place to start. My first one is a Thai Red Curry Beef that was out of this world. I followed the recipe exactly and loved the result. It doesn't taste "diet-y" or low fat...just yum.

Thai Red Curry Beef

myrecipes.com

INGREDIENTS

• • 2 pounds lean beef stew meat
  • 1/8 teaspoon salt
  • 2 cups finely chopped onion (1 onion)
  • 4 garlic cloves, minced
  • 3/4 cup lower-sodium beef broth
  • 1 tablespoon dark brown sugar
  • 3 tablespoons red curry paste
  • 2 tablespoons fish sauce
  • 2 tablespoons fresh lime juice
  • 1 (13.5-ounce) can light coconut milk
  • 1 jalapeño pepper, minced
  • 2 cups bagged baby spinach leaves
  • 4 cups hot cooked jasmine rice
  • 1/2 cup fresh basil leaves

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INSTRUCTIONS

• 1. Heat a large nonstick skillet over medium-high heat. Add beef; cook 5 minutes or until browned, stirring occasionally. Drain. Place beef in a 4-quart electric slow cooker; sprinkle with salt.
  2. Return pan to medium-high heat. Add onion and garlic; saute 5 minutes or until tender. Spoon onion mixture over beef. Combine beef broth and next 6 ingredients (through jalapeño); pour over beef. Cover and cook on LOW for 6 hours.
  3. Stir in spinach. Cover and cook on LOW for 15 minutes or just until spinach wilts. Serve beef mixture over rice; sprinkle with basil leaves.

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YIELD

 8 servings (serving size: about 3/4 cup beef mixture, 1/2 cup rice, and 1 tablespoon basil) Each serving is 6 WW Points.