Gingered Beef & Veggies

1.5 lb. Boneless Beef Round Steak, cut into 1" pieces
1 to 1.5 C of baby carrots, sliced in half lengthwise
1/2 C cut green onions
2 cloves garlic, minced
1.5 C water
2 Tbsp Soy Sauce
2 tsp grated fresh ginger
1.5 tsp instant beef bouillon granules
1/4 tsp crushed red pepper
3 Tbsp Cornstarch
3 Tbsp cold water
1/2 C chopped sweet red pepper
2 C Sugar Snap Peas
Hot Cooked Rice

Combine Beef, Carrots, Green Onions, and Garlic in a slow cooker/crockpot.
In a medium bowl, combine 1.5 C water, soy sauce, bouillon, ginger and crushed red pepper. Pour over mixture in crockpot.
Cover and cook on high heat for 6 hours.
In a small bowl, stir together corn starch and cold water. Stir into meat mix along with sweet peppers.
Cover and cook for 20 to 30 more minutes until thickened, stirring once.
Stir in Sugar Snap Peas and let cook for about 5 minutes and then serve with rice.

Crockpot Tamale Pie

Serves - 8
Points - 4

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