1/4 cup minced onion
1 cup no-salt-added ketchup
4 cans (15-oz each) pork and beans
1/4 cup Splenda Brown Sugar Blend
2 tbsp liquid smoke
1 tbsp Worcestershire sauce
Brown the beef and onions in a skillet, stirring to break up the ground beef into crumbles; drain well in a colander. Transfer mixture into a 4 to 5-quart slow cooker.
Add the ketchup, pork and beans, Splenda, liquid smoke and Worcestershire sauce. Stir to blend well.
Place cover on cooker and cook on high setting for 3 hours or on low setting 5 to 6 hours.
Yield: 15 servings
Per serving: Approximately 207 calories, 5 g (1 g sat) fat, 30 g carbs, 5 g fiber, 10 g protein
Exchanges: 1 starch, 1 carb, 1 lean meat
Note: File Photo