
Hi Ladies!
What a great weekend it was. When the weather is warm, it is such a motivator to get things done. Saturday morning I spent house cleaning. Not my favorite task, but I like to have neat house. My DH got a lot of clean up done in his "man space", the workshop in the garage and the shed. Today I went horseback riding with my good friend, Jen. It was beautiful 3-hour ride through a game preserved mountain with trails for hiking, biking, and horse riding.
So that brings me to my main topic, using the crock pot. When we are busy, it great to have a hassle free dinner. One of my favorite recipes is baked lima beans. Yummmm... Listed below is the recipe, hope you enjoy it as much as my family does.
Baked Lima Beans
Makes 10 servings (5-quart slow cooker works best)
1 1/2 lbs. dried lima beans
6 cups water
2 1/4 cups chopped onions
1 cup brown sugar
1 1/2 cups ketchup
13 drops Tabasco sauce
1 cup dark corn syrup
1 Tbs. salt
4 slices lean turkey bacon, diced
Soak washed beans in large soup pot in water overnight. Do not drain.
Add onions. Bring to boil. Simmer 30-60 minutes, or until beans are tender. Drain beans, reserve liquid.
Combine all ingredients except bean liquid, in slow cooker. Mix well. Pour in enough liquid so that beans are barely covered.
Cover. Cook on low 10 hours or on high 4-6 hours. Stir occasionally.
If the beans are too soupy as they near end of their cooking time, remove the lid the last hour or so of cooking.
Per serving: 490 calories (20 calories from fat), 2 g total fat, 1270 mg sodium, 15 g fiber, 51 g sugar, 16 g protein
For my WW friends, this is 7 points... make this the main part of your meal.
Enjoy!
Blessings... Natalie