Serve with a green side salad.

Servings: 6

1 pound pork tenderloin, cut into 1-inch cubes
1 medium onion, chopped
2 teaspoons canola oil
3 cups low sodium chicken broth
1 medium butternut squash, peeled and cubed
2 medium carrots, sliced
1 can (14-1/2 ounces) diced tomatoes w/ mild green chilies, undrained
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon Kosher salt

In a large skillet, brown pork and onion in oil; drain. Transfer to a 4 or 5 quart slow cooker. Stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until meat is tender.

Per Serving: 291 Calories; 5g Fat (13.9% calories from fat); 1g Saturated Fat; 25g Protein; 42g Carbohydrate; 7g Dietary Fiber; 49mg Cholesterol; 684mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1/2 Fat.

 

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