low-cal feeds a crowd quick

mexican meatball stew

►make ahead up to 12 hours

Prep: 10 minutes Chill: up to 12 hours Cook: 6 to 7 hours (low) or 3 to 3½ hours (high) Makes: 8 servings

• 2 14.5-ounce cans Mexican-style stewed tomatoes, undrained
• 2 12-ounce packages frozen cooked Italian-style turkey meatballs, thawed (24 total)
• 1 15-ounce can black beans, rinsed and drained
• 1 14-ounce can seasoned chicken broth with roasted garlic
• 1 10-ounce package frozen whole kernel corn, thawed
•   Fresh oregano (optional)

1. Place a disposable slow cooker liner in a 4- to 5-quart ceramic slow cooker liner. Place undrained tomatoes, thawed meatballs, drained beans, broth, and corn in disposable liner. Using a twist tie, close the disposable liner. Place the ceramic liner in the refrigerator overnight. (To serve today, cover and cook as directed in Step 2.)

2. Place ceramic liner in the slow cooker. Remove the twist tie from the disposable liner. Cover and cook on low-heat setting for 6 to 7 hours or high-heat setting for 3 to 3½ hours. If desired, sprinkle each serving with oregano.

Per serving: 287 cal., 13 g fat (6 g sat. fat), 37 mg chol., 1,134 mg sodium, 30 g carb., 6 g fiber, 16 g pro.