I changed some additions in here for more flavor (made notes in recipe).
Nutritional Information-6 Weight Watcher Points Plus per serving (10 cups) 278 calories, 7g fat, 3g fiber, 7g sugar, 40g protein
4 to 5 lb. beef chuck roast
1 T. chili powder
1 t. ground cumin
1 t. onion powder (I used half a sweet onion instead)
1 t. garlic powder
2-14 1/2 oz. cans Mexican-style stewed tomatoes (used Zesty Chili Style Diced tomatoes)
Place roast in a large slow cooker; sprinkle with seasonings. Pour tomatoes around the roast. Cover and cook on low setting for 8 to 10 hours. Using two forks, shred roast and return to slow cooker. Spoon into taco shells. Makes 10 cups.
16 Servings 3 WW Points Plus per slice Ingredients
1 1/2 cups all-purpose flour
3/4 cups packed light brown sugar
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp table salt
3/4 cups fat free sour cream
2 Tbsp vegetable oil
1 cup unsweetened applesauce
Preheat oven to 350 degrees. Coat a 9 inch square pan. (I used a cake pan).
Stir together flour, sugar, baking soda, baking powder, cinnamon and salt in a large bowl. Stir together sour cream, oil, and applesauce in a small bowl. Stir sour cream mixture into flour mixture just to mix. Do not beat.
Spoon batter into prepared ban and bake until a toothpick inserted in center comes out clean, about 40 to 45 minutes. Allow cake to cool to warm or room temperature before slicing.
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