What's Cookin' Wednesday, January 15th

Happy Hump day friends!  It's time again for a What's Cooking Wednesday!  Today I am sharing with you how I changed up this Easy Slow Cooker Taco Pasta for the crockpot.  Between trying to use up stuff in my freezers, pantry and fridge and allergies for those in my house, I modified the recipe to make it fit better for us.  

I modified it as follows:

1 cup uncooked bell pepper(s), diced
3 Tbsp reduced sodium taco seasoning
12 oz. uncooked whole wheat pasta
1 cup, uncooked onion(s), chopped
20 oz uncooked ground bison
3 cups homemade chicken stock (skimmed of fat)
15 oz can of Simple Truth Organic black beans
1 cup of Trader Joe's Mexican style shredded cheese

• Heat a large skillet over medium-high heat. Add the beef and season with salt and pepper. Cook the meat, stirring often, until browned. Drain and then transfer beef to slow cooker.
• Add the bell pepper, onion, tomatoes, salsa, taco seasoning, and broth or water. Stir.
• Cook on low for 5-6 hours or high for 2-3 hours.
• Stir in the pasta. Cook on high for 10-20 minutes. Pasta cook time will vary by slow cooker, begin checking for doneness at 10 minutes.
• Stir in the cheddar cheese and serve.

MyWW Green: 10 Points

MyWW Blue: 9 Points

MyWW Purple: 6 Points

I served mine with 1 tablespoon of sour cream or fat free Greek yogurt.