Wednesday, January 12, 2011

Boston Butt Roast Stew - 6 points

Sick again today - yuck! Lucky for me, Stone came over to make biscuits for breakfast. I can't get him to give up his recipe (Southerners are protective of their biscuit recipes) but I will keep working on him. We stuffed them with All Fruit Apricot Spread with Fiber and topped them with Fat Free Cool Whip. 5 points for 2. Yum!

He helped me put dinner in the crock pot before he left.

Boston Butt Roast Stew
3 lb Boston butt roast (pork shoulder)
2 onions, sliced
10 Roma tomatoes, grated (I used a food processor attachment)
1 1/2 glasses red wine
2 cups water
salt and pepper to taste

1. Place all ingredients in crock pot. Cook over high heat for 8 -10 hours. Before serving, use a fork to break apart the meat - it should fall of the bone into stew sized pieces.
2. Makes 12, 6 point servings

Rice is one of my comfort foods, so I had my 1/3 serving over a cup of basmati rice (which I cooked in my Pampered Chef microwave rice cooker).

Now I am off to drink my 4th cup of Breathe Easy tea with honey and then to get a good night's sleep.


  1. The biscuits would be perfect for breakfast - yum. The stew looks delicious, especially served over rice.

  2. Hi Angela, Hope you feel better soon!!!!! Take care!!!!


Thanks for your comments!