Light mayonnaise and fat-free Greek yogurt help to keep this satisfying recipe low-fat.
In a large bowl toss together meat and chipotle seasoning. Coat a 6-quart Dutch oven with cooking spray; heat over medium. Add meat, half at a time, and cook until browned. Add broth. Bring to boiling; reduce heat. Simmer, covered, 1 1/2 hours or until meat is tender. Reserve half of the meat for another use.
Meanwhile, preheat oven to 425 degrees F. Brush corn with oil; place in a shallow baking pan. Roast 15 to 20 minutes or until light brown, turning once. Cool slightly. Cut kernels from cobs.
For coleslaw, in a large bowl combine the next eight ingredients (through pepper). Stir in cabbage mix.
Place about 4 ounces meat in each individual bowl and divide corn, coleslaw, and, if desired, pickles among bowls (see Tip). Drizzle with barbecue sauce and sprinkle with green onion.
Tip: Place remaining meat in an airtight container and store in refrigerator up to 3 days or freeze up to 3 months. Use in chili, tacos, or sandwiches.
4 lean protein, 2 fat, 1 starch, 1/2 vegetable