Mushrooms & Peppers Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
12 ounce: Mushrooms, cleaned, sliced
Or cut in chunks,
2 medium: Onions, halved andsliced
About 1/4 inch thick,
2 medium: Green peppers,
Cleaned, halved and sliced
About 1/2 inch thick,
8 ounce: Can tomato sauce,
1/2: To 1 tsp garlic powder,
1: To 2 TBSP oregano,
x Pinch of salt and pepper,
Directions:
Add mushrooms, peppers and onions to a large non-stick pan. Saute over
medium-high heat until onions are soft and golden. (You may need a
squirt of non-stick cooking spray if you dont have a non-stick pan).
Add tomato sauce and 1/3 of the can of water. Add spices (I use the
larger amount listed) and mix well. Cook covered over the lowest
heat (simmer) for 20 minutes.
Posted by mozzicato@wmvx.dnet.dupont.com (Susan Mozzicato) to the
Fatfree Digest [Volume 11 Issue 25], Oct. 25, 1994. FATFREE Recipe
collections copyrighted by Michelle Dick 1994. Used with permission.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp
medium-high heat until onions are soft and golden. (You may need a
squirt of non-stick cooking spray if you dont have a non-stick pan).
Add tomato sauce and 1/3 of the can of water. Add spices (I use the
larger amount listed) and mix well. Cook covered over the lowest
heat (simmer) for 20 minutes.
Posted by mozzicato@wmvx.dnet.dupont.com (Susan Mozzicato) to the
Fatfree Digest [Volume 11 Issue 25], Oct. 25, 1994. FATFREE Recipe
collections copyrighted by Michelle Dick 1994. Used with permission.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp