Fresh Vegetable Stew Recipe
Yield: 12 sweet onesRecipe by luhu.jp
Ingredients:
1 large: Onion, sliced
-cut into 1/2 inch cubes,
2 medium: Tomatoes, peeled and chopped
3/4 lbs: Fresh green beans,
3 centiliter: Garlic, minced
-cut into 1 inch pieces,
1 tbsp: Olive oil,
1 1/4 cup: Fresh sweet corn,
1 lbs: Yellow squash, cut
1 tsp: Salt,
-into 1/2 inch cubes,
1/4 tsp: Pepper,
1 lbs: Pattypan squash,
Directions:
In a large skillet, saut onion and garlic in oil until tender. Add squash,
tomatoes and beans. Reduce heat; cover and simmer 15 minutes or until
squash is tender. Add corn, salt and pepper. Cook for 3 minutes or until
corn is tender. Serves 12.
Diabetic Exchanges: One serving (prepared without added salt) equals 2
vegetable; also, 59 calories, 184mg sodium, 0 cholesterol, 11gm
carbohydrate, 2gm protein, 2gm fat.
SOURCE:* Taste of Home Magazine Aug./Sept. 94 POSTED BY: Jim Bodle 9/94
Source from luhu.jp
tomatoes and beans. Reduce heat; cover and simmer 15 minutes or until
squash is tender. Add corn, salt and pepper. Cook for 3 minutes or until
corn is tender. Serves 12.
Diabetic Exchanges: One serving (prepared without added salt) equals 2
vegetable; also, 59 calories, 184mg sodium, 0 cholesterol, 11gm
carbohydrate, 2gm protein, 2gm fat.
SOURCE:* Taste of Home Magazine Aug./Sept. 94 POSTED BY: Jim Bodle 9/94
Source from luhu.jp