| Lo-Cal Stew
1/3 cup of water
1 medium onion, coarsely chopped
1 Cloves Garlic; crushed
1 green bell pepper, coarsely chopped
one 28 ounce can of chopped tomatoes
4 small Zucchini, sliced
2 small of yellow crookneck squash
1 cup of sliced green beans
1 cup of fresh or frozen corn kernels
1 tablespoon of soy sauce
1 tablespoon of parsley flakes
1 teaspoon of dried basil
1 teaspoon of dried oregano
1 tablespoon of cornstarch mixed with 1/4 cup of cold water |
|
Place the water in a large saucepan with the onion, garlic and green pepper. Cook and stir until slightly softened, 3 or 4 minutes. Add the tomato, zucchini, squash and beans. Cover and simmer over medium heat for 15 minutes. Add the corn and seasonings. Cook for another 10 minutes. Add the cornstarch mixture and cook, stirring, until thickened. Serve with whole grains or potatoes. From The McDougall Program For Maximum Weight Loss by John A McDougall. Recipes by Mary McDougall. Recipe by: Mary McDougall Converted by MM_Buster v2.0l.
|
- Cookies - Couscous - Crumb Cake - Deep Fryer - Dips, Sauces, & Salsa - Desserts - Dressing/Stuffing - Dutch Oven/Cast Iron - Eggplant - Eggs - Ethnic & Regional - Fish - Halloween - Ham - Holiday Recipes - Kid Favorites - Low Fat Store & Recipes - Meatloaf - Meats - Microwave - Mousse - Muffins - Mussels - All Things Pasta! - Potato Salad - Pound cake - Puddings - Quick n Easy - Salads - Slow Cooker - Thanksgiving & Christmas - Veal - Vegetables - Weight Watchers View All Categories
Privacy Policy