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Friday, May 21, 2010

Tuesday - Slow-Cooker Vegetable Stew 5/25

found at http://www.realsimple.com/food-recipes/browse-all-recipes/slow-cooker-recipe-vegetable-stew-10000000614080/index.html

Ingredients
· 4 large carrots, diagonally sliced into 2-inch pieces (about 5 cups)
· 2 medium turnips, peeled and cut into 1-inch cubes (about 3 cups)
· 1 large onion, diced (about 1 cup)
· 2 garlic cloves, minced
· 1 14-ounce can diced tomatoes
· 1 cup vegetable or chicken broth
· 1 teaspoon kosher salt
· 1/2 teaspoon ground cumin
· 1/4 teaspoon crushed red pepper flakes
· 1 zucchini, cut into 1/2-inch slices
· 1 16-ounce can chickpeas, drained

Directions
1. Combine the carrots, turnips, onion, garlic, tomatoes (with their liquid), broth, salt, cumin, and pepper flakes in a 4- to 6-quart slow cooker. Cook on low heat for 6 hours, or on high for 3 hours.
2. Add the zucchini and chickpeas and cook 1 hour longer on low.

**If you must have meat you can add something like a smoked sausage or some bacon but don’t forget to add it to your shopping list AND to add into the calorie count**

Nutritional Information
· Per Serving
· Calories 136
· Calcium 96mg
· Carbohydrate 28g
· Cholesterol 0mg
· Fat 1g
· Fiber 6g
· Iron 1mg
· Protein 5mg
· Sat Fat 0g Sodium 1332mg

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