Here is a heart healthy recipe, from www.eatbetteramerica.com (Bonnie, I have not had a chance to call my dad yet to get some of his recipes for you. Thought I would mention this site) Prep Time:20 min |
Start to Finish:8 hr 40 min |
makes:8 servings |
| 2 | cans (14.5 oz each)Organic diced tomatoes with Italian herbs, undrained |
| 4 | medium red potatoes, cut into 1/2-inch pieces |
| 4 | medium stalks celery, cut into 1/2-inch pieces (2 cups) |
| 3 | medium carrots, cut into 1/2-inch pieces (1 1/2 cups) |
| 2 | medium parsnips, peeled, cut into 1/2-inch pieces |
| 2 | medium leeks, cut into 1/2-inch pieces |
| 1 | can (14 oz) vegetable broth or fat-free reduced-sodium chicken broth |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon dried thyme leaves |
| 1/2 | teaspoon dried rosemary leaves |
| 3 | tablespoons cornstarch |
| 3 | tablespoons cold water |
| 1. | In 4- to 5-quart slow cooker, place all ingredients except cornstarch and water. |
| 2. | Cover; cook on Low heat setting 8 to 10 hours or until vegetables are tender. |
| 3. | Mix cornstarch and water; gradually stir into stew until blended. Increase heat setting to High; cover and cook about 20 minutes longer, stirring occasionally, until thickened. |
Nutritional Information
1 Serving: Calories 170 (Calories from Fat 0); Total Fat 1/2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 550mg; Total Carbohydrate 36g (Dietary Fiber 5g, Sugars 8g); Protein 4g Percent Daily Value*: Vitamin A 80%; Vitamin C 20%; Calcium 8%; Iron 15% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 2 Vegetable Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
MyPyramid Servings 1 1/2 c Vegetables*Percent Daily Values are based on a 2,000 calorie diet.
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Comments: 9
during the winter. They make
my insides all nice and warm.
Thanks for the recipe.