slow cooked vegetables
- Categories
- None
- Yield
- 8 Servings
| Measure | Ingredient |
|---|---|
| 4 | Celery ribs; cut into 1" pieces |
| 4 smalls | Carrots; cut into 1" pieces |
| 2 mediums | Tomatoes; cut into chunks |
| 2 mediums | Onions; thinly sliced |
| 2 cups | Cut fresh green beans; (1" pieces) |
| 1 medium | Green pepper; cut into 1" pieces |
| ¼ cup | Diet margarine melted |
| 3 tablespoons | Quick cooking tapioca |
| 1 tablespoon | Sugar |
| ⅛ teaspoon | Pepper |
Place the vegetables in a slow cooker. Combine margarine, tapioca, sugar, and pepper; pour over vegetables and stir well. Cover and cook on low for 7 to 8 hours or until vegetables are tender. Serve with a slotted spoon.
Per 1 cup serving = 118 calories, 6 gm fat, 0 mg cholesterol, 99 mg sodium, 16 gm carbohydrate, 2 gm protein Exchanges: 2 vegetables.
Posted to EAT-LF Digest by "Carole" <carolreu@...> on Dec 6, 1999, converted by MM_Buster v2.0l.
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