Yield: 4 Servings
|4 mediums||Potatoes; 1/2\" cubes|
|1 \N||Whole green bell pepper; chopped|
|1 \N||Whole red bell pepper; chopped|
|1 pounds||Mushrooms; diced|
|2 mediums||Spanish onions; chopped|
|4 \N||Whole Plum tomatoes; chopped|
|1 \N||Clove garlic; minced|
|\N \N||Black pepper|
|\N \N||Hot pepper sauce|
|\N \N||Salsa; optional|
|\N \N||Nonfat yogurt or sour cream; optional|
Date: Mon, 24 Jun 1996 12:50:14 -0400 Recipe By: FF Mailing List (Pete Brauer) saute the onions and the garlic with some water until the onions begin to get translucent. Add the potatoes and ¼ cup of water, the peppers and the mushroom, cover and let simmer until the potatoes begin to get soft over medium flame (about 15 minutes). Add the tomatos and some black pepper (if you have some hot sauce, now is the time to add it). Keep cooking until the potatoes are desired firmness. This is excellent with your favorite salsa mixed in. It also good if you have some of the fat free sour cream if you want it.
Per serving: 619 Calories; 4g Fat (6% calories from fat); 25g Protein; 136g Carbohydrate; 0mg Cholesterol; 90mg Sodium EAT-LF@...
EAT-LF LIST SERVER
From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, .