Mushrooms & peppers

Yield: 1 Servings

Measure Ingredient
12 ounces Mushrooms, cleaned, sliced
\N \N Or cut in chunks
2 mediums Onions, halved andsliced
\N \N About 1/4 inch thick
2 mediums Green peppers,
\N \N Cleaned,halved and sliced
\N \N About 1/2 inch thick
8 ounces Can tomato sauce
½ \N To 1 tsp garlic powder
1 \N To 2 TBSP oregano
\N x Pinch of salt and pepper

Add mushrooms, peppers and onions to a large non-stick pan. Saute over medium-high heat until onions are soft and golden. (You may need a squirt of non-stick cooking spray if you don't have a non-stick pan).

Add tomato sauce and ⅓ of the can of water. Add spices (I use the larger amount listed) and mix well. Cook covered over the lowest heat (simmer) for 20 minutes.

Posted by mozzicato@... (Susan Mozzicato) to the Fatfree Digest [Volume 11 Issue 25], Oct. 25, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission.

Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.

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