Yield: 1 Servings
|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.