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.