Slow cooked vegetables

Yield: 8 Servings

Measure Ingredient
4 \N 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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