Vegetable stew

Yield: 1 servings

Measure Ingredient
2 teaspoons Reduced-calorie margarine
¼ cup Chopped onion
3 ounces Pared all-purpose potato, in 1/2-inch cubes
½ cup Trimmed green beans, in inch pieces
1 cup Coarsely chopped yellow bell pepper
¼ cup Coarsely chopped green bell pepper
½ cup Chopped seeded tomato
¼ cup Chicken broth
⅛ teaspoon Fennel seeds freshly ground black pepper

Spray a medium skillet with nonstick cooking spray. Melt margarine over medium heat. Add onion and cook until tender, stirring frequently, about 3 minutes.

Add potato, beans, and bell peppers; reduce heat to low and cok, stirring constantly, for 5 minutes. add remaining ingredients; cover and simmer for 10 minutes.

Makes 1 serving.

WEIGHT WATCHERS MAGAZINE SEPTEMBER 1989 P43 Posted by Fred Peters.

Converted by MMCONV vers. 1⅖

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