Veggie dinner in the crockpot
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Potatoes; sliced | |
| 1 | large | Onion; sliced |
| 2 | Carrots; sliced | |
| 1 | Green pepper; sliced | |
| 1 | Zucchini; sliced | |
| 1 | cup | Corn; frozen or fresh |
| 1 | cup | Peas; frozen or fresh |
| Mushrooms | ||
| Broccoli | ||
| Green beans | ||
| 2½ | cup | Tomato sauce |
| ¼ | cup | Soy sauce |
| 1 | teaspoon | Dried thyme |
| 1 | teaspoon | Dry mustard |
| 1 | teaspoon | Basil |
| 2 | teaspoons | Chili powder |
| ½ | teaspoon | Cinnamon |
| ⅛ | teaspoon | Sage |
| 2 | tablespoons | Dried parsley flakes |
Directions
OPTIONAL VEGETABLES
SAUCE
Mix together ingredients for sauce and pour over vegetables. Cook six hours at high or 12 at low.
From Tonkcats@...
Per serving: 2364 Calories; 8g Fat (3% calories from fat); 76g Protein; 529g Carbohydrate; 0mg Cholesterol; 8100mg Sodium Food Exchanges: 29½ Starch/Bread; 15 ½ Vegetable; ½ Fat Recipe by: www.quickneasyrecipes.com (originally from McDougall) Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Dec 5, 1999, converted by MM_Buster v2.0l.