Stew: 5 pt. Beef & Pasta Stew
Source of Recipe
WW's Six O'Clock Solutions
List of Ingredients
4 cups water
2 cups chopped onion
1 1/2 cups small red potatoes quartered
1 cup dried great northern beans or navy beans
1/2 cup sliced carrot
1/2 cup quartered mushrooms
1/2 cup uncooked pearl barley
1/2 pound lean boned round steak, -- cut in 1/2" pieces
1 14.5 oz can pasta-style chunky tomatoes undrained
1 14.5 oz can fat-free beef broth
3 cloves garlic chopped
1 cup sliced zucchini
1 cup torn spinach fresh
1/2 cup uncooked ziti (short tubular -- pasta)
1 tablespoon dried rosemary crushed
1 teaspoon salt
1 teaspoon rubbed sage
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1/2 cup grated parmesan cheese Recipe
Combine first 11 ingredients in a large electric slow-cooker. Cover with lid, and cook on high-heat seting for 6 hours. Add zucchini and next 7 ingredients; cover and cook on high-heat setting an additional 30 minutes or until beans are tender. Ladle into individual soup bowls, and sprinkle with cheese. Yield: 8 servings (serving size: 1 1/2 cups stew and 1 tablespoon cheese).
POINTS: 5; Exchanges: 1 LM, 2 Starch, 3 Veg. Per serving: Cal 287(11% from fat); Pro 18.7g; Fat 3.6g(sat 1.6g); Carb 45.6g; Fib 7.3g; Chol 20mg; Iron 4.5mg; Sod 503mg; Calc 168mg.
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