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Indian Corn Stew




Source of Recipe


JoAnna M. Lund






Recipe Introduction


Serves 4 (1 1/2 cups)
*Freezes Well





List of Ingredients



• 8 ounces ground 90% lean turkey or beef
  
• 1/2 cup chopped onion
  
• 1/2 cup chopped green bell pepper
  
• 1 3/4 cups (one 15-ounce can) Hunt's Tomato Sauce
  
• 1 cup Healthy Request Tomato Juice or any reduced-sodium tomato juice
  
• 1 tablespoon Worcestershire sauce
  
• 2 teaspoons Splenda granular
  
• 1/4 teaspoon black pepper
  
• 1 1/2 cups fresh or frozen whole-kernel corn, thawed
  
• Scant 1 cup (4 ounces) diced cooked potatoes
  






Instructions



1. In a large saucepan sprayed with butter-flavored cooking spray, brown meat, onion, and green pepper. Add tomato sauce, tomato juice, Worcestershire sauce, Splenda, and black pepper. Mix well to combine. Stir in corn and potatoes. Lower heat, cover and simmer for 15 minutes, stirring occasionally.
   






Final Comments


HINT: Thaw corn by placing in a colander and rinsing under hot water for one minute.

Each serving equals:
HE: 2 3/4 Vegetable, 1 1/2 Protein, 1 Bread, 1 Optional Calorie
****************************************
221 Calories, 5gm Fat, 14gm Protein, 30gm Carbohydrate,
755mg Sodium, 34mg Calcium, 4gm Fiber
****************************************
DIABETIC: 2 1/2 Vegetable, 1 1/2 Meat, 1 Starch

"Corn... On & Off the Cob Cookbooklet, page 10."