Email to Phyllis_ aka_ Filus      

Farmer’s Market Stovetop Casserole

Source of Recipe

AHA Meals in Minutes Cookbook
WW Points
Serves: 4

2 c. water
1 lb. red potatoes, cut into 1-in. pieces
3 c. small broccoli florets (about 12 oz.)
8 oz. presliced fresh mushrooms
1 large red or green bell pepper, cut into thin strips (about 8 oz.)
2 4-oz. onions, cut into 8thd (yellow preferred)
1/4 c. water
1/3 c. snipped fresh parsley
1/4 tsp. salt
1/4 tsp. dried thyme, crumbled
Pepper to taste
3/4 c. shredded reduced-fat sharp Cheddar cheese (about 3 oz.)

Pour 2 c. water into a large saucepan. Put steam basket in pan. Put potatoes in basket; cover. Bring water to a boil over high heat. Reduce hear to a simmer and steam potatoes for 5 minutes or just until tender.

Meanwhile heat a Dutch oven over high heat. Put broccoli, mushrooms, bell pepper, onions and 1/4 c. water into pot; bring to a boil. Reduce heat; cover and cook for 8-10 minutes or until broccoli is crisp-tender, stirring occasionally. Remove from heat.

With a slotted spoon, remove 2 –cups of mixture and save for another use. (See Provencal Pizza)

Stir potatoes, parsley, salt thyme and pepper into Dutch oven. Sprinkle with cheese, cover and let stand for 5 minutes to blend flavors and melt cheese.

One 1-1/4-cup serving equals: 191 calories…11 gm protein…29 gm carbohydrate…4 gm fat (2 gm sat; 2o gm poly; 1 gm mono)…4 gm fiber…299 mg sodium ++++ WWP: 4