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
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