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Healthy Exchanges

A Guide to Posting in Your SparkTeam Forum

  FORUM:   Recipes
TOPIC:   Baked Adobe Vegetable Stew 


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Author: Message: Sorting Last Post on Top


ANNINSD
Posts: 5,802
6/2/08 9:11 P

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Baked Adobe Vegetable Stew serves 6
Penny Pinching Main Dishes Cook book

8 oz. gr. 90% lean turkey or beef
1/2 cup chopped onion
1 cup (one 8 oz can) Hunt's tomato sauce
1/2 cup chunky salsa (mild, med, or hot)
2 tabl. Brown Sugar Twin
2 cups hot cooked noodles, rinsed and drained
2 cups ( one 16oz can) cut green beans rinsed and drained
2 cups (one 16 oz can) sliced carrots, rinsed and drained
1/2 cup frozen peas, thawed
1/2 cup frozen corn, thawed
3/4 cup (3 oz) shredded Kraft reduced fat Cheddar cheese

Preheat oven to 350 degrees. Spray an 8 x 8 baking dish with olive oil flavored cooking spray. In a large skillet sprayed with olive oil cooking spray, brown meat and onion. Add tomato sauce, salsa and Brown Sugar Twin. Mix well to combine. Lower heat and simmer for 110 min. stirring occasionally. Stir in noodles, green beans, carrots, peas and corn. pour mixture into prepared baking dish. Sprinkle Cheddar cheese evenly over top. Bake 25 - 30 min. Place baking dish on a wire rack and let set for 5 min. Divide into 6 servings.

HINT: 1 3/4 cups uncooked noodles usually cooks to about 2 cups.

Thaw peas and corn by placing in a colander and rinsing under hot water for one minute

Each serving equals:
HE 2 1/3 veg, 1 protein, 1 bread, 1 optional calorie

222 cal, 6g fat, 15g protein, 27g carbo, 532mg sodium, 165mg calcium, 4g fiber

Diabetic: 2 veg, 1 1/2 meat, 1 starch

Ann in San Diego


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