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Stack-In-The-Pot Stew Recipe | |
Stew | |
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Ingredients:
1 lb. lean ground beef(or turkey)1 large clove garlic, minced 1 tsp. seasoned salt 1/8 tsp. pepper 1 large onion, chopped(1 cup) 1 quart(2 pints) cherry tomatoes, stemmed 1 can(15 oz.)black-eyed peas, undrained
Directions:
1. Lightly brown beef in a 3-quart saucepan. Stir in garlic, salt and pepper.2. Layer onion and tomatoes on top, then pour on black-eyed peas, liquid and all. Cover and bring to a boil over medium heat. 3. Reduce heat and simmer 30 minutes without stirring. Stew is done when the tomatoes are cooked. 4. Ladle into serving bowls. Serves 4. Per serving: 420 calories, 26 g protein, 23 g carb., 24 g fat, 85 mg cholesterol, 712 mg sodium.
Exchanges: 1 starch/bread, 1 1/2 veg., 3 medium-fat meat, 2 fat
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