| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Breakfast, Low-fat, Potatoes, Mcdougall | 4 | Servings | ||
INGREDIENTS
| 4 | Potatoes; peeled or unpeeled | |
| 1 | Green bell pepper; chopped i | |
| 1 | Onion; cut into cubes | |
| ; (separate the pcs.) | ||
| 4 | Cl Garlic; sliced | |
| 1 | c | Water |
| 2 | c | Thawed frozen or fresh corn |
| 1 | lg | Tomato; diced |
INSTRUCTIONS
Recipe by: The New McDougall Cookbook Preparation Time: 0:20 Place the potatoes, green pepper, onion, and garlic in a nonstick frying pan with 1/2 cup of the water. Cook, stirring, over medium heat for 5 minutes. Add the remaining 1/2 cup water. Cover and continue to cook for another 10 minutes, stirring occasionally. Add the corn and tomato. Cook, stirring, for an additional 5 minutes. 184 calories, 0.9 per serving. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip
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