| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Stew, Vegetable | 1 | Servings | |
INGREDIENTS
| 2 | ts | Reduced-calorie margarine |
| 1/4 | c | Chopped onion |
| 3 | oz | Pared all-purpose potato, in 1/2-inch cubes |
| 1/2 | c | Trimmed green beans, in inch pieces |
| 1 | c | Coarsely chopped yellow bell pepper |
| 1/4 | c | Coarsely chopped green bell pepper |
| 1/2 | c | Chopped seeded tomato |
| 1/4 | c | Chicken broth |
| 1/8 | ts | Fennel seeds freshly ground black pepper |
INSTRUCTIONS
Spray a medium skillet with nonstick cooking spray. Melt margarine over medium heat. Add onion and cook until tender, stirring frequently, about 3 minutes. Add potato, beans, and bell peppers; reduce heat to low and cok, stirring constantly, for 5 minutes. add remaining ingredients; cover and simmer for 10 minutes. Makes 1 serving. WEIGHT WATCHERS MAGAZINE SEPTEMBER 1989 P43 Posted by Fred Peters. Converted by MMCONV vers. 1.40 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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