| 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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