Succotash
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
cup |
corn -- fresh or frozen |
|
1 |
small |
sweet onion -- diced |
|
1 |
small |
red pepper -- diced |
|
1 |
cup |
squash -- diced |
|
1 |
clove |
garlic -- minced |
|
1 |
cup |
lima beans -- fresh or frozen |
|
1 |
teaspoon |
basil |
|
1/2 |
teaspoon |
salt |
|
1/4 |
teaspoon |
ground black pepper |
|
1/4 |
cup |
V-8® vegetable juice -- no added salt |
|
2 |
tablespoons |
olive oil |
Heat 1 tablespoon of oil in large pan and add onions and pepper and cook until softened. Add remaining oil, corn, beans, and squash and cook until the vegetables start to soften. Add garlic and cook for 30 seconds or until fragrant. Add basil, salt, pepper, and juice and cook for about 5 minutes or until everything is tender. Makes 6 servings. |
Per Serving: 182 Calories; 5g Fat (24.2% calories from fat); 8g Protein; 28g Carbohydrate; 8g Dietary Fiber; trace Cholesterol; 191mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat. |