MEATY ZUCCHINI STEW
Uses less fat, sugar or salt.
Includes Nutritional Analysis and Diabetic Exchanges.
Ready in 1 hour or less.
1 pound ground beef
1 pound bulk pork sausage
2 cans (14-1/2 ounces each) diced tomatoes
2 medium green peppers, cut into 1/2-inch pieces
2 cups thinly sliced celery
1 cup chopped onion
6 medium zucchini, halved and cut into 1/2-inch slices
1 cup tomato juice
1 teaspoon salt
1 teaspoon Italian seasoning
1 teaspoon dried oregano
Grated Parmesan cheese, optional
In a Dutch oven or large saucepan over medium heat, cook beef and sausage until no longer pink; drain and set aside. Drain tomatoes, reserving the juice; set tomatoes aside. In the same pan, combine the peppers, celery, onion and reserved juice. Cover and cook over medium heat for 10 minutes.
Add the meat, tomatoes, zucchini, tomato juice and seasonings. Cover and cook for 15 minutes or until zucchini is tender, stirring occasionally. Garnish with cheese if desired.
Yield: 12 servings.
Nutritional Analysis: One 1-cup serving (prepared with lean ground beef and turkey sausage; calculated without Parmesan cheese) equals 175 calories, 8 g fat (3 g saturated fat), 45 mg cholesterol, 630 mg sodium, 10 g carbohydrate, 3 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable.
*This came from a magazine at (surprise!) a doctor’s office. M (the cook here at home) uses sweet Italian sausage. We always cook it one day and reheat and eat the next day.
Use a BIG pot.