Low Fat Vegetable Recipes

Ingredients:

2 tbsp celery, finely chopped
2 tbsp onions, finely chopped
2 tbsp green bell peppers, finely c
10 oz frozen whole kernel corn
1 cup peeled, diced potatoes
2 tbsp chopped fresh parsley
1 cup water
1/4 tsp salt
1/8 tsp fresh ground black pepper
1/4 tsp paprika
2 tbsp flour
2 cup evaporated skim milk
2 cup 1% lowfat milk, or skim milk

Instructions:

Altered from original recipe to reduce fat %. Add a
mixed green salad, whole grain bread plus a fruit for
a satisfying supper. . . Put celery, onion, and green
pepper in a pan sprayed with Pam and saute for 2
minutes. Add corn, potatoes, water, salt, pepper and
paprika. Bring to a boil; reduce heat to medium; and
cook, covered, about 10 minutes or until potatoes are
tender. Place 1/2 cup milk in a jar with tight
fitting lid. Add flour and shake vigorously. add
gradually to cooked vegetables and add remaining milk.
Cook stirring constantly until mixture comes to a boil
and thickens. Serve garnished with chopped fresh
parsley. Nutrition (per serving): 274 calories Total
Fat 2 g (7% of calories) Source: National Heart, Lung
and Blood Institute :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

Servings: 4