Ingredients: 8 Servings
1 Lb Lean beef stew meat
6 Cup Water
1 Can (28 oz.) tomatoes with
, liquid, cut up
1 Beef bouillon cube
1 Medium Onion, chopped
2 Tbl Minced parsley, Dried
2 1/2 Tsp Salt, optional
1 1/2 Tsp thyme, Ground
1/2 Tsp Pepper
1 Medium Zucchini, thinly sliced
1 Can (16 oz.) garbanzo beans
, drained
1 Cup small elbow or, Uncooked
, shell macaroni
1/4 Cup Parmesan cheese (opt), Grated
Method of Preparation: In a slow cooker, combine beef, water, tomatoes, bouillon, onion, parsley, salt if desired, thyme and pepper. Cover and cook on low for 7-9 hours or until meat is tender. Add zucchini, cabbage, beans and macaroni; cook on high, covered, 30-45 minutes more, or until the vegetables are tender. Sprinkle individual servings with Parmesan cheese if desired. Diabetic Exchanges: One serving (without added salt and Parmesan cheese) equals 2 vegetable, 1-1/2 starch, 1 meat. Also, 246 CALORIES, 453mg SODIUM, 33mg CHOLESTEROL, 30gm CARBOHYDRATE, 19gm PROTEIN, 6gm FAT. From "Taste of Home" magazine, Collector's Edition (advertisement copy used to entice subscribers). Typed for you by Iris Grayson Posted to MM-Recipes Digest V3 #275 Date: Sun, 6 Oct 1996 21:41:24 -0600 From: (S.Pickell)
Paid Members can add this recipe to thier Private Collection.
Paid Members or Free Members can add this recipe to
their Favorites Collection.
