* Exported from MasterCook *
Slow Cooker Turkish Vegetable Stew over Orzo with Feta
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 15%) Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cubed butternut squash
2 cups chopped peppers -- mixed bell, poblano, jalapeno
2 cups onions -- chopped
1 cup chopped zucchini
2 cans diced tomatoes -- (14 oz.) undrained
1 can garbanzo beans -- (15 oz.) rinsed and drained
1 can vegetable broth -- (14 oz.)
2 cloves garlic -- minced
1 Tablespoon Falafel Spices -- or Penzys Turkish Seasoning Mix
To serve: -- 6 cups cooked orzo, 3/4 cup crumbled feta cheese
Combine all ingredients except for couscous and cheese in a 3-4 quart slow
cooker and mix well to combine. Cover and cook on low for 7 to 9 hours or
until all vegetables are tender.
Serve with 1 cup of orz0 and sprinkle with 2 Tablespoons cheese for each
serving.
6 servings
This recipe works a mix of various vegetables and beans. Frozen or raw
pumpkin (not puree), eggplant, potatoes, green beans, would be Turkish
choices. What ever your family enjoys. If your peppers are mild, you might
want add 1 teaspoon (or more) Aleppo red pepper flakes. Hold off on any
salt until just before serving. The canned tomatoes and broth may have
plenty of salt.
Cuisine:
"Turkish"
Source:
"Cousin Fatima"
S(Formatted by Chupa Babi):
"Aug 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 181 Calories; 2g Fat (11.2%
calories from fat); 8g Protein; 35g Carbohydrate; 7g Dietary Fiber; trace
Cholesterol; 613mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;
1 1/2 Vegetable; 1/2 Fat.
Nutr. Assoc. : 2407 0 0 0 0 0 0 0 4650 0
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