To go with it I made some cornbread (one of Kaylee's favorite things.) The recipe came from Happy Herbivore's new book Light & Lean. It is really good. I normally don't like cornbread and I found that I could tolerate this one. Yet again, I didn't get a photo.
These recipes were so go we all went back for seconds {and thirds and fourths...}
Kitchen Sink Stew
Serves about 10
Calories: 153.7
Fat: 0.6 grams
Sodium: 325 grams
Protein: 6.4 grams
2 lbs Mushrooms, quatered
2 onions. diced
2 ribs celery, diced
2 cloves of garlic, minced
3 medium carrots, chopped
3 radishes, sliced
2 large sweet potatoes, cubed
1 package Lipton onion soup mix mixed with 4 cups water
4 cups vegetable broth
1 cup frozen peas
2 T cornstarch mixed with 2 T water
Directions
- In a large pot saute onions, radishes, celery and carrots until onions are translucent.
- Add mushrooms and saute until they are soft.
- Add sweet potatoes, onion soup and broth.
- Bring to a boil then reduce and simmer for 20 minutes
- Add peas, bring back to a boil and simmer for another 10 minutes
- Whisk in cornstarch mixture and boil until thickened (about 2 minutes)
Cornbread Muffins
Adapted from: Happy Herbivore Light & Lean
Ingredients
1 cup cornmeal
1 cup flour
1 T baking powder
1 cup skim milk
.25 cup sugar free maple syrup
Directions
- Preheat oven to 350.
- Spray muffin tin (do NOT use cupcake liners or they will stick)
- Mix the dry ingredients together
- Add in wet ingredients
- Bake 15 minutes
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