Post by chief_cook2 on May 15, 2003 13:31:47 GMT -6
(1 Point)
2 14.5 oz cans vegetable broth
1 18 oz can crushed tomatoes - undrained
3 medium carrots -- chopped (1 ½ cups)
3 small zucchini -- cut into 1/2" slices
1 medium yellow bell pepper -- cut into 1/2" pieces
8 medium green onions -- sliced (1/2 cup)
2 cloves garlic -- finely chopped
2 cups shredded cabbage
2 teaspoons dried marjoram
1 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked instant rice
1/4 cup chopped fresh basil
Mix all ingredients except rice and basil in a 3 ½ to 6 quart slow
cooker. Cover and cook on low heat setting for 6 to 8 hours or until
vegetables are tender. Stir in rice. Cover and cook on low heat
setting for about 15 minutes or until rice is tender.
Per serving: WW Points: 1; 195 Calories (kcal); 2g Total Fat; 7g
Protein; 39g Carbohydrate; 1mg Cholesterol; 1198mg Sodium
2 14.5 oz cans vegetable broth
1 18 oz can crushed tomatoes - undrained
3 medium carrots -- chopped (1 ½ cups)
3 small zucchini -- cut into 1/2" slices
1 medium yellow bell pepper -- cut into 1/2" pieces
8 medium green onions -- sliced (1/2 cup)
2 cloves garlic -- finely chopped
2 cups shredded cabbage
2 teaspoons dried marjoram
1 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked instant rice
1/4 cup chopped fresh basil
Mix all ingredients except rice and basil in a 3 ½ to 6 quart slow
cooker. Cover and cook on low heat setting for 6 to 8 hours or until
vegetables are tender. Stir in rice. Cover and cook on low heat
setting for about 15 minutes or until rice is tender.
Per serving: WW Points: 1; 195 Calories (kcal); 2g Total Fat; 7g
Protein; 39g Carbohydrate; 1mg Cholesterol; 1198mg Sodium