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4 servings
suggest servings
| 1 | pound | beef | stew meat, lean |
| 6 | cups | water | |
| 28 | ounces | tomatoes | can, with liquid, cut up |
| 1 | each | beef bouillon cube | low sodium |
| 1 | each | onion | chopped |
| 2 | tablespoons | parsley leaves | dried |
| 2 1/2 | teaspoons | salt | optional |
| 1 1/2 | teaspoon | thyme leaves | ground |
| 1/2 | teaspoon | black pepper | |
| 1 | each | zucchini | thinly sliced |
| 16 | ounces | chickpeas (garbanzo beans) | canned, drained |
| 1 | cup | pasta, elbow macaroni | or shell macaroni, small, uncooked |
| 1/4 | cup | parmesan, parmigiano-reggiano cheese, grated | grated, optional |
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.
246 CALORIES 453mg SODIUM 33mg CHOLESTEROL 30gm CARBOHYDRATE 19gm PROTEIN 6gm FAT
We really enjoyed everything about this recipe except next time they want me to omit the cabbage because that isn't so well liked.
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| % Daily Value* | |
| Total Fat 24.0g | 37% |
| Saturated Fat 9.0g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 103mg | 34% |
| Sodium 2028mg | 85% |
| Total Carbohydrate 38.0g | 13% |
| Dietary Fiber 8.0g | 33% |
| Sugars 6.0g | |
| Protein 41.0g | 82% |
| Vitamin A | 31% | Vitamin C | 61% | |
| Calcium | 16% | Iron | 31% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The year was 1917 and Louis Diat, (1885 - 1957), was the head chef of the posh Ritz-Carlton Hotel on......
This Icecream taste better then some icecream in the store. Its off the hook if you make it right and follow all steps in the recipe!
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