Paris Madeleine
11-13-2004, 07:23 AM
Shiprock Stew
Oil of choice in a spray bottle
1 small onion, diced
2-3 tbsp garlic, minced
6 oz leftover roast beef, lean ground beef, shredded chicken breast or cubed lean pork
2 tsp dried oregano
1 tsp ground cumin
˝ tsp salt
˝ tsp ground red pepper
˝ cup frozen corn
1 red pepper, diced
1 (15 oz) can black beans, drained
1 (15 oz) can diced tomatoes, undrained
1 (7 oz) can diced green chiles, drained
1-2 cup water or low-sodium, low-fat broth
Mist a large pot with oil and set over medium-high heat. Sauté the onions and garlic until soft and translucent. Add in the leftover meat and spices, and combine with onions and garlic. Add the additional in the corn, red pepper, black beans, tomatoes and chiles. Stir and switch heat to medium-low. Cook for 10 minutes and check for stew consistency. Add in water or broth to preference and cook for another 5-10 minutes or until heated through.
Serves 4 @ 3.25 points each & Core
Oil of choice in a spray bottle
1 small onion, diced
2-3 tbsp garlic, minced
6 oz leftover roast beef, lean ground beef, shredded chicken breast or cubed lean pork
2 tsp dried oregano
1 tsp ground cumin
˝ tsp salt
˝ tsp ground red pepper
˝ cup frozen corn
1 red pepper, diced
1 (15 oz) can black beans, drained
1 (15 oz) can diced tomatoes, undrained
1 (7 oz) can diced green chiles, drained
1-2 cup water or low-sodium, low-fat broth
Mist a large pot with oil and set over medium-high heat. Sauté the onions and garlic until soft and translucent. Add in the leftover meat and spices, and combine with onions and garlic. Add the additional in the corn, red pepper, black beans, tomatoes and chiles. Stir and switch heat to medium-low. Cook for 10 minutes and check for stew consistency. Add in water or broth to preference and cook for another 5-10 minutes or until heated through.
Serves 4 @ 3.25 points each & Core