When the temperatures outside get cold – a meal of hot hearty stew can warm you from the inside out.
Ground Beef And Vegetable Stew
1 Lb. ground beef
2 Medium Clove garlic — crushed
1 Tsp. dried basil
8 Medium new potatoes with skins
2 Medium green peppers — sliced
1 Can tomatoes (1 lb.) — broken up
2 Medium onions — quartered
1/2 C. hot water
1 1/2 Tsp. salt
1/4 Tsp. pepper
Brown beef, onion, garlic and green peppers. Add other
ingredients; simmer, covered, until potatoes are tender.
Makes 4 to 6 servings.
Chile Spiced Red Snapper and Couscous Stew
1 sprays cooking spray
1 small onion, chopped
1/4 cup sweet red bell pepper, chopped
1 average jalapeno pepper, cored, seeded and minced (do not touch seeds with bare hands)
1 lb. snapper fillets, or cod fillet, skinned, cut into bite-size pieces
2 medium tomatoes, cored and chopped
1/4 tsp. dried thyme, crushed
1/2 tsp. table salt
1/4 tsp. ground black pepper
1 cup fat free chicken broth
1/2 cup cooked couscous, pearl-variety
1 TB fresh chives, minced
1 tsp. fresh lemon juice
Coat a medium nonstick pot with cooking spray. Add onion, red pepper and
chile; sauté, stirring frequently, for 3 minutes. Add fish and cook 1 minute.
Add tomatoes, thyme, salt, pepper and broth. Simmer until fish is cooked
through, about 5 minutes.
Stir in couscous, chives and lemon juice; heat through.
Serves 4 – Yields about 1-1/4 cup per serving.