Tuscan Skillet Supper- For ALL Phases
Find a Conversation
| Tue, 05-03-2005 - 9:23pm |
We had this tonight and it is SO YUMMY!!! Even my 2 young DD's loved it, as well as my anti-vegetable DH. It tastes very Italian, but without any pasta. It's packed full of vegetables and fiber, is really easy to prepare and is even okay for Phase 1!
Tuscan Skillet Supper (originally from The Complete Cooking Light Cookbook)
2 teaspoons olive oil
1 1/4 cups chopped zucchini
1/2 cup sliced onion (I used pre-chopped)
1/2 cup sliced celery (I omitted this)
1/2 cup diced red bell pepper
1 teaspoon dried oregano
2 garlic cloves (I used jarred, minced)
1 cup diced tomato (I used canned)
1 (15 oz.) can cannellini beans or other white beans, rinsed and drained
2 rosemary sprigs
1 cup chopped spinach (I used fresh)
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup preshredded low-fat mozzarella cheese
Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and next 5 ingredients; saute about 10 minutes. Stir in tomato, beans, and rosemary; cook 5 minutes, stirring frequently.
Add spinach, salt, and pepper to zucchini mixture; cook 1 minute or until spinach wilts. Sprinkle with cheese; cover and let stand 1 to 2 minutes or until cheese begins to melt. Remove from heat, and discard rosemary. Yield: 2 servings (serving size 1 3/4 cups)
Enjoy!
Kim
