* Exported from MasterCook *
Slow Cooker Creamy Veggies
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 25%)
Amount Measure Ingredient -- Preparation Method
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3 potatoes -- medium
1 sweet potato -- medium
1 large onion
1 can four beans -- (15 oz)
12 ounces evaporated milk -- (1 can)
1 pinch salt and pepper
Chop the potatoes, sweet potato and onion into ½ inch chunks.
Put them in the crock pot along with the beans.
Add salt and pepper.
Pour milk over vegies.
Cook on low for 6-8 hours.
Notes: Use what ever Vegetables you like. If you increase the quantities, you will need enough milk to just about cover all the vegetables.
ChupaNote; I added 1/2 teaspoon Aleppo red pepper, 1 teaspoon turmeric (for a gorgeous golden color) and emptied all the leftover vegetables in the fridge. This is a great clean out the ice box recipe. If you want to thicken the sauce, add 1 T. crushed intant tapioca and turn to high for 30 mins.
Source:
"A Crock Cook"
S(Formatted by Chupa Babi):
"June 2011"
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Per Serving (excluding unknown items): 207 Calories; 6g Fat (23.8% calories from fat); 8g Protein; 32g Carbohydrate; 4g Dietary Fiber; 20mg Cholesterol; 178mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1 Fat.
Nutr. Assoc. : 0 0 0 578 0 0
