* Exported from MasterCook *
LOW-FAT CALIFORNIA SUCCOTASH
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : corn zucchini
Amount Measure Ingredient -- Preparation Method
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1 tablespoon canola oil
32 ounces frozen pearl onions
2 cups fat-free chicken broth
4 red bell peppers -- cored and diced
4 cups frozen corn
6 small zucchini -- cut into 1/4-inch rounds
1/4 cup fat-free sour cream
salt and pepper -- to taste
1. In a Dutch oven, heat oil over medium-high heat. Add onions and cook, stirring occasionally, until golden, 15 to 20 minutes. (Add 1 to 2 tablespoons water if needed to prevent scorching).
2. Add chicken broth and bell peppers. Bring to a simmer and cook for 5 minutes. Add corn and zucchini. Return to a simmer and cook, covered, until vegetables are tender, 15 to 25 minutes. Stir in sour cream and season with salt and pepper.
Source:
"unknown"
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Per Serving (excluding unknown items): 115 Calories; 2g Fat (12.0% calories from fat); 6g Protein; 24g Carbohydrate; 5g Dietary Fiber; 1mg Cholesterol; 100mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fat; 0 Other Carbohydrates.
NOTES : SERVING SIZE: 1 cup
WW FLEX POINTS PER SERVING: 2
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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