Roni’s Weight Watchen Page(s) - Take 2 (the rebuild)

I’m inundated with tomatoes from the garden so I came up with this using other veggies I happened to have in the fridge. I was looking for something light and hardy that would make a good lunch or light dinner.

• Non-stick Cooking spray (I used the olive oil kind)
• Large thick slice of sweet onion diced
• 3 cloves of garlic diced
• 2 large portabella mushrooms chopped
• 1/3 of cup balsamic vinegar
• 3 peppers chopped ( I used a red, yellow and a green)
• 5 medium tomatoes chopped
• 1 can of red kidney bean rinsed and drained.
• Salt & Pepper
• Corn Kernels from 2 cooked cobs
• Dried parsley

Over medium heat, spray a medium to large pot with olive oil spray. Cook the onion and garlic for a few minutes allowing them to sweet for a bit. While they are cooking, chop the mushrooms and stir them into the pot. It may be getting dry as we didn’t add any oil.

Keep stirring and add the balsamic vinegar. Continue cooking over medium heat while you prepare the rest of the veggies. Add the beans, peppers and tomatoes sprinkle with salt and pepper and stir coating everything with the vinegar.

Cook until the peppers reach a desired tenderness. I only cooked the whole pot starting witht for about 10 minutes total and they started to get over done for my taste. At the end, add the corn as it’s already cooked. I used corn on the cob for effect (Plus I had some left over), I thought the chunks would look pretty but you could use a can.

This make 4 large servings. Immediately serve in a bowl and sprinkle with a bit of parsley. The combination of the vinegar and juice from the tomatoes ends up making a lot of liquid. It would be super good over some brown rice!

I’m getting about 310 calories, 2 of fat and 14g of fiber for each of the 4 servings.

Labels: DinnerIdeas