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Recipe: Cheesy Vegetable Stew
Similar Categories: Cheesy, Vegetable, Stew
Serving Size : 4
1 46 ounce can tomato juice
1 cup chopped carrots
1 cup shredded cabbage
1 cup frozen green beans
1 cup chopped zucchini
2 tablespoons sliced green onions
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper
1 7 1/2 ounce package macaroni and cheese dinner
4 ounces Monterey jack cheese -- cut into julienne strips
In a 4 1/2-quart Dutch oven combine tomato juice, carrot, cabbage,
green beans, zucchini, green onion, basil, garlic powder, red pepper,
and 2 cups water. Stir in the cheese sauce mix from the dinner mix.
Bring mixture to boiling. Reduce heat and simmer, covered, for 15
minutes. Stir in macaroni from the dinner mix. Simmer, covered, for
10-15 minutes more or until macaroni and vegetables are tender.
Sprinkle Monterey jack cheese over each serving.
Per Serving (excluding unknown items): 394 Calories; 11g Fat (24.1%
calories from fat); 20g Protein; 58g Carbohydrate; 8g Dietary Fiber;
33mg Cholesterol; 1772mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean
Meat; 4 Vegetable; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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