So, it is National Vegetarian Week, which Leslie informed me of and also gave me the idea to post a veggie recipe for you guys. I LOVE this recipe which I put together one night at my old apartment because I was hungry and didn’t want to defrost chicken (LOL). Anyway, here it is:
Kat’s Veggie Stir-Fry/Stew
Serves 2 / Prep Time 10 min / Cook Time 20-25 min
- 1 cup chopped small red potatoes (with skin)
- 1 cup chopped sweet onion
- ½ cup chopped cubanelle pepper
- 1 cup of Pomi chopped tomatoes
- 1 cup organic cut green beans
- 2 tbsp of Olive Oil
- Salt to taste
Add 1 tbsp olive oil to a hot non-stick pan, when oil is fragrant add the potatoes. Cook potatoes until lightly browned, then add the onion and peppers. Cook until onions start browning and add the tomatoes, cook for 5 minutes then add the green beans. Cook for another 5-10 min (depends on how crunchy you like your green beans).
Add salt & black pepper to taste, and drizzle the rest of the olive oil on top!
Stats (per serving):
Calories – 241 / Carbs – 27g / Fat – 14g / Protein – 4g
It isn’t the highest in protein for us WLS girls, but it is SO good! An alternative you can try is maybe adding a scoop of the flavor-less whey protein powder to the Pomi sauce and then add the calories accordingly; or you can have some chicken on the side (which I have done) and use this as a side dish.
Either way, ENJOY!
Also check out Leslie’s blog, she will be posting a few recipes to celebrate this week!