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Old 06-10-2009, 11:20 AM   #33
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Join Date: Nov 2008
Location: Orlando, FL
Posts: 369
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Stats: 5' 7.5" 218/150/155 Maintenance
WOE: Medi-Weightloss
Start Date: November 20, 2008
Jo's Italian Vegetable Bake

Serves: 18

This colorful, low-sodium, and cholesterol-free vegetable dish is prepared without any added fat.

1 can (28 oz.) whole tomatoes (choose the low salt/no salt variety)
1 medium onion, sliced
1/2 lb. fresh green beans, sliced
1/2 lb. fresh okra, cut into 1/2" pieces or 3/4 cup (1/2 of a 10 oz. package) frozen okra
3/4 cup finely chopped green pepper
2 tablespoon lemon juice
1 teaspoon chopped fresh basil, or 1 teaspoon dried basil, crushed
1-1/2 teaspoons chopped fresh oregano leaves, or 1/2 teaspoon dried oregano, crushed
3 medium (7" long) zucchini, cut into 1" cubes
1 medium eggplant, pared and cut into 1" cubes
2 tablespoons grated parmesan cheese

1. Drain and coarsely chop tomatoes. Save liquid.
2. Mix together tomatoes and reserved liquid, onion, green beans, okra, green pepper, lemon juice, and herbs.
3. Cover and bake at 325 F for 15 minutes.
4. Mix in zucchini and eggplant and continue baking, covered, 60-70 more minutes or until vegetables are tender. Stir occasionally.
5. Sprinkle top with parmesan cheese just before serving.

Nutritional Info(per 1/2-cup serving)

Calories: 33.0
Fat: 0.2 g
Carbohydrates: 7.5 g
Protein: 1.8 g

Note: this recipe does not give me the sodium count. It comes from ***********, and they are not really good about advising on sodium.They do say low sodium but that is all.
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