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Post by jjg on Dec 20, 2006 8:52:13 GMT -8
SPICY BLACK-EYED PEAS Recipe from Low-Fat Ways To Cook For The Holidays, (c)1998 by Oxmoor House, Inc.
3-3/4 cups frozen black-eyed peas 2-1/2 cups water Vegetable cooking spray 1-1/4 cups chopped onion 1-1/4 cups chopped green pepper 2 (14.5-ounce) cans no-salt-added stewed tomatoes, undrained and chopped 2 Tbsp low-sodium soy sauce 2 tsp dry mustard 1 tsp chili powder 1 tsp pepper 2 tsp liquid smoke 1/4 tsp ground red pepper 2 Tbsp minced fresh parsley
Combine black-eyed peas and water in a saucepan. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Drain; set aside. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add onion and green pepper; sauté until crisp-tender. Add peas, tomato, and next 6 ingredients. Bring to a boil; reduce heat, and simmer 20 minutes or until peas are tender, stirring occasionally. Transfer to a serving dish; sprinkle with parsley. Serve with a slotted spoon. Yield: 12 (3/4-cup) Servings.
Per (3/4-cup) Serving: 99 Cal; <1 g Total Fat; 19 g Carb; 00 mg Cholesterol; 83 mg Sodium; 5 g Protein.
Exchanges: 1 Starch; 1 Very Lean Meat.
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