Indian Corn Stew

Indian Corn Stew

Serves 4 (1 1/2 cups)
*Freezes Well

8 ounces ground 90% lean turkey or beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 3/4 cups (one 15-ounce can) Hunt's Tomato Sauce
1 cup Healthy Request Tomato Juice or any reduced-sodium tomato juice
1 tablespoon Worcestershire sauce
2 teaspoons Splenda granular
1/4 teaspoon black pepper
1 1/2 cups fresh or frozen whole-kernel corn, thawed
Scant 1 cup (4 ounces) diced cooked potatoes

In a large saucepan sprayed with butter-flavored cooking spray, brown meat, onion, and green pepper. Add tomato sauce, tomato juice, Worcestershire sauce, Splenda, and black pepper. Mix well to combine. Stir in corn and potatoes. Lower heat, cover and simmer for 15 minutes, stirring occasionally.

HINT: Thaw corn by placing in a colander and rinsing under hot water for one minute.

Each serving equals:
HE: 2 3/4 Vegetable, 1 1/2 Protein, 1 Bread, 1 Optional Calorie
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221 Calories, 5gm Fat, 14gm Protein, 30gm Carbohydrate,
755mg Sodium, 34mg Calcium, 4gm Fiber
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DIABETIC: 2 1/2 Vegetable, 1 1/2 Meat, 1 Starch

"Corn... On & Off the Cob Cookbooklet, page 10."