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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 149.8
  • Total Fat: 2.2 g
  • Cholesterol: 24.3 mg
  • Sodium: 526.4 mg
  • Total Carbs: 21.7 g
  • Dietary Fiber: 3.5 g
  • Protein: 12.0 g

View full nutritional breakdown of Stew in the Microwave calories by ingredient
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Stew in the Microwave

Submitted by: BETHSHEALTH

Introduction

This is the day after recipe for left over roast. Cook roast in crock pot with about 2 cups of water. Serve from roast with the aim of 10 oz left over. Then try this leftover recipe. This is the day after recipe for left over roast. Cook roast in crock pot with about 2 cups of water. Serve from roast with the aim of 10 oz left over. Then try this leftover recipe.
Number of Servings: 7

Ingredients

    10 oz leftover roast, shreaded
    2 baking potatoes, peeled and cubed
    1 lb baby carrots, cut into bite size pieces
    1/2 C onion
    2 C broth left from cooking of roast
    1 8oz can tomato sauce
    1 15oz can diced tomatoes
    salt and pepper

Directions

After serving roast the first time. Reserve the broth created by cooking roast. Refrigerate then remove fat from broth.

In microwave safe cooking vessel, place broth and carrots. Cook 6 minutes. Add cubed potatoes and onion cook for another 6-8 minutes until carrots and potatoes are fork tender. Depending on your microwave this might not be enough time for the carrots.

Add roast, tomato sauce, diced tomatoes, salt and pepper. Place back into microwave, continue to cook until veggies are tender and meat is heated through.

Times may vary.

Remove from microwave, let set covered 10 minutes to continue cooking and for flavors to meld together. Serve, approximately 7-1 cup servings. Leftovers may have better flavor than initial bowl.

Number of Servings: 7

Recipe submitted by SparkPeople user BETHSHEALTH.






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