Greek Vegetable Stew

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 87.0
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 689.0 mg
  • Total Carbs: 14.8 g
  • Dietary Fiber: 5.2 g
  • Protein: 3.1 g

View full nutritional breakdown of Greek Vegetable Stew calories by ingredient


Introduction

I adapted this recipe a little from the Daniel Diet but it is still "legal" on the Daniel Diet. Recipe calls for green beans and zucchini. It also calls for fresh tomatoes. This is a very pleasing combination. I adapted this recipe a little from the Daniel Diet but it is still "legal" on the Daniel Diet. Recipe calls for green beans and zucchini. It also calls for fresh tomatoes. This is a very pleasing combination.
Number of Servings: 4

Ingredients

    2 tsp olive oil
    1 medium onion, chopped
    2 cloves garlic, minced
    1 cup of celery leaves and celery, chopped (all leaves is fine)
    1 14 oz. can diced tomatoes
    1 teaspoon coarse sea salt
    1 medium summer squash, about 3 cups
    1/2 a 10 oz. box of frozen chopped spinach
    1 tablespoon oregano leaves
    1 1/2 tsp dried basil or 2 tablespoon fresh
    1 tablespoon fresh lemon juice

Directions

Heat heavy sauce pan. Add olive oil then onions and garlic. Saute until tender. Add celery leaves and continue saute for a couple more minutes, stirring occassionally. Add can of tomatoes, undrained. Add frozen spinach. Cut squash into 3/4 to 1 inch cubes and add to stew. Add seasonings. Simmer for 20 to 30 minutes until squash is tender. Stir in lemon juice at the end. Serve over brown rice and lentils, if desired.

Serving Size: makes 2 servings, about 1 1/2 -3/4 cup

Number of Servings: 4

Recipe submitted by SparkPeople user SCRAPPYGRAMMY.