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Obesity Discussion · 02-28-05, 03:05 AM

Ingredients Directions
2lbs. Beef stew meat, chicken, or turkey meat, cut into 1-inch cubes or pieces
3 Tbsp. vegetable oil, divided
2 cups water
1 oz. Dried mushrooms, any variety
16 oz. Baby red potatoes, quartered
12 oz. Sweet baby carrots
4 cloves elephant garlic, minced
8 oz. Pearl onions, peeled*
1/2 tsp. instant beef or chicken bouillon granules
1 can (14.5 oz) chopped tomatoes, undrained
8–10 gold nugget squash**
Before preparing stew, see squash instructions below.**
In a Dutch oven, brown meat, in 2 Tbsp. oil.
Add water, dried mushrooms, potatoes, carrots, garlic, onion, and pepper.
Cover and simmer for 2 hours.
Stir in bouillon and tomatoes.
Remove squash “lid” and set aside; discard seeds and loose fibers from inside.
Place squash in a shallow baking pan.
Spoon stew into squash and replace the lid.
Brush the outside of the squash with the remaining oil.
Bake at 350 degrees for 1/2 hour or until the squash is tender (do not overbake). Serve each person one squash bowl with stew.

*To peel pearl onions: Place in boiling water for 2–5 minutes, blanch lightly. Remove from boiling water. Chop off end of pearl and squeeze flesh out of skin.

**To cut gold nugget squash easily: Wash each squash. Place whole squash in oven for about 45 minutes at 350 degrees or until it punctures with a sharp knife. Let sit for a few minutes. Using hot mitts to hold the squash, cut 3- to 4-inch circle around the top stem (opposite flat end). Save cut end for bowl lid. Makes 8-10 individual stew bowls.

This is an official 5 A Day recipe.
Recipe provided by Melissa's/World Variety Produce, Inc.
Nutritional Analysis Per Serving: Calories, 408; Fat, 15 g; Cholesterol, 56 mg; Fiber, 10 g; Sodium, 391 mg; percent calories from fat, 33%.

http://www.cdc.gov/nccdphp/dnpa/5ADa...ugget_stew.htm

02-28-05, 03:05 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,631 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Golden Nugget Stew Ingredients Directions 2lbs. Beef stew meat, chicken, or turkey meat, cut into 1-inch cubes or pieces 3 Tbsp. vegetable oil, divided 2 cups water 1 oz. Dried mushrooms, any variety 16 oz. Baby red potatoes, quartered 12 oz. Sweet baby carrots 4 cloves elephant garlic, minced 8 oz. Pearl onions, peeled* 1/2 tsp. instant beef or chicken bouillon granules 1 can (14.5 oz) chopped tomatoes, undrained 8–10 gold nugget squash Before preparing stew, see squash instructions below. In a Dutch oven, brown meat, in 2 Tbsp. oil. Add water, dried mushrooms, potatoes, carrots, garlic, onion, and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Remove squash “lid” and set aside; discard seeds and loose fibers from inside. Place squash in a shallow baking pan. Spoon stew into squash and replace the lid. Brush the outside of the squash with the remaining oil. Bake at 350 degrees for 1/2 hour or until the squash is tender (do not overbake). Serve each person one squash bowl with stew. To peel pearl onions: Place in boiling water for 2–5 minutes, blanch lightly. Remove from boiling water. Chop off end of pearl and squeeze flesh out of skin. *To cut gold nugget squash easily: Wash each squash. Place whole squash in oven for about 45 minutes at 350 degrees or until it punctures with a sharp knife. Let sit for a few minutes. Using hot mitts to hold the squash, cut 3- to 4-inch circle around the top stem (opposite flat end). Save cut end for bowl lid. Makes 8-10 individual stew bowls. This is an official 5 A Day recipe. Recipe provided by Melissa's/World Variety Produce, Inc. Nutritional Analysis Per Serving: Calories, 408; Fat, 15 g; Cholesterol, 56 mg; Fiber, 10 g; Sodium, 391 mg; percent calories from fat, 33%. http://www.cdc.gov/nccdphp/dnpa/5ADa...ugget_stew.htm __________________