Stewed Vegetables Flat Belly Diet Recipes

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SLOW COOKER AFRICAN STEW (FLAT BELLY)



Slow Cooker African Stew (Flat Belly) image

Make and share this Slow Cooker African Stew (Flat Belly) recipe from Food.com.

Provided by hanny1217

Categories     Stew

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon peanut oil
12 ounces boneless skinless chicken thighs, trimmed and cut into 24 pieces
1 onion, chopped
3 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
1 carrot, thickly sliced
1 sweet potato, peeled and cubed
1 (14 1/2 ounce) can reduced-sodium chicken broth
1/2 cup natural-style chunky peanut butter
2 tablespoons tomato paste
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • 1. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, for 3 to 4 minutes or until lightly browned. Transfer to a 4-quart slow cooker. Return the skillet to the heat and add the onion, garlic, chile pepper, and carrot. Cook for 1 minute, then transfer to the slow cooker. Stir in the sweet potato, broth, peanut butter, and tomato paste.
  • 2. Cook on high for 3 to 4 hours or low for 5 to 6 hours or until the chicken and vegetables are very tender. Season with salt and black pepper.

STEWED VEGETABLES (FLAT BELLY DIET)



Stewed Vegetables (Flat Belly Diet) image

This is delicious and healthy too! The only changes I made were to substitute the fresh basil with 1 T. dried sweet basil and to omit the salt.

Provided by Scrivener1

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup extra virgin olive oil
3 garlic cloves, minced
1 (16 ounce) can whole tomatoes
1/2 teaspoon dried thyme
1/8 teaspoon salt
1 lb green beans, trimmed and cut into 2-inch pieces
1 medium zucchini, halved and sliced
1/2 cup fresh basil, chopped

Steps:

  • Heat the oil in a large nonstick skillet over medium heat.
  • Add the onion and garlic. Cook, stirring occassionally for 4 minutes until tender. (I add the garlic right at the end of the 4 minutes.
  • Add the tomatoes (with juice), thyme, and salt, stirring to break up the tomatoes. (I cut the tomatoes in quarters).
  • Bring to a boil over high heat.
  • Add the green beans. Reduce the heat to low, cover and simmer stirring occassionally for 10 minutes, or until the beans are tender.
  • Add the zucchini and cook, stirring occassionally for 5 minutes or until the zucchini is tender.
  • Remove from heat and stir in the basil./.

Nutrition Facts : Calories 189.8, Fat 14, SaturatedFat 2, Sodium 91.5, Carbohydrate 15.7, Fiber 6.2, Sugar 5.7, Protein 4

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