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Lower Fat Vegetable Stew
2 Tbs. water
1 cup zucchinicooked, thinly sliced
1-1/4 cups yellow squash, thinly sliced
1/2 cup green bell peppercooked, cut into 2 inch strips
1/4 cup celerycooked, cut into 2 inch strips
1/4 cup onioncooked, chopped
1/2 tsp. caraway seeds
1/8 tsp. garlic powder
1 medium tomatocooked, cut into 8 wedges
Add first 6 ingredients to a heavy nonstick skillet over medium heat.
Cover and cook 4 minutes, or until vegetables are just tender.
Add remaining ingredients, reduce heat to low, cover.
and cook another 2 minutes.
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