Casseroles

Pumpkin Potato Stew

Pumpkin and potato add up to a sweet and rich flavor.

5
1 tablespoon olive oil
½ cup chopped onion
2 garlic cloves, minced.
2 cups fresh pumpkin flesh, diced.
1 cup potatoes, diced.
1/8 teaspoon salt
1/8 teaspoon ground black pepper
3 cups vegetable broth
1 cup sweet peas
Heat oil in a large pan. Add onion and garlic, sauté for about 5 minutes. Add pumpkin, potatoes, salt and black pepper, stir well. Pour vegetable soup into the pan, boil then turn down the heat and simmer for about 20 minutes. Add peas until they are soft, about 5 minutes.
Nutritions

Calories
81

Sodium
628mg
26% DV

Fat
6g
10% DV

Protein
3g
6% DV

Carbs
13g
4% DV

Fiber
3g
12% DV

Stewed Okra and Tomatoes is a classic Southern dish! Flavored with bacon, onion, garlic and cider vinegar, you know these vegetables are bound to be good. Serve garden fresh okra and tomatoes during the summer months, or use canned and frozen ingredients in the off-season. Paired with a side of cornbread, this is a simple and affordable dish to enjoy year-round!

3 slices thick cut bacon
1 small Vidalia onion
2 cloves garlic
2 15.5 oz cans diced tomatoes
1 T sugar
2 t fresh thyme leaves
1 dried bay leaf
1/2 t apple cider vinegar
1/2 t Worcestershire sauce
2 c fresh or frozen okra
salt and pepper ( to taste )
6
  • In a large skillet or Dutch oven, cook bacon until the bacon is starting to get crispy and the fat is rendered, about 5 minutes.
  • Add the onion and garlic; saute for 5 more...
    See the full directions on my site
Nutritions

Calories
1105

Sodium
1147mg
47% DV

Fat
114g
176% DV

Protein
1g
3% DV

Carbs
4g
1% DV

Fiber
2g
8% DV