Low Calorie

Vegetable Stew
Low Calorie Recipe

Ingredients:
2 tablespoons water
1 cup zucchini, thinly sliced
1-1/4 cups yellow squash, thinly sliced
1/2 cup green bell pepper, cut into 2-inch strips
1/4 cup celery, cut into 2-inch strips
1/4 cup onion, chopped
1/2 teaspoon caraway seeds
1/8 teaspoon garlic powder
One medium tomato, cut into eight wedges

Directions:
Add first six ingredients to a heavy nonstick skillet over medium heat. Cover and cook four minutes, or until vegetables are just tender. Add remaining ingredients, reduce heat to low, cover, and cook another two minutes.

Recipe makes four servings.

Nutritional Information per Serving:
Calories 38
Fat 0.7g
Cholesterol 0g
Sodium 13mg