|Sweet potatoes, peeled and cubed||6|
|Rib celery, chopped||4|
|Chicken broth, low sodium||2 cups|
|Parsley flakes||1 tablespoon|
|Black pepper||1 teaspoon|
|Fat-free evaporated milk||1 can (13 ounces)|
|Chopped chives||2 tablespoons|
- Combine all ingredients except milk and chives in slow cooker.
- Cover and cook on low 10-12 hours, or high 3-4 hours.
- Stir in milk during last hour.
- If desired, mash potatoes before serving and garnish with chives.
Fruit: 0; Vegetables: 1; Meat: 0; Milk: 0; Fat: 0; Carbs: 1; Other: 0
|Serving Size||1/10 recipe|
|Calories from Fat||5|
|Saturated Fat||0 g|
|Dietary Fiber||3 g|
|Vitamin A||300% DV|
|Vitamin C||25% DV|
Many medical groups felt that early exposure to certain foods like peanuts increased a child's risk of developing food allergies. However, newer research including this trial suggest that early exposure may actually decrease the risk of developing food allergies.
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