|Olive oil||1 ½ tablespoons|
|Small yellow onion, chopped||1|
|Green beans, trimmed||1 cup|
|Cayenne pepper (optional)||Up to ¼ teaspoon|
|Small zucchini, sliced||1|
|Yukon gold potatoes, cut into 1-inch cubes||2|
|Flat-leaf parsley, chopped||½ cup|
|Diced tomatoes, undrained||28-ounce can|
|Freshly ground pepper to taste|
|Feta cheese crumbles||½ cup|
- Heat oil in a Dutch oven or large pot over medium-high heat. Add onion and sauté 3-4 minutes, until tender. Add green beans and cayenne pepper, and sauté about 3 minutes until onion is translucent.
- Stir in zucchini, potatoes, parsley, and tomatoes, and bring to a boil. Reduce heat, cover, and simmer about 60-70 minutes, stirring occasionally, until potatoes are tender.
- Season with salt and pepper, remove from heat, sprinkle each bowl with 2 tablespoons feta cheese, and serve.
3 vegetables; 1 starch; 1 fat; 1 medium fat meat substitute
Side Suggestions: Crusty Bread
|Serving Size||¼ of recipe|
|Saturated Fat||3.5 g|
|Dietary Fiber||5 g|
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.
Breastfeeding May Decrease the Risk of Childhood Obesity
Tonsillectomy May Reduce Number of Sore Throat Days in Children
Research Review Finds Little Support for Nearly Half of Medical Talk Show Recommendations