Low-Fat Autumn Ragout With Roasted Vegetables (4.5 Pts) Recipe

Ingredients:

1 tsp grated lemon rind
3 tbsp fresh lemon juice
2 tsp prepared mustard
2 tsp olive oil
1 tsp dried thyme
1/2 tsp salt
1/2 tsp pepper
4 garlic cloves, chopped
3 cup cubed peeled butternut squash, 1 inch
cubes
2 cup cubed peeled rutabaga, 1 inch cubes
2 cup cubed carrot, 1 inch cubes
1 small red onion cut into 1-inch pieces
1 1/2 lb skinned boned chicken breast cut in
1-inch pieces
1/2 lb turkey kielbasa cut into 1/2-inch p
2 cup pieces napa (chinese) cabbage, 1 inch
pieces
2 cup low-salt chicken broth
1/2 cup apple juice
1/2 cup pennsylvania-dutch apple butter or
pear butter
15 oz navy beans, drained

Instructions:

1. Preheat oven to 450ºF.
2. Combine the first 8 ingredients in a 13 x 9 inch baking dish. Add
squash,
rutabaga, carrot, and onion, and toss well. Bake mixture at 450 oF for 30
minutes or until lightly browned, stirring occasionally Remove from oven,
and reduce oven temperature to 350 oF. Combine squash mixture, chicken, and
remaining ingredients in a large Dutch oven. Bake at 350 oF for 50 minutes
or until vegetables are tender, stirring occasionally.

Makes 10 servings (serving size: 1 cup).

Calories...231...Fat...6.1 g...Carbs...25.1 g...Sodium...543
mg...Fiber...3.7 g.

Shared by: Dancer, Healthy Recipes

MC Formatted by Mary [mnmpoms@ponyexpress.net]


- - - - - - - - - - - - - - - - - -

Preparation Time: 0:00

Servings: 1