Title: Stack-In-A-Pot Stew
Categories: Stew Entree Meat Vegetable
Yield: 4 Servings
| 1 | lb | Lean ground beef |
| 1 | lg | Clove garlic, minced |
| 1 | ts | Seasoned salt |
| 1/8 | ts | Black pepper |
| 1 | lg | Onion, chopped (1 cup) |
| 1 | qt | Cherry tomatoes, stemmed |
| 15 | oz | Black-eyed peas, drained |
Lightly brown ground beef, in a medium saucepan. Stir in garlic. Layer
onion and tomatoes on top. Pour on black-eyed peas, liquid and all. Cover
and bring to a boil. Reduce heat and simmer for thirty minutes, without
stirring. Stew is done when the tomatoes are cooked. Ladle into serving
bowls. Makes 4 servings: each = 420 calories, 26 g prot, 23 g carbs, 24 g
fat, 85 mg chol, 712 mg sodium. Calories from fat = 51%