"2 teaspoons olive oil 1 cup frozen diced onion 2 teaspoons ground cumin 2 cups canned no-salt-added diced tomatoes with the juice 1 cup frozen corn kernels 1 cup frozen lima beans 2 tablespoons chopped fresh cilantro 1/4 teaspoon hot pepper flakes Salt and freshly ground black pepper 1 small avocado cut into wedges 1 tablespoon lemon juice 2 tablespoons reduced fat shredded Cheddar cheese"
"Heat oil in large skillet over medium high heat. Add onion and cook 1 minute. Stir in cumin. Add tomatoes and their juice. Stir in the corn and lima beans. Cover with a lid and cook 5 minutes or until lima beans are tender. Add the cilantro, hot pepper flakes and salt and pepper to taste. Meanwhile, toss the avocado wedges with the lemon juice in a small bowl and set aside."
"Here's a warm and comforting vegetable stew made easy with the help of your freezer. Keep the ingredients on hand, and you'll have a hearty meal ready in minutes with almost no effort. Use the vegetables called for in the recipe or substitute any others you have on hand using the recipe as a blueprint for quantities. HELPFUL HINTS: Any type of shredded cheese can be used."
Heat 2 teaspoons olive oil in a large skillet over medium-high heat and add 1 cup frozen diced onion, cooking one minute. Stir in 2 teaspoons ground cumin, then add 2 cups no-salt-added diced tomatoes with their juice. Stir in 1 cup frozen corn kernels and 1 cup frozen lima beans, cover and cook five minutes or until lima beans are tender. Add 2 tablespoons chopped fresh cilantro, 1/4 teaspoon hot pepper flakes, and salt and freshly ground black pepper to taste. Toss avocado wedges with 1 tablespoon lemon juice. Divide stew into two bowls and sprinkle with 2 tablespoons reduced-fat shredded Cheddar cheese.
Read at Boston Herald
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