Stewed Vegetables Flat Belly Diet Food

SLOW COOKER AFRICAN STEW (FLAT BELLY)

Steps:

• 1. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, for 3 to 4 minutes or until lightly browned. Transfer to a 4-quart slow cooker. Return the skillet to the heat and add the onion, garlic, chile pepper, and carrot. Cook for 1 minute, then transfer to the slow cooker. Stir in the sweet potato, broth, peanut butter, and tomato paste.
• 2. Cook on high for 3 to 4 hours or low for 5 to 6 hours or until the chicken and vegetables are very tender. Season with salt and black pepper.

VEGETABLE STEW

Steps:

• In a Dutch oven, brown meat in oil over medium-high. Add onion and cook until tender; drain. Add the next seven ingredients. Cover and simmer until the meat is tender, about 1 hour. Add cabbage, cauliflower, carrots, celery, beans and parsley; cover and simmer until the vegetables are tender, about 30 minutes. If desired, thicken with cornstarch dissolved in water.

STEWED VEGETABLES (FLAT BELLY DIET)

Steps:

• Heat the oil in a large nonstick skillet over medium heat.
• Add the onion and garlic. Cook, stirring occassionally for 4 minutes until tender. (I add the garlic right at the end of the 4 minutes.
• Add the tomatoes (with juice), thyme, and salt, stirring to break up the tomatoes. (I cut the tomatoes in quarters).
• Bring to a boil over high heat.
• Add the green beans. Reduce the heat to low, cover and simmer stirring occassionally for 10 minutes, or until the beans are tender.
• Add the zucchini and cook, stirring occassionally for 5 minutes or until the zucchini is tender.
• Remove from heat and stir in the basil./.