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Cowboy Stew ala Barricks

6 servings 

  • 5 to 8 baby red potatoes, quartered
  • 8 turkey frankfurters, cut in 1-inch pieces
       (or any type of franks)
  • 3 Tablespoons vegetable broth
  • 1 clove minced garlic
  • 1 cup chopped onions
  • 1/2 cup chopped green bell pepper
  • 2 16 oz. cans canned diced tomatoes
  • 20 ounces frozen mixed vegetables
  • 1 Tablespoon sugar
  • 1 1/2 teaspoons salt
  • 1 teaspoon paprika
  • 1/8 teaspoon pepper
  • 1/2 to 1 Tablespoon chili powder

Cut up potatoes and cook by themselves until almost tender (cover with water; bring to a boil; cook about 10 minutes). Drain and set aside.

Brown frank pieces (I prefer Hebrew National 97% fat-free beef frankfurters in this stew) lightly in broth in large saucepan, remove and reserve.

Add garlic, onion, and green pepper to broth remaining in pan, saute for 3 minutes. Add cut-up tomatoes, mixed vegetables, sugar, salt, pepper, paprika, drained cooked potatoes & chili powder. Bring to a boil; lower heat to low/medium, cover and cook for 10 minutes. Add franks, cook for 5 minutes more til done.

 
Nutrition Facts (8 PP)
Amount Per Serving: Calories 301 - Calories from Fat 103
Percent Total Calories From: Fat 34%, Protein 19%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 4g, Cholesterol 64mg, Sodium 1795mg, Total Carbohydrate 35g, Dietary Fiber 3g, Protein 14g, Vitamin A 5606 units, Vitamin C 42 units, Calcium 0 units, Iron 4 units

Bon appetit!

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