4 – 4 block servings

Ingredients:
1 red bell pepper
1 gold or orange bell pepper
2 green bell pepper
1 medium yellow onion
2 cups potato, shredded
1½ cups turnip, shredded
1 cup cauliflower florets (chopped)
1 cup cooked beet (or 2 cups shredded carrot)
1 cup frozen corn kernels
1 ribs of celery
2 parsley sprigs
low fat low sodium broth, or oil for cooking
1 lb. low fat low sodium corned beef, cooked, deli or canned, chopped coarsely (substitute other low sodium deli meat, or leftover cooked meat, cooked turkey sausage, soy sausage or crumbles for half the corned beef, but not enough to dilute the unique flavor).

Instructions:
Saute onions and peppers in 1 T olive oil, add 2 T low sodium boullion, or water with potatoes and other vegetables, saute until browned and most of the water has been absorbed. Add the cooked chopped meat, mix thoroughly and heat through. I season with low sodium seasoning of your choice (we like Mrs. Dash extra spicy), or just hungarian paprika.

Notes:
To balance we added in a few more high density carbs. This makes 4-6 servings that come to 3-4 oz. protein. If you are having an egg with it use the smaller portion, if alone, the larger portion.

Submitted By:
Ann A.