3 carrots - scrubbed and sliced
2T butter
1/2 c water
1 can corn - drained
1 can green beans - drained
1/2 c ranch sunflower seeds
1 can Rotel - mild - chopped tomatoes
I really love vegetables! A definite fact, brought to mind as I was putting this together and thinking back on my day. . . For breakfast I had a garlic, spinach scramble made with 2 jumbo eggs. For lunch, my HUGE salad consisted of romaine, radishes, cabbage, onion, a raw beet, 1/2 an avocado, 1/2 a tomato, a big pickling cucumber, with homemade ranch dressing and a splash of white balsamic vinegar. Then for a late dinner, I had a big bowl of this topped with a sprinkle of parmesan cheese. Safe to say, I REALLY love vegetables. Meat is turning into an afterthought that I only include every few days.
This starts with the first 3 ingredients in a 2 quart pot. Simmer about 7 minutes. Put in a little of the corn or bean liquid before draining the cans. Add all the rest to the pot, stir and simmer an additional 5-10 minutes. Serve sprinkled with some grated parmesan cheese. . .Lin
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