Low-Fat Autumn Ragout With Roasted Vegetables (4.5 PTS)

Recipe Ingredients

1 teaspoon	5ml	Grated lemon rind
3 tablespoons	45ml	Fresh lemon juice
2 teaspoons	10ml	Prepared mustard
2 teaspoons	10ml	Olive oil
1 teaspoon	5ml	Dried thyme
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Pepper
4		Garlic cloves - chopped
3 cups	594g / 20oz	Cubed peeled butternut squash - 1 inch
		Cubes
2 cups	474ml	Cubed peeled rutabaga - 1 inch cubes
2 cups	220g / 7.8oz	Cubed carrot - 1 inch cubes
1 cup	62g / 2.2oz	Red onion cut into 1-inch pieces (small)
1 1/2 lbs	681g / 24oz	Skinned boned chicken breast cut into
		1-inch pieces
1/2 lb	227g / 8oz	Turkey kielbasa cut into 1/2-inch pieces
2 cups	474ml	Pieces napa (chinese) cabbage - 1 inch
		Pieces
2 cups	474ml	Low-salt chicken broth
1/2 cup	118ml	Apple juice
1/2 cup	99g / 3.5oz	Pennsylvania-dutch apple butter or spiced
		Pear butter
15 oz	426g	Navy beans - drained

Recipe Instructions

1. Preheat oven to 450ºF.

2. Combine the first 8 ingredients in a 13 x 9 inch baking dish. Add squash,

rutabaga, carrot, and onion, and toss well. Bake mixture at 450 oF for 30

minutes or until lightly browned, stirring occasionally Remove from oven,

and reduce oven temperature to 350 oF. Combine squash mixture, chicken, and

remaining ingredients in a large Dutch oven. Bake at 350 oF for 50 minutes

or until vegetables are tender, stirring occasionally.

Makes 10 servings (serving size: 1 cup).

Calories...231...Fat...6.1 g...Carbs...25.1 g...Sodium...543

mg...Fiber...3.7 g.

Shared by: Dancer, Healthy Recipes

MC Formatted by Mary [[email protected]]

Source:
Great Good Food - by Julee Rosso

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