14 1⁄2 Ounce (I Used Mexican-Flavored, But You Can Use Any Flavor. You May Dice These In The Can With Kitchen Shears, If You Like Smaller Pieces. If You Want To Start With Fresh Tomatoes, I Have A Recipe For Stewed Tomatoes In Bettyskitchen)
Frozen mixed gumbo style vegetables
16 Ounce (Any Type Of Mixture You Like--With No Sauce, Rice Or Noodles)
Drain the tomato juice from the stewed tomatoes and place juice in a cup. Place the drained tomatoes in a medium-sized heavy pot. Now, add 1 tablespoon cornstarch to the reserved tomato juice and stir until the cornstarch is completely dissolved. Add the tomato juice-cornstarch mixture to the pot containing the stewed tomatoes. Next, add a 12-oz. to16-oz. package of frozen mixed gumbo-style vegetables to the pot of tomatoes and cornstarch. Stir well. Place over medium-high heat until the mixture comes to a boil, stirring frequently. Reduce heat and continue to cook, stirring occasionally until vegetables are done. This should take about 5 minutes, and vegetables will be crisp-tender. If you like the vegetables softer, add a couple of minutes to the cooking time. This entire pot has slightly over 300 calories, so if you have a large serving of *half* of the pot, you will be eating only 150 calories, but you will be very full! If you like this diet trick, you might like my 5-Minute Diet Chicken Vegetable Soup! When Rick and I diet, we believe in eating well; a piece of broiled chicken or fish alongside the 5-Minute Diet Vegetable Gumbo makes a complete and healthy dinner for dieting! This recipe is great for vegetarians, too! Enjoy!!! --Betty
If you are looking to whomp up a gutsy meal without spending a fortune, this is it. Betty whomps up yet another unbelievably quick and easy vegetable dish that is not only highly appetizing, but also very filling. Prepared in five minutes flat, this is one dish that surely won't disappoint. This freeze-now, serve-later dish can make for a comfy addition to your dinner table any day.