Black-eyed Peas w/ Butternut Squash

astridfeline

I made this Weight Watchers Recipe tonight. It's really good and very easy. It makes a ton of food 10 cups total. I used SparkRecipe Calculator and found that 1 cup has 154 calories, 1 g fat, 236 mg sodium, 31g total carbs, 5g fiber, 2g sugar, and 6g protein. The nutritional info at the bottom of the recipe is from WeightWatchers.

4 cups (28oz/875g) cooked, cold long-grain brown rice
1 ¼ cups (10oz/310ml) water
1 onion, chopped
2 celery stalks, chopped
2 garlic cloves, minced
¼ tsp ground pepper
3 cups (20oz/625g) frozen black-eyed peas
1 butternut squash, about 1 lb, peeled, seeded, & cut into cubes
1 red bell pepper, stemmed, seeded, finely chopped
½ tsp hot pepper sauce

Ø Put the rice in a large bowl and gently separate the grains , breaking apart any lumps.
Ø In a large frying pan, bring the water, onion, celery, garlic, and pepper to a boil, stirring frequently. Add the black-eyed peas and squash and return to a boil, stirring frequently. Reduce heat to low, cover, simmer, stirring occasionally until the peas and squash are tender and most of the water has evaporated, about 20 minutes.
Ø Add the rice, bell pepper, and pepper sauce, and, stirring and tossing frequently, simmer until heated through, about 5 minutes.
Ø Transfer to a bowl to serve.

6 servings
323 calories
13g protein
65g carbohydrates
9g Fiber

astridfeline

I made this Weight Watchers Recipe tonight. It's really good and very easy. It makes a ton of food 10 cups total. I used SparkRecipe Calculator and found that 1 cup has 154 calories, 1 g fat, 236 mg sodium, 31g total carbs, 5g fiber, 2g sugar, and 6g protein. The nutritional info at the bottom of the recipe is from WeightWatchers.

4 cups (28oz/875g) cooked, cold long-grain brown rice
1 ¼ cups (10oz/310ml) water
1 onion, chopped
2 celery stalks, chopped
2 garlic cloves, minced
¼ tsp ground pepper
3 cups (20oz/625g) frozen black-eyed peas
1 butternut squash, about 1 lb, peeled, seeded, & cut into cubes
1 red bell pepper, stemmed, seeded, finely chopped
½ tsp hot pepper sauce

Ø Put the rice in a large bowl and gently separate the grains , breaking apart any lumps.
Ø In a large frying pan, bring the water, onion, celery, garlic, and pepper to a boil, stirring frequently. Add the black-eyed peas and squash and return to a boil, stirring frequently. Reduce heat to low, cover, simmer, stirring occasionally until the peas and squash are tender and most of the water has evaporated, about 20 minutes.
Ø Add the rice, bell pepper, and pepper sauce, and, stirring and tossing frequently, simmer until heated through, about 5 minutes.
Ø Transfer to a bowl to serve.

6 servings
323 calories
13g protein
65g carbohydrates
9g Fiber