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succotash

from weight watchers recommended by Ann Horgas

Succotash

by

TurnAround Program Book, from Weight Watchers Publishing Group

Course:

side dishes

POINTS

® Value: 2

Servings:

4

Preparation Time:

13 min

Cooking Time:

20 min

Level of Difficulty:

Easy

While there are a number of versions of succotash, it wouldn’t be authentic without

corn or lima beans.

Ingredients

Instructions

Heat the oil in a large nonstick skillet over medium heat. Add the bell

pepper, zucchini, onion, and garlic; cook, stirring occasionally, until

softened, about 8 minutes. Add the tomato and cook, stirring occasionally,

about 2 minutes.

Stir in the lima beans, corn, parsley, paprika, salt, pepper, and marjoram.

Reduce the heat and simmer, covered, until the flavors blend, about 10

minutes. Yields 3/4 cup per serving.

Notes

To remove fresh corn kernels from the cob, begin by cutting a small piece

off the tip so that it’s flat. Holding the stem end, stand the cob upright on its

flat end. Set it on a plate and use a knife to cut downward, removing the

corn 3 or 4 rows at a time. You’ll need 2 medium-size ears to yield 1 cup of

kernels.

What was once considered a summer dish can now be made year-round

because both vegetables are available frozen. This dish is great served

with juicy grilled pork chops.

2 tsp olive oil

1 medium sweet red pepper(s), seeded and diced

1/2 medium zucchini, diced

1/2 medium onion(s), diced

1 medium garlic clove(s), finely chopped

1 medium tomato(es), seeded and diced

1 cup(s) cooked lima beans, frozen and thawed

1 cup(s) frozen corn kernels, or fresh

2 Tbsp parsley, flat-leaf, chopped

1 tsp paprika

1/2 tsp table salt

1/2 tsp black pepper, freshly ground

1/4 tsp Marjoram, dried

© 2010 Weight Watchers International, Inc. © 2010 WeightWatchers.com, Inc. All rights

reserved.

WEIGHT WATCHERS and

International, Inc. and are used under license by WeightWatchers.com, Inc.

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