Lunch: Vegetable Medley Recipe
Ingredients
4 cups diced peeled potatoes
1-1/2 cups frozen whole kernel corn
4 medium tomatoes, seeded and diced
1 cup sliced carrots
1/2 cup chopped onion
3/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dill weed
1/8 teaspoon pepper
Instructions
In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
