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Nutrition News: Healthy Hearts

Charlyn Fargo on

1/2 teaspoon pepper

6 cups water

1 medium zucchini, halved and thinly sliced

2 cups chopped cabbage

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

1 cup uncooked elbow macaroni

 

Grated Parmesan cheese, optional

In a 5-quart slow cooker, combine the first nine ingredients. Cover, and cook on low for 8-10 hours, or until meat is tender. Add the zucchini, cabbage, beans and macaroni; cover, and cook on high for 30-45 minutes, or until the macaroni and vegetables are tender. Sprinkle servings with cheese, if desired.

Per serving: 202 calories; 16 grams protein; 24 grams carbohydrates; 5 grams fat (2 grams saturated); 35 milligrams cholesterol; 5 grams fiber; 661 milligrams sodium.

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Charlyn Fargo is a registered dietitian with SIU Med School in Springfield, Illinois. For comments or questions, contact her at charfarg@aol.com or follow her on Twitter @NutritionRD. To find out more about Charlyn Fargo and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com

 

 

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