12 oz. lean boneless pork, cut into 1/2-inch cubes
1 tsp. cooking oil
1 C. chopped onion
1 C. chopped carrots
3 cloves garlic, minced
2 (15oz.) can white kidney beans, rinsed and drained
4 plum tomatoes, chopped
2/3 C. reduced sodium chicken broth
2/3 C. water
2 oz. cooked turkey kielbasa, halved lengthwise and cut into 1/4-inch thick slices
1 tsp. dried thyme, crushed
1/4 tsp. dried rosemary, crushed
1/4 tsp. pepper
2 Tbsp. snipped fresh parsley
1. Spray a 4-qt. dutch oven with nonstick cooking spray. Preheat over medium-high heat. Cook and stir pork in dutch oven until pork is browned. Remove pork from pan. Reduce heat. Carefully add cooking oil to hot dutch oven. Cook the onion, carrots, and garlic in hot oil until onion is tender.
2. Stir pork, beans, tomatoes, chicken broth, water, kielbasa, thyme, rosemary, and pepper into Dutch oven. Bake, covered, in a 325 degree oven for 40-45 minutes or until pork and carrots are tender. To serve, sprinkle each serving with parsley
Nutrition: 243 calories; 7g fat; 2g sat fat; 32g carbs; 23g protein