This months April McDougall Newsletter features the recipe for Southwest Stew by The McDougall Program cooking instructor, Cathy Fisher. This chunky, satisfying stew is full of beans, greens, corn, mushrooms, bell pepper, and plenty of herbs and spices to please your taste buds and fill your belly. This recipe makes 12 cups of stew, perfect for leftovers throughout the week! drmcdougall/misc/2014nl/apr/recipes.htm
Posted on: Mon, 05 May 2014 10:00:00 +0000