Italian-Style Vegetable Stew with Parmesan Cornbread Topping

Spring is almost here and with it the desire to eat healthier and melt away some of those winter pounds.

But we don't really want to feel like we're being deprived, right?

Here is a beautiful, hearty and easy oven-baked (low & slow) all-veggie stew that won rave reviews.

Even from my meat & potatoes man.

Random veggies, a jar of tomato sauce and jiffy corn mix in the house?

Make this.

for stew:

2 medium onions, cut in 1-inch dice

2 sweet bell peppers, cut in 1-inch dice

3 large carrots, cut in 1-inch dice

2 bulbs of fennel, cored, sliced, fronds reserved

3 celery ribs, cut in 1-inch dice

24 oz. jar Roast Red Pepper & Garlic Tomato Sauce ( use whatever flavor you prefer)

3 cloves garlic, sliced thin

2 tsp. dried oregano

1 tsp. dried thyme

1 c. water

1/2 c. white wine (or red if that's what you have)

Chop your vegetables and toss into a large oven-safe casserole or dutch-oven that has been lightly greased. Add remaining ingredients and stir to combine. Cover tightly with lid or with aluminum foil, then place in a 300 degree oven for 4 hours. Stir every hour or so. Remove stew from the oven and let sit while you make the cornbread topping.

for topping:

1 box Jiffy Corn Muffin Mix

2 eggs

1/2 c. shredded Parmesan cheese

1/3 c. milk

1/4 tsp. garlic powder

1/8 tsp. black pepper

reserved fennel fronds, chopped

Increase oven temperature to 375. Stir together all topping ingredients until well combined. Let stand 10 minutes for batter to thicken. Dollop over top of the stew and carefully spread over the top. Return to oven, uncovered, for 25 minutes or until topping is lightly browned and set in the middle.

Serve hot and steamy on a cold late winter/early spring day and smile.

6 servings w/ topping --w/o topping

calories: 390 --175

total fat 12.1g--3.5g

(4.9g saturated)--(0.9g saturated)

total carbs 57.6 -- 29.3

fiber 7.6g --7.1g

protein 11.4g --3.9g

Approx. using caloriecount