Combine first 14 ingredients in an electric slow cooker. Cover with lid; cook on high-heat setting for 4 hours or until carrot is tender. Combine the water and cornstarch in a small bowl, stirring with a whisk until blended. Add cornstarch mixture and peas to slow cooker; stir well. Cover and cook on high-heat setting 30 additional minutes. Yield: 8 servings (serving size: 1 1/2 cups). Calories 257 (12% from fat); protein 30.8g; fat 3.5g; carbohydrate 25.1g; cholesterol 78mg; sodium 359mg. Recipe by: Best of Cooking Light Holidays, 1997 Posted to EAT-LF Digest by firstname.lastname@example.org on Dec 4, 1998, converted by MM_Buster v2.0l.
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|Serving Size: 1 Serving (608g)|
|Recipe Makes: 8|
|Calories from Fat: 49 (11%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 78.4mg||24 %|
|Sodium 2866.3mg||99 %|
|Potassium 3729.8mg||98 %|
|Total Carbohydrate 70.8g||21 %|
|Dietary Fiber 16.1g||64 %|
|Sugars, other 54.8g|
|Protein 40.8g||58 %|
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Calories per serving: 449
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