| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Low-cal, Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | T | Olive oil |
| 8 | Stalks celery | |
| cut into 1" lengths | ||
| 1 | Sweet red pepper | |
| cut into 1" squares | ||
| 1/2 | c | Unsalted chicken broth/stock |
| 1 1/2 | t | Chopped fresh oregano OR |
| 1/2 | t | Dried oregano |
| 1 | Garlic, sliced | |
| 1/4 | t | Salt |
| 1/4 | t | Freshly ground pepper |
INSTRUCTIONS
Heat the oil in a large, heavy skillet over medium-high heat. Add the celery and cook, stirring occasionally, for 4 minutes. Add red pepper, chicken broth, oregano, garlic, salt and pepper. Reduce heat to low and cook, covered, for 6 minutes. 2. Increase the heat to medium-high and cook, uncovered, stirring occasionally, for 4 to 6 minutes, or until most of the liquid has evaporated and the vegetables are glazed. 3. Serve immediately. NUTRITIONAL INFORMATION: 59 calories, 4 grams fat, 0 grams cholesterol. SOURCE: "LIGHT AND EASY 1989". From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 48
Calories From Fat: 32
Total Fat: 3.6g
Cholesterol: 0mg
Sodium: 217.8mg
Potassium: 248.3mg
Carbohydrates: 3.5g
Fiber: 1.8g
Sugar: 1.7g
Protein: <1g