Carrot Zucchini And Potato Shreds
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Diabetic, Side dish, Vegetables | 4 | Servings | |
INGREDIENTS
| 2 | Baking potatoes, peeled | |
| 2 | Carrots, peeled | |
| 2 | Zucchini | |
| 2 | T | Butter |
| =OR=- | ||
| 2 | T | Margarine |
| 1 | t | Dried basil |
| Salt | ||
| Black Pepper, freshly ground |
INSTRUCTIONS
Grate the potatoes. Rinse with cold water, drain well and pat dry. Grate the carrots and zucchini and combine with the potatoes, Melt the butter in a large skillet on medium-high heat. When sizzling, add the vegetables and saute for 2 minutes. Add the basil, lower the heat to medium, cover and simmer for 7 to 10 minutes, or until the vegetables are tender. Season with salt and pepper. Source: Fast & Fresh by Lucy Waverman Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE(YEA! RIGHT! You know me by now, CUT BACK ON THE FAT.) (right at this monent I think zuccini is a freeby. I am very excited to try this one and SOON) From the collection of Karen Deck Reposted 4 you and yours via Nancy O'brion and her Meal-Master 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: 201
Calories From Fat: 105
Total Fat: 11.9g
Cholesterol: 15.3mg
Sodium: 170.8mg
Potassium: 739.6mg
Carbohydrates: 21.9g
Fiber: 3.9g
Sugar: 4.4g
Protein: 3.5g