| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Diabetic, Side dish, Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
|
Baking potatoes; peeled |
| 2 |
sm |
Carrots; peeled |
| 2 |
md |
Zucchini; |
| 2 |
tb |
Butter; =OR=- |
| 2 |
tb |
Margarine; |
| 1 |
ts |
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
A Message from our Provider:
“He who angers you, controls you!”