| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Diabetic, Vegetables, Side dishes |
4 |
Servings |
INGREDIENTS
| 1 |
ts |
Vegetable oil; |
| 1/2 |
c |
Onion; chopped |
| 2 |
c |
Whole-kernel corn OR; |
| 1 |
pk |
(10 oz)whole-kernel; thawed |
| 1 |
sm |
Red bell pepper; diced |
| 1 |
sm |
Green bell pepper; diced |
| 1/2 |
ts |
Hot dried chile pepper; |
| 1/4 |
c |
Tarragon vinegar OR; |
| 1/4 |
c |
White wine vinegar; |
INSTRUCTIONS
In a large, non-stick skillet, heat oil and cook onion until
transluent. Place vegetables in skillet and stir-fry skillet and
stir-fry 2 minutes. Stir in chile pepper and vinger, cooking just
long enough to warm through. Food Exchange per serving: 1
STRACH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE CAL: 96; CHO: 0mg; CAR:
21g; PRO: 3g; SOD: 6mg; FAT: 2g;
Source: Light & Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her Meal-Master
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
A Message from our Provider:
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