Dilled Corn And Peas
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 8 | Servings | |
INGREDIENTS
| 2 1/2 | c | Fresh or frozen sugar snap |
| peas | ||
| 2 | c | Fresh or frozen corn |
| 1 | Sweet red pepper, julienned | |
| 1/4 | c | Water |
| 1 | T | Butter or margarine |
| 1 | t | Minced fresh dill or 1/4 |
| teaspoon dillweed | ||
| 1/8 | t | Salt, optional |
| 1/8 | t | Pepper |
INSTRUCTIONS
This tasty dish uses less sugar, salt and fat. Recipe includes Diabetic Exchanges. Place the peas, corn, red pepper and water in a saucepan; cover and cook over high heat for 2-4 minutes or until vegetables are crisp-tender. Drain. Add butter, dill, salt if desired and pepper; toss to coat. Yield: 8 servings. Diabetic Exchanges: One 1/2-cup serving (prepared with margarine and without salt) equals 1 vegetable, 1/2 starch, 1/2 fat; also, 84 calories, 20 mg sodium, 0 cholesterol, 16 gm carbohydrate, 4 gm protein, 2 gm fat. Recipe by: http://www.tasteofhome.com/ Posted to recipelu-digest Volume 01 Number 575 by "Valerie Whittle" <catspaw@inetnow.net> on Jan 22, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 160
Calories From Fat: 17
Total Fat: 2g
Cholesterol: <1mg
Sodium: 129.7mg
Potassium: 46.8mg
Carbohydrates: 33.1g
Fiber: 1.6g
Sugar: <1g
Protein: 1.5g