| 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 |
sm |
Sweet red pepper; julienned |
| 1/4 |
c |
Water |
| 1 |
tb |
Butter or margarine |
| 1 |
ts |
Minced fresh dill or 1/4 teaspoon dillweed |
| 1/8 |
ts |
Salt; optional |
| 1/8 |
ts |
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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