| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Diabetic, Low-fat/cal, Vegetables |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Carrots, small |
| 8 |
oz |
Asparagus spears, frozen |
| 1 |
ds |
Lemon pepper |
| 1/8 |
c |
Lemon juice |
INSTRUCTIONS
PER SERVING: 26 cal., 1g Pro., 6g Carbo., 0g fat, 0mg Chol., 19mg
Sodium Wash, trim, and peel samll carrots. Place carrots in a steamer
basket above boiling water. Cover and steam about 15 minutes or till
crisp- tender. Rinse carrots in cold water; drain. Meanwhile, cook
frozen asparagus spears according to package. Rinse asparagus in cold
water; drain. Cover and chill drained carrots and asparagus. To
serve, arrange carrots and asparagus on a platter. Sprinkle with a
little lemon juice and lemon pepper. BETTER HOMES AND GARDENS Food
Exchanges per serving: 1 VEGETABLE EXCHANGE Nancy O'Brion's Notes: The
Asparagus and Carrots made 1/3 cup per 1 person...you could have a
free salad also. This was very taste....even a family member that
don't like cooked carrots, like these cook carrots. Also we just nuked
in the mircowave stove for about 10 minutes. The lemon juice and the
lemon pepper really did make a nice change for us. (are tryig hard to
cut back on the fat.) Used fresh asparagus. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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