| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Diabetic, Vegetables, Holidays, Vegetarian |
2 |
Servings |
INGREDIENTS
| 1 |
sm |
Zucchini, shredded |
| 1 |
sm |
Yellow Squash, shredded |
| 2 |
|
Carrots, shredded |
| 1 |
sm |
Onion, sliced thin |
| 2 |
tb |
Water |
| 2 |
ts |
Margarine |
INSTRUCTIONS
Combine the zucchini, yellow squash, carrots, onion and water in a
skillet. Cover and cook over medium heat for 4 to 5 minutes, or until
the vegetables are tender. Add the margarine. Saute, uncovered, until
all the moisture has evaporated. Serve immediately.
Serves 2
One Serving = Calories: 94 Carbohydrates: 14 Protein: 3 Fat: 4
Sodium: 83 Potassium: 453 Cholesterol: 0
Exchange Value: 2 Vegetable Exchanges + 1 Fat Exchange
Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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