| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Pasta |
4 |
Servings |
INGREDIENTS
| 4 |
ts |
Vegetable oil |
| 1 1/2 |
c |
Broccoli |
| 1/2 |
c |
Carrots; sliced |
| 1 |
c |
Mushrooms; sliced |
| 2 |
|
Cloves garlic |
| 1 |
c |
Chicken broth; low-sodium |
| 1 |
tb |
Cornstarch |
| 15 |
oz |
Shrimp; raw |
| 2 |
c |
Pasta; bow-tie |
| 2 |
tb |
Parmesan cheese |
| 2 |
tb |
Parsley; chopped |
| 1/4 |
ts |
Red pepper flakes; crushed |
INSTRUCTIONS
Date: Fri, 15 Mar 1996 00:29:31 EST
From: MarySpero@prodigy.com (MS MARY E SPERO)
In skillet, heat oil. Add broccoli and carrots and cook about 2 minutes,
until tender crisp. Add mushrooms and garlic and cook one minute longer.
Whisk in broth and cornstarch to the skillet mixture. Add shrimp and cook
until shrimp start to turn pink, about three minutes. Stir in remaining
ingredients and toss. Yields 4 servings. Each serving provides: 1 fat, 1
1/2 proteins, 1 1/2 vegetables, 1 bread and 35 optional calories.
Per serving equals 306 calories, 29 g. protein, 8 g. fat, 29 g.
carbohydrate, .25 mg calcium, 236 mg sodium, 164 mg cholesterol, 4 g.
dietary fiber.
Source: Weight Watcher Meeting - Favorite Homestyle Recipes, Page 142
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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