Chile Corn & Peppers from Healthy Diabetic Recipes

Chile Corn & Peppers Recipe

Recipe Ingredients:

1 tsp Vegetable oil
1/2 cup Onion, chopped
2 cup Whole-kernel corn OR
1 package (10 oz)whole-kernel, thawed
1 small Red bell pepper, diced
1 small Green bell pepper, diced
1/2 tsp Hot dried chile pepper
1/4 cup Tarragon vinegar OR
1/4 cup White wine vinegar

Recipe Instructions:

In a large, non-stick skillet, heat oil and cook onion until
transluent. Place vegetables in skillet and stir-fry skillet and
stir-fry 2 minutes. Stir in chile pepper and vinger, cooking just
long enough to warm through. Food Exchange per serving: 1
STRACH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE CAL: 96; CHO: 0mg; CAR:
21g; PRO: 3g; SOD: 6mg; FAT: 2g;

Source: Light & Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her Meal-Master

Servings: 4

When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress

~ Gelett Burgess, 'Look Eleven Years Younger' (1937).

 

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