Corn And Pepper Saute from Healthy Diabetic Recipes

Corn And Pepper Saute Recipe

Recipe Ingredients:

1 tbsp canola oil
1/2 cup chopped onion
1 1/2 cups corn
= (frozen, or fresh, cut from the cob)
1/2 cup diced red pepper
1/2 cup diced yellow pepper
1/2 cup halved cherry tomatoes
2 tbsp lemon juice
2 tbsp minced fresh basil
Salt, to taste
Freshly-ground black pepper, to taste

Recipe Instructions:

Heat the oil in a large skillet over medium heat. Add the onion and saute for 5 minutes. Add the corn and pepper sand saute for 5 more minutes.

Add the tomatoes, lemon juice, basil, salt and pepper. Cover and cook for 1 to 2 minutes.

This recipe yields 6 servings. Serving size: 1/2 cup.

Exchanges Per Serving: 1 Starch.

Nutrition Facts: Calories 71; Calories from Fat 23; Total Fat 3g; Saturated Fat 0g; Cholesterol 0mg; Sodium 29mg; Carbohydrates 13g; Dietary Fiber 2g; Sugars 3g; Protein 2g.

Source:
"The Webb Cooks by Robyn Webb, MS, LN at http://www.diabetes.org"
S(Formatted for MC6):
"08-15-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2002"

Servings: 6

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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