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Sauteed Baby Vegetables Recipe
Recipe Ingredients:
1 tbsp low-calorie margarine 12 baby zucchini 12 baby carrots 12 baby yellow squash 1/4 cup low-fat low-sodium chicken broth Freshly-ground black pepper, to taste 1 dash salt, (optional)
Recipe Instructions:
Melt the margarine in a skillet over medium-high heat. Add the vegetables and saute for 2 minutes.
Add the broth and saute for 4 minutes. Season with pepper and salt and serve.
This recipe yields 6 servings. Serving size: 1/2 cup.
Exchanges Per Serving: 1 Vegetable.
Nutrition Facts: Calories 29; Calories from Fat 10; Total Fat 1g; Saturated Fat 0g; Cholesterol 0mg; Sodium 36mg; Carbohydrate 5g; Dietary Fiber 2g; Sugars 2g; Protein 1g.
Source: "American Diabetes Association at http://www.diabetes.org" S(Formatted for MC6): "09-29-2002 by Joe Comiskey - jcomiskey@krypto.net" Copyright: "© American Diabetes Association, 1999"
Servings: 6
| “That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” | | ~ Madeleine L'Engle (1918--) American author. |
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Important Note: This Sauteed Baby Vegetables
recipe was located in the public domain.It is suitable' for
diabetics and low carb diets solely because someone, somewhere,
decided to publish them as such. I am not qualified in medicine
or nutrition, so please use your own common sense when deciding
which are appropriate for your particular diet.
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Sauteed Baby Vegetables recipe is located in our Side Dish Recipes
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This Sauteed Baby Vegetables Recipe may
also be ideal for anyone following the Atkins diet, or seeking
to reduce their carbohydrate intake for other reasons. |