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Sauteed Julienne Vegetables Recipe
Recipe Ingredients:
Nonstick cooking spray, as needed 1/2 cup julienned carrots 1/2 cup julienned red bell peppers 1/2 cup julienned yellow bell peppers 1/2 cup asparagus, cooked 1 tbsp minced garlic 2 tsp butter
Recipe Instructions:
Spray a pan with nonstick cooking spray and place over medium-high heat. Add the carrots and cook for 3 minutes.
Lower the heat to medium, add the asparagus and garlic, and cook for 3 more minutes. Melt the butter over the vegetables, toss them and serve.
This recipe yields 4 servings. Serving size: 1/2 cup.
Exchanges Per Serving: 1 1/2 Vegetable, 1/2 Fat.
Nutrition Facts: Calories 108; Calories from Fat 28; Fat 3g; Saturated Fat 2g; Cholesterol 8mg; Sodium 8mg; Carbohydrates 13g; Dietary Fiber 2.5g; Sugars 4g; Protein 3g.
Source: "American Diabetes Association at http://www.diabetes.org" S(Formatted for MC6): "08-24-2002 by Joe Comiskey - jcomiskey@krypto.net" Copyright: "© American Diabetes Association, 2002"
Servings: 4
| “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 Julienne 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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to reduce their carbohydrate intake for other reasons. |