Chile Corn & Peppers Recipe
Yield: 4 ServingsRecipe by luhu.jp
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,
Directions:
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 OBrion and her Meal-Master
Source from luhu.jp
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 OBrion and her Meal-Master
Source from luhu.jp