Vegetable Confetti Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 small: Zucchini, shredded
1 small: Yellow Squash, shredded
2: Carrots, shredded
1 small: Onion, sliced thin
2 tbsp: Water,
2 tsp: Margarine,
Directions:
Combine the zucchini, yellow squash, carrots, onion and water in a
skillet. Cover and cook over medium heat for 4 to 5 minutes, or until
the vegetables are tender. Add the margarine. Saute, uncovered, until
all the moisture has evaporated. Serve immediately.
Serves 2
One Serving = Calories: 94 Carbohydrates: 14 Protein: 3 Fat: 4
Sodium: 83 Potassium: 453 Cholesterol: 0
Exchange Value: 2 Vegetable Exchanges + 1 Fat Exchange
Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.
Source from luhu.jp
skillet. Cover and cook over medium heat for 4 to 5 minutes, or until
the vegetables are tender. Add the margarine. Saute, uncovered, until
all the moisture has evaporated. Serve immediately.
Serves 2
One Serving = Calories: 94 Carbohydrates: 14 Protein: 3 Fat: 4
Sodium: 83 Potassium: 453 Cholesterol: 0
Exchange Value: 2 Vegetable Exchanges + 1 Fat Exchange
Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.
Source from luhu.jp