Low-fat Breaded Vegetables Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 tsp: Flavorful oil,, such as sesame or chili oil
1 medium: Red Onion, sliced into rings
1 centiliter: Garlic,
1 tsp: Ground cumin,
1/4 cup: Vegetable broth,
4 tsp: Prepared mustard,
2 cup: Sliced raw vegetables, (such as broccoil, carrots, zucchini, eggplant)
1/4 cup: Dry bread crumbs,
1 tbsp: Sesame seeds,
PER SERVING
*cals,
*gm protein,
*gm fat,
*gm carbo,
*mg calcium,
x *mg iron,
*mg sodium,
*gm fiber,
Directions:
In a nonstick skillet, combine oil, onion, garlic, and cumin. Cook over
medium heat, stirring until onion is translucent. Add broth, mustard, and
vegetables. Cover and cook until vegetables are tender-crisp. Uncover and
cook, stirring, until any remaining liquid evaporates. Toss with bread
crumbs and sesame seeds. Serve immediately.
*Nutrient values will vary slightly depending on vegetables used.
Total Fat as % of daily value: 3%
Source: Simple, LowFat and Vegetarian by Suzanne Havala, M.S., R.D. MM by
dianE
Source from luhu.jp
medium heat, stirring until onion is translucent. Add broth, mustard, and
vegetables. Cover and cook until vegetables are tender-crisp. Uncover and
cook, stirring, until any remaining liquid evaporates. Toss with bread
crumbs and sesame seeds. Serve immediately.
*Nutrient values will vary slightly depending on vegetables used.
Total Fat as % of daily value: 3%
Source: Simple, LowFat and Vegetarian by Suzanne Havala, M.S., R.D. MM by
dianE
Source from luhu.jp