*DIABETIC FRIENDLY RECIPE OF THE DAY* ~HERB GARDEN VEGETABLES~ Two Servings 1/4 pound fresh green beans, trimmed, left whole 3/4 cup sugar snap peas 1 tablespoon olive oil 3/4 cup julienned zucchini 3/4 cup julienned yellow summer squash 3/4 teaspoon each minced fresh rosemary, thyme, and basil 1/4 teaspoon crushed red pepper flakes 2 tablespoons crumbled blue cheese In a small skillet over medium heat, cook the beans and peas in oil for 3 minutes. Add the zucchini, yellow squash, herbs and pepper flakes; cook and stir for 3 to 5 minutes until vegetables are crisp tender. Sprinkle with blue cheese just before serving. Nutritive values per serving: Carb 11 g., Pro 6 g., Fat 10 g., Calories 146, Sodium 129 mg. Food Exchanges per serving: 2 Vegetable, 2 Fat
Posted on: Mon, 21 Jul 2014 19:56:42 +0000
Trending Topics
Recently Viewed Topics
© 2015