Zucchini and Carrots with Fresh Herbs - 4g Carbs, 1.5g Fiber
From: The Complete Idiot's Guide to Terrific Diabetic Meals
Servings: 6
Serving size: 3/4 cup
2 medium carrots, sliced
4 medium zucchinis, cut into julienne strips
2 Tbsp unsalted butter
1 Tbsp chopped fresh OR 1 tsp dried thyme
1 tsp chopped fresh OR 1/4 tsp dried dill weed
2 tsp fresh lemon juice
1/8 tsp salt
1/4 tsp freshly ground black pepper
Place a steamer basket in 1/2 inch of water in a saucepan (water should not touch the bottom of the basket). Place carrots in the basket. Cover tightly and heat to boiling.
Reduce heat and steam carrots 5 minutes. Add zucchini and steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.
Melt butter in a 12-inch skillet over medium heat. Stir in carrots, zucchini, thyme, dill, lemon juice, salt, and pepper. Cook uncovered, stirring gently for 2 to 3 minutes, or until hot.
Servings: 6
Serving size: 3/4 cup
Nutrition per Serving: 55 Calories, 4g Fat, 10mg Cholesterol, 2g Protein, 61mg Sodium, 4g Carbs, 1.5g Dietary Fiber
Glycemic Index: 22, Glycemic Load: 1
Exchanges: 1 Vegetable, 1 Fat
Posted by: chefgloria1030@yahoo.com
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