2 pt. Polynesian Carrots
Source of Recipe
"Cooking Healthy with a Man in Mind Cookbook, page 151" by JoAnna M. Lund
List of Ingredients
1 cup crushed pineapple packed in fruit juice -- (one 8-ounce can) drained, and
1/4 cup liquid reserved
1/2 cup water
1/2 teaspoon apple pie spice
3 cups shredded carrots
1/4 cup raisins
2 tablespoons chopped pecans -- (1/2 ounce)Recipe
In a large skillet, combine pineapple juice, water, and apple pie spice. Add carrots. Mix well to combine. Cover. Cook over medium heat, stirring occasionally until tender, about 8 to 10 minutes. Stir in raisins, pineapple, and pecans. Lower heat. Continue cooking until mixture is heated through, about 5 minutes, stirring often.
Yield: "3 cups" Serves 4 (3/4 cup each).
Flo's Notes: I only used 1/4 cup water because I don't like a lot of extra moisture in my veggies, and 1/2 cup seemed like a lot. Also, I did not cover the carrots to cook them, for the same reason. I cooked them uncovered to evaporate any excess water or juice. They cooked up nicely and were not swimming in moisture when served.
According to the cookbook: Per serving: 130 Cal, 2g Fat, 2g Pro, 26g Carb, 31mg Sod, 3g Fib
Healthy Exchanges: 1 1/2 Vegetable, 1 Fruit, 1/2 Fat
Diabetic Exchanges: 1 Vegetable, 1 Fruit, 1/2 Fat
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