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New England Corn and Carrot Saute




Source of Recipe


JoAnna M. Lund






Recipe Introduction


Serves 4 (3/4 cup)





List of Ingredients



• 2 cups (one 16-ounce can) canned whole-kernel corn, rinsed and drained
  
• 2 cups (one 16-ounce can) sliced carrots, rinsed and drained
  
• 2 tablespoons (1/2 ounce) chopped walnuts
  
• 1 teaspoon dried parsley flakes
  
• 1/4 cup Cary's Sugar Free Maple Syrup
  






Instructions



1. In a large skillet with butter-flavored cooking spray, combine corn, carrots, and walnuts. Add parsley flakes and maple syrup. Mix well to combine. Cook over medium heat for 6 to 8 minutes, or until mixture is heated through, stirring occasionally.
   






Final Comments


Each serving equals:
HE: 1 Bread, 1 Vegetable, 1/4 Fat, 17 Optional Calories
****************************************
126 Calories, 2gm Fat, 3gm Protein, 24gm Carbohydrate,
69mg Sodium, 25mg Calcium, 3gm Fiber
****************************************
DIABETIC: 1 Starch, 1 Vegetable

"Corn... On & Off the Cob Cookbooklet, page 37."