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Vegetable: Carrot ‘N; Celery Almandine

Source of Recipe

Light & Tasty Magazine – C. Gaus; IL

Carrot ‘N; Celery Amandine

Exchanges
WW Points
Serves: 2

1 garlic clove, minced
1 tsp. canola oil
1 T. water
1 T. reduced-sodium soy sauce
1/2 tsp. sugar
1-1/4 c. sliced carrots
1/2 c. chopped onion
1/3 c. chopped celery
2 T. sliced almonds, toasted

In a large nonstick skillet sauté garlic in oil for 1 minutes or until tender. Stir in water, soy sauce and sugar. Bring to a boil. Add carrots, onions and celery; cook until crisp-tender. Sprinkle with almonds.

One 3/4-cup serving equals: 133 calories…7 gm fat (1 gm saturated)…0 cholesterol…350 mg sodium…15 gm carbohydrate…4 gm fiber…4 gm protein ++++ Exchanges: 3 vegetable…1-1/2 fat ++++ WWP: 2