Broccoli w/Red Peppers & Shallots -- e-w
Source of Recipe
Best Recipes – Diabetic Cooking 2003
Broccoli w/Red Peppers & Shallots -- e-w
Serves: 6
2 to2-1/4 lbs. fresh broccoli, cut into florets and stalks sliced
2 tsp. margarine
1 large red bell pepper, cut into short strips
3 large shallots (3 oz.) –or- 1 small onion, thinly sliced
Optional: 1/4 c. sliced almonds, toasted
Bring 2 qts. of lightly salted water to a boil in a large saucepan over high heat. Add broccoli; boil, uncovered, 3 to 5 minutes until bright green and tender. Drain and rinse under cold water; drain well.
Melt margarine in 12-in. nonstick skillet over medium heat. Add bell pepper and shallots. Cook 3 minutes, stirring occasionally. Add broccoli. Cook 4 to 6 minutes, stirring occasionally. Place in serving dish. Garnish with toasted almonds if desired
One 2-cup serving w/o almonds equals: 65 calories…2 gm fat (trace saturated)…11 gm carbohydrate…4 gm fiber…6 gm protein…o mg cholesterol…284 mg sodium +++EXC: 2 vegetables ++++WWP: 1
|
Â
Â
Â
|