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Side Dish: Spicy Southwestern Vegetable Sauté

Source of Recipe

Diabetic Cooking


Recipe Introduction

The staples of Southwestern cuisine are featured in this mélange of spices and savor. Adding more jalapeño peppers will certainly indulge those with a "fiery" palate.

List of Ingredients

1 bag (16 ounces) frozen green beans
2 tablespoons water
1 tablespoon olive oil
1 red bell pepper, chopped
1 medium yellow summer squash or zucchini, chopped
1 jalapeño pepper,* seeded, and chopped (optional)
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/4 cup sliced green onions
2 tablespoons chopped fresh cilantro (optional)
1 tablespoon brown sugar



Recipe

* Jalapeños can sting and irritate the skin; wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handling peppers.

Heat large skillet over medium heat; add green beans, water and oil. Cover; cook 4 minutes, stirring occasionally.

Add bell pepper, squash, jalapeño pepper, if desired, cumin, garlic powder and chili powder. Cook, uncovered, stirring occasionally, 4 minutes or until vegetables are crisp-tender. Stir in green onions, cilantro, if desired, and brown sugar.
YIELD: 6 Servings

Nutrients per Serving
Calories 67
% calories from fat 30%
Total Fat 3 g
Sat. Fat 1 g
Protein 2 g
Carbohydrates 11 g
Cholesterol 1 mg
Sodium 110 mg
Dietary Fiber 2 g

Dietary exchanges
2 Vegetable
1/2 Fat