Carrots and garlic
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Icbinb-Light; (I Can't Believe It's Not Butter) * see note |
| ½ | teaspoon | Olive Oil; * see note |
| 2 | teaspoons | Sugar; * see note |
| ¾ | teaspoon | Minced garlic; * see note |
| 1 | teaspoon | Thyme; |
| 1½ | pounds | Carrots; Sliced |
| ¼ | cup | Fat-free chicken broth; * see note |
| ¼ | teaspoon | Salt; |
| ⅛ | teaspoon | Black Pepper; |
Directions
*NOTE: Original recipe used 1 T butter, 1 T olive oil, 2 T sugar, 20 cloves of garlic, halved, and regular chicken broth In nonstick fry pan put everything but carrots in. Heat so that the margarine melts and mix everything together. Add the carrots. Stir well to coat on medium-high heat for 2 min. Then add chicken broth and mix well.
Continue on medium-high heat. Cover and lower heat to simmer. when carrots are cooked they will be coated and wonderful. Cook the carrots to your preference.
Entered into MasterCook, adapted to lowfat and tested for you by Reggie & Jeff Dwork <reggie@...>
Per serving: 83 Calories; 1g Fat (11% calories from fat); 2g Protein; 18g Carbohydrate; 0mg Cholesterol; 223mg Sodium Recipe by: Mediterranean Flavors Cookbook, Nick Stellino Posted to TNT - Prodigy's Recipe Exchange Newsletter by #ebburtis <ebburtis@...> on Nov 30, 97