Creole sauce
2 c of 1/3 c
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Ingredients | ||
| Vegetable cooking spray | ||
| ½ | cup | Green peppers; chopped |
| 3 | tablespoons | Onion; chopped |
| ¾ | cup | Fresh mushrooms; sliced |
| 1½ | cup | Tomato juice; |
| 2 | tablespoons | Water |
| 1 | teaspoon | Cornstarch; |
| ¼ | teaspoon | Dried whole thyme; |
Directions
Coat a medium skillet with cooking spray; place over low heat until hot. Add green pepper and onion; saute 2 to 3 mins or until tender.
Remove from heat, and add mushrooms and tomato juice. Combine remaining ingredients, stirring to blend; add to skillet, and bring to a boil. Boil sauce, stirring constantly, 1 min or until thickened and bubbly. Serve hot.
From: All New Cookbook For Diabetics and Their Families Yield (sauce only): 2 cups; Each serving amount: ⅓ cup Exchanges: 1 Vegetable; Chol: 0 mg; Calories: 26 Carbo: 5 gm; Protein: 1 gm; Fat: Tr.; Fiber: Tr.; Sodium: 161mg
Reformated for you and yours via Nancy O'brion and her Meal-Master.
(From Jungle.Boy via GEnie)