Dilled corn and peas
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Fresh or frozen sugar snap peas |
| 2 | cups | Fresh or frozen corn |
| 1 | small | Sweet red pepper; julienned |
| ¼ | cup | Water |
| 1 | tablespoon | Butter or margarine |
| 1 | teaspoon | Minced fresh dill or 1/4 teaspoon dillweed |
| ⅛ | teaspoon | Salt; optional |
| ⅛ | teaspoon | Pepper |
Directions
This tasty dish uses less sugar, salt and fat. Recipe includes Diabetic Exchanges.
Place the peas, corn, red pepper and water in a saucepan; cover and cook over high heat for 2-4 minutes or until vegetables are crisp-tender. Drain.
Add butter, dill, salt if desired and pepper; toss to coat. Yield: 8 servings. Diabetic Exchanges: One ½-cup serving (prepared with margarine and without salt) equals 1 vegetable, ½ starch, ½ fat; also, 84 calories, 20 mg sodium, 0 cholesterol, 16 gm carbohydrate, 4 gm protein, 2 gm fat.
Recipe by:
Posted to recipelu-digest Volume 01 Number 575 by "Valerie Whittle" <catspaw@...> on Jan 22, 1998