Vegetable: Carrot �N; Celery Almandine
Source of Recipe
Light & Tasty Magazine � C. Gaus; IL
Carrot �N; Celery Amandine
Exchanges
WW Points
Serves: 2
1 garlic clove, minced
1 tsp. canola oil
1 T. water
1 T. reduced-sodium soy sauce
1/2 tsp. sugar
1-1/4 c. sliced carrots
1/2 c. chopped onion
1/3 c. chopped celery
2 T. sliced almonds, toasted
In a large nonstick skillet saut� garlic in oil for 1 minutes or until tender. Stir in water, soy sauce and sugar. Bring to a boil. Add carrots, onions and celery; cook until crisp-tender. Sprinkle with almonds.
One 3/4-cup serving equals: 133 calories�7 gm fat (1 gm saturated)�0 cholesterol�350 mg sodium�15 gm carbohydrate�4 gm fiber�4 gm protein ++++ Exchanges: 3 vegetable�1-1/2 fat ++++ WWP: 2
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