Email to Stella      

Side Dish: Spicy Southwestern Vegetable Saut�

Source of Recipe

Diabetic Cooking


Recipe Introduction

The staples of Southwestern cuisine are featured in this m�lange of spices and savor. Adding more jalape�o 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 jalape�o 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

* Jalape�os 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, jalape�o 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