Carrot + Zucchini Julienne
Yield: 4 servings
1/2 lb Carrots; 2 tb Fresh Lemon Juice;
1/2 lb Zucchini; Salt and pepper to taste;
1 tb Bettys Butter 1 tb Poppy seeds;
Cut carrots and zucchini into 1/8 thick julienne strips. Place a
steamer basket over boiling water and cook carrots, covered, until
crisp-tender 3 minutes. Remove to a bowl and keep warm. Steam
zucchini, covered, until crisp-tender 1 minute and add carrots. Heat
butter, lemon juice, salt and pepper; stir into vegetables. Sprinkle
with poppy seeds and serve. Food Exchange per serving: 1 VEGETABLE
EXCHANGE + 1/2 FAT EXCHANGE CAL: 47; CHO: 3mg; CAR: 6g; PRO: 2g; SOD:
108mg; FAT: 3g;
Source: Lightly and Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy OBrion and her Meal-Master
441/2 lb Carrots; 2 tb Fresh Lemon Juice;
1/2 lb Zucchini; Salt and pepper to taste;
1 tb Bettys Butter 1 tb Poppy seeds;
Cut carrots and zucchini into 1/8 thick julienne strips. Place a
steamer basket over boiling water and cook carrots, covered, until
crisp-tender 3 minutes. Remove to a bowl and keep warm. Steam
zucchini, covered, until crisp-tender 1 minute and add carrots. Heat
butter, lemon juice, salt and pepper; stir into vegetables. Sprinkle
with poppy seeds and serve. Food Exchange per serving: 1 VEGETABLE
EXCHANGE + 1/2 FAT EXCHANGE CAL: 47; CHO: 3mg; CAR: 6g; PRO: 2g; SOD:
108mg; FAT: 3g;
Source: Lightly and Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy OBrion and her Meal-Master
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