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Sunday, July 13, 2008

*Carrots In Red Sauce*

Hi, I hope all is well today. I decided on a side dish for today. I haven't posted very many of these. So, today's recipe is Carrots in Red Sauce. They say the colored fruits and vegetables are the best for getting your vitamins and minerals, but don't over cook your carrots, because you will cook all the nutrients out. Vegetables are best steamed. Well enjoy!

*Carrots In Red Sauce*

Servings : 6

2 Cups carrots, Diced, Cooked & Drained
1 Cup Cranberry sauce, Whole
2 Tbls. butter
1/4 Tsp allspice
¼ Cup Almonds, Thinly Sliced & Toasted

Using a medium saucepan melt butter over medium heat. Add cooked carrots, cranberry sauce, and allspice. Heat thoroughly. When serving, sprinkle almonds over top of each serving, evenly.

Per Serving: 156 Cal (39% from Fat, 5% from Protein, 57% from Carb); 2 g Protein; 7 g Tot Fat; 3 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 23 g Carb; 2 g Fiber; 20 g Sugar; 31 mg Calcium; 0 mg Iron; 72 mg Sodium; 10 mg Cholesterol.

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