Hello everyone! Today's recipe is Green Bean Bake. This is a lot like the old fashioned Green bean casserole, except this has cheese instead of milk. My friends just love this casserole when they come over for dinner. After the first time they ate it they requested it a lot. Well enjoy!
*Green Bean Bake*
Servings: 6
2 9 Oz. Pkg. Frozen French Cut Green Beans, Drained
1 10¾ Oz. Can Condensed cream Of Mushroom Soup
½ Cup Cheddar Cheese, Shredded
1 2 Oz. Jar. Diced Pimiento, Drained
1 2.8 Oz. Can French's-Fried Onions
Preheat oven at 350°F.
Cook green beans according to package instructions; drain well.
In a casserole dish the soup, cheese, and pimiento. Mix in green beans and bake for 20 to 25 minutes or until bubbly. Sprinkle with french fried onions and bake for 5 more minutes. Serve and enjoy!
Per Serving: 211 Cal (64% from Fat, 8% from Protein, 28% from Carb); 4 g Protein; 15 g Tot Fat; 7 g Sat Fat; 1 g Mono Fat; 1 g Poly Fat; 14 g Carb; 2 g Fiber; 3 g Sugar; 91 mg Calcium; 0 mg Iron; 235 mg Sodium; 12 mg Cholesterol.
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Showing posts with label Side Dish. Show all posts
Showing posts with label Side Dish. Show all posts
Sunday, October 18, 2009
Saturday, October 17, 2009
*Alfredo Green Beans* (Diabetic)
Hello everyone! Today's diabetic recipe is Alfredo Green Beans. This one is a good one for the holiday's. This is low-fat, low-sodium, and low-carb. Once you subtract the fiber from the carbs, it's only 10 carbs. Well enjoy!
*Alfredo Green Beans*
Servings: 8
1 cooking spray
5 Cups Snap green Beans, cut frozen, 20 Oz.
1½ Cups red bell peppers, chopped,
2 medium peppers10 Oz. Alfredo Sauce, light, refrigerated
1 Cup onion, chopped, 1 large
¾ Cup Almonds, Chopped
¼ Tsp. garlic salt
½ Cup Croutons, Seasoned,parmeson Flavor, Crushed
Lightly coat a 3 1/2- or 4-quart slow cooker with cooking spray. Mix in a large bowl all ingredient, except croutons. Spoon bean mixture into prepared slow cooker.
Cover and cook, low-heat setting for 5 to 6 hours or high-heat setting for 2 1/2 to 3 hours. Serve and sprinkle each serving with croutons. Enjoy!
Per Serving: 133 Cal (46% from Fat, 15% from Protein, 39% from Carb); 5 g Protein; 7 g Tot Fat; 1 g Sat Fat; 4 g Mono Fat; 2 g Poly Fat; 14 g Carb; 4 g Fiber; 3 g Sugar; 72 mg Calcium; 2 mg Iron; 22 mg Sodium; 0 mg Cholesterol.
*Alfredo Green Beans*
Servings: 8
1 cooking spray
5 Cups Snap green Beans, cut frozen, 20 Oz.
1½ Cups red bell peppers, chopped,
2 medium peppers10 Oz. Alfredo Sauce, light, refrigerated
1 Cup onion, chopped, 1 large
¾ Cup Almonds, Chopped
¼ Tsp. garlic salt
½ Cup Croutons, Seasoned,parmeson Flavor, Crushed
Lightly coat a 3 1/2- or 4-quart slow cooker with cooking spray. Mix in a large bowl all ingredient, except croutons. Spoon bean mixture into prepared slow cooker.
Cover and cook, low-heat setting for 5 to 6 hours or high-heat setting for 2 1/2 to 3 hours. Serve and sprinkle each serving with croutons. Enjoy!
Per Serving: 133 Cal (46% from Fat, 15% from Protein, 39% from Carb); 5 g Protein; 7 g Tot Fat; 1 g Sat Fat; 4 g Mono Fat; 2 g Poly Fat; 14 g Carb; 4 g Fiber; 3 g Sugar; 72 mg Calcium; 2 mg Iron; 22 mg Sodium; 0 mg Cholesterol.
Sunday, September 27, 2009
*Creamy Peas And Potatoes*
Hello everyone! Today's recipe is Creamy Peas And Potatoes. Here is an old fashioned comfort food that I grew up eating. My kids loved these. I still like to make them. Well I hope you enjoy!
*Creamy Peas And Potatoes*
Servings: 6
1 Tbls. Butter
1 Tbls. Flour
¼ Tsp. Salt
1 Cup Milk3 Cups Red Potatoes, Cubed And Cooked
1 10 Oz. Pkg. Frozen Peas, Cooked And Drained
Melt the butter in a medium sauce pan; Stir in flour and salt.
Gradually whisk in milk and cook until thick and bubbly.
Add in cooked potatoes and peas; heat through. Serve
and enjoy!
Per Serving: 139 Cal (19% from Fat, 17% from Protein, 64% from
Carb); 6 g Protein; 3 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 0 g
Poly Fat; 23 g Carb; 4 g Fiber; 3 g Sugar; 79 mg Calcium; 1 mg
Iron; 295 mg Sodium; 8 mg Cholesterol.
*Creamy Peas And Potatoes*
Servings: 6
1 Tbls. Butter
1 Tbls. Flour
¼ Tsp. Salt
1 Cup Milk3 Cups Red Potatoes, Cubed And Cooked
1 10 Oz. Pkg. Frozen Peas, Cooked And Drained
Melt the butter in a medium sauce pan; Stir in flour and salt.
Gradually whisk in milk and cook until thick and bubbly.
Add in cooked potatoes and peas; heat through. Serve
and enjoy!
Per Serving: 139 Cal (19% from Fat, 17% from Protein, 64% from
Carb); 6 g Protein; 3 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 0 g
Poly Fat; 23 g Carb; 4 g Fiber; 3 g Sugar; 79 mg Calcium; 1 mg
Iron; 295 mg Sodium; 8 mg Cholesterol.
Saturday, September 26, 2009
*Sweet And Sour Carrots*
Hello everyone! Today's diabetic recipe is Sweet And Sour Carrots. I don't have to make my grandchildren eat these, they eat them with out an argument. I like them too. Well enjoy!
*Sweet And Sour Carrots*
Servings: 4
2 Cups Baby Carrots
1 Cup Water
2½ Tbls. Honey
2½ Tbls. Dijon Mustard
Microwave carrots on high in the water for 5 minutes,then drain. Stir in the remaining ingredients while carrots are hot. Enjoy!
Per Serving: 76 Cal (2% from Fat, 4% from Protein, 95% from
Carb); 1 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g
Poly Fat; 17 g Carb; 2 g Fiber; 14 g Sugar; 23 mg Calcium; 0 mg
Iron; 158 mg Sodium; 0 mg Cholesterol.
*Sweet And Sour Carrots*
Servings: 4
2 Cups Baby Carrots
1 Cup Water
2½ Tbls. Honey
2½ Tbls. Dijon Mustard
Microwave carrots on high in the water for 5 minutes,then drain. Stir in the remaining ingredients while carrots are hot. Enjoy!
Per Serving: 76 Cal (2% from Fat, 4% from Protein, 95% from
Carb); 1 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g
Poly Fat; 17 g Carb; 2 g Fiber; 14 g Sugar; 23 mg Calcium; 0 mg
Iron; 158 mg Sodium; 0 mg Cholesterol.
Saturday, September 13, 2008
*Asparagus & Red Potatoes* ( Diabetic Recipe)
Hello everyone! Today's diabetic recipe I am posting is Asparagus and Red Potatoes. The recipe doesn't say anything about scrubbing the potatoes before slicing them, but I would assume that you would do that. I have a little scrub brush just for cleaning the vegetables off really well. I think this would be a good meal for vegetarians too, with a little something to go with it. I hope you enjoy this recipe. I'm discovering that I like asparagus if it is cooked with the right ingredients. Enjoy!
*Asparagus & Red Potatoes* ( Diabetic Recipe)
Servings: 4
8 Oz. Tiny Red Potatoes, Sliced Thin
1 Cup Asparagus, Fresh And Cut Into ½ Inch Pieces
Nonstick Cooking Spray
3 Eggs, Slightly Beaten
2 Tbls. Parsley, Freshly Snipped
1 Tsp. Rosemary, Freshly Snipped
½ Tsp. Onion Powder
1/8 Tsp. Salt
1/8 Tsp. Black Pepper
2 Small Tomatoes, Seeded & Chopped
2 Tbls. Parmesan Cheese, Finely Shredded
In a large nonstick skillet with a lid, cook potatoes in about ½ cup water or a little more for about 5 minutes. Add the asparagus and cook, covered for 5 to 7 minutes more or until vegetables are tender.Drain the vegetables in a colander. Let skillet cool and dry.Lightly coat skillet with nonstick cooking spray. Return the vegetables to the skillet.
In a small bowl mix eggs, parsley, Rosemary, onion powder, salt, and pepper.Pour over the vegetables in the skillet, Don't stir.Cook over medium heat. When the mixture starts to set, run a spatula around the edge of the skillet, lifting the egg mixture so the uncooked mixture flows underneath. Continue to cook lifting edge until the egg mixture is almost set. Top will be moist.
Remove the skillet from heat and let stand, covered, for 3 to 5 more minutes or until the top is set. Top with tomato and Parmesan cheese, sprinkled on.
Per Serving: 130 Cal (37% from Fat, 27% from Protein, 36% from Carb); 9 g Protein; 5 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 1 g Poly Fat; 12 g Carb; 2 g Fiber; 2 g Sugar; 77 mg Calcium; 2 mg Iron; 209 mg Sodium; 187 mg Cholesterol.
*Asparagus & Red Potatoes* ( Diabetic Recipe)
Servings: 4
8 Oz. Tiny Red Potatoes, Sliced Thin
1 Cup Asparagus, Fresh And Cut Into ½ Inch Pieces
Nonstick Cooking Spray
3 Eggs, Slightly Beaten
2 Tbls. Parsley, Freshly Snipped
1 Tsp. Rosemary, Freshly Snipped
½ Tsp. Onion Powder
1/8 Tsp. Salt
1/8 Tsp. Black Pepper
2 Small Tomatoes, Seeded & Chopped
2 Tbls. Parmesan Cheese, Finely Shredded
In a large nonstick skillet with a lid, cook potatoes in about ½ cup water or a little more for about 5 minutes. Add the asparagus and cook, covered for 5 to 7 minutes more or until vegetables are tender.Drain the vegetables in a colander. Let skillet cool and dry.Lightly coat skillet with nonstick cooking spray. Return the vegetables to the skillet.
In a small bowl mix eggs, parsley, Rosemary, onion powder, salt, and pepper.Pour over the vegetables in the skillet, Don't stir.Cook over medium heat. When the mixture starts to set, run a spatula around the edge of the skillet, lifting the egg mixture so the uncooked mixture flows underneath. Continue to cook lifting edge until the egg mixture is almost set. Top will be moist.
Remove the skillet from heat and let stand, covered, for 3 to 5 more minutes or until the top is set. Top with tomato and Parmesan cheese, sprinkled on.
Per Serving: 130 Cal (37% from Fat, 27% from Protein, 36% from Carb); 9 g Protein; 5 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 1 g Poly Fat; 12 g Carb; 2 g Fiber; 2 g Sugar; 77 mg Calcium; 2 mg Iron; 209 mg Sodium; 187 mg Cholesterol.
Friday, September 12, 2008
*Bacon Wrapped Asparagus*
Hello everyone ! Today I want to share this recipe of Bacon Wrapped Asparagus. My fiances' cousins daughter got this recipe in Santa Monica California while visiting her father for the summer. They shared the recipe with me after serving it last night. I was very surprised at how good it was. I don't care for asparagus, but this was superb! Enjoy!
*Bacon Wrapped Asparagus*
Servings: 6
1 Bunch Asparagus Spears, About 1 Lb. and About 5 Inches Long
1 Lb. Bacon slices
Pre heat oven at 375° F.
Take 3 asparagus spears and wrap 1 slice of bacon around until you reach the bottom of the spears. Place wrapped asparagus on a broiler. Repeat until all spears are wrapped. Place them in the oven and bake for 30 to 35 minutes. Serve with a main dish.
Per Serving: 418 Cal (69% from Fat, 29% from Protein, 2% from Carb); 29 g Protein; 32 g Tot Fat; 10 g Sat Fat; 14 g Mono Fat; 4 g Poly Fat; 2 g Carb; 1 g Fiber; 0 g Sugar; 17 mg Calcium; 1 mg Iron; 1748 mg Sodium; 83 mg Cholesterol.
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*Bacon Wrapped Asparagus*
Servings: 6
1 Bunch Asparagus Spears, About 1 Lb. and About 5 Inches Long
1 Lb. Bacon slices
Pre heat oven at 375° F.
Take 3 asparagus spears and wrap 1 slice of bacon around until you reach the bottom of the spears. Place wrapped asparagus on a broiler. Repeat until all spears are wrapped. Place them in the oven and bake for 30 to 35 minutes. Serve with a main dish.
Per Serving: 418 Cal (69% from Fat, 29% from Protein, 2% from Carb); 29 g Protein; 32 g Tot Fat; 10 g Sat Fat; 14 g Mono Fat; 4 g Poly Fat; 2 g Carb; 1 g Fiber; 0 g Sugar; 17 mg Calcium; 1 mg Iron; 1748 mg Sodium; 83 mg Cholesterol.
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Monday, July 14, 2008
*Red Potato Salad* (Diabetic Recipe)
Hi again. I decided on this diabetic recipe because, (yes) it's that time of year and I need to post a side dish for diabetics too. I was thinking, that there are a lot of side dishes out there that are healthy and low in carbs. All we have to do is make sure we get low fat,low carb, and low sodium ingredients. Oh, a good low carb bread that tastes good too. I'll be looking in my recipes to see what I can find. Until tomorrow.
*Red Potato Salad* (Diabetic Recipe)
Servings: 8
4 Cups Red Potatoes, Quartered
½ Cup Salad Dressing, Miracle Whip Or Other
1/3 Cup Green Onion, Chopped
1½ Tbls. Dijon Mustard
2 Tsp. Honey
¼ Tsp. Pepper
1/8 Tsp. Salt
Boil potatoes until tender, drain. Run cold water over potatoes until cool. Combine the remaining ingredients in a large bowl and add potatoes. Mix carefully. Cover and refrigerate for about 3 hours. Serve.
Per Serving: 162 Cal (61% from Fat, 4% from Protein, 35% from Carb); 2 g Protein; 11 g Tot Fat; 2 g Sat Fat; 3 g Mono Fat; 6 g Poly Fat; 14 g Carb; 1 g Fiber; 2 g Sugar; 13 mg Calcium; 1 mg Iron; 154 mg Sodium; 5 mg Cholesterol.
*Red Potato Salad* (Diabetic Recipe)
Servings: 8
4 Cups Red Potatoes, Quartered
½ Cup Salad Dressing, Miracle Whip Or Other
1/3 Cup Green Onion, Chopped
1½ Tbls. Dijon Mustard
2 Tsp. Honey
¼ Tsp. Pepper
1/8 Tsp. Salt
Boil potatoes until tender, drain. Run cold water over potatoes until cool. Combine the remaining ingredients in a large bowl and add potatoes. Mix carefully. Cover and refrigerate for about 3 hours. Serve.
Per Serving: 162 Cal (61% from Fat, 4% from Protein, 35% from Carb); 2 g Protein; 11 g Tot Fat; 2 g Sat Fat; 3 g Mono Fat; 6 g Poly Fat; 14 g Carb; 1 g Fiber; 2 g Sugar; 13 mg Calcium; 1 mg Iron; 154 mg Sodium; 5 mg Cholesterol.
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.
*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.
Tuesday, July 1, 2008
*Bruschetta With Roasted Garlic*
Hello everyone! Today I got to stay at home and enjoy my birds and do a little relaxing. I went through my recipes and came up with this recipe for bruschetta. I have this thing for breads and garlic. I like trying out different kinds of bread and trying different kinds of toppings. This is really good. I like to serve this with Chicken Cacciatore. I think they compliment each other. Well, enjoy! Until tomarrow.
*Bruschetta With Roasted Garlic*
Servings: 24
1 Loaf French Bread
4 Tbls. Olive Oil, Divided
¼ Cup Onion, Chopped
2 Cups Tomatoes, Seeded & Chopped
½ Cup Pitted Black Olives, Chopped
5 Tbls. Fresh Cilantro, Chopped & Divided
1 Tbls. Garlic, Roasted
¼ Tsp. Salt
1/8 Tsp. Black Pepper
½ Cup Parmesan Cheese, Freshly Grated
Preheat your broiler. Cut bread, about 1 inch thick, diagonally into 24 pieces. Line a baking sheet with parchment paper and place slices on top in a single layer. Measure 2 tablespoons of olive oil in a small bowl. Use a pastry brush and brush the oil on both sides of each piece of bread.. Arrange the top shelf about 4-5 inches from heat and place tray on shelf and cook until they are lightly toasted, about 1 minute on each side. Set to the side.
In a skillet, heat the remaining olive oil on medium heat. Sauté onion about 5 minutes, until just softened. Add olives, tomatoes, 3 tablespoons cilantro, roasted garlic, salt, and pepper. Cook and stir for about 1 minute, until heated through; remove from heat. Place 2 tablespoons of mixture on the top of each slice of bread. Sprinkle each one with the grated cheese. Return tray to the broiler, about 2 minutes, until cheese begins to melt. Garnish the bruschetta with the remaining cilantro. Serve Immediately.
Per Serving: 100 Cal (34% from Fat, 13% from Protein, 53% from Carb); 3 g Protein; 4 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 0 g Poly Fat; 14 g Carb; 1 g Fiber; 2 g Sugar; 47 mg Calcium; 1 mg Iron; 298 mg Sodium; 2 mg Cholesterol.
*Bruschetta With Roasted Garlic*
Servings: 24
1 Loaf French Bread
4 Tbls. Olive Oil, Divided
¼ Cup Onion, Chopped
2 Cups Tomatoes, Seeded & Chopped
½ Cup Pitted Black Olives, Chopped
5 Tbls. Fresh Cilantro, Chopped & Divided
1 Tbls. Garlic, Roasted
¼ Tsp. Salt
1/8 Tsp. Black Pepper
½ Cup Parmesan Cheese, Freshly Grated
Preheat your broiler. Cut bread, about 1 inch thick, diagonally into 24 pieces. Line a baking sheet with parchment paper and place slices on top in a single layer. Measure 2 tablespoons of olive oil in a small bowl. Use a pastry brush and brush the oil on both sides of each piece of bread.. Arrange the top shelf about 4-5 inches from heat and place tray on shelf and cook until they are lightly toasted, about 1 minute on each side. Set to the side.
In a skillet, heat the remaining olive oil on medium heat. Sauté onion about 5 minutes, until just softened. Add olives, tomatoes, 3 tablespoons cilantro, roasted garlic, salt, and pepper. Cook and stir for about 1 minute, until heated through; remove from heat. Place 2 tablespoons of mixture on the top of each slice of bread. Sprinkle each one with the grated cheese. Return tray to the broiler, about 2 minutes, until cheese begins to melt. Garnish the bruschetta with the remaining cilantro. Serve Immediately.
Per Serving: 100 Cal (34% from Fat, 13% from Protein, 53% from Carb); 3 g Protein; 4 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 0 g Poly Fat; 14 g Carb; 1 g Fiber; 2 g Sugar; 47 mg Calcium; 1 mg Iron; 298 mg Sodium; 2 mg Cholesterol.
Wednesday, May 21, 2008
Recipe: *Moms Potato Pancakes*
Today we had *Moms Potato Pancakes for dinner. They are really good. We also had a beef round tip roast cap off. We rolled it in onion soup mix and cooked it in the oven at 325 Degrees for 2 hours. You should know that the potatoes turn red during the process of mixing the ingredients.That's the starch in them. I strained out as much of the liquid as I could and proceeded anyway. The white comes back as you fry them in the oil.This recipe came from my fiances mother. one of his favorite meals from mom.
*Moms Potato Pancake's*
Servings: 16
These pancakes are eaten at dinner at our house, because that's when my Finance prefers to eat them. Usually eaten with roast.
14 Potatoes, pealed
1/8 Tsp. pepper
3 Tbls. flour
1 small onion, Peeled
2 egg's
2 Tsp. salt
1 Tsp garlic Powder
In a food processor chop potato's course & onion but the onion is chopped fine.
Add rest of ingredients and mix well.
Fry in hot oil.
You can put sour cream,gravy, or apple sauce on top of them.
Per Serving: 123 Cal (6% from Fat, 11% from Protein, 83% from Carb); 3 g Protein; 1 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 26 g Carb; 2 g Fiber; 2 g Sugar; 12 mg Calcium; 1 mg Iron; 310 mg Sodium; 31 mg Cholesterol.
Sunday, May 18, 2008
*Ginger Glazed Carrots*
Hi everyone I thought I would post a side dish today.
*Ginger Glazed Carrots*, I really like these and kids are more likely to eat there vegetables. I have always liked my veggies. I know, I'm all grown up. I'm a kid at heart, but aren't we all? Enjoy!
*Ginger Glazed Carrots*
Serves: 4
2 Cups carrots,peeled and sliced
3 Tbls. butter
1/2 Tsp ginger,minced
3 Tbls. honey
1 Tbls.+1 Tsp. sesame seeds, toasted, see directions
1/8 Tsp. salt
1/8 Tsp. pepper
Peel and slice carrots. Boil about 10 minutes until cooked. Strain and set aside, Keeping the carrots warm. Add the sesame seeds to a hot non-stick fry pan. No oil needed. Toss sesame seeds until toasted. Remove seeds from fry pan and set aside. Melt butter in the hot fry pan. Add the ginger and cook for one minute. Remove from heat. Add the honey, sesame seeds, salt, and pepper. Stir to soften. Pour the glaze over the cooked carrots.
Per Serving: 168 Cal (52% from Fat, 3% from Protein, 45% from Carb); 1 g Protein; 10 g Tot Fat; 6 g Sat Fat; 3 g Mono Fat; 20 g Carb; 2 g Fiber; 16 g Sugar; 54 mg Calcium; 1 mg Iron; 180 mg Sodium; 23 mg Cholesterol.
*Ginger Glazed Carrots*, I really like these and kids are more likely to eat there vegetables. I have always liked my veggies. I know, I'm all grown up. I'm a kid at heart, but aren't we all? Enjoy!
*Ginger Glazed Carrots*
Serves: 4
2 Cups carrots,peeled and sliced
3 Tbls. butter
1/2 Tsp ginger,minced
3 Tbls. honey
1 Tbls.+1 Tsp. sesame seeds, toasted, see directions
1/8 Tsp. salt
1/8 Tsp. pepper
Peel and slice carrots. Boil about 10 minutes until cooked. Strain and set aside, Keeping the carrots warm. Add the sesame seeds to a hot non-stick fry pan. No oil needed. Toss sesame seeds until toasted. Remove seeds from fry pan and set aside. Melt butter in the hot fry pan. Add the ginger and cook for one minute. Remove from heat. Add the honey, sesame seeds, salt, and pepper. Stir to soften. Pour the glaze over the cooked carrots.
Per Serving: 168 Cal (52% from Fat, 3% from Protein, 45% from Carb); 1 g Protein; 10 g Tot Fat; 6 g Sat Fat; 3 g Mono Fat; 20 g Carb; 2 g Fiber; 16 g Sugar; 54 mg Calcium; 1 mg Iron; 180 mg Sodium; 23 mg Cholesterol.
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