VEGETABLE SIDE DISHES

*  “BROWN SUGAR-SPLENDA BLEND” GLAZED CARROTS

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“BROWN SUGAR-SPLENDA BLEND” GLAZED CARROTS

INGREDIENTS:

1 16 oz package BABY CARROTS

1 tsp OLIVE OIL

2 TB “BROWN SUGAR/SPLENDA BLEND”

Cook carrots in small amount of water until crisp tender, about 6 to 8 min. Drain well in pan. Add Olive Oil, put lid on pan and shake to coat carrots w/ oil. Lift lid and add “Brown Sugar/Splenda Blend”, stir, then replace lid and shake pan again. Carrots are ready to serve.

YIELD: 6 servings

of ½ CUP EACH

EACH SERVING CONTAINS:

CALORIES                 53

TOTAL FAT. . . . . . . . . 1 g

SAT FAT. . . . . . . . . . . . 0

TRANS FAT. . . . . . . .  0

CHOLESTEROL. . . . . 0

SODIUM. . . . . . . . . . . 58 mg

TOTAL CARBS. . . . . 10 g

FIBER. . . . . . . . . . . . . 2 g

SUGAR. . . . . . . . . . . . 8 g

PROTEIN . . . . . . . . . 0

ZUCCHINI ITALIAN STYLE

INGREDIENTS:

2 TB OLIVE OIL

1 MED ONION, SLICED IN CRESCENTS

1 CUP BELL PEPPER STRIPS

1 ½ TB MINCED GARLIC

4 MED ZUCCHINI SQUASH, sliced lengthwise and

then cut into ½” pieces

1 tsp DRIED CRUSHED BASIL

1 ½ CUPS MARINARA SAUCE (I use Trader Joe’s brand

low sodium marinara sauce, 1 jar/26 oz = 3 cups)

1 cup water

METHOD:

Saute onion in olive oil until onion is caramelized.

Add bell pepper and garlic and saute until peppers are

done. Add zucchini, basil, marinara sauce and water. Stir

well and cover. Let simmer for 15 min until zucchini are tender-crisp. Serve over Soy Spaghetti. For each cup of

spaghetti use 1 cup of zucchini-marinara mix. Serve with

salad.

YIELD: 5 1/2 CUPS

SERVING SIZE: 1 CUP

EACH SERVING CONTAINS:

CALORIES 109

TOTAL FAT 5.8 g

SAT FAT 0.7 g

TRANS FAT 0

CHOLESTEROL 15.5 mg

SODIUM 30.4 mg

TOTAL CARBS 14.4 g

FIBER 2.7 g

SUGAR 9.3 g

PROTEIN 3.3 g

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