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Lemon Asparagus & Carrots
1/2 lb Carrots; small 8 oz Asparagus spears; frozen 1 ds Lemon pepper; 1/8 c Lemon juice; PER SERVING: 26 cal., 1g Pro., 6g Carbo., 0g fat, 0mg Chol., 19mg Sodium Wash, trim, and peel samll carrots. Place carrots in a steamer basket above boiling water. Cover and steam about 15 minutes or till crisp- tender. Rinse carrots in cold water; drain. Meanwhile, cook frozen asparagus spears according to package. Rinse asparagus in cold water; drain. Cover and chill drained carrots and asparagus. To serve, arrange carrots and asparagus on a platter. Sprinkle with a little lemon juice and lemon pepper. BETTER HOMES AND GARDENS Food Exchanges per serving: 1 VEGETABLE EXCHANGE Nancy O`Brion`s Notes: The Asparagus and Carrots made 1/3 cup per 1 person...you could have a free salad also. This was very taste....even a family member that don`t like cooked carrots, like these cook carrots. Also we just nuked in the mircowave stove for about 10 minutes. The lemon juice and the lemon pepper really did make a nice change for us. (are tryig hard to cut back on the fat.) Used fresh asparagus. |
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