Frank's Recipes
Free Recipes Archive
Free Counter
by Pliner.Net
dating
,
lasik
,
search
,
shopping
Visitors Since July 1, 1998
This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com
MENU
»
Cookbooks
»
Hints & Tips
»
Foodservice
»
Links
»
My Awards
»
My Guestbook
»
Recipe Archive
»
Software
»
Volume Cooking
»
Where Are You
»
About
Help support this site
Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in
seconds
Low Fat Herbed Vegetable Combo
Makes 4 servings
2 tablespoons water
1 cup zucchini, thinly sliced
1 1/4 cups yellow squash, thinly sliced
1/2 cup green bell pepper, cut in 2-inch pieces
1/4 cup celery, cut in 2-inch pieces
1/4 cup chopped onion
1/2 teaspoon caraway seeds
1/8 teaspoon garlic powder
1 tomato, cut into 8 wedges
Heat water in large frying pan. Add squash, green pepper, celery, and onion. Cover and cook over moderate heat until vegetables are tender-crisp (about 4 minutes). Sprinkle seasonings over vegetables. Top with tomato wedges. Cover and cook over low heat until tomato wedges are just heated (about 2 minutes)
Nutrition Facts
Amount Per Serving:
Calories 33 - Calories from Fat 3
Percent Total Calories From:
Fat 9%, Protein 17%, Carbohydrate 74%
Totals and Percent Daily Values (2000 calories):
Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 12mg, Total Carbohydrate 6g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 529 units, Vitamin C 27 units, Calcium 0 units, Iron 1 units
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
