Dilled corn and peas

8 Servings

Ingredients

Quantity Ingredient
2½ cup Fresh or frozen sugar snap peas
2 cups Fresh or frozen corn
1 small Sweet red pepper; julienned
¼ cup Water
1 tablespoon Butter or margarine
1 teaspoon Minced fresh dill or 1/4 teaspoon dillweed
⅛ teaspoon Salt; optional
⅛ teaspoon Pepper

Directions

This tasty dish uses less sugar, salt and fat. Recipe includes Diabetic Exchanges.

Place the peas, corn, red pepper and water in a saucepan; cover and cook over high heat for 2-4 minutes or until vegetables are crisp-tender. Drain.

Add butter, dill, salt if desired and pepper; toss to coat. Yield: 8 servings. Diabetic Exchanges: One ½-cup serving (prepared with margarine and without salt) equals 1 vegetable, ½ starch, ½ fat; also, 84 calories, 20 mg sodium, 0 cholesterol, 16 gm carbohydrate, 4 gm protein, 2 gm fat.

Recipe by:

Posted to recipelu-digest Volume 01 Number 575 by "Valerie Whittle" <catspaw@...> on Jan 22, 1998

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