New England Corn and Carrot Saute

New England Corn and Carrot Saute


Serves 4 (3/4 cup)

2 cups (one 16-ounce can) canned whole-kernel corn, rinsed and drained
2 cups (one 16-ounce can) sliced carrots, rinsed and drained
2 tablespoons (1/2 ounce) chopped walnuts
1 teaspoon dried parsley flakes
1/4 cup Cary's Sugar Free Maple Syrup

In a large skillet with butter-flavored cooking spray, combine corn, carrots, and walnuts. Add parsley flakes and maple syrup. Mix well to combine. Cook over medium heat for 6 to 8 minutes, or until mixture is heated through, stirring occasionally.

Each serving equals:
HE: 1 Bread, 1 Vegetable, 1/4 Fat, 17 Optional Calories
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126 Calories, 2gm Fat, 3gm Protein, 24gm Carbohydrate,
69mg Sodium, 25mg Calcium, 3gm Fiber
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DIABETIC: 1 Starch, 1 Vegetable

"Corn... On & Off the Cob Cookbooklet, page 37."

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