Post by chief_cook2 on Jan 1, 2003 13:52:29 GMT -6
2 T reduced-calorie margarine
1/4 c firmly packed brown sugar
4 c julienne-cut carrot
1/4 t salt
1/4 t pepper
1/4 c chopped fresh parsley
Melt margarine in a large nonstick skillet over medium heat; add
sugar, stirring until melted. Add carrots, salt, and pepper and
cook 10 minutes, or until carrots are crisp-tender, stirring
occasionally. Remove from heat. Stir in parsley. Serving size is
1/2 c.
Nutritional information: 65 calories, 2 g fat, 1 g protein,
13 g carbohydrates, no cholesterol, 127 mg sodium.
1/4 c firmly packed brown sugar
4 c julienne-cut carrot
1/4 t salt
1/4 t pepper
1/4 c chopped fresh parsley
Melt margarine in a large nonstick skillet over medium heat; add
sugar, stirring until melted. Add carrots, salt, and pepper and
cook 10 minutes, or until carrots are crisp-tender, stirring
occasionally. Remove from heat. Stir in parsley. Serving size is
1/2 c.
Nutritional information: 65 calories, 2 g fat, 1 g protein,
13 g carbohydrates, no cholesterol, 127 mg sodium.