|
|
No-Fat Saute for Vegetables
|
 |
|
Authored By: Polly Pitchford, Full Spectrum Health™
|
|
You can really taste the freshness of the vegetables.
|
 |
|
Diet Types: Low Fat, Vegan, Vegetarian
|
|
|
Ingredients:
4 tablespoons water, broth, apple juice or wine1 1/2 cups summer squash, sliced into half moons1 1/2 cup zucchini, sliced into half moons1/2 red bell pepper, julienned1/8 cup fresh herb of choice (basil, dill, oregano)salt and pepper to taste
|
|
|
Serves: 4
|
|
|
Cooking Time: Under 30 minutes |
|
| Instructions: |
| Depending on the density of the vegetable you choose, heat 1-4 tablespoons of liquid of choice in a skillet until bubbling.
Add the vegies and stir.
Add a pinch of salt and stir again.
Add more liquid, 1 tablespoon at a time as needed until the vegies are to your preferred tenderness.
Add the fresh minced herb the last minute or 2 of cooking.
Salt and pepper to taste. |
|
|
Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
|
| Amount Per Serving |
|
Calories 19
Calories from Fat 2
|
|
|
% Daily Value*
|
| | Total Fat 0g | 0% | | | Sodium 3mg | 0% | | | Total Carbs 4g | 1% | | | Dietary Fiber 2g | 7% | | | Protein 1g | | | | Iron | 3% | | | Calcium | 2% | | | Vitamin B-6 | 5% | | | Vitamin C | 43% | | | Vitamin E | 1% | | | Vitamin A | 11% | | | Selenium | 0% | | | Manganese | 10% | | | Copper | 5% | | | Zinc | 1% | | | Pantothenic acid | 1% | | | Niacin | 2% | | | Thiamin | 7% | | | Folate | 6% | | | Potassium | 7% | | | Phosphorus | 3% | | | Magnesium | 6% |
|
|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
|
|
|
