Prep: 20 minutes
Cook: 5 minutes
Yield: 4 servings
2 medium carrots
2 small zucchini
2 small yellow summer squash
1 tablespoon butter
2 teaspoons lemon juice
1 teaspoon prepared horseradish
1/2 teaspoon salt
1/8 teaspoon pepper
With a vegetable peeler or metal cheese slicer, cut very thin slices down the length of each carrot, zucchini and yellow squash, making long ribbons.
In a large skillet, saute vegetables in butter for 2 minutes. Stir in the remaining ingredients. Cook 2-4 minutes longer or until vegetables are crisp-tender, stirring occasionally.
Tips and Tricks
Try garlic if you don't like horseradish.
Make It Healthier
Omit salt. Use unsalted butter or trans-fat free spread.
How Kids Can Help
Measure ingredients. Older kids can use the veggie peeler to make the ribbons.
Nutrition Facts
3/4 cup equals 67 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 342 mg sodium, 9 g carbohydrate, 4 g fiber, 2 g protein
Diabetic Exchanges
2 vegetable, 1/2 fat
Cook: 5 minutes
Yield: 4 servings
2 medium carrots
2 small zucchini
2 small yellow summer squash
1 tablespoon butter
2 teaspoons lemon juice
1 teaspoon prepared horseradish
1/2 teaspoon salt
1/8 teaspoon pepper
With a vegetable peeler or metal cheese slicer, cut very thin slices down the length of each carrot, zucchini and yellow squash, making long ribbons.
In a large skillet, saute vegetables in butter for 2 minutes. Stir in the remaining ingredients. Cook 2-4 minutes longer or until vegetables are crisp-tender, stirring occasionally.
Tips and Tricks
Try garlic if you don't like horseradish.
Make It Healthier
Omit salt. Use unsalted butter or trans-fat free spread.
How Kids Can Help
Measure ingredients. Older kids can use the veggie peeler to make the ribbons.
Nutrition Facts
3/4 cup equals 67 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 342 mg sodium, 9 g carbohydrate, 4 g fiber, 2 g protein
Diabetic Exchanges
2 vegetable, 1/2 fat
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