HERBED VEGETABLES
(1) 16-ounce can vegetables (any combination green or yellow beans, carrots, corn, mixed, etc.) ¼ cup chopped onion ½ teaspoon dried Italian herbs, basil, or rosemary, crushed 1-2 garlic cloves, chopped 1 tablespoon margarine or butter Ingredients
Instructions
1. Drain vegetables, saving 2 tablespoons liquid. 2. Cook onion, herbs, and garlic in the margarine/butter in a small saucepan until onion is tender.
3. Stir in the vegetables and liquid. 4. Cook and stir until heated through. Notes
• May use “no-salt-added” canned vegetables for less sodium. • May use margarine or vegetable oil spread in place of butter.
Nutritional Information (per serving) Calories 60, total fat 2g, sodium 130mg, total carbohydrate 8g, dietary fiber 2g, sugars 2g, protein 2g.
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