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Sunday, 4 June 2023

[New post] Diabetic Side Dish of the Week – Vegetable Primavera

Site logo image ohiocook posted: "This week's Diabetic Side Dish of the Week is a Vegetable Primavera. Tomake this week's recipe you'll be needing Reduced-Sodium Chicken Broth, Dijon Mustard, Olive Oil, White Wine Vinegar, Yellow Summer Squash, Baby Carrots, Red Sweet Pepper, Broccoli Flo" My Meals are on Wheels

Diabetic Side Dish of the Week – Vegetable Primavera

ohiocook

Jun 4

This week's Diabetic Side Dish of the Week is a Vegetable Primavera. Tomake this week's recipe you'll be needing Reduced-Sodium Chicken Broth, Dijon Mustard, Olive Oil, White Wine Vinegar, Yellow Summer Squash, Baby Carrots, Red Sweet Pepper, Broccoli Florets, and Fresh Parsley. There's 56 calories and 4 net carbs per serving. The recipe is from the CooksRecipes website. At the Cooks site you'll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2023! https://www.cooksrecipes.com/index.html

Squash, carrots, sweet pepper and broccoli combine to create a festival of colors—and just four simple ingredients make up the sauce.

Recipe Ingredients:
3 tablespoons reduced-sodium chicken broth (or vegetable broth)
1 tablespoon Dijon-style mustard
1 tablespoon olive oil
2 teaspoons white wine vinegar
Nonstick cooking spray
1 1/2 cups sliced yellow summer squash
1 cup packaged, peeled baby carrots
1 cup chopped red sweet pepper
3 cups broccoli florets
2 tablespoons snipped fresh parsley

Cooking Directions:
1 - In a small bowl combine 1 tablespoon of the chicken broth, the mustard, olive oil, and vinegar. Set aside.
2 - Coat a large nonstick skillet with cooking spray. Heat the skillet over medium heat. Add squash, carrots, and sweet pepper to hot skillet. Cook and stir about 5 minutes or until nearly tender. Add broccoli and the remaining 2 tablespoons chicken broth to squash mixture. Cover and cook about 3 minutes or until broccoli is crisp-tender.
3 - Stir in the mustard mixture; heat through. To serve, transfer vegetable mixture to serving bowl; sprinkle with parsley.
Makes 6 servings.

Nutritional facts per serving (1/6 of recipe): calories: 56, total fat: 3g, saturated fat: 0g, cholesterol: 0mg, sodium: 114mg, carbohydrate: 7g, fiber: 3g, protein: 2g, vitamin C: 99%, calcium: 3%, iron: 5%, vegetables: 1diabetic exchange, fat: .5diabetic exchange.
https://www.cooksrecipes.com/sidedish/vegetable_primavera_recipe.html

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