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Diabetic Recipes

Diabetic Recipes with Fruits

 

Lemony Mixed Vegetables

Makes 5 servings.

1   cup reduced-sodium chicken broth
1/4   teaspoon ground coriander
1/8   teaspoon salt
1/8   teaspoon black pepper
1/2   lb green beans, cut into 2 inch lengths (about 2 cups)
2   cups thinly bias-sliced carrots
1   cup cauliflower floret
1/2   medium sweet red peppers, cut into 1 inch pieces
1   tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1   tablespoon cold water
1 1/2   teaspoons cornstarch
1/2   teaspoon finely shredded lemon, rind of
4   teaspoons lemon juice
1.  In a large saucepan combine the chicken broth, coriander, salt, and black pepper.
2.  Bring to boiling; add green beans.
3.  Return to boiling; reduce heat.
4.  Simmer, covered, for 10 minutes.
5.  Add carrots, cauliflower, and sweet pepper.
6.  Return to boiling; reduce heat.
7.  Simmer covered for 4 to 5 minutes more or until vegetables are crisp-tender.
8.  Using a slotted spoon, transfer vegetables to a serving bowl, reserving broth mixture in saucepan.
9.  Cover vegetables; keep warm.
10.  In a small bowl stir together oregano, water, cornstarch, and lemon peel; stir into broth mixture in saucepan.
11.  Cook and stir over medium heat until slightly thickened and bubbly.
12.  Cook and stir for 2 minutes more.
13.  Stir in lemon juice.
14.  Pour thickened broth mixture over vegetables.
15.  Toss lightly to coat.

 

Nutrition Facts

Calculated for 1 c servings, Recipe makes 5 c servings
Calories 42,  Calories from Fat 2

* Provided for information use only

     

 

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Last update on August 30, 2005
Partners: Acupuncture, Chinese Medicine.