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"I love to serve this in summer when carrots, onions and peppers are fresh from my garden," says Sarah Bartel of Kewaunee, Wisconsin. "If I prepare the vegetables ahead of time, I can fix supper in minutes! My whole family enjoys this satisfying dish."
This recipe is:
Nutritional Analysis: One serving (2/3 cup) equals 176 calories, 4 g fat (2 g saturated fat), 9 mg cholesterol, 376 mg sodium, 31 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.
Originally published as Garden Twists in
Light & Tasty
June/July 2003, p51
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