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"My daughter is a vegetarian, so I created this colorful side dish to serve with vegetables. She asks for it once a week," says Lucille Goers of Seminole, Florida. Chopped sweet peppers, onion and almonds accent the mild buttery noodles.
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Nutritional Analysis: One serving (2/3 cup) equals 160 calories, 5 g fat (2 g saturated fat), 8 mg cholesterol, 189 mg sodium, 22 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
Savory Skillet Noodles published in Light & Tasty October/November 2003, p57
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Reviewed on Nov. 02, 2009 by Thebluestbutterfly
I found this in the "Taste of Home Comfort Food Diet Cookbook." Ours were not buttery....I cooked the veggies in a garlic-infused olive oil. We used egg noodles and I sauteed the vegetables for almost the full eighteen minutes that it took to cook the noodles (from the time the water started boiling). Sliced almonds are too expensive at our stores....so I took two chicken bouillion cubes and some toasted salted almonds and put them in a Ziploc bag....then gently applied a hammer all over. In the final step, I added more regular olive oil to avoid sticking. We skipped the parsley garnish...though I do have some pretty good parsley flakes. We would definitely repeat this dish....and might experiment with putting some plum tomatoes in. The side dish that serves 8 was a tasty, light and filling meal that served 2. :-) Next time I will pick out a wine to go with.
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