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Snappy Pea Pods look just as good as they taste. “This side dish is great and really quick,” says Trisha Kruse of Eagle, Idaho. “Sesame oil enhances the pea pods' flavor, giving this medley extra flair.”
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 3/4 cup equals 89 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 270 mg sodium, 10 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.
Originally published as Snappy Pea Pods in Simple & Delicious November/December 2007, p21
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Reviewed on Apr. 02, 2012 by arayamaryann
Yes, it was delicious!! , especially with the peas from my garden! I made it vegan Style. I put it over gluten free whole wheat spaghetti noodles, exchanged the chicken broth with vegetable broth and the this juice from the peas mixture I poured over the spaghetti. Yum!!!Served with a cucumber salad.
Yes, it was delicious!! , especially with the peas from my garden! I made it vegan Style. I put it over gluten free whole wheat spaghetti noodles, exchanged the chicken broth with vegetable broth and the this juice from the peas mixture I poured over the spaghetti. Yum!!!
Served with a cucumber salad.
Very Good!! I used portabella mushrooms, changed the chicken broth to veggie broth to make it vegan. I served on Gluten free whole wheat spaghetti noodles. I used the broth from the peas to pour over the pasta! Oh so yummy, seved with a cucumber salad! Will make again and again!
Reviewed on Apr. 11, 2009 by denisemattson
My son wont eat peas but he has no problem eating these they are great.
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