Corn 'n' Celery Saute Recipe
- 3/4 cup sliced celery
- 1 tablespoon butter, cubed
- 1 cup frozen corn, thawed
- 1/8 teaspoon salt
- Dash pepper
- 1. In a small skillet, saute celery in butter until crisp-tender; add corn. Cook and stir until heated through. Stir in salt and pepper. Yield: 2 servings.
3/4 cup equals 130 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 226 mg sodium, 18 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Reviews for Corn 'n' Celery Saute
"So simple, but so good. Sometimes add a bit of fresh garlic."