09 January 2011

Sauteed Vegetables

I had some veggies in the drawer in the fridge that I needed to use up.  Not really enough of any one for a meal but combined they would make a wonderful side dish.  You can use whatever you happen to have on hand and you only have to count the points for the small amount of oil you use to saute them in as long as they are all 0 point veggies.




Sauteed Vegetables

  • 1 1/2 cups chopped cabbage
  • 1/2 cup matchstick carrots
  • 1 cup sliced mushrooms (I tossed mine in a T of soy sauce)
  • 1/2 onion, chopped
  • 1 1/2 cups broccoli (I used frozen)
  • 2 cloves garlic, minced

Heat oil in a nonstick skillet over med heat.

Add onion and saute until just translucent and add garlic saute for a min or two.

Add your mushroom and continue cooking just until mushrooms are fork tender.  Remove from pan and set aside. Note:  if using fresh broccoli, add it with the mushrooms.

Add your cabbage and carrots.  Cook until cabbage is tender crisp.

Add your mushrooms back to the pan and add your frozen broccoli.  Stir to combine.

Add salt and pepper to taste and remove from heat.  Let sit a couple of min. to heat the broccoli.

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