Chicken Recipe | Salsa Recipe | Crock Pot Recipe and More!

3 cup baby carrots - (abt 1 1/2 bags)
1 tbsp lemon juice
1 tbsp low-calorie margarine
3 tbsp apple juice concentrate
2/3 cup low-fat low-sodium chicken broth
1 tsp cinnamon
2 tsp cornstarch or arrowroot powder
1 tsp water

Instructions:
In a steamer over 2 inches of boiling water, steam the carrots, covered,
for 3 minutes. Sprinkle with lemon juice.

Melt the margarine in a medium skillet over medium heat. Add the apple
juice concentrate and cook until it melts. ...

6 medium carrots
1 tbsp butter, melted =or=-
1 tbsp margarine, melted
1/4 tsp salt
1/4 tsp basil leaves, crushed

Instructions:
Slice carrots. Simmer, covered, in salted water until tender, about
10 to 15 minutes; drain. Combine remain ingredients, toss with
carrots. Food Exchanges per serving: 1 VEGETABLE EXCHANGES

Source: Better Homes and Gardens Calorie Counter's Cookbook by WHOM
Brought to you and yours via Nancy O'brion and her Meal-Master
Servings: 6

1 tsp peanut oil
2 small shallots, minced
2 medium carrots, sliced diagonally
1 cup cut-up green beans
1 cup chopped bok choy
1/3 cup low-fat low-sodium chicken broth
1 tbsp lite soy sauce

Instructions:
Heat the oil in a wok or skillet over high heat. Add the shallots and
saute for 3 minutes. Add the carrots and stir fry for 3 minutes. Add the
green beans and stir fry for 2 minutes. Add the bok choy and stir fry for
2 minutes. Add the broth and simmer for 2 ...

4 carrots (sliced)
1 tsp salt
2 tbsp brown sugar replacement
2 tsp butter or margarine
1/2 cup lo-cal cream soda

Instructions:
Place sliced carrots in saucepan and cover with water; add salt. Cook
until crisp-tender; drain. Place in baking dish. Sprinkle carrots
with brown sugar replacement; dot with butter; add cream soda (or any
white soda). Bake at 350F for 30 minutes. Turn carrots gently 2 or 3
times during baking. 1 serving = 1 vegetable, 1/2 fat calories = ...

1 cup chopped onion
2 tbsp water
1/2 cup oat bran
1/2 tsp salt
1/8 tsp pepper
1 clove garlic, minced
1 cup shredded carrots
1 1/2 cup skim milk
2 tbsp snipped fresh parsley
1/8 tsp ground nutmeg
1 cup shredded cheddar cheese *
4 egg whites

Instructions:
* or Monterey Jack cheese

In a large saucepan combine onion, carrots, garlic, and water. Bring
to boiling, reduce heat. Cover and simmer about 10 minutes or till
vegetables are tender, stirring occasionally. Do not

3 cup carrot, shredded
1/2 cup low-calorie dressing
1/3 cup seedless raisins
1 (1 1/2-oz box)
1/4 tsp salt
1 sugar substitue equivalent to 6 ts, sugar
1 lettuce leaves

Instructions:
Combine all ingredients, except lettuce, thoroughly. Cover bowl.
Chill 2 hours or longer before serving. Serve on crisp lettuce.

Food Exchange per serving: 2 VEGETABLE EXCHANGES; CAL: 47; CHO: 9g;
PRO: 1g: SOD: 153mg; CHO: 10mg; Low-sodium diets: Omit salt and
prepare the Low-Calorie ...

2 cup carrots, grated
1/2 cup crushed pineapple (no sugar)
2 tbsp raisins
1 tbsp lemon juice
1/4 cup low-fat yogurt
2 tbsp reduced-calorie mayo
1 package equal (sweetener)
2 tsp coconut, shredded

Instructions:
In medium bowl, combine carrots, pineapple, raisin,s and lemon juice.
Using a wire whisk-in small bowl combine remaining ingredients except
coconut; pour over carrot mixture and toss until well coated. Cover
bowl with plastic wrap and refrigerate for at least ...

1/2 lb carrots
1/2 lb zucchini
1 tbsp betty's butter
2 tbsp fresh lemon juice
1 salt and pepper to taste
1 tbsp poppy seeds

Instructions:
Cut carrots and zucchini into 1/8" thick julienne strips. Place a
steamer basket over boiling water and cook carrots, covered, until
crisp-tender 3 minutes. Remove to a bowl and keep warm. Steam
zucchini, covered, until crisp-tender 1 minute and add carrots. Heat
butter, lemon juice, salt and pepper; stir into vegetables. ...

1 cup chopped onion
2 tbsp water
1/2 cup oat bran
1/2 tsp salt
1/8 tsp pepper
1 clove garlic, minced
1 cup shredded carrots
1 1/2 cup skim milk
2 tbsp snipped fresh parsley
1/8 tsp ground nutmeg
1 cup shredded cheddar cheese *
4 egg whites

Instructions:
* or Monterey Jack cheese

In a large saucepan combine onion, carrots, garlic, and water. Bring
to boiling, reduce heat. Cover and simmer about 10 minutes or till
vegetables are tender, stirring occasionally. Do not

3 cup carrot, shredded
1/2 cup low-calorie dressing
1/3 cup seedless raisins
1 (1 1/2-oz box)
1/4 tsp salt
1 sugar substitue equivalent to 6 ts, sugar
1 lettuce leaves

Instructions:
Combine all ingredients, except lettuce, thoroughly. Cover bowl.
Chill 2 hours or longer before serving. Serve on crisp lettuce.

Food Exchange per serving: 2 VEGETABLE EXCHANGES; CAL: 47; CHO: 9g;
PRO: 1g: SOD: 153mg; CHO: 10mg; Low-sodium diets: Omit salt and
prepare the Low-Calorie ...