** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. As promised, here are a couple of my favorite recipes from Reader's Digest "Great Recipes for Good Health".
2. I've given you the nutritional counts as provided by the book and as computed by my software.
3. For some reason, my software continues to be higher (I choose to believe the book).
4. In heavy 10" skillet over moderate heat, melt the margarine; add the green onions and cook, uncovered, until soft - about 5 minutes.
5. Blend in the flour and cook, stirring, for 1 minute.
6. Add the water; bring to a simmer and cook, stirring constantly, for 3 minutes or until the broth has thickened.
7. Add the carrots and black pepper to the broth and cook, uncovered, for 8-10 minutes or until the carrots are just tender.
8. Add the green pepper and cook, covered, for 3 minutes.
9. Mix in the sour cream, yogurt and lemon juice and return the vegetables and sauce to a simmer (do not boil or the sauce will curdle).
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Yogurt, Gluten, Sulfites, Spring Onion, Fructose Malabsorption, Onion allergies.
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