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| Pan Vegetables |
| Number of Servings |
12 |
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Serving Size |
1/2 cup |
| Preparation Time |
15 minutes |
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Cooking Time |
NA |
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| Quantities |
Ingredients |
| 6 cups | vegetables, shredded or diced. Use any of the following vegetables: cabbage, summer squash, green beans, beets, corn, spinach, carrots |
| 1 tablespoon | margarine |
| 1/4 cup | water |
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| Equipment |
Instructions |
- sharp knife
- cutting board
- measuring cup
- frying pan with cover
- stirring spoon
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- Wash, shred or slice fresh vegetables.
- In frying pan, melt margarine.
- Add 1/4 cup water and vegetables. Cover to hold steam. Cook over low heat until vegetables are tender.
- Stir occasionally to keep vegetables from sticking; you may need to add a little more water if vegetables are not done.
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| NOTES: Serving Suggestions: Serve over rice, pasta/noodles, or in a casserole dish over mashed potatoes.Vegetables used in the nutritional analysis include: one cup cabbage, one cup green beans, two cups corn and two cups carrots. |
| Nutrition Information |
| Calories |
45 |
| Total Fat |
0g |
| Saturated Fat |
0g |
| Protein |
1g |
| Carbohydrates |
11g |
| Fiber |
2g |
| Sugar |
2g |
| Vitamin A |
130% |
| Vitamin C |
10% |
| Calcium |
2% |
| Iron |
2% |
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