Dilled Corn and Peas


Classifications: Vegetables

Qty Measure Ingredient


2 1/2 cups fresh or frozen sugar snap peas

2 cups fresh or frozen corn

1 small sweet red pepper, julienned

1/4 cup water

1 tablespoon butter or margarine

1 teaspoon minced fresh dill or 1/4 teaspoon dill, weed

1/8 teaspoon salt, optional

1/8 teaspoon pepper

Instructions: Place the peas, corn, red pepper and water in a saucepan; cover and cook over high heat for 2-4 minutes or until vegetables are crisp-tender. Drain. Add butter, dill, salt if desired and pepper; toss to coat.



Background: Note: DIABETIC EXCHANGES: One 1/2-cup serving (prepared with margarine and without salt) equals 1 vegetable, 1/2 starch, 1/2 fat; also 84 calories, 20 mg sodium, 0 cholesterol, 16 gm carbohydrate, 4 gm protein, 2 gm fat.

Serves: 8

Food Exchanges: