 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
This was in the Oct/Nov 2003 edition of Light and Tasty magazine. It is a quick and easy way to prepare frozen mixed vegetables with much less calories than using olive oil. Fresh vegetables may also be used. I have also used fat free Italian salad dressing with no problem to reduce fat and calories even more. Ingredients:
1 (20 ounce) package california-blend frozen vegetables |
1/4 cup water |
1/4 cup reduced-fat italian salad dressing |
1/4 teaspoon salt |
1/4 teaspoon basil |
1/8 teaspoon oregano |
Directions:
1. In a large nonstick skillet, bring vegetables and water to a boil.
2. Cover and cook for 10-12 minutes or until vegetables are crisp-tender.
3. Uncover; cook and stir until liquid is almost absorbed.
4. Add the salad dressing, salt, basil and oregano.
5. Cook and stir until heated through.
|
|