VEGGIE HASH IN A DASH
2 tablespoons olive oil
2 medium onions, chopped
2 bell peppers, (1 red and 1 yellow), chopped
2 garlic cloves, minced
1 pound frozen cubed potatoes, thawed (4 cups)
1/2 pound fresh mushrooms, quartered
1 (10 ounce) box frozen asparagus cuts, thawed
1/2 teaspoon salt
1/4 teaspoon black pepper
In a large skillet, heat the oil over medium-high heat. Add the onions, bell peppers, and garlic; saute five minutes or until the vegetables are tender.
Add potatoes and mushrooms; cook 10 to 15 minutes or until potatoes are lightly browned, stirring frequently.
Add asparagus, salt, and black pepper; cook until heated through. Serve immediately.
Yield: 6 servings
Exchanges for 1 serving: 1 starch, 2 vegetable, and 1 fat
Source: Mr. Food Diabetic Dinners in a Dash
2 tablespoons olive oil
2 medium onions, chopped
2 bell peppers, (1 red and 1 yellow), chopped
2 garlic cloves, minced
1 pound frozen cubed potatoes, thawed (4 cups)
1/2 pound fresh mushrooms, quartered
1 (10 ounce) box frozen asparagus cuts, thawed
1/2 teaspoon salt
1/4 teaspoon black pepper
In a large skillet, heat the oil over medium-high heat. Add the onions, bell peppers, and garlic; saute five minutes or until the vegetables are tender.
Add potatoes and mushrooms; cook 10 to 15 minutes or until potatoes are lightly browned, stirring frequently.
Add asparagus, salt, and black pepper; cook until heated through. Serve immediately.
Yield: 6 servings
Exchanges for 1 serving: 1 starch, 2 vegetable, and 1 fat
Source: Mr. Food Diabetic Dinners in a Dash
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