Sauteed Southwestern Vegetables

Sauteed Southwestern Vegetables

Add some spice to this vegetable medley with savory southwestern flavors. Cumin, garlic and chili powder, along with cilantro and jalapeno, if desired, will indulge those with a taste for zest.

Ingredients:

  • 1 bag (16 ounces) frozen green beans
  • 2 tablespoons water
  • 1 tablespoon olive oil
  • 1 medium red bell pepper, chopped
  • 1 medium yellow summer squash or zucchini, chopped
  • 1 jalapeño pepper, seeded, and chopped (optional)
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder
  • ¼ cup sliced green onions
  • 2 tablespoons chopped fresh cilantro (optional)
  • 1 tablespoon brown sugar

Directions:

  1. Heat large skillet over medium heat; add green beans, water and oil. Cover; cook 4 minutes, stirring occasionally.
  2. Add bell pepper, squash, jalapeño pepper, if desired, cumin, garlic powder and chili powder. Cook, uncovered, stirring occasionally, 4 minutes or until vegetables are crisp-tender. Stir in green onions, cilantro, if desired, and brown sugar. Makes 6 servings.

Nutrition per Serving:

(Serving size = ¾ cup)

  • Calories = 67
  • Total fat = 3 g
  • Saturated fat = <1 g
  • Cholesterol = <1 mg
  • Carbohydrate = 11 g
  • Fiber = 2 g
  • Protein = 2 g
  • Sodium = 110 mg

Dietary Exchanges:

  • Fat = ½
  • Vegetable = 2

Source: www.diabeticcooking.com

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