Frozen Vegetables Are Hot!
Chill out: Veggies from the freezer are fast, easy and convenient
'Halfway Homemade' Recipes With Frozen Veggies continued...
Yield: 6 servings
Per serving (with shrimp): 283 calories, 18.5 g protein, 35.5 g
carbohydrate, 7.8 g fat, 1.3 g saturated fat, 163 mg cholesterol, 6 g fiber, 460 mg
sodium. Calories from fat: 25%.
Quick Spinach Italiano
Journal as: 1/2 cup vegetables with 1 tsp fat maximum
You can whip up this side dish in about 5 minutes.
1 pound frozen spinach leaves (cut, not chopped, works
best), partially thawed
1 1/2 tablespoons olive oil
2 teaspoons bottled minced garlic
Freshly ground black pepper
Salt to taste (optional)
2 tablespoons shredded Parmesan cheese (available in bags and tubs)
- Add olive oil to large, nonstick frying pan or skillet and heat oil until
hot, but not smoking, over medium heat. Add
garlic; saute for 30 seconds or so.
- Stir in the spinach leaves; saute for a few minutes or until spinach is
- Add pepper to taste. Sprinkle Parmesan over the top and serve.
Yield: 4 servings
Per serving: 79 calories, 4 g protein, 5 g carbohydrate, 5.5 g
fat, 1 g saturated fat, 1 mg cholesterol, 3.5 g fiber, 98 mg sodium. Calories
from fat: 59%.