Dilled Carrots and Green Beans (TNT)

Hi...
I served these veggies with the marinated chicken breasts...this is a great, tasty way to liven up carrots and green beans!
Enjoy!
hugs,
peg



Dilled Carrots and Green Beans
3/4 cup water
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dill weed
4 medium carrots, julienned
1/2 pound fresh green beans
1/4 cup reduced-fat Italian salad dressing

In small saucepan, bring the water, sugar, salt and dill to a boil. Add carrots
and beans. Cook, uncovered, for 5-8 minutes or until vegetables are crisp-tender;
drain. Drizzle with dressing; toss to coat.

Yield: 4 servings.
Nutrition Facts


One serving:
3/4 cup
Calories:69
Fat: 2 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 298 mg
Carbohydrate: 11 g
Fiber: 4 g
Protein: 2 g
Diabetic Exchange: 2 vegetable, 1/2 fat.


Recipe source: Taste of Home’s Healthy Cooking magazine, June/July, 2009, submitted by Harriett Lee from Glasgow, Montana.
http://www.tasteofhome.com/recipes/Dilled-Carrots---Green-Beans