Wonderful served with poultry or pork
1 pound sugar snap peas (2 cups)
2 cloves garlic, halved
1 tablespoon canola oil
2 cups fresh or thawed frozen peas
1/4 cup fresh mint leaves, chopped, or 1 tablespoon dried mint
1/2 teaspoon sugar
1/2 teaspoon salt
Heat a large saucepan of water to boiling. Add the snap peas and cook 2 to 3 minutes. Drain and rinse under running cold water. In a large skillet over
medium-low heat, cook the garlic in the oil until golden. Remove and discard the garlic. Add the sugar snap peas and fresh or thawed peas and cook until
tender, 3 to 4 minutes. Remove from heat and add the mint, sugar, and salt. Serve immediately.
Per Serving: 93 Calories; 2g Fat (24.1% calories from fat); trace Saturated Fat; 4g Protein; 13g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 237mg
Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
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