Serves: 5
Follow the package instructions. Remember to use only small amounts of water and save the nutritious vegetable-water for use in sauces and gravies.
One tablespoon of butter folded into 3 cups of vegetables adds 4 fat grams to each cup and makes the vegetables very flavorful and moist. Butter-flavor sprinkles can also be used. I notice that my husband, my children, and I eat a lot more cooked vegetables when a little butter or a delicious glaze is added.
Caution: Be careful with amounts. If you added 1 tablespoon of butter to every cup of vegetables, you would increase the fat grams to 11, mostly from saturated fat. Moderation, not excessiveness or exclusion, is the key!
Another good addition is Jennie O's extra-lean turkey bacon with 1/2 fat gram per slice. I cook it, cool it, and then cut it with scissors into little pieces and mix them into the vegetables. Kids love this idea and it's a lot lower in fat than adding butter.
This Cooking Frozen Vegetables recipe is from the Cook'n Lite & Healthy Cookbook. Download this Cookbook today.
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