GARLIC BROTH - 40g Carbs, 5g Fiber
Recipe By :
Serving Size : 4
Preparation Time :0:00
Categories : Broth
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups vegetable stock
1 1/2 tablespoons olive oil
1 head garlic -- peeled and coarsely chopped
1/2 Turkish bay leaf
1/4 teaspoon dried thyme
pinch dried sage
salt -- to taste
1. To the vegetable stock, add the olive oil, bay leaf, garlic, thyme and sage.
2. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Add salt to taste.
3. Strain. Good as is, or use as a base for soups.
Source: "Richard Lee Holbert Low Fat Good Cooking 2007"
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Per Serving (excluding unknown items): 290 Calories; 11g Fat (33.3% calories from fat); 9g Protein; 40g Carbohydrate; 5g Dietary Fiber; 4mg Cholesterol; 2439mg Sodium.
Exchanges: 2 1/2 Grain(Starch); 0 Vegetable; 2 1/2 Fat.
NOTES : WW FLEX POINTS PER SERVING: 3
Recipe By :
Serving Size : 4
Preparation Time :0:00
Categories : Broth
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups vegetable stock
1 1/2 tablespoons olive oil
1 head garlic -- peeled and coarsely chopped
1/2 Turkish bay leaf
1/4 teaspoon dried thyme
pinch dried sage
salt -- to taste
1. To the vegetable stock, add the olive oil, bay leaf, garlic, thyme and sage.
2. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Add salt to taste.
3. Strain. Good as is, or use as a base for soups.
Source: "Richard Lee Holbert Low Fat Good Cooking 2007"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 290 Calories; 11g Fat (33.3% calories from fat); 9g Protein; 40g Carbohydrate; 5g Dietary Fiber; 4mg Cholesterol; 2439mg Sodium.
Exchanges: 2 1/2 Grain(Starch); 0 Vegetable; 2 1/2 Fat.
NOTES : WW FLEX POINTS PER SERVING: 3
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