Recipes

Meatless Monday: Copper Pennies

Add these bites of vegetables bursting with flavor to your next meal.
Copper Pennies
1 pound cut carrots (cut in to ¼-inch slices)
1 small finely chopped onion
1 finely chopped bell pepper (any color)
1/4 cup extra virgin olive oil
8 ounces canned, no salt added, low-sodium tomato sauce
1/3 cup apple cider vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon low-sodium soy sauce
2 tablespoon brown sugar

Place carrot slices in a medium pot, cover with water. Bring to a boil over high heat, reduce heat to medium-high and cook until crisp-tender, about 5 to 8 minutes. Add onion and pepper and boil 1 to 2 minutes more. Drain vegetables and set aside. In the same pot, combine oil, tomato sauce, vinegar, mustard, soy sauce and brown sugar. Cook over medium heat 2 to 3 minutes, stirring continuously, until heated through and well mixed. Add vegetables and toss to coat. Serve warm or refrigerate 4 hours and serve as a salad. Serves 8
Nutritional Analysis—Calories: 109; fat: 7g; sodium: 58mg; fiber: 2g; sugars: 8g; protein: 1g

From American Heart Association News

Related:
Couscous-Stuffed Portobello Mushroom Caps

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