LEMONY MIXED VEGETABLES

1 cup reduced-sodium chicken broth

1/4 tsp ground coriander

1/8 tsp salt

1/8 tsp black pepper

8-oz fresh green beans, cut into 2-inch pieces (about 2 cups)

2 cups thinly bias-sliced carrots

1 cup cauliflowerets

1/2 medium red bell pepper, cut into 1-inch pieces

1 tbsp snipped fresh oregano or 1 tsp dried, oregano

1 tbsp cold water

1 1/2 tsp cornstarch

1/2 tsp finely shredded lemon peel

4 tsp lemon juice

In a large saucepan combine broth, coriander, salt and black pepper. Bring to a boil and add the green beans. Return to boiling; reduce heat. Cover and simmer 20 minutes. Add carrots, cauliflower, and red pepper. Return to boiling; reduce heat. Cover and simmer 5 minutes or until vegetables are crisp-tender.

Using a slotted spoon, transfer vegetables to a serving bowl, reserving broth mixture in saucepan. Cover vegetables to keep warm.

In a small bowl stir together oregano, water, cornstarch, and lemon peel. Stir the mixture into the saucepan and cook, stirring, over medium heat until slightly thickened and bubbly. Cook and stir another 2 minutes. Stir in lemon juice. Pour mixture over vegetables and toss lightly to coat.

Yield: 6 servings Per serving: 49 calories, 0g fat, 0mg cholesterol, 184 mg sodium, 11g carbs, 3g fiber, 2g protein

This is a good side dish to a protein item.

recipe & photo from a BH&G Diabetic Meals book