Recipe - Carrots And Garlic

One half teaspoon IcbinbLight; (I Can't
Believe It's Not Butter) *
see note
One half teaspoon Olive Oil; * see note
2 teaspoon Sugar; * see note
Three fourths teaspoon Minced garlic; * see note
1 teaspoon Thyme;
1 One half pound Carrots; Sliced
One fourth cup Fatfree chicken broth; *
see note
One fourth teaspoon Salt;
1/8 teaspoon Black Pepper;

*NOTE: Original recipe used 1 T butter, 1 T olive oil, 2 T sugar, 20 cloves
of garlic, halved, and regular chicken broth

In nonstick fry pan put everything but carrots in. Heat so that the
margarine melts and mix everything together. Add the carrots. Stir well to
coat on mediumhigh heat for 2 min. Then add chicken broth and mix well.
Continue on mediumhigh heat. Cover and lower heat to simmer. when carrots
are cooked they will be coated and wonderful. Cook the carrots to your
preference.

Entered into MasterCook, adapted to lowfat and tested for you by Reggie &
Jeff Dwork reggie@reggie.com

Per serving: 83 Calories; 1g Fat (11% calories from fat); 2g Protein; 18g
Carbohydrate; 0mg Cholesterol; 223mg Sodium

Recipe by: Mediterranean Flavors Cookbook, Nick Stellino

Posted to TNT Prodigy's Recipe Exchange Newsletter by #ebburtis
ebburtis@ix.netcom.com on Nov 30, 97