Fibre-Rich: Winter Garden Salad
INGREDIENTS:
2 ts Olive oil
1 c Onions, sliced
2 Sweet potatoes (1 lb)
1/2 c Vegetable stock
pn Salt
pn Pepper
2 ts Olive oil
1 c Onions, sliced
2 Sweet potatoes (1 lb)
1/2 c Vegetable stock
pn Salt
pn Pepper
In nonstick skillet, heat oil over medium heat; cook onions, stirring occasionally, for 5 minutes or until softened.
Meanwhile, peel potatoes; cut into 1/2-x 1/2-inch thick strips; add to skillet along with stock. Cover tightly; simmer, stirring every 5 minutes, for about 15 minutes or until potatoes are tender. Stir in salt and pepper.
Per Serving: about 190 calories, 3 g protein, 4 g fat, 37 g carbohydrate
Meanwhile, peel potatoes; cut into 1/2-x 1/2-inch thick strips; add to skillet along with stock. Cover tightly; simmer, stirring every 5 minutes, for about 15 minutes or until potatoes are tender. Stir in salt and pepper.
Per Serving: about 190 calories, 3 g protein, 4 g fat, 37 g carbohydrate