Ingredients

  • 6 ounces of baby carrots
  • 3 tablespoons of butter
  • 3 zucchini, cut into 1-inch chunks
  • 3 yellow squashes, cubed
  • 1 tablespoon of fresh dill weed, chopped
  • ¼ teaspoon of onion powder
  • ½ teaspoon of salt
  • 1/3 teaspoon of black pepper

Recipe method

  • Cook carrots in medium saucepan and drain.
  • Melt butter in pan and add carrots and rest of ingredients.
  • Stir until combines and cook until vegetables are tender.

Nutritional information (per serving)

  • 116 Calories
  • 7g Fat
  • 18mg Cholesterol
  • 320mg Sodium
  • 12g Carbohydrate
  • 5g Fibre
  • 6g Sugar
  • 3g Protein

Diabetic Exchange

  • 2 Vegetable
  • 1-1/2 Fat

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