Summer Vegetable SautÉ

Summer Vegetable SauteAppropriate for CKD, Dialysis, Diabetes

Serves 6, ½ cup per serving

Ingredients

2 tablespoons margarine
2 cups sliced zucchini
½ cup diced green pepper
1 10-oz package frozen corn, thawed
2 tablespoons chopped pimiento
1/8 teaspoon garlic powder
1/8 teaspoon pepper

Directions

  1. Heat margarine in a large skillet.
  2. Add remaining ingredients and sauté until vegetables are tender, about 15 minutes.
  3. Serve and enjoy.

Analysis

Calories 81, protein 2 g, total fat 4 g, carbohydrates 9 g, sodium 38 mg, potassium 175 mg, phosphorus 38 mg

This recipe was taken from Living Well on Dialysis: A Cookbook for Patients and Their Families © 1991-2012, National Kidney Foundation.

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