Wednesday, December 5, 2007

Broccoli and Carrots with Toasted Almonds (1 Point, 1 Points Plus)


1/3 cup sliced almonds
1 pound Carrot sliced
1 (12-ounce) bag broccoli florets (about 6 cups)
1 tablespoon butter
1/4 cup finely chopped shallots
1/2 cup Chicken broth fat free, sodium free
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat oven to 350°. Spread almonds in a single layer in a shallow pan. Bake at 350° for 7 minutes or until lightly browned and fragrant, stirring occasionally. Cool completely, and set aside. Place carrots in a large saucepan of boiling water; cook 3 minutes. Remove with a slotted spoon. Plunge into ice water, and drain. Place broccoli in boiling water; cook 2 minutes. Drain and plunge into ice water; drain. Melt the butter in a 12-inch nonstick skillet over medium-high heat. Add the shallots; sauté 2 minutes or until tender. Reduce heat to medium. Add carrots, broccoli, Homemade Turkey Stock, salt, and pepper; cover and cook 6 minutes or until carrots and broccoli are crisp-tender. Sprinkle with almonds. Serve immediately.

Nutritional Information

Calories: 54 (43% from fat)
Fat: 2.6g (sat 0.7g,mono 1.1g,poly 0.4g)
Protein: 2.5g
Carbohydrate: 6.3g
Fiber: 2.3g
Cholesterol: 5mg
Iron: 0.6mg
Sodium: 130mg
Calcium: 36mg

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