Moroccan Carrots and Sugar-snap Peas
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 46.9
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 44.4 mg
- Total Carbs: 8.0 g
- Dietary Fiber: 2.4 g
- Protein: 1.2 g
View full nutritional breakdown of Moroccan Carrots and Sugar-snap Peas calories by ingredient
Introduction
From the "Turnaround Program Cookbook" from Weight Watchers a few years ago From the "Turnaround Program Cookbook" from Weight Watchers a few years agoNumber of Servings: 4
Ingredients
-
2 C baby carrots, cut in half lengthwise
1 1/2 C fresh sugar snap peas
1 tsp olive oil
1 tsp ground cumin
1/2 tsp curry powder
2 tsp lemon juice
1/4 tsp salt
Directions
1. Bring 1 inch water to simmer in med skillet. Add carrots, cook 5 mins. Add sugar snap peas, cook until both veggies are tender-crisp, about 2 minutes longer. Drain in colander.
2. Heat oil in skillet over med-hi heat. Add cumin and curry powder, cook 30 seconds. Add veggies, lemon juice and salt, stirring constantly until heated through; about 2 - 3 mins.
Number of Servings: 4
Recipe submitted by SparkPeople user FRAN2008.
2. Heat oil in skillet over med-hi heat. Add cumin and curry powder, cook 30 seconds. Add veggies, lemon juice and salt, stirring constantly until heated through; about 2 - 3 mins.
Number of Servings: 4
Recipe submitted by SparkPeople user FRAN2008.