Vegetable Medley Recipe
Ingredients:
- 400 grams shredded cabbage
- 1 sizable onion, finely diced
- 3 cloves of garlic, minced
- 7 medium-sized mushrooms, thinly sliced
- 1 bell pepper, finely diced
- 3 ripe tomatoes, quartered
- Salt and pepper to taste
- Olive oil spray
Instructions:
- Preheat the skillet: Begin by preheating a non-stick skillet over medium heat.
- Cook the cabbage: Add the shredded cabbage to the skillet. Cook, stirring occasionally, until tender, about 5 minutes.
- Add onion: Stir in the diced onion and sauté until translucent, about 3 minutes.
- Add garlic: Add the minced garlic, stirring until fragrant, about 1-2 minutes.
- Add mushrooms: Stir in the sliced mushrooms. Cook until they release their moisture and turn golden, about 5-7 minutes.
- Add bell pepper: Add the diced bell pepper and cook until slightly softened, about 3-4 minutes.
- Add tomatoes: Stir in the quartered tomatoes. Cook until they soften and release their juices, about 5 minutes.
- Season and serve: Season with salt and pepper to taste. Adjust seasoning if necessary. Remove from heat and serve hot.
Tips to Keep the Points Low:
- Use cooking spray instead of oil: This reduces the amount of fat and keeps the points low.
- Bulk up with more vegetables: Adding more low-calorie, non-starchy vegetables like spinach or zucchini can increase volume without adding many points.
- Limit high-calorie add-ins: Avoid adding high-calorie ingredients like cheese or heavy oils to keep the points low.
Nutritional Information (per serving, serves 4):
- Calories: 60
- Protein: 2g
- Carbohydrates: 13g
- Fat: 0.5g
- Fiber: 4g
Ingredients:
- 400 grams shredded cabbage
- 1 sizable onion, finely diced
- 3 cloves of garlic, minced
- 7 medium-sized mushrooms, thinly sliced
- 1 bell pepper, finely diced
- 3 ripe tomatoes, quartered
- Salt and pepper to taste
- Olive oil spray
Instructions:
- Preheat the skillet: Begin by preheating a non-stick skillet over medium heat.
- Cook the cabbage: Add the shredded cabbage to the skillet. Cook, stirring occasionally, until tender, about 5 minutes.
- Add onion: Stir in the diced onion and sauté until translucent, about 3 minutes.
- Add garlic: Add the minced garlic, stirring until fragrant, about 1-2 minutes.
- Add mushrooms: Stir in the sliced mushrooms. Cook until they release their moisture and turn golden, about 5-7 minutes.
- Add bell pepper: Add the diced bell pepper and cook until slightly softened, about 3-4 minutes.
- Add tomatoes: Stir in the quartered tomatoes. Cook until they soften and release their juices, about 5 minutes.
- Season and serve: Season with salt and pepper to taste. Adjust seasoning if necessary. Remove from heat and serve hot.
Tips to Keep the Points Low:
- Use cooking spray instead of oil: This reduces the amount of fat and keeps the points low.
- Bulk up with more vegetables: Adding more low-calorie, non-starchy vegetables like spinach or zucchini can increase volume without adding many points.
- Limit high-calorie add-ins: Avoid adding high-calorie ingredients like cheese or heavy oils to keep the points low.
Nutritional Information (per serving, serves 4):
- Calories: 60
- Protein: 2g
- Carbohydrates: 13g
- Fat: 0.5g
- Fiber: 4g