Sauteed Southwestern Vegetables

Add some spice to this vegetable medley with savory southwestern flavors. Cumin, garlic and chili powder, along with cilantro and jalapeno, if desired, will indulge those with a taste for zest.

Ingredients:

  • 1 bag (16 ounces) frozen green beans
  • 2 tablespoons water
  • 1 tablespoon olive oil
  • 1 medium red bell pepper, chopped
  • 1 medium yellow summer squash or zucchini, chopped
  • 1 jalapeño pepper, seeded, and chopped (optional)
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder
  • ¼ cup sliced green onions
  • 2 tablespoons chopped fresh cilantro (optional)
  • 1 tablespoon brown sugar

Directions:

  1. Heat large skillet over medium heat; add green beans, water and oil. Cover; cook 4 minutes, stirring occasionally.
  2. Add bell pepper, squash, jalapeño pepper, if desired, cumin, garlic powder and chili powder. Cook, uncovered, stirring occasionally, 4 minutes or until vegetables are crisp-tender. Stir in green onions, cilantro, if desired, and brown sugar. Makes 6 servings.

Nutrition per Serving:

(Serving size = ¾ cup)

  • Calories = 67
  • Total fat = 3 g
  • Saturated fat = <1 g
  • Cholesterol = <1 mg
  • Carbohydrate = 11 g
  • Fiber = 2 g
  • Protein = 2 g
  • Sodium = 110 mg

Dietary Exchanges:

  • Fat = ½
  • Vegetable = 2

Source: www.diabeticcooking.com