Home Site Departments On Sale: "The Diabetic Gourmet Cookbook" Site Search What's New In The News Food and Dining Healthy Living Diabetic Community Forums & Chat Diabetic Gourmet Recipe Archive Diabetes 101 Diabetes Q and A Diabetes Health Complications Product Reviews Book Archive Other Health Conditions Freebies and Special Offers Enter Our FREE Monthly Giveaway Tools and Calculators Health Glossary Guest Columnists Featured Authors FREE Subscriptions Subscribe Today Magazine Rack Gourmet Shopping Offsite Resources Website Related Help Support This Free Magazine

Scrumptious, healthy, crowd-pleasing recipes for people with diabetes and their loved ones. From the editors of Diabetic Gourmet Magazine. Only $11.53 and eligible for FREE Shipping.

Sugar Snap Peas and Carrots Makes 4 servings. Ratings Not Yet Rated Read Comments Add Star Rating Add Comments Printer-Friendly Version Email This Recipe

Additional Info: 2 g. dietary fiber Ingredients 1 tsp. canola oil 1 small garlic clove, minced 1 tsp. grated or minced ginger 8 oz. sugar snap peas 3 baby carrots, cut lengthwise in 8 strips 3 Tbsp. chicken or vegetable broth, or water Salt and freshly ground black pepper, to taste 2 large basil leaves, cut crosswise in thin strips Recipe Continues Below Advertisement Directions Heat oil in a medium non-stick skillet over medium-high heat. Sauté garlic and ginger until fragrant, about 30 seconds. Add peas and carrots to the pan, stirring to coat them with oil. Add broth or water. Cook, stirring occasionally, until peas are tender-crisp, about 4 minutes. Season to taste with salt and pepper. Mix in basil and serve. Calories: 47 Protein: 2 g Sodium: 109 mg Fat: 1 g Carbohydrates: 7 g Exchanges: 1-1/2 Vegetable Source: AICR Sponsored Link Link provided below features a Diabetic Gourmet Magazine advertiser/sponsor: Offsite Sponsored Links Links provided below are not controlled by Diabetic Gourmet Magazine: