Sauteed Baby Vegetables

Course : Vegetables
Serves: 6
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1 tablespoon low-calorie margarine
12 small baby zucchini
12 small baby carrots
12 small baby yellow squash
1/4 cup low-fat low-sodium chicken broth
1 teaspoon fresh ground pepper
1 dash salt -- optional

Preparation / Directions:

Melt the margarine in a skillet over medium-high heat. Add the vegetables and saute for 2 minutes. Add the broth and saute for 4 minutes. Season with pepper and salt and serve. 6 servings/Serving size: 1/2 cup


Nutritional Information:

12 Calories (kcal); trace Total Fat; (11% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 52mg Sodium

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