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ABC's of Vegetables

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Submitted by stevenapril

A scrumptious vegetable dish made with asparagus, broccoli florets, carrots and spinach.

YIELD

8 servings

PREP

5 min

COOK

30 min

READY

35 min

Ingredients

1 237
CUP ML ASPARAGUS
pieces
1 237
CUP ML BROCCOLI FLORETS
flowerets
1 237
CUP ML CARROTS
1 237
CUP ML SPINACH
1 1
CAN CAN CREAM OF MUSHROOM SOUP
condensed
2 3E+1
TABLESPOON ML ONIONS
finely chopped
1 5
TEASPOON ML THYME *
½ 118
CUP ML WATER
1 1
X X SALT
to taste *
1 1
X X BLACK PEPPER
freshly ground *

Directions

Layer asparagus, broccoli, carrots, and spinach in a baking dish covered with vegetable cooking spray. Blend remaining ingredients.

Pour over vegetables. Cover. Bake at 350℉ (180℃) F for 30 to 40 minutes, or until vegetables are tender.

Food Exchange per serving: 1 VEGETABLE EXCHANGE + ½ STARCH or BREAD EXCHANGE + ½ FAT EXCHANGE; CAL: 42

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 101g (3.6 oz)
Amount per Serving
Calories 47 45% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 263mg 11%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 3g
Vitamin A 69% Vitamin C 19%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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