Cooper Pennies
3 1/2 cups of sliced carrots
2 medium onions, sliced
2 medium size green peppers, sliced
1/2 (10 3/4 ounce) can of tomato soup, undiluted
1/2 cup of skim milk
1/2 cup of commercial low calorie Italian dressing
1 tablespoon of prepared mustard
1 tablespoon of Worcestershire sauce
Cook carrots in boiling water to cover in a medium saucepan until tender;
drain and cool. Add sliced onion and green pepper.
Combine soup and remaining ingredients; pour over carrot mixture. Cover and
refrigerate at least 12 hours. 6 servings
Each serving amount: 3/4 cup
Exchanges 1 starch
Chol: 2 mg
Calories: 77
Carbo: 15 gm
Protein: 3 gm
Fat: 1 gm
Fiber: 1 gm
Sodium: 108 mg |
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