Crumb-Topped Broccoli Medley

Yield: 4 servings.
1-1/2 pounds fresh broccoli, cut into florets (about 3 cups)
2 small carrots, julienned (about 1 cup)
1/4 cup dry bread crumbs
2 teaspoons butter or stick margarine
1/4 cup sliced almonds, toasted
3 tablespoons shredded Parmesan cheese
1-1/2 teaspoons salt-free tomato basil garlic seasoning*
1/4 teaspoon salt
Place vegetables in a steamer basket in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 8-10 minutes or until crisp-tender. In a small skillet, toast bread crumbs in butter. Add remaining ingredients; toss. Place vegetables in a bowl; sprinkle with crumb topping.
Nutritional Analysis: One serving (1 cup) equals 124 calories, 7 g fat (2 g saturated fat), 8 mg cholesterol, 307 mg sodium, 13 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.
*Editor’s Note: This recipe was tested with Mrs. Dash salt-free tomato basil garlic seasoning blend.
 

Yield: 4 servings.
1-1/2 pounds fresh broccoli, cut into florets (about 3 cups)
2 small carrots, julienned (about 1 cup)
1/4 cup dry bread crumbs
2 teaspoons butter or stick margarine
1/4 cup sliced almonds, toasted
3 tablespoons shredded Parmesan cheese
1-1/2 teaspoons salt-free tomato basil garlic seasoning*
1/4 teaspoon salt
Place vegetables in a steamer basket in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 8-10 minutes or until crisp-tender. In a small skillet, toast bread crumbs in butter. Add remaining ingredients; toss. Place vegetables in a bowl; sprinkle with crumb topping.
Nutritional Analysis: One serving (1 cup) equals 124 calories, 7 g fat (2 g saturated fat), 8 mg cholesterol, 307 mg sodium, 13 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.
*Editor’s Note: This recipe was tested with Mrs. Dash salt-free tomato basil garlic seasoning blend.