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Nutritional Facts
Serving Size 4oz (244g)
Serving Per Recipe 4

Amount Per Serving
Calories 90 Calories from Fat 25

% Daily Value *
Total Fat 2.5g 4%
     Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 250mg 10%
Total Carb. 16g 5%
     Dietary Fiber 5g 20%
     Sugars 6g
Protein 4g

Vitamin A 50%
Vitamin C 100%
Calcium 6%
Iron 6%

* Percent Daily Values based on a 2,000 calorie diet.

Vegetable Stir-fry

Serves 4

1 cup chopped broccoli
1 cup cauliflower
1/2 teaspoon olive oil
1/2 cup chopped onions
1 garlic clove
1 cup sliced summer squash
1 tablespoon lite soy sauce
1/2 teaspoon sesame oil
3/4 cup chopped tomatoes
1 tablespoon sesame seeds, without salt
1/2 cup sliced carrots
1/2 cup canned waterchestnuts
1 tablespoon lemon juice
1 teaspoon lemon pepper seasoning

Preheat a large skillet over medium-high heat; add the olive oil. Stir-fry onion and garlic in hot olive oil for 2 minutes; set aside. Add broccoli and cauliflower; stir-fry for 2 minutes or until tender-crisp; set aside. Add the summer squash; stir-fry for 2-3 minutes more or until squash is tender. Stir in soy sauce, lemon pepper seasoning, and sesame oil; add tomato wedges. Cover and cook over low heat about 1 minute or until heated through. Turn vegetables into a serving bowl. Sprinkle with toasted sesame seeds.

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