We have experienced many happy springs in our lives. With that in mind, we present this pretty and tasty dish, so that you too may have many happy springs. It is slightly soupy, so don’t be surprised. That’s part of the charm.
Recipe yields six, 1/2 cup servings
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Eight small, red-skinned potatoes, cubed
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One 14.5-ounce can low-sodium fat-free chicken broth
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½ cup white wine (dry or sweet, your choice)
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One 10-ounce package frozen lima beans, thawed
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Twelve asparagus spears cut up
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One 10-ounce package frozen peas, thawed
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One medium tomato, chopped
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Put potatoes and broth into medium saucepan and bring to a boil.
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Reduce heat and cook, covered, for several minutes, just until potatoes start to get soft.
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Add wine, lima beans and asparagus. Do not cover.
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Continue cooking until vegetables are tender, about 10 minutes in all.
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Turn off heat and add peas & tomatoes.
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Toss until heated through.
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Reprinted from The Best Diet on Earth: Ordinary Foods With Extraordinary Powers, Linda Levy and Francine Grabowski, M.S., R.D., C.D.E. CLICK HERE to view this title on Amazon.com.
Ms. Grabowski is an educator for Cooper University Hospital and is currently teaching The Diabetes Weigh: Complete Diabetes Self-Management Training. To schedule a personalized diabetes management program designed to help you choose the right foods, feel better and stay healthier, please call (856) 321-0012. |
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