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Suggest a better descriptionIn a large saucepan or a Dutch oven, saute garlic, celery and onion in oil until tender. Add zucchini, green pepper and olives; saute for 2-3 minutes. Dissolve bouillon in water; add to vegetables. Add the next 10 ingredients and bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occaionally. Serve over cooked spaghetti. Yield: 14 servings Diabetic Exchanges:( one 1 cup serving of sauce, prepared with low-sodium bouillon and without brown sugar: ) 3 vegetables, 1 fat, also, 102 calories, 624 mg. sodium 0 cholesterol, 14 mg. carbohydrate, 4 grsm. protein, 5 grams fat. MC formatting by bobbi744@sojourn.com NOTES : Recipe submitted by Barbara Njaa of Nikishka, Alaska. Recipe by: Taste of Home Magazine, Aug/Sept. 94, p. 19 Posted to MC-Recipe Digest V1 #834 by Roberta Banghart
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Serving Size: 1 Serving (106g) | ||
Recipe Makes: 14 Servings | ||
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Calories: 23 | ||
Calories from Fat: 18 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.5mg | 0 % | |
Potassium 38.9mg | 1 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 0.8g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 23
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