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Recipes Side Dishes Vegetables Carrots
Recipes Side Dishes Vegetables Carrots
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| Servings: | 8 |
| Author Notes: | The author collected the recipes from folks all over the country. They provide maximum flavor and nutrition for a minimum preparation time investment. Many of today's slow cookers come with built in timers (if not you can buy a timer that turns appliances on and off at designated times), so you can throw ingredients in the slow cooker in the morning, set the timer and come home to a hot meal in the evening. |
| Ingredients: |
32-ounces (2 pounds) baby carrots 3 tablespoons brown sugar brown sugar substitute to equal 2 tablespoons 1/2 cup orange juice 2 tablespoons margarine 3/4 teaspoons cinnamon 1/4 teaspoon nutmeg 2 tablespoons cornstarch 1/4 cup water |
| Instructions: |
Ideal slow cooker size: 4 quarts 1. Combine all ingredients except cornstarch and water in slow cooker. 2. Cover. Cook on Low 3-4 hours until carrots are tender-crisp. 3. Put carrots in serving dish and keep warm, reserving cooking juices. Put reserved juices in small saucepan. Bring to boil. 4. Mix cornstarch and water in small bowl until blended. Add to juices. boil one minute or until thickened, stirring constantly. 5. Pour over carrots and serve. Exchange List Values: Carbohydrate 0.5, Vegetable 2.0, Fat 0.5. Basic Nutritional Values: Calories 108 (Calories from Fat 29), Total Fat 3 gm (Saturated Fat 0.6 gm, Polyunsat Fat 1.0 gm, Monounsat Fat 1.3 gm, Cholesterol 0 mg), Sodium 115 mg, Total Carbohydrate 20 gm, Dietary Fiber 4 gm, Sugars 12 gm, Protein 1 gm |
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