HERB-CRUMBED BROCCOLI

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HERB-CRUMBED BROCCOLI

Serves: 6

Source: " 1,001 Recipes For People with Diabetes " by Surrey Books

Info:

http://diabeticgourmet.com/book_archive/details/22.shtml

INGREDIENTS

- Butter-flavored vegetable cooking spray

- 2-4 tablespoons chopped pecans

- 1/4 cup dry unseasoned breadcrumbs

- 1/2 teaspoon dried marjoram leaves

- 1/4 teaspoon dried chervil leaves

- 2 tablespoons finely chopped parsley

- 1-1/2 pound broccoli, cut into florets and stalks sliced, cooked

- Salt and pepper, to taste

DIRECTIONS

Spray small skillet with cooking spray; heat over medium

heat until hot. Add pecans and spray with cooking spray;

cook over medium heat until toasted, 2 to 3 minutes,

stirring frequently. Add breadcrumbs, marjoram, and chervil

to skillet; cook until crumbs are toasted, 3 to 4 minutes,

stirring frequently. Remove from heat and stir in parsley.

Season broccoli with salt and pepper to taste; arrange

in serving bowl. Spoon crumb mixture over broccoli.

Nutritional Information Per Serving:

Calories: 61, Fat: 2.1 g, Cholesterol: 0 mg,

Sodium: 64 mg, Protein: 3.7 g, Carbohydrate: 8.7 g

Diabetic Exchanges: 1-1/2 Vegetable, 1/2 Fat

RECIPE FROM THE ARCHIVE:

Bruschetta Dijon

http://diabeticgourmet.com/recipes/html/178.shtml

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