* Exported from MasterCook *

Italian Broccoli and Tomatoes

Recipe By :
Serving Size : 8 Preparation Time :0:30
Categories : 2000 New Ethnic-Italian
Low Carb 0-5 Salads-Salsas


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound fresh broccoli -- 500g
2 medium tomatoes -- cut into 8 wedges
2 tablespoons water
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 cup shredded nonfat mozzarella cheese
2 tablespoons olives -- pit, slice

1. Trim off large leaves of broccoli, and remove tough ends of lower stalks. Wash broccoli thoroughly, and cut into small spears. Arrange broccoli in a vegetable steamer over boiling water. Cover and steam 5 to 8 minutes or until crisp-tender. Drain.

2. Place broccoli in a saucepan. Add tomato, water, garlic powder, and oregano; stir gently. Cook, uncovered, over medium-low heat 10 to 15 minutes or until thoroughly heated, stirring occasionally. Sprinkle with cheese and olives.

3. Remove from heat. Cover and let stand 2 to 3 minutes or until cheese melts.


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Per serving: 36 Calories (kcal); 1g Total Fat; (11% calories from fat); 4g Protein; 5g Carbohydrate; 1mg Cholesterol; 92mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : The AUSSIE LC GOURMET
Tony Blakemore Anigma@ozemail.com.au
5.4 carbs, 2.1 fibre,4.3 protein, 0.4 fat Grams Per Serve
Nutr. Assoc. : 0 0 0 0 0 0 0

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