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Title: Butter Baby Blend+butterball Veggies
Categories: Spice Diet Vegetable
Yield: 2 Servings
| FROM JONI'S KITCHEN | ||
| 5 | tb | Butter Buds or Molly |
| Mcbutter sprinkles | ||
| 1/2 | ts | Salt substitute |
| 1 | tb | Parsley;dried |
| BUTTERBALL VEGGIES | ||
| 1/3 | c | Celery;coarsley chopped |
| 8 | oz | Peas; fresh or frozen |
| 1/2 | ts | Thyme leaves |
| 2 | ts | Butter Baby Blend(above) season to taste w/S&P |
Blend the Butter Baby Blend. Place in air tight jar. Butterball Veggies: In a tightly covered saucepan, cook the celery in 1/2 cup of water over medium heat for 5 minutes or just until tender. Add peas, cover the saucepan, and cook for 8 to 10 minutes more, before draining well. sprinkle peas with thyme and salt; toss with Butter Baby Blend until thouroughly moistened. Per serving: 108 calories; .5g fat; 130mg sodium; 1.7 mg cholesterol. Skinny Spices tip #1 When you don't have the fresh herbs called for in a recipe but you have dried version, add a tablespoon of chopped fresh parsley to each teaspoon of the dried herb for an excellent substitute.
Source: Skinny Spices By Erica Levy Klein
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