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  Recipe Home » Diabetic » Chile Corn & Peppers
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  Chile Corn & Peppers
  Category: Diabetic
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 167
Ingredients:
1 tsp Vegetable oil
1/2 cup Onion, chopped
2 cup Whole-kernel corn OR
1 package (10 oz)whole-kernel, thawed
1 small Red bell pepper, diced
1 small Green bell pepper, diced
1/2 tsp Hot dried chile pepper
1/4 cup Tarragon vinegar OR
1/4 cup White wine vinegar
Instructions:
In a large, non-stick skillet, heat oil and cook onion until
transluent. Place vegetables in skillet and stir-fry skillet and
stir-fry 2 minutes. Stir in chile pepper and vinger, cooking just
long enough to warm through. Food Exchange per serving: 1
STRACH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE CAL: 96; CHO: 0mg; CAR:
21g; PRO: 3g; SOD: 6mg; FAT: 2g;

Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you
and yours via Nancy O'Brion and her Meal-Master
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