MiladyB

Herbed Corn and Edamame Succotash

1 1/2 c. frozen or fresh shelled
edamame
1 Tbsp. canola oil
1/2 c. chopped red bell pepper
1/4 c. chopped onion
2 cloves garlic, minced
2 c. corn kernels (fresh or frozen)
3 Tbsp. dry white wine or water
2 Tbsp. rice vinegar
2 Tbsp. chopped fresh parsley
2 Tbsp. chopped fresh basil or
1 tsp. dried
1/2 tsp. salt, or to taste
Freshly ground pepper to taste

Cook edamame according to package directions (if precooked in
pods, simply thaw, shell and add per recipe directions). Heat oil in
a large nonstick skillet over medium heat. Add bell pepper, onion
and garlic; cook until vegetables start to soften, about 2 minutes.
Stir frequently. Add corn, wine (or water) and edamame; cook for 4
minutes (stir frequently). Remove from the heat. Stir in vinegar,
parsley, basil, salt and pepper. Serve immediately.

Yield: 6 servings, 3/4 c. each
Nutrient breakdown: Calories 128; Fat 4g (2g monounsaturated);
Cholesterol 0mg; Carbohydrate 16g; Protein 6g; Fiber 4g;
Sodium 218mg

__________________
Beth

Little Victories; Grand Rapids, MI
Bariatric Support Group


CherishedTeddyBear-(TT Bear Lover)

The Poetry of Milady
New Beginnings: My Journey to LIFE

359(BMI: 58.8)/148(BMI:24.3)
Highest/Current

Diabetes, high blood pressure, sleep apnea, high cholesterol,
peripheral vein disease, joint pain and 211 lbs GONE!!


Century Club: July 3, 2006
ONE-derland: Dec. 22, 2006
Double Century: May 29, 2007
Goal: June 15, 2008

Lap RNY: 1/30/06-Dr Randal Baker
TT/BL: 09/21/07-Dr Ronald Ford
PS Revisions: 04/29/08-Dr Ronald Ford
Gallbadder removal: 06/09/08-Dr Randal Baker