Spring Vegetables

Ingredients
(8 servings - 100 calories per serving)

* 1 lb carrots (cut into 1-inch pieces)
* 2 cans (15 oz ea) asparagus spears
* 1/4 cup butter (melted)
* 1/4 cup sliced almonds
* 1 tsp basil leaves
* 1/4 tsp salt
* 1/2 tsp pepper

* In medium saucepan, cook carrots in water until crisp tender.
* Drain.
* Remove to serving platter.
* In large skillet, place contents of asparagus including liquid.
* Heat.
* Drain.
* Remove to serving platter with carrots.
* In small saucepan over low heat, melt butter.
* Add almonds, basil, salt, and pepper.
* Heat for 1 minute.
* Pour over vegetables.
* Serve hot.

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Tomato Zucchini Stir Fry

Ingredients
(6 servings - 250 calories per serving)

• 4 cups hot cooked white rice
• 1 tbsp olive oil
• 4 medium zucchini (sliced)
• 1 medium onion (sliced)
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp pepper
• 3 large tomatoes (cut into 1/2-inch slices)
• 4 oz (1 cup) mozzarella cheese (shredded)
• 1 tbsp fresh chives (chopped)

1. While keeping rice hot or while preparing rice...
2. Heat oil in large skillet or wok over medium heat.
3. Add zucchini and onion.
4. Cook and stir for 3-5 minutes or until crisp-tender.
5. Stir in basil, salt, and pepper.
6. Layer tomatoes over zucchini and onion.
7. Sprinkle cheese over top.
8. Cook over medium heat about 3 minutes or until cheese melts.
9. Remove from heat.
10. Portion rice onto 6 serving plates.
11. Spoon vegetables over rice.
12. Sprinkle with fresh chives.
13. Serve while hot.

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