Recipes - Appetizers/Side Diishes

Italian Broccoli & Tomatoes
 
Number of Servings    

4

   l

Ingredients

1 pound            fresh broccoli
2                     medium tomatoes, cut into 8 wedges
2 Tbsp.             water
1/2 tsp.            garlic powder
1/2 tsp.            dried oregano
1/2 cup            (2 ounces) shredded nonfat mozzarella cheese
2 Tbsp.            sliced ripe olives
 
Preparation
  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.
  2. Cover and steam 5 to 8 minutes or until crisp-tender.
  3. Drain.
  4. Place broccoli in 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.
  5. Sprinkle with cheese and olives.
  6. Remove from heat. Cover and let stand 2 to 3 minutes or until cheese melts.

 
Nutrition Information
  • Serving size - 1 c
  • Calories           74

JSN Exchanges - 2 veg

BFL Exchanges - 1 veg

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