How about adding some mushrooms!!
SWEET ONIONS AND PEPPERS
A colorful mosaic. I really love this vegetable dish, lowly as it may seem. To me it is almost like having sweet chutney on my plate. I have made this recipe forever and a day it seems. I don't tire of it. The latest is adding mushrooms to the mix...very nice too!
3 tbsp Healthy Butter, OR regular butter (45 mL)
1 cup sliced onions (250 mL)
1 red pepper, sliced
1 green pepper, sliced
Sweet Mustard Sauce:
Granular sweetener to equal 1/2 cup sugar (125 mL)
Granular sweetener to equal 1/2 cup sugar (125 mL)
1 tbsp prepared mustard (15 mL)
11/2 tsp Worcestershire Sauce (7 mL)
1/2 tsp salt (2 mL)
1/8 tsp black pepper (0.5 mL)
Sweet Mustard Sauce: In small bowl, combine sweetener, prepared mustard, Worcestershire Sauce, salt and pepper. Set aside.
In electric wok or large electric skillet, melt Healthy Butter. Add onions; fry until barely tender 2 minutes. Add red and green peppers; fry until barely tender 2 minutes. Stir in Sweet Mustard Sauce until heated through.
Yield: 8 servings (with mushrooms added)
1 serving
36.7
calories
2.1
g protein
0.4
g fat
1.7 g fiber
5.8
g net carbs
For other great Low-Carb, Gluten-Free
recipes by the team & me:
Support your team, buy Low-Carbing Among
Friends cookbooks:
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