Fountain Valley News - Your Hometown Community Newspaper

Usually vegetable dishes get no respect. Kids and husbands often say, “Thanks, but no thanks” unless it’s french fries. But we’re betting this ultra-easy veggie dish will get remarks more like, “Wow, this is good! When can we have this again!?”

1 1/2 cups finely chopped celery

1 (2-ounce) jar chopped pimiento, undrained

2 cups frozen peas, thawed

1/3 cup fat-free sour cream

1 teaspoon dried parsley flakes

1/8 teaspoon black pepper

1. In a large skillet sprayed with butter-flavored cooking spray, saute celery for 6 to 8 minutes or just until tender. Stir in undrained pimiento and peas. Continue cooking for 3 to 4 minutes, stirring often.

2. Add sour cream and parsley flakes. Mix well to combine. Lower heat and simmer for 3 to 4 minutes or until mixture is heated through, stirring often. Makes 4 (3/4 cup each) servings.

* Each serving equals: 80 calories, 0g fat, 5g protein, 15g carb., 148mg sodium, 4g fiber; Diabetic Exchanges: 1 Starch, 1/2 Vegetable.

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