Preparation:
Steam the cut up carrots with 3 TBS of chicken broth in a microwave container. Put 3 TBS olive oil in skillet. Cook onion and celery (or other suggested vegetables*) on medium high. Add 2 TBS oil to another skillet. Cook asparagus 3 minutes stirring virogously. Add carrots. Add additional stir-fried vegetables. Sprinkle with 2 shakes of the salt shaker and one package splenda. Sitr vigorously to get juices and seasonings distributed.
*Other vegetables can be added: sun-dried tomatoes, mushrooms, yellow zuchini, green, red or yellow pepper. |
