thinly sliced carrots and zuchini

penrode

ingridients:
Raw carrots
Raw zuchini
parsley
small can of low sodium chicken broth

Use a potatoe peal'r and peal long thin strips of carrots and zuchini.
Place veggies in skillet, pour enough broth to lightly cover bottom of pan.
Cook on med heat until cooked (this depends on how raw or cooked you like it). I like mine still crunchy/barely cooked. (takes about 5 mins for my liking). Sprinkle chopped parsley on top and enjoy.

I had leftover spaghetti and added it the next day and was still good.

jellyfishjen

Thanks will do that for lunch today.

TeenaMarina

Blechh.