Copper Pennies

Copper Pennies
× Log In ×

Copper Pennies

Add these bites of vegetables bursting with flavor to your next meal.

Nutrition Facts

Copper Pennies

CaloriesCalories

109 Per Serving

ProteinProtein

1g Per Serving

FiberFiber

2g Per Serving
×
Calories 109
Total Fat 7.0 g
Saturated Fat 1.0 g
Trans Fat g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 4.9 g
Cholesterol 0 mg
Sodium 58 mg
Total Carbohydrate 12 g
Dietary Fiber 2 g
Sugars 8 g
Protein 1 g

Dietary Exchanges
1½ fat, 2 vegetable

Ingredients

Servings  8  

  • 1 lb cut carrots (cut in to ¼ inch slices - pennies)
  • 1 small finely chopped onion
  • 1 finely chopped bell pepper (any color)
  • 1/4 cup olive oil, extra virgin
  • 8 oz canned, no salt added, low-sodium tomato sauce
  • 1/3 cup apple cider vinegar
  • 1/2 tsp Dijon mustard
  • 1/2 tsp low-sodium soy sauce
  • 2 Tbsp brown sugar

Directions

Tip: Click on step to mark as complete.

  1. Place carrot slices in a medium pot, cover with water. Bring to a boil over high heat, reduce heat to medium-high and cook until crisp-tender (5-8 minutes). Add onion and pepper and boil 1-2 minutes more. Drain vegetables and set aside.
  2. In the same pot, combine oil, tomato sauce, vinegar, mustard, soy sauce and brown sugar. Cook over medium heat 2-3 minutes, stirring continuously, until heated through and well mixed. Add vegetables and toss to coat. Serve warm or refrigerate 4 hours and serve as a salad.

 

Add these bites of vegetables bursting with flavor to your next meal.

Nutrition Facts

Copper Pennies

CaloriesCalories

109 Per Serving

ProteinProtein

1g Per Serving

FiberFiber

2g Per Serving
×
Calories 109
Total Fat 7.0 g
Saturated Fat 1.0 g
Trans Fat g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 4.9 g
Cholesterol 0 mg
Sodium 58 mg
Total Carbohydrate 12 g
Dietary Fiber 2 g
Sugars 8 g
Protein 1 g

Dietary Exchanges
1½ fat, 2 vegetable

Ingredients

Servings  8  

  • 1 lb cut carrots (cut in to ¼ inch slices - pennies)
  • 1 small finely chopped onion
  • 1 finely chopped bell pepper (any color)
  • 1/4 cup olive oil, extra virgin
  • 8 oz canned, no salt added, low-sodium tomato sauce
  • 1/3 cup apple cider vinegar
  • 1/2 tsp Dijon mustard
  • 1/2 tsp low-sodium soy sauce
  • 2 Tbsp brown sugar

Directions

Tip: Click on step to mark as complete.

  1. Place carrot slices in a medium pot, cover with water. Bring to a boil over high heat, reduce heat to medium-high and cook until crisp-tender (5-8 minutes). Add onion and pepper and boil 1-2 minutes more. Drain vegetables and set aside.
  2. In the same pot, combine oil, tomato sauce, vinegar, mustard, soy sauce and brown sugar. Cook over medium heat 2-3 minutes, stirring continuously, until heated through and well mixed. Add vegetables and toss to coat. Serve warm or refrigerate 4 hours and serve as a salad.
Healthy Recipes for the Heart

Healthy Recipes for the Heart

This digest-size recipe booklet contains 28 recipes, including Baked Flautas, Carne Asada with Chimichurri Sauce, Macaroni and Cheese with Spinach, Vegetable Migas, Jerk Tilapia Tacos with Zoodle Slaw, and Slow Cooker Thai Chicken Soup; blood pressure info and AHA recommended blood pressure levels; Blood Pressure Measurement Instruction infographic; an inspiring personal story shared by a GR Real Woman; full-color interior and photos; glossy cover; AHA dietary and lifestyle recommendations; Go Red Get Fit info; updated messaging and info about GRFW; and warning signs for heart attack and stroke.

  Shop Heart