Italian Fennel Stir Fry
| Number of Servings: 4 |
Total Preparation Time: less than 15 minutes |
| Actual Cooking Time: less than 15 minutes |
Source: MM User |
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| Food Groups: Dairy, VegetablesMain Ingredient: Vegetables
Meal Type: Lunch Entrée, Salads & DressingsNutrition Content: Low Calorie, Good Source of Calcium, Low Fat, Good Source of FiberOrigin: ItalianSpecial Features: Quick to Prepare (under 30 minutes), Vegetarian
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There's no pasta in this stir-fry, but the fennel is a nice alternative. This is a nice alternative for wheat-sensitive individuals.
Ingredients:
3/4 cup Water
2 Fennel bulbs, thinly sliced like noodles
2 cloves of Garlic, minced
2 tablespoons Lemon juice
8 ounces cherry Tomatoes, halved
1/4 cup fresh Oregano, chopped
3.5 ounces black Olives
3.5 ounces fat-free Feta cheese
Black Pepper to taste
Preparation:
1. Chop veggies
2. Heat water over medium hi heat and add fennel and garlic. Pan-cook for 2 minutes, or until soft.
2. Add lemon juice and tomatoes. Cook for 2 minutes, then add oregano and olives. Toss gently to combine.
3. Place in a serving dish and crumble the feta cheese over the top. Sprinkle with black pepper and enjoy!
| Nutrient Information |
| Calories: 120 |
| Total Fat: 3 g |
| Saturated Fat: <1 g |
| Polyunsaturated Fat: <1 g |
| Monounsaturated Fat: |
| Sodium: 675 mg |
| Carbohydrates: 16 g |
| Protein: 7 g |
| Fiber: 5 g |
| Vitamin A: |
| Vitamin C: |
| Calcium: 172 mg |
| Iron: 2 mg |