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Roasted Vidalias -- approx. 0 pts

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Old 09-28-2000, 02:28 AM   #1
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Join Date: Aug 1999
Location: Farmington, CT
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* Exported from MasterCook *

Roasted Vidalias

Recipe By :Cooking Light
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Medium Vidalia Onions
Olive Oil Spray
1 Teaspoon Dried Thyme
1/2 Teaspoon Salt
1/4 Teaspoon Freshly Ground Pepper
1 Tablespoon Balsamic Vinegar

Preheat oven to 350 F. Arrange onion wedges on a jelly roll pan coated with cooking spray; lightly coat onions with cooking spray. Sprinkle thyme, salt, and pepper over onions. Bake at 350 F for 30 minutes. Turn onion wedges over; bake an additional 25 minutes or until onions are tender. Spoon onions into a serving dish, and drizzle with vinegar.

S(Eat-LF Digest):
"eat-lf-errors@lists.best.com on behalf of Sherilyn on August 02,
1999"

- - - - - - - - - - - - - - - - - - -

Per serving: 42 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 270mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0


* Exported from MasterCook *

Roasted Vidalias - 0.5 Points

Recipe By :Simple Goodness Magazine, page 58
Serving Size : 4 Preparation Time :1:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium Vidalia onions or other sweet onions -- (about 2 pounds)
peeled and cut into 8 wedges
Olive oil-flavored cooking spray
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon balsamic vinegar

1. Preheat oven to 350 degrees F.
2. Arrange onion wedges, flat side down, on a jellyroll pan coated with
cooking spray; lightly coat onions with cooking spray. Sprinkle thyme,
salt, and pepper over onions. Bake at 350 degrees F for 30 minutes. Turn
onions over; bake an additional 25 minutes. Spoon onions into a serving
dish; drizzle with vinegar. Yield: 4 servings.

Serving size (3/4 cup)
According to the cookbook:
Per serving: Cal 57 (6% from fat), Pro 1.7g, Fat 0.4g (Sat Fat 0.1g), Carb
12.6g, Fib 2.7g, Chol 0mg, Iron 0.8mg, Sod 297mg, Calc 36mg
Selections: 1 FR/V
Weight Watcher Points: 0.5

- - - - - - - - - - - - - - - - - - -

Per serving: 2 Calories (kcal); trace Total Fat; (10% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 267mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : MC formatted by Sue B. on 5/98. Submitted by Sue B. on 5/3/98 to
the W. W. Forum.




Nutr. Assoc. : 0 0 0 0 0 0 0



[This message has been edited by JaneStarr (edited 09-27-2000).]
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