* 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): "[email protected] 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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