Sunday, January 1, 2017


3 medium carrots, cut into quarters lengthwise
12 fresh asparagus spears, trimmed
1 tube (11-oz) refrigerated bread sticks
1 egg white, beaten
1/4 cup grated Parmesan cheese
1/2 tsp dried oregano

In a large skillet, bring 2-inches of water to a boil; add carrots and cook for 3 minutes. Add asparagus and cook another 2-3 minutes. Drain veggies and rinse with cold water; pat dry.

Heat oven to 375 degrees.
Spray a baking sheet with nonstick cooking spray.

Cut each piece of bread stick dough in half; roll each piece into a 7-inch rope. Wrap one rope around each vegetable.

Place the wrapped vegetables on the prepared baking sheet, tucking the end of the bread dough underneath the veggie stick to secure. Brush each with the egg white.

Combine the Parmesan cheese and oregano; sprinkle over the sticks.

Bake at 375 degrees for 12 to 14 minutes or until golden brown.

Yield: 12 servings of 2 sticks
Per serving: 97 calories, 2 g fat, 15 g carbs, 1 g fiber, 4 g protein
Diabetic Exchanges: 1 starch, 1 vegetable

Note: File Photo

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