Diet Copper Pennies

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Rebecca enjoys these flavorful carrot “pennies” when she is hungry for a snack and wants to avoid tempting junk foods.

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Total Time:
12 hrs 20 mins
  • 3 large carrots, sliced
  • 2 medium green bell peppers, thinly sliced
  • 2 medium onions, thinly sliced
  • 1/2 can (10 3/4-ounce) reduced-fat, reduced-sodium tomato soup, undiluted
  • 1/2 c. fat-free milk
  • 1/4 c. light Italian dressing
  • 1 tbsp. worcestershire sauce
  • 2 tsp. dijon mustard
  • ground black pepper

Directions

    1. Step 1Place a steamer basket in a large pot with 2″ of water. Bring to a boil over high heat. Place the carrots, bell peppers, and onions in the basket; cover and steam about 10 minutes, or until crisp-tender. Drain.
    2. Step 2In a large bowl, whisk together the tomato soup, milk, dressing, Worcestershire, and mustard, and season to taste with black pepper. Add the vegetables and toss to mix well. Cover and refrigerate at least 12 hours to blend the flavors.

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